Dextrose and Maltodextrin

[jezabelle]

I have been Coeliac for many years, if I accidently eat anything with dextrose or maltidoxtrin I'm extremely ill, is anyone the same?

[Hidden]

Hi jezabelle, this has come up many times before as maltodextrin and dextrose can be derived from wheat, it is well within codex so only affects a minority of coeliac. So you are not alone.

In the Eu wheat derivatives do not have to labelled as such unlike the US, Australia and NZ so I started a petition on here in January so here's a link to that:

healthunlocked.com/glutenfr...

I don't think that the petition has achieved much sadly and partly that's because Coeliac UK state that wheat derivatives are safe for coeliac. I think one problem for them is that we can get codex wheat on prescription so supporting this could cause a conflict in interests. But I would still love to see legislation so that those who are very sensitive and or intolerant to wheat don't have to avoid all foods with dextrose in.

In Australia where they have 5ppm as their limit for gluten free, some French fries coated with dextrose had to be withdrawn as they had over this limit so it shows that dextrose derived from wheat can have detectable gluten in it.

Also if you go to the 'search Healthunlocked' at the top right hand side of the GFG home page and type in maltodextrin and or dextrose past posts will come up.

Lastly if you are very sensitive it may interest you to know that caramel colour E152b,c and d are all wheat derivatives.

[jezabelle in reply to Hidden]

Thank you for your reply, very helpful information.

[Venetia]

wow Jerry thanks for that, I did sign your petition, but the information you have provided helps me, I have seen a few products with the maltodextrin derivative listed and am now avoiding the others. I really am not sure what was affecting me , but I was experiencing a below par feeling of health and this was puzzling as I have been "diagnosed" coeliac since 1999 ( of course unknowingly coeliac probably all my life )and really having excellent quality of life, after going gluten free.

Since February I have reverted to really basic food selection and naturally gluten free foods with no additives at all and my feeling of well being and energy has improved, BUT it is not a very sociable way to go.......The feeling of energy and health is too good so will probably continue and maybe cautiously try the "gluten" free stuff again

[Hil101]

I have the same problem and have raised it with Coeliac UK but they deny it's a problem. Bizarre that they do not listen to their members but Jerry has hit the nail on the head as to why. Jezabelle, have you considered eggs as a possible problem? It took me quite a long time (and near collapse after eating part of a slightly runny omelette) to realise that they were keeping me ill. I believe they may have high levels of gluten due to the chickens' diet.

[jezabelle in reply to Hil101]

Thank you for your reply, I don't know why Coeliac UK deny it as it's a big problem for me, I do not have a problem with eggs, but, I was once told by a Chef not to eat the scrambled eggs as they were made with a powder containing gluten, I would never have known otherwise. It just goes to show sometimes we don't what we are eating!

[Hidden in reply to jezabelle]

In buffet style scrambled eggs served in many hotels they use wheat flour to help keep the eggs fresher, so it is common practice.

Many years ago I asked Coeliac UK why they did not denote marmite as containing malt as it is a by product of the brewing industry and the marmite factory is a mile down the road from the big Bass brewery and they replied that they did not bother to denote things that were at the lower end of codex. But their email also said that this was private and forbid making it public! And now 15 years later it is on their web site that it is above codex!

Personally I think that we should see codex as a limit for processed foods that are devoid of All gluten containing grains rather than things like Branston pickle which contains malt vinegar and says contains barley and gluten on it, then being in a gluten free food list because it is below codex.

In the US they tell coeliac not to eat any foods with hydrolysed barley in them, including malt vinegar and Kellogs have been making a gluten free Rice Krispies for the US market since 2010 but Kellogs know that coeliac in UK are told that cheap supermarket breakfast cereals, coated in malt that are below codex are safe, so who loses out? we the coeliac do.

Here's a link showing Kellogs gluten free rice krispies:

kelloggs.com/en_US/kelloggs...

We had a campaign on here in 2011/2012 to Kellogs but they replied that they did not see a market for them over here, when more people in the UK eat breakfast cereals per head per capita than any other country in the world.

healthunlocked.com/glutenfr...

I know to some people/companies/charities I must come across as a pain in the ask to many questions but the truth is I'm not some sort of anarchist nutter just some one who believes passionately that 'we' the consumer should know exactly what is in our food and know exactly what we are eating. And I don't mind standing up and saying so.

And thanks again to everyone who signed the petition about wheat derivatives.

[jezabelle in reply to Hidden]

Thanks for the info, most interesting, I'm beginning to think I don't know what I'm eating now even though it is labelled as Gluten Free.

I'm also unable to eat Nairn's porridge oats as they contain a protein called Avenin, it makes me ill, around 5% of Coeliacs are unable to tolerate it, but, it does not state this, I think it should.

[Hidden in reply to jezabelle]

In Australia they tested coeliac for oats and found that around 20% could not tolerate them and they were pure or uncontaminated oats coeliac.org.au/uploads/6570...

I wondered if that is because in Australia and NZ they have 5ppm as gluten free and none of the forbidden grains and this makes them more sensitive to any gluten including avenins, which's oat gluten.

I wish that we had the same standards over here.

I think that one advantage of being sensitive to what I call allowed gluten is we have the opportunity for a very healthy diet based on home made food, made with naturally gluten free ingredients. But it is forced upon us by lower standards.

I agree about the labelling of oats and also feel that they should state that coeliac must not consume more than 50g in 24 hours. I tried some Nairns oat cakes and noticed they were in 3 packs weighing 45g per pack of 5 oat cakes. But 3 still upset me.

I think that at least on here 'we' can share information and help others who are also very sensitive to all gluten. When really all coeliac should be able to eat all food that is clearly labelled as gluten free.

I'll get off my soap box now LOL...

[ValW in reply to Hidden]

I didn't see your comment until after I'd written mine Jerry!

[Hidden in reply to ValW]

Please don't worry It happens to all of us sometimes.

[ValW in reply to jezabelle]

All oats contain avenin, not just the Nairn's ones.

[jezabelle in reply to ValW]

Yes I Know, but, I thought Gluten free oats meant just that, how wrong can I be!

[ValW in reply to jezabelle]

You're not wrong, the gf oats are gluten free. Avenin is similar in structure to gluten but is safe for some but not all coeliacs. I can tolerate gf oats but not the allowed level of barley malt in cereals or malt vinegar.

As for codex wheat, maltodextrin & dextrose, I'm also wheat & corn intolerant so am unable to tolerate any of those. I had some crisps from Waitrose which were labelled as containing potato based maltodextrin. If only all companies could show the source like that!

[jezabelle in reply to ValW]

Thanks, I agree with every you have said.

[jezabelle in reply to Hidden]

I agree Jerry, keep up the good work.