Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

nicole0392

Food Label Question

Rate this topic

Recommended Posts

In the US, if its made from wheat, they have to label it. I have heard in the US its usually made from corn because corn is cheaper and more shelf stable. I wonder why all this "stuff" is in products sometimes. I see salsa with just the basic tomatoes, onions, peppers, salt, citric acid. Another brand has mod food starch, autolyzed yeast, etc. Why? Why? :angry:

Share this post


Link to post
Share on other sites

Modified food starch gives the salsa a consistency that sticks to your genetically modified, canola oil fried corn chips better. ;)

And yes, in the US if modified food starch is made of wheat it has to be declared on the label.

Share this post


Link to post
Share on other sites

ya, as far as Celiac & Gluten Intolerance- you're fine- its usually from corn

but as far as health- we are being fed a crapload of crap :( i had a SEVERE reaction to High Maltose Corn Syrup that i wouldnt wish on most people... i was researching it, and basically they said that it's "relatively new to human consumption" so that "they" really dont know what it does to people... great...

i also heard from a best friend- her friend's husband was bragging about his latest business trip to China... he was responsible for making sure they were seperating the "Natural Flavors" from the "Fragrances" at this particular factory.... ewwwww

careful out there- we're part of a science experiment :/

Share this post


Link to post
Share on other sites

ya, as far as Celiac & Gluten Intolerance- you're fine- its usually from corn

but as far as health- we are being fed a crapload of crap :( i had a SEVERE reaction to High Maltose Corn Syrup that i wouldnt wish on most people... i was researching it, and basically they said that it's "relatively new to human consumption" so that "they" really dont know what it does to people... great...

i also heard from a best friend- her friend's husband was bragging about his latest business trip to China... he was responsible for making sure they were seperating the "Natural Flavors" from the "Fragrances" at this particular factory.... ewwwww

careful out there- we're part of a science experiment :/

WOW...and we wonder what's going wrong with this world.... :blink:

Share this post


Link to post
Share on other sites

Now I am more confused than ever. I am also newly diagnosed and the list I received from the dietician says no modified food starch. When I google it, it says in North America it is fine for people with Celiac's. After reading these answers I am not sure if it is ok or not. If a label says Modified Food Starch, if it is made from wheat will it say ( wheat ) afterward, so you know the diference?

Share this post


Link to post
Share on other sites

In the US, modified food starch HAS to say wheat, it that's where it comes from. That is very unlikely.

As to the list your dietitian gave you, it may be woefully out of date. The one I got from the dietitian at my doctor's prohibited all vinegar, liqour, artificial food color and flavor among other substances now known to be gluten free.. Thank goodness I now know better.

Share this post


Link to post
Share on other sites

but as far as health- we are being fed a crapload of crap :( i had a SEVERE reaction to High Maltose Corn Syrup that i wouldnt wish on most people... i was researching it, and basically they said that it's "relatively new to human consumption" so that "they" really dont know what it does to people... great...

High Maltose corn syrup.

Now that is a new one on me!!

Maltose is a sugar derived from barley so it's a no-no.

Maltose is also used as a sugar in many Asian sweets.

Share this post


Link to post
Share on other sites

High Maltose corn syrup.

Now that is a new one on me!!

Maltose is a sugar derived from barley so it's a no-no.

Maltose is also used as a sugar in many Asian sweets.

Your post has me confused. The maltose in high maltose corn syrup is not derived from barley. It's derived from corn. Maltose is found naturally in barley, but it's also manufactured from many grain starches by processing them with alpha-amylase. Commercially it's made from barley, wheat, corn, rice, tapioca or cassava. Unfortunately, a lot of foods do not list the source of the maltose so you have to know whether the manufacturer is one that consistently declares barley as well as wheat-derived intredients. If you're lucky enough to run across high maltose corn syrup, there would not be gluten in that ingredient.

Share this post


Link to post
Share on other sites

Skylark:

Your post has me confused.

I was led to believe that maltose was barley sugar.

You see maltose as a sugar in a lot of Asian sweets in Asian markets.

Do food labelling laws have to declare wheat if it's derived from wheat in the US?

Which, of course, doesn't help if it's made of barley.

If maltose is an ingredient alone and it does list wheat is it safe?

Does the fact that it's paired with corn make it corn.

Share this post


Link to post
Share on other sites

Here is what the Canadian Celiac Association has to say about Maltose:

A simple sugar obtained by enzymatic breakdown of starch (potato, rice, barley or wheat). Although barley or wheat may be used in the production of maltose, the manufacturing process renders maltose gluten-free.

In the US, *any* wheat-sourced ingredient must be disclosed as wheat.

Share this post


Link to post
Share on other sites

Skylark:

Your post has me confused.

I was led to believe that maltose was barley sugar.

You see maltose as a sugar in a lot of Asian sweets in Asian markets.

Do food labelling laws have to declare wheat if it's derived from wheat in the US?

Which, of course, doesn't help if it's made of barley.

If maltose is an ingredient alone and it does list wheat is it safe?

Does the fact that it's paired with corn make it corn.

Where did you get the idea that maltose was always barley sugar? Maltose is simply a disaccharide like sucrose or lactose. Maltose is named from the process of "malting" grains, where they are soaked until they sprout, and then air dried. In the process enzymes in the grain convert the starches into sugars including maltose. Malting is done to many different grains, including corn, wheat, rye, barley, millet, tapioca, or rice. Asian maltose syrup is often made from rice or corn. As you note, wheat maltose has to be declared. Major manufacturers like Kraft, Con-Agra, and Unilever have also committed to declaring barley-derived ingredients. In the US, corn is much cheaper than barley, so it's not reasonable to assume that maltose on a label would usually be barley-derived.

Your phrase "paired with corn" doesn't make sense to me. "High maltose corn syrup" is a single ingredient, a sugar syrup manufactured from corn. It has nothing to do with gluten-containing grains and is only an issue for people with corn sensitivity.

Share this post


Link to post
Share on other sites
"High maltose corn syrup" is a single ingredient, a sugar syrup manufactured from corn.

In an ingredient list, the ingredients are separated by commas. The string of words "high maltose corn syrup" contains no commas--it is one ingredient. It is corn syrup that has a high concentration of the sugar maltose (which occurs naturally in corn).

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Top Posters +

  • Upcoming Events

    • March 24, 2019 Until March 27, 2019
      0  
      NEW ORLEANS GOURMET GLUTEN-FREE mini GETAWAY    March 24 ~ 27, 2019   We have arranged a fun and Gluten-free food filled mini in the city known for it's food and fun.  We have arranged to eat many of the famous dishes that aren't usually Gluten-free at a few of the World Renown restaurants.   Staying at the Royal Sonesta Hotel on Bourbon Street in the center of the French Quarter, you'll be able to enjoy the ambiance of the city at all hours.   Our itinerary will include a Luxury Coach tour of the city and surrounding area - Admission to The National World War II Museum, including the Tom Hanks" 4D film "Beyond All Boundaries" - an exciting Airboat ride and tour through the Bayou.      This it the 3rd time we have visited New Orleans and it has always been well attended, so join us even if you've been there before.  Check out our website for the complete itinerary and cost.    Due to contractual obligations we must have 20 participants by October 31, 2018 to make this a go.      If you have any questions just give us a call at 410-939-3218.  Bob & Ruth info@bobandruths.com (410) 939-3218
    • March 27, 2019 04:00 PM Until 08:00 AM
      0  
       
       
       
      Celiac Emotional Healing Support Group
       
       
       
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
       
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
       
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
       
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • March 30, 2019 Until March 31, 2019
      0  
      Nourished Festival is a family-friendly event with 10 locations across the US. Attendees will be able to sample food, health and beauty products, meet with companies, learn about the most current food lifestyles, receive coupons and attend educational sessions with industry experts. 
      Nourished Festival, managed by The Nourished Group and presented by Enjoy Life Foods, is the largest gluten-free, allergy-friendly and specialty diet event in the US, with 10 locations including.
      ABOUT THE NOURISHED FESTIVALS
      Managed by The Nourished Group, formerly The Gluten Free Media Group, The Nourished Festivals are the largest and fastest growing special diet consumer events in the United States. Started in 2007, the events have expanded from one to ten cities throughout the country. The festivals cater to anyone looking to lead a healthier lifestyle or those who follow a specialty diet due to autoimmune conditions, food sensitivities, allergies or intolerances. Offerings including Paleo, Keto, Plant-Based, Gluten-Free, Allergen-Friendly and Nut-Free products. The events provide the opportunity for attendees to sample and purchase new products, receive coupons, meet with brand ambassadors and attend educational classes with industry experts. For more information, visit http://www.nourishedfestival.com 
       
Just wanted to chime in. During my 2 plus years of healing I had joint pain and muscle pain with some of the nightshade mainly peppers and tomato. I stopped them. I can now eat them again. My theory is when my gut gets cc my holey gut dumps some of my food in my blood stream and my already ticked off immune system let's me know what is allowed. Apparently for a time nightshades  of potato, tomatos, and peppers were an issue. I was able to gradually introduce potatoes first and then tomatos, then
  • Blog Entries

  • ×
    ×
    • Create New...