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

Is Maltose Sugar Safe?

lcarter

By lcarter
in Coping with Celiac Disease

Recommended Posts

lcarter Contributor
lcarter
Posted

I love candied ginger and I just discovered that the packages we bought has maltose in it. Is maltose safe for us celiacs?

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

Since from what I can see looking it up it is made from barley I wouldn't consume it. I don't know if it can be made from other grains, perhaps you could call the company and find out what it is derived from.

love2travel Mentor
love2travel
Posted

If you want to, it is easy and fun to make - lasts a year in the fridge. This is my favourite recipe...

Open Original Shared Link Better than bought, anyway! :P

psawyer Proficient
psawyer
Posted

From the Canadian Celiac Association list of food ingredients:

MALTOSE ... ALLOWED

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.

love2travel Mentor
love2travel
Posted

From the Canadian Celiac Association list of food ingredients:

MALTOSE ... ALLOWED

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.

I have also read that in the US it is usually derived from corn.

lcarter Contributor
lcarter
Posted
  • Author

I was afraid you all would tell me maltose wasn't safe. Boo! We have been buying this imported candied ginger in an oriental market. The outside of the packages just say ginger, sugar and tapioca...but today I discovered that the individual wrapped pieces also added maltose to that list of ingredients in very, very small print. I had to get a magnifying glass out just to be sure that it really said maltose. What a bummer! Now I will quit eating any of this and see if my intestines calm down. Something subtle has been bothering me, so guess it is likely the candy. Thanks to all of you for the info. I will certainly try making some on my own. I appreciate the recipe and it doesn't sound too difficult. Heaven knows I have grown addicted to the stuff!

love2travel Mentor
love2travel
Posted

I was afraid you all would tell me maltose wasn't safe. Boo! We have been buying this imported candied ginger in an oriental market. The outside of the packages just say ginger, sugar and tapioca...but today I discovered that the individual wrapped pieces also added maltose to that list of ingredients in very, very small print. I had to get a magnifying glass out just to be sure that it really said maltose. What a bummer! Now I will quit eating any of this and see if my intestines calm down. Something subtle has been bothering me, so guess it is likely the candy. Thanks to all of you for the info. I will certainly try making some on my own. I appreciate the recipe and it doesn't sound too difficult. Heaven knows I have grown addicted to the stuff!

The recipe is as simple as it gets. I hope you like it! It is rough when you find out something you love could contain bad guys... :angry:

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

Celiac.com Sponsor (A8-M):


jebby Enthusiast
jebby
Posted

Maltose is a type of sugar, just like fructose, galactose, and glucose are all sugars. Maltose refers to its chemical structure, not that it is in anyway derived from anything "malt."

Lisa Mentor
Lisa
Posted

I was afraid you all would tell me maltose wasn't safe. Boo! We have been buying this imported candied ginger in an oriental market. The outside of the packages just say ginger, sugar and tapioca...but today I discovered that the individual wrapped pieces also added maltose to that list of ingredients in very, very small print. I had to get a magnifying glass out just to be sure that it really said maltose. What a bummer! Now I will quit eating any of this and see if my intestines calm down. Something subtle has been bothering me, so guess it is likely the candy. Thanks to all of you for the info. I will certainly try making some on my own. I appreciate the recipe and it doesn't sound too difficult. Heaven knows I have grown addicted to the stuff!

Maltose is not of a gluten concern! :D

lcarter Contributor
lcarter
Posted
  • Author

If maltose is not gluten related...it makes me wonder then if what I am reacting to is the sugars in the candy, since I am also fructose intolerant. I seem to do better with sugars in foods that are balanced between fructose and glucose, as in some fresh fruits. However, I have to really limit denser sugery foods because they quickly make me nauseas.

Just for history....I have had 3 glucose tolerance tests run over my lifetime and each time have had a "flat-curve" reaction. Also, I was a research subject for a group of scientists and doctors who were studying nutrition's roll in disease. They told me that every time my cells came in contact with sugars, they died...particularly quickly with fructose. Although, I seem to have a problem with all kinds of sugars, even the alcohol-sugars of dietetic foods. So, something in the pathway that either breaks-down or up-takes sugars in the digestive process is not functioning properly in me.

ravenwoodglass Mentor
ravenwoodglass
Posted

I was afraid you all would tell me maltose wasn't safe. Boo! We have been buying this imported candied ginger in an oriental market. The outside of the packages just say ginger, sugar and tapioca...but today I discovered that the individual wrapped pieces also added maltose to that list of ingredients in very, very small print. I had to get a magnifying glass out just to be sure that it really said maltose. What a bummer! Now I will quit eating any of this and see if my intestines calm down. Something subtle has been bothering me, so guess it is likely the candy. Thanks to all of you for the info. I will certainly try making some on my own. I appreciate the recipe and it doesn't sound too difficult. Heaven knows I have grown addicted to the stuff!

If you started having issues when you began eating this product I would stop eating it, see if issues resolve, and then maybe try it again. Whether it is gluten or not if you body doesn't like it then avoid it.

ravenwoodglass Mentor
ravenwoodglass
Posted

Maltose is a type of sugar, just like fructose, galactose, and glucose are all sugars. Maltose refers to its chemical structure, not that it is in anyway derived from anything "malt."

It can be derived from gluten grains. Whether there is still enough gluten to bother most celiacs most likely no. Would it bother someone who is one of the unfortunate super sensitives? Maybe.

Open Original Shared Link

Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. Maltose is not common in food, but can be formed from the digestion of starch, and is heavy in the sugar in malt, the juice of barley and other grains. Maltose is a member of an important biochemical series of glucose chains. The disaccharides maltose, sucrose, and lactose have the same chemical formula, C12H22O11, however, they differ in structure

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

It can be derived from gluten grains. Whether there is still enough gluten to bother most celiacs most likely no. Would it bother someone who is one of the unfortunate super sensitives? Maybe.

Open Original Shared Link

Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. Maltose is not common in food, but can be formed from the digestion of starch, and is heavy in the sugar in malt, the juice of barley and other grains. Maltose is a member of an important biochemical series of glucose chains. The disaccharides maltose, sucrose, and lactose have the same chemical formula, C12H22O11, however, they differ in structure

I would not eat it for this very reason. In Europe Codex Wheat starch has been deemed "safe" for most celiacs yet there are still some of us that react to that. People with wheat allergies would likely react as well. If you're feeling sick better to cut this out for a while to see how you feel. It could be the grains used to make the sugar or just too much sugar for you.

Reba32 Rookie
Reba32
Posted

ginger itself can be quite an irritant to sensitive intestines, it's a "cleanser". It may not be the maltose at all, but the ginger. If you are a diagnosed Celiac with intestinal damage already, you may want to limit your ginger intake until you've healed some more. Small portions only.

Open Original Shared Link

I love candied ginger, but I stay away from it because of the sugar content. That recipe looks awesome but it's waaaaaaaaaaaaay too much sugar!

jebby Enthusiast
jebby
Posted

From a biochemical standpoint, I cannot understand how a simple sugar, like maltose, can have any gliadin protein (gluten) attached to after processing...are there any biochemists or scientists out there who can comment on this? Where could the protein possibly be attached to?

Skylark Collaborator
Skylark
Posted

If maltose is not gluten related...it makes me wonder then if what I am reacting to is the sugars in the candy, since I am also fructose intolerant. I seem to do better with sugars in foods that are balanced between fructose and glucose, as in some fresh fruits. However, I have to really limit denser sugery foods because they quickly make me nauseas.

Mom is fructose intolerant and that's EXACTLY how she reacts. She always has Smarties candy in her purse (they're made of dextrose), and she'll eat a few with a restaurant meal where she isn't sure whether there is high-fructose corn syrup in anything. She also buys bulk dextrose and sprinkles it on the small portions of fresh fruit she can tolerate to help the glucose:fructose ratio.

She can't eat sweets or dessert much at all. Just like you, sugar-dense foods don't agree with her.

Archived

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

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


  • Member Statistics

    • Total Members
      131,904
    • Most Online (within 30 mins)
      7,748
    AnneSN
    Newest Member
    AnneSN
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Yes, you are right. Indeed, I’ve been feeling anemic since the beginning of this week, and today I felt horrible during a lecture at the university, I was trembling a lot and felt all my body incredibly heavy, so I had to come back home. I’ll do a blood test tomorrow, but I’m just worried about the possibility of it coming back negative. I’ve been eating two cookies in the morning as my only source of gluten over the past two weeks—could that affect the final result?
    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
×
×
  • 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.