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Gluten Free Guerrillas
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Is Dextrose, dextrin, or maltrodextin Okay for a super sensitive Celiac?

I have read so many articles regarding these and some say it's Okay, some say it's. Other, some say it Okay If it's in the US. But I drank something last night at had all good ingredients except it had dextrose in it and I have had a bad reaction.

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I react to it to. It can be derived from wheat so not worth the risk if you are super sensitive

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I avoid them, I don't consider it worth the risk

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I avoid all of them. Remember "gluten free" per the UK legal standard is an arbitrary threshold and does not mean zero gluten.

Even those of us who claim to be o.k. on them do not know what silent symptoms they may be causing in our immune systems and neurologically. Not worth the risk in my opinion.

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I definitely react to and avoid them - if you feel you are supersensitive I would recommend you avoid them as well! Take care

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I had so many random reactions I just keep of all the above now. Iand I am not a super sensitive coeliac

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Do you eat out a lot Sue? wonder if its a cross contamination problem.

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In the UK and the EU wheat derivatives do not have to be labelled as that because they are very processed and well within the codex limit of 20ppm. The majority of these artificial sugars (polyols) are wheat derivatives over here.

In the US, Australia and NZ they have to label wheat deriv's as exactly that. In Australia where they have 5ppm as gluten free if dextrose/maltodextrin etc is used it has to be:

1) below 5ppm

And

2) labelled as a wheat deriv'

The coeliac society of Australia also tell coeliac who still have ongoing issues on a strict gf diet to avoid wheat deriv's in case they are very sensitive to these traces of gluten.

The FSA claim that wheat deriv's are safe for coeliac and say that the source of the grain does not have to be declared so the manufacturer does not have the extra bother (cost) of changing the label.

I'm a great believer in 'us' the consumer being aware of exactly what we are really eating.

Jerry

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Hi jerry

Thank you so much for the info. My 9 year old son was diagnosed last year and the hospital paediatrician and dietician didn't mention anything about dextrose

etc. he did very well initially on a gluten free diet but in nov he started feeling sick and being very tired. I took me 8 weeks to get him seen at the hospital ( and that was after complaining). The paediatrician said she thought he had post viral fatigue syndrome and prescribed an anti sickness medication ( which didn't help). I am now wondering if it's been his coeliac all along. The paediatrician did not check his coeliac bloods which I found bizarre. He is slowly building up to full school but still nauseous and tired. Which don't the hospital tell parents the full story! I'm so annoyed!

KiKi

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I say save the NHS the money and scrap ALL dieticians as they really know nothing. A virtual assistant would be as much use.

Lists of gluten contaminates can be found online (celiac.com).

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Some information maybe of use

dextro-energy.com/produkte/...

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For the benefit of the Coeliac's who consider themselves to be super sensitive check out Commission Directive 2007/68/EC Annex IIIa, Also the European Food Safety Authority (put gluten in the search box)who dictate what is safe for us Coeliac's However there is no allowance for any individuals sensitivity. The FSA only follow what the EFSA dictate, Myself, I have it in writing that I have "Brittle Complicated Coeliac Disease" but consider I am a true Coeliac with two diagnosis and a further confirmation and that I cannot tolerate any form of gluten.

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Thank you Benjac64 I will check out the info you very kindly supplied. Thank you and thank goodness for this forum!

KiKi x

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Hi Pretender

Poor you being very gluten free. Do you just eat all natural foods like fruit, veg, nuts, pulses, seeds, eggs, dairy, meat and fish? I think that's where my family need to be heading. Luckily we have never relied on process foods but I will have to change my sons fav bread and possibly change brand of soya milk. I would be very interested to hear more about your diet if you have time. Thanks again for your reply.

KiKi x

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I phoned Tesco to find out what the maltodextrin they use in their everyday value soya drink derives from. They said wheat! My son has been drinking an average 600mls of the stuff per day. I niavely thought gluten free meant gluten free! I am so grateful to you doll face for posting your question enabling me to find out about these sugars.

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Not all producers are as careless as some reported on here. I am also surprised at the major supermarkets response response. They usually ask for full manufacturing spec...and that includes the g/f status of all products.

Have to have full tracebaility on products...and ingredients. Its the ONLY safe way of working.

Dextrose and maltodextrin CAN be made of wheat....but also beet or potato. This is what is used for Wellfoods items.

Wish I had 10p for each time I have typed this one...

Hope you are all feeling better today

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hi benjack64

I had a look at the dextrose link. it states that dextrose is derived from corn, but some members are saying they react to dextrose. so does that mean they are reacting to corn or that dextrose sometimes derives from wheat?

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Thank you for your reply apricot (love your cat!). I am presuming Tesco say their soya drink is gluten free because they believe it to be. It will comply with the 'less than 20 ppm' of gluten. I am trying to stop my son eating, drinking any gluten what so ever to find out if he gets better. Unfortunately he is allergic to dairy (since birth) and eggs (since 2.5) so has never had cows milk. I am really struggling to find him an alternative soya drink that has no dextrose, maltodextrin or glucose in it. He refuses to try almond or coconut milk and not keen to give him Oat milk. He needs 600mls of calcium fortified soya milk each day to give him the necessary calcium he needs.

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Perhaps try him with the Koko dairy free milk found in main supermarkets & health food shops, it's very nice & also fortified.

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hi

no I eat out very infrequently- for a bout 15 yrs it was around 4 times a year. however, now children are grown and my parents have left this mortal world, I have more time- and so many places are much much better, so maybe average at once a month

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i react to corn

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I think that the real issue here is that maltodextrin and dextrose etc are problematic for some and can be made from a variety of grains and the food manufacturer knows what the source is the supermarkets also know but we the consumer do not and what we need is better food labelling so that we the consumer can make intelligent choices based on our needs.

What makes this harder is that the FSA and Coeliac UK claim that maltodextrin/dextrose etc that is derived from wheat is safe for all coeliac because it is so processed. On other continents the grain source has to be revealed so food manufacturers can do it they just need a nudge. And this is the problem as we do not have an organisation who sees a need or is prepared to give them a nudge.

A member of GFG had a petition to the govt asking for maltodextrin and all wheat derivatives to be labelled as just that and the support came mostly from the coeliac community but not Coeliac UK and the petition ended up with signatures in a few hundred so we need another more concerted effort and with determination we could well change things.

I have to point out that in Australia where they have 5ppm the majority of wheat derivatives are of undetectable gluten and the vast majority of coeliac over there eat them without any apparent ill effects but food manufacturers still have to label wheat deriv's as exactly that. So we have to keep things in perspective and try not to be scare mongering and just be aware of what we are really eating.

I think that Apricot's company Wellfoods is commendable and deserves the support of the coeliac community for her support to everyones needs.

This is my 2p's worth,

Jerry

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Here , Here , Jerry

It makes me very sad that the official research and charity group for our chronic and incurable disease here in the British Isles ( might that be Coeliac UK ?) gives scant attention to the issues surrounding Maltodextrin, Dextrose and Dextrin and also that there seems to be little interest in making ppm and other labelling universal. This is truly remarkable given the world wide interest available via travel and the internet and possibly reveals the commercial influence from business and their domination of research and academia.

Well glad I've got that off my chest...... now back to marmalade and fruit curd making

( did Lime Curd for the first time yesterday ...... so yummy)

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Hi Valw

Thanks for the suggestion my son is now enjoying Alpro soy whole bean which Alpro Soy say is gluten free and any maltodextrin in their products comes from potato. So pleased. His nausea and fatigue is much better these days. I totally agree with you Jerry and Malago that food companies should be printing better info on their products packaging and Coeliac UK should be pushing for this on our behalf.

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