Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Expandex- Modified Tapioca Starch?

Lisa16

Recommended Posts

Lisa16 Collaborator
Lisa16
Posted

Does anybody know about this stuff? I looked up expandex and all I could find was that it is a modified tapioca starch. But what does this mean, exactly? How is it modified and is it something we have to worry about?

Thanks!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Modified starch is starch that has been partially broken down. Unless it is from a gluten grain, which tapioca is not, it is suitable for a gluten-free diet.

Lisa16 Collaborator
Lisa16
Posted
  • Author

Sorry Peter-- I didn't mean if we had to worry if it was gluten free or not. I meant if we had to worry about any adverse effects from the "modified" part.

Broken down how? What does this do-- I mean, what is the purpose of modifying it? And what does it do inside of bake goods? And wht does it do inside of you when you eat it?

It seems to me that lots of people are slightly worried about modified starches and this is the first one I have encountered (that I noticed.)

psawyer Proficient
psawyer
Posted

Here is a link to Wikipedia regarding modified starch. Modified starch is very common.

HTH

Lisa16 Collaborator
Lisa16
Posted
  • Author

Hey thanks!

After reading the link, I bet it is the genetically modified starches that people are worried about. I feel better now.

I will go make an angel food cake now.

  • 3 years later...
pennypal Newbie
pennypal
Posted

If Expandex is "just Modified tapioca starch" why does it have a trade name,?

psawyer Proficient
psawyer
Posted

This topic is almost four years old, so I'm unsure why we are reviving it now.

If Expandex is "just Modified tapioca starch" why does it have a trade name,?

"Accent" is just monosodium glutamate. Why does it have a trade name? Answer: So you will associate a specific brand in your mind, and purchase that brand rather than a generic form of the same substance. Marketing 101.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pennypal Newbie
pennypal
Posted

I didn't realize it was an old forum. I hope it gets re-activated because today I have what I call a "chemical" hangover. All my muscles ache. I made pizza last night with a very popular brand of commercial crust. I knew better. About 2-3 months age I ate at my favorite Pizza place (gluten free) next morning I ached all over. I ate there one more time before I realized they had changed their crust. I asked their response was "same crust", I checked label, it's ingredients used to say tapioca starch now says "_____'s Best Blend (tapioca starch).

I have sent this question out before because I think Tapioca is being modified like wheat has been. I also have had a reaction to an "absolutely delicious gluten-free cupcake" I now bake all my own products. Your reference to Accent is more accurate than you realize.

kareng Grand Master
kareng
Posted

I didn't realize it was an old forum. I hope it gets re-activated because today I have what I call a "chemical" hangover. All my muscles ache. I made pizza last night with a very popular brand of commercial crust. I knew better. About 2-3 months age I ate at my favorite Pizza place (gluten free) next morning I ached all over. I ate there one more time before I realized they had changed their crust. I asked their response was "same crust", I checked label, it's ingredients used to say tapioca starch now says "_____'s Best Blend (tapioca starch).

I have sent this question out before because I think Tapioca is being modified like wheat has been. I also have had a reaction to an "absolutely delicious gluten-free cupcake" I now bake all my own products. Your reference to Accent is more accurate than you realize.

Tapioca is gluten free.

pennypal Newbie
pennypal
Posted

Tapioca is gluten free.

I guess I am on the wrong forum. I know it is gluten-free but my issue is that there are a lot of gluten-free things that have "modified starch" in them. Only in the last few years have gluten-free products had modified starches that had a "NAME" like Expandex

kareng Grand Master
kareng
Posted

I guess I am on the wrong forum. I know it is gluten-free but my issue is that there are a lot of gluten-free things that have "modified starch" in them. Only in the last few years have gluten-free products had modified starches that had a "NAME" like Expandex

If it says modified tapioca starch, then it is tapioca made into a starch. It can't have wheat or some other starch added to it. Not really sure what you are saying?

Not sure why the pizza crust company thinks the brand of tapicoa matters so much that they "name" it in the ingredients. Perhaps they get a discount for listing it by brand name? They could just say tapioca starch and not mention a brand.

I don't think there is anything dangerous about listing a brand name. I have seen products that say "made with real Land of Lakes butter" or "made with Somebody's Sea salt" (Can't remember that salt brand so I guess the advertising didn't work! :blink: )

auzzi Newbie
auzzi
Posted

Expandex® is an American product - a lot of consumers like to know where there food originates. It emphasizes that fact that it is totally gluten-free in the US market-place:

http://expandexglutenfree.com/index.php

  • 5 years later...
ccraigen Newbie
ccraigen
Posted

Does anybody have a suggestion where to buy expanded modified tapioca starch in Canada?  I have not found it in stores and any online store (amazon, Modernist Pantry) charges more than the price of the produce in shipping costs. 

Thanks.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Is this celiac?

      @Hmart, The reason why your intestinal damage was so severe, yet your tTg IgA was so minimal can be due to cutting back on gluten (and food in general) due to worsening symptoms. The tTg IgA antibodies are made in the intestines. While three grams of gluten per day for several weeks are enough to cause gastrointestinal symptoms, ten grams of gluten...
    2. Trish G
      - Trish G replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Fiber Supplement

      Thanks, that's a great addition that I hadn't thought of.
    3. trents
      - trents replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Is this celiac?

      Other diseases, medical conditions, medications and even (for some people) some non-gluten foods can cause villous atrophy. There is also something called refractory celiac disease but it is pretty uncommon.
    4. trents
      - trents replied to kpf's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      ttg iga high (646 mg/dl) other results are normal

      knitty kitty asks a very relevant question. So many people make the mistake of experimenting with the gluten free diet or even a reduced gluten diet soon before getting formally tested.
    5. trents
      - trents replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Fiber Supplement

      Another great fiber option is dried apricots. Four of them give you 3g of fiber and I find they don't produce all the gas that some other high fiber options do. They taste good too. Costco sells a large bag of them that are labeled gluten-free so you don't have to worry about cross contamination issues like you might in bulk grocery settings.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,349
    • Most Online (within 30 mins)
      7,748
    Lulu530
    Newest Member
    Lulu530
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      Is this celiac?

      By knitty kitty · Posted

      @Hmart, The reason why your intestinal damage was so severe, yet your tTg IgA was so minimal can be due to cutting back on gluten (and food in general) due to worsening symptoms.  The tTg IgA antibodies are made in the intestines.  While three grams of gluten per day for several weeks are enough to cause gastrointestinal symptoms, ten grams of gluten per day for for several weeks are required to provoke sufficient antibody production so that the antibodies move out of the intestines and into the blood stream where they can be measured in blood tests.  Since you reduced your gluten consumption before testing, the antibody production went down and did not leave the intestines, hence lower than expected tTg IgA.   Still having abdominal pain and other symptoms this far out is indicative of nutritional deficiencies.  With such a severely damaged small intestine, you are not absorbing sufficient nutrients, especially Thiamine Vitamin B 1, so your body us burning stored fat and even breaking down muscle to fuel your body.   Yes, it is a very good idea to supplement with vitamins and minerals during healing.  The eight essential B vitamins are water soluble and easily lost with diarrhea.  The B vitamins all work together interconnectedly, and should be supplemented together.  Taking vitamin supplements provides your body with greater opportunity to absorb them.  Thiamine and the other B vitamins cannot be stored for long, so they must be replenished every day.  Thiamine tends to become depleted first which leads to Gastrointestinal Beriberi, a condition that doctors frequently fail to recognize.  Symptoms of Gastrointestinal Beriberi are abdominal pain and nausea, but neuropathy can also occur, as well as body and joint pain, headaches and more.  Heart rhythm disruptions including tachycardia are classic symptoms of thiamine deficiency.  Heart attack patients are routinely administered thiamine now.   Blood tests for vitamins are notoriously inaccurate.  You can have "normal" blood levels, while tissues and organs are depleted.  Such is the case with Gastrointestinal Beriberi, a thiamine deficiency in the digestive tract.  Eating a diet high in carbohydrates, like rice, starches, and sugar, can further deplete thiamine.  The more carbohydrates one eats, the more thiamine is required per calorie to turn carbs into energy.  Burning stored fats require less thiamine, so in times of thiamine shortage, the body burns fat and muscles instead.  Muscle wasting is a classic symptoms of thiamine deficiency.  A high carbohydrate diet may also promote SIBO and/or Candida infection which can also add to symptoms.  Thiamine is required to keep SIBO and Candida in check.   Thiamine works with Pyridoxine B 6, so if Thiamine is low and can't interact with Pyridoxine, the unused B 6 accumulates and shows up as high.   Look into the Autoimmune Protocol diet.  Dr. Sarah Ballantyne is a Celiac herself.  Her book "The Paleo Approach" has been most helpful to me.  Following the AIP diet made a huge improvement in my symptoms.  Between the AIP diet and correcting nutritional deficiencies, I felt much better after a long struggle with not feeling well.   Do talk to your doctor about Gastrointestinal Beriberi.  Share the article linked below. Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/ Keep us posted on your progress!
    • Trish G
      Fiber Supplement

      By Trish G · Posted

      Thanks, that's a great addition that I hadn't thought of. 
    • trents
      Is this celiac?

      By trents · Posted

      Other diseases, medical conditions, medications and even (for some people) some non-gluten foods can cause villous atrophy. There is also something called refractory celiac disease but it is pretty uncommon.
    • trents
      ttg iga high (646 mg/dl) other results are normal

      By trents · Posted

      knitty kitty asks a very relevant question. So many people make the mistake of experimenting with the gluten free diet or even a reduced gluten diet soon before getting formally tested.
    • trents
      Fiber Supplement

      By trents · Posted

      Another great fiber option is dried apricots. Four of them give you 3g of fiber and I find they don't produce all the gas that some other high fiber options do. They taste good too. Costco sells a large bag of them that are labeled gluten-free so you don't have to worry about cross contamination issues like you might in bulk grocery settings.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.