• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Hydrolized Corn Gluten
0

8 posts in this topic

Does anyone know what this is or if it is safe for celiac?

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


It's safe. Corn does have gluten but it is not a problem for people with celiac.

richard

0

Share this post


Link to post
Share on other sites

Technically, gluten is a generic term for any protein in a grain. So, the protein that corn has, is *technically* called gluten. But we commonly use gluten (around here, particularly, to refer to wheat, rye, barley, and oat gluten specifically. Corn gluten is fine for celiacs (who don't also have a corn intolerance ;-) ).

0

Share this post


Link to post
Share on other sites

Interesting.........that sort of confused me, too.......that a corn gluten could be gluten-free......I would've immediately thought that it was bad, kind of like one might think that buckwheat or maltodextrin is bad.

0

Share this post


Link to post
Share on other sites

Yeah, welcome to the English language!! HA!! :lol:

Brenda

0

Share this post


Link to post
Share on other sites
Ads by Google:


some maltodextrine *is* bad, you have to check with the manufactorer to see if it is derived from wheat or corn - unless they have already voluntarilly adhered to the new legislation for labeling and put the source in parenthesis

0

Share this post


Link to post
Share on other sites

No, you're correct; it can be bad, it's just that you might incorreclty assume from the ingredient, whose name contains both malt (a gluten-containing ingredient) and dextrin (possibly a gluten-containing ingredient) that the actual ingredient contains either of those and therefore isn't gluten-free. Although maltodextrin can contain gluten, it can also be gluten-free......I was just using it as an example of one of those ingredients that you might think is bad from the name, sort of like the one discussed here, corn gluten.

0

Share this post


Link to post
Share on other sites

Oh, by the way, I just looked up maltodextrin on the site....I didn't realize this, but now (don't think it was this way before), it IS gluten-free for sure in the USA (don't know what is the deal in Canada) unless in vitamins....here is what I got from celiac.com:

8) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer won't change their process to use wheat starch or a gluten-based enzyme in the future.
0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,761
    • Total Posts
      932,250
  • Member Statistics

    • Total Members
      64,226
    • Most Online
      3,093

    Newest Member
    FionnualaDH
    Joined
  • Popular Now

  • Topics

  • Posts

    • If you're like me, you've already tried all multiple options without very good answers, thus the reason you are on the boards...
    • Yes, I was. I had two weak positive blood work, then an endoscopy not for celiac but was very inflamed, and one positive genetic for celiac. My diet is very limited right now. I am almost paleo. I am really struggling to find food that I can eat and not bother my stomach. I eat a lot of nuts, peanuts, beans, chicken, veggies, fruit, and soups. I have cleaned out the house from gluten (except for my dad's rolls  ) I can not change out pans and cookware. I could try to get my own personal but it would be hard. How did you get glutened? 
    • thleensd, If you have POTS you should look into Magnesium. Here is a thread started by Ennis_Tx that talks about some of it's many benefits. Also see this link from the affibers.org website that mentions specifically Magnesium Taurate's role in arrhythymia's. http://afibbers.org/resources/taurine.pdf I also recommend trying some some Niacinamide and/or a 100 B-complex 3/day.  B vitamins help us manage our stress. If it (Niacinamide) or the B-100 or B-50  causes you to burp in 2 or 3 months (which has Niacinamide in them) then your symptom's could be caused by co-morbid pellagra. Knitty Kitty has given you good advice as well since Celiac's are low in many nutrient's often. Here is my blog post that explains what I believe happened to me. I hope it helps you thleensd the way it did me. Take a B-complex for couple months to see if it helps. Frequency is more important than the amount. 2x day of of a b-complex will allow your serum levels to stay high throughout the day helping you recover 2x as fast as once a day.  Do the same with Magnesium Glycinate or Magnesium Taurate  (2 to 3 times a day in divided doses) and I think your fatigue will greatly improve or at least your energy levels will increase greatly. I hope this is helpful. ****this is not  medical advice only some of the things I did to help myself. I am too sharing in hopes that other people will hear my story and believe . . . 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things” this included. posterboy by the grace of God,
    • First were you diagnosed with celiac? Second what is you basic diet right now, there are some other common issues that go along with celiac food intolerance wise we might be able to narrow this down. Third did you read hte 101 and make 100% sure that nothing is contaminated? This sounds like you might have contaminated a common used prep surface, utensil, pot. Or have a contaminated spice, condiment, or something new in your house like a cleaner, hygiene product. etc that might be leading to more issues. I can only say if you can get your antibodies checked to see if still elevated to know if it is gluten or something else. Imodium will help with the D, Anise (the spice) and gas X can help with bloating, pepto bismal can help overall. These can help to make it more manageable. \ I might suggest trying to eliminate the chance of it being cookware by getting some cheap new microwave cook ware like a steam tray and omelette maker and just having steamed veggies, eggs, and perhaps a baked sweet potato. Avoid condiments and spices for a bit and see if you can clear it up taking it down to whole unprocessed foods. I find doing this and resetting helps after a issue (I got glutened this last weekend and did the egg and veggie diet with avocado and almonds). Bonus of cooking in the microwave is you get softer end product that is more moist, less burnt and oxidized making digestion easier in my opinion.
    • You didn't ask...but no licking either unless they have gluten free body products on...blush.
  • Upcoming Events