Is it OK to have wheat dextrose, or wheat syrup in so called gf main meals and call it gluten free.

[asborne]

[Hidden]

Hya Asborne, In the EU and UK wheat derivatives are seen as safe for coeliac and Coeliac UK say they are OK for coeliac. However in the US and Australia wheat derivatives have to be labelled as such.

Here's a link from the EFSA (European food standards agency)

efsa.europa.eu/en/efsajourn...

This says how they tested coeliac and wheat intolerant people with maltodextrin and dextrose derived from wheat with 30ppm. This research was carried out when the allowed level of gluten in gf food was 200pm and it has now dropped to 20ppm. In their tests some people had an adverse reaction to 30ppm.

So really it depends on how sensitive you are to gluten and the amount of dextrose from wheat there is in the food. Many coeliac have an a reaction to maltodextrin.

And I'd like to see wheat derivatives in the EU clearly labelled as such so that we the consumer know exactly what is in our food.

[Lynxcat in reply to Hidden]

I would also like to add to this Jerry, ... why oh why, do they put any wheat derivatives in food that is designed for coeliacs? Why can't they just make it without?

In a further thought, both coeliacs, gluten intolerants and those suffering from Hashimoto's thyroiditis are known to have allergic reactions to processed sugars. In some they develop similar symptoms to candida. (I've done too much reading again! Phew! And: Lol!)

[Hidden in reply to Lynxcat]

In response to why do they add artificial sugars to gf food, I'd like to see a slow food movement for coeliac.

As to whether free from foods are aimed at coeliac or those seeking an alternative is debatable. There was an article about Victoria Beckham and she is on a self imposed gf diet for personal reasons!

dailymail.co.uk/femail/arti...

[Lynxcat in reply to Hidden]

I bet she doesn't achieve her svelte look by eating the 'Free From' or 'Gluten Free' foods off the Supermarket shelves!!!!!

[asborne in reply to Lynxcat]

Wonder if she would get a reaction if decided to eat some gluten food. Surely her digestive system will eventually object.

[Lynxcat in reply to asborne]

That's a good point. I wonder how many people may eventually become gluten intolerant by merely beginning a fad diet that eliminates gluten? We will have to wait and see, I suppose!

[Hidden]

In Australia the testing is down to 5ppm which is thought safe for most coeliacs. The Coeliac Society state that wheat glucose and wheat syrup are so highly processed that they are deemed safe ie. gluten free.

As I stated our testing to 5ppm and gluten is not detected in these items. However as stated any allergen such as wheat barley etc. must be clearly shown in the ingredients panel.

Coeliacs then have to make an informed choice to eat or not. A good system I reckon.

[Hidden in reply to Hidden]

Hi Roscoe, I think that you have an enviable system with 5ppm and wheat deriv's clearly labelled. According to the FSA Food standards agency in the UK wheat deriv's do not have to be labelled as such so that a manufacturer can switch grain sources without the expense of changing the label.

We can also get food on prescription made with codex wheat starch and this is considered safe for all coeliac so wheat deriv's are not considered a problem.

So I agree with Fiona that you doing a Blog on being a coeliac in Australia would be very interesting, so please do.

[asborne]

All very informative, thanks for replies. My bread is on prescription but almost ran out and Tesco do Warburtons now which unfortunately is not to my likeing. As I rely on buses it is not easy to travel to other supermarkets.