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

Maltodextrin

kfurn

By kfurn
in Food Intolerance & Leaky Gut

Recommended Posts

kfurn Newbie
kfurn
Posted

Maltodextrin is in so so many foods!!!

I try to avoid it because it seems to give me a gluten reaction!

Today i bought some crackers that said gluten free, but they had maltodextrin....

and of course i got sick.

Gluten sick!!

I know i read once not to eat maltodextrin if you had celiacs, but i can't find that info now!

Does anyone else have this problem or know anything i should???

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

Celiac.com Sponsor (A8-M):


carsondcat Newbie
carsondcat
Posted
Maltodextrin is in so so many foods!!!

I try to avoid it because it seems to give me a gluten reaction!

Today i bought some crackers that said gluten free, but they had maltodextrin....

and of course i got sick.

Gluten sick!!

I know i read once not to eat maltodextrin if you had celiacs, but i can't find that info now!

Does anyone else have this problem or know anything i should???

Maltodextrin can be derived from any starch. In the US, this starch is usually from corn; in Europe, it is commonly wheat. the manufacturers say that because maltodextrin is such a highly processed ingredient, that the protein is removed, thereby rendering it "gluten free". If wheat is used to make maltodextrin, it will appear on the label. That said if you had a reaction from the crackers don't eat them.... personally I won't eat a product that is derived from wheat, rye or barley in any shape or form I am that strict in my criteria of what i percieve to be gluten free, i don't eat oats either...

Wolicki Enthusiast
Wolicki
Posted
Maltodextrin is in so so many foods!!!

I try to avoid it because it seems to give me a gluten reaction!

Today i bought some crackers that said gluten free, but they had maltodextrin....

and of course i got sick.

Gluten sick!!

I know i read once not to eat maltodextrin if you had celiacs, but i can't find that info now!

Does anyone else have this problem or know anything i should???

I've had reactions to it a couple of times when I just started the diet. Ben and Jerry's amd Cheetos. I think it was just because my intestines were so messed up. MD made in the US does not contain gluten, but you may be having a secondary intolerance to it. I seem to be ok with it now.

seashele2 Newbie
seashele2
Posted

Maltodextrin in the U.S. is almost always made from corn. A few of the "health food" companies use tapioca. I have never heard of it being made from wheat here. My daughter is allergic to corn, so we check everything that has maltodextrin in it for the source from the manufacturer. Even though it is processed and the proteins are supposed to be gone, my daughter reacts to it with the corn allergy.

If the maltodextrin is derived from wheat, the ingredient label would have to indicate that. If the crackers are labeled gluten-free, they have to be at least less than 10ppm, but even still, if they contain any wheat derivative, it would have to say.

Sounds like you may be reacting to another intolerance or allergy. Two years into my celiac diagnosis (after 30+ years of misdiagnosis), I suddenly began having problems with MSG. Four years in, problems surfaced with cow dairy and then with soy. I can tolerate some goat dairy and sheep dairy - as in cheeses. In the last year, garlic and onion are starting to bother me. I think after the damage healed in my gut with the gluten-free diet, my body started to digest and react to other things I was sensitive to.

You might need to start a food diary to see if there are any other like ingredients besides the maltodextrin that the foods that are bothering you have in common.

~Michelle~

Western Washington State

carsondcat Newbie
carsondcat
Posted
Maltodextrin in the U.S. is almost always made from corn. A few of the "health food" companies use tapioca. I have never heard of it being made from wheat here. My daughter is allergic to corn, so we check everything that has maltodextrin in it for the source from the manufacturer. Even though it is processed and the proteins are supposed to be gone, my daughter reacts to it with the corn allergy.

If the maltodextrin is derived from wheat, the ingredient label would have to indicate that. If the crackers are labeled gluten-free, they have to be at least less than 10ppm, but even still, if they contain any wheat derivative, it would have to say.

Sounds like you may be reacting to another intolerance or allergy. Two years into my celiac diagnosis (after 30+ years of misdiagnosis), I suddenly began having problems with MSG. Four years in, problems surfaced with cow dairy and then with soy. I can tolerate some goat dairy and sheep dairy - as in cheeses. In the last year, garlic and onion are starting to bother me. I think after the damage healed in my gut with the gluten-free diet, my body started to digest and react to other things I was sensitive to.

You might need to start a food diary to see if there are any other like ingredients besides the maltodextrin that the foods that are bothering you have in common.

~Michelle~

Western Washington State

I was under the impression that in the US the criteria was >20ppm to be labelled gluten-free and at that level damage can still occur to some individuals who are highly allergic/sensitive, I will stand to be corrected on that but I think that the study I remember reading was conducted in NZ (the author might have been Dr Chinn but I'm not certain of that).

MSG USED to be derived from wheat but apparently isn't any more i won't use any product with MSG as it's a flavour enhancer whatever that's supposed to mean.... if a processed food needs a processed flavour adding to it to make it taste better need i say more...

I agree that you may be reacting to something else, as is often the case with celiac disease, and a food diary is a good tool in helping to narrow down your search of what you are reacting to.

That's what i like about this forum, it's filled with the experience of other Celiacs who've been there done that and can pass on their insight and helpful hints and tips to point you in the right direction. ;)

P.S. it's also good to know the criteria of other countries standards of gluten-free because you might be eating an imported food, that's why I mentioned maltodextrin being derived from wheat in Europe and who knows you may travel to Europe at some point....

Lisa Mentor
Lisa
Posted
I was under the impression that in the US the criteria was >20ppm

That criteria is proposed, in the US, and it not yet considered a legal standard.

Any imported product is to comply with the FDA labeling law, which would include foreign products containing MSG.

carsondcat Newbie
carsondcat
Posted

Thanks for clearing up my impression of what is fact and what is proposal... Having lived in different countries and travelled quite a lot I tend to mix my countries labelling laws and criterias up...... Thats why i lean towards mainly fresh unprocessed foods makes for a simpler life and you only have to sans gluten in one language..... :lol:

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted
fresh unprocessed foods makes for a simpler life and you only have to sans gluten in one language..... :lol:

Oh, agreed!

Swimmr Contributor
Swimmr
Posted

From what I've heard and read that maltodextrin is by law to come from corn (in the USA) and if not it's supposed to say what it came from.

Also it's considered a highly processed ingredient, therefore rendered safe.

Still I stay away from it though. It has the word "malt" and I won't take my chances.

kfurn Newbie
kfurn
Posted
  • Author
Thanks for clearing up my impression of what is fact and what is proposal... Having lived in different countries and travelled quite a lot I tend to mix my countries labelling laws and criterias up...... Thats why i lean towards mainly fresh unprocessed foods makes for a simpler life and you only have to sans gluten in one language..... :lol:

Wow! thanks!

It must be a separate from celiac reaction!

what was confusing is it's extremely similar reaction! when consumed, my stomach blows up like a balloon and i'm instantly red faced and ill...

yikes, another ingredient to watch out for!!

do you know any hidden ingredients in food products made from wheat i may not know of?

I've only been "really" gluten free since January...

Lisa Mentor
Lisa
Posted
Wow! thanks!

It must be a separate from celiac reaction!

what was confusing is it's extremely similar reaction! when consumed, my stomach blows up like a balloon and i'm instantly red faced and ill...

yikes, another ingredient to watch out for!!

do you know any hidden ingredients in food products made from wheat i may not know of?

I've only been "really" gluten free since January...

Here are somethings to look out for:

https://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html

  • 2 weeks later...
mysecretcurse Contributor
mysecretcurse
Posted

I had a violent reaction to maltodextrin the other day. It was almost identical to a gluten reaction. I realize it comes from corn but strangely, its somehow worse because even though I'm corn free I have cheated once in a great while and didn't have anywhere NEAR the reaction I had from the tiniest bit of maltodextrin. It's no good for my body, whatever the heck it is.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,243
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • 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.