Do others have a problem with Maltodextrin?
Only my second time being Glutened since diagnosis in May
The common factor each time has be eating food containing Maltodextrin.
I've had possible cross contamination episodes and they're minor
compared to Maltodextrin reaction
Yes if it's from USA cos its corn based........no if its from Europe as its wheat based....
Hey thanks for the explanation
Now I understand and sadly no point trying to contact small saussison
producer near Boulounge, but could contact Lindt manufacturers of Lindor
chocolates. Just to suggest that the Maltodxtrin they use might no be gluten free
if they source it in Europe and then nicely ask if they could add a gluten warning to such products. I'll post the correspondence here
Thanks again
Aldi do quite a wide range of gluten free chocolates - check the back of the packets prior to purchasing as those that are gluten free are clearly labelled.
I too have had bad reactions to maltodextrin before realising that the EU versions are usually grown on wheat ... I found it particularly bad in vitamin tablets!
Sadly, I think Lindt uses barley malt in their chocolate anyway. I used to be a big fan of the dark chocolate bars, which apparently don't contain it but have potential for cross-contamination.
It's the saucisson-type stuff that I never remember to check, though. I've found the Unearthed salami range in Waitrose always says if it's corn or wheat dextrose etc, which is helpful, though relatively expensive.
I found thorntons do a great range of glutenfree chocs......
We're very fortunate here in Canada with recent government regulations regarding food labelling. By law, things must now be labelled as containing wheat or gluten if they do. However, it doesn't apply to foods from abroad. I have recenlty had 6 family members choose a gluten free diet for health reasons and they always ask about Maltodextrin. My advice to them is if it says corn maltodextrin it's safe (unless like me you're highly allergic to corn) and if it just says maltodextrin avoid it out of caution. The other alternative is contact the manufacturer.
Coeliac UK say that even though derived from wheat it's ok as gluten is removed during processing
That's as may be! But for me and possibly others eating foods containing Maltodextrin (probably wheat based) are a real NO NO! I wonder if it's again a case of the ppm that is set at too high a level and that some gluten does in fact remain after processing wheat into maltodextrin
I cut out maltodextrin and dextrose (unless clearly marked as corn-derived) after reading about it on this site.
I didn't react to it at all until I was at least six months or so gluten free (presumably getting more sensitive - I suddenly reacted to all the vitamin pills I'd happily been taking six months' previously) and couldn't work out why I felt low-level weird all the time.
I mostly feel fine now and if I'd just read the official advice I'd never have known it was an issue.
It was my vitamins too that gave me a reaction to maltodextrin - if only gluten free meant gluten free!!
I don't eat anything that states it has maltodextrin or dextrose in it, lots of vitamins contain them, I play safe and just avoid them altogether, otherwise I'm extremely ill.
Usually it's made from corn, but can be made from wheat or barley also. Best to avoid it altogether.
I also have the same issues with maltodextrin & dextrose although they say it should be ok its certainly not for me! I avoid it all together.
Hi I know this thread was a year ago but it seems there are lots and lots of coeliacs that are sensitive to glucose, maltodextrin and dextrose. I am a newbie. I have a wheat intolerance but recently have had symptoms after barley and rye. My son was diagnosed 12 months ago and was great for the first 6 months or so but then his symptoms returned. After reading GFG posts I have stopped him eating Glutafin codex wheat starch g/f bread and Tesco soya milk containing maltodextrin derived from wheat. If he gets better we will know he cannot tolerate these so called "gluten free" products. I am wondering if there is no such thing as a super sensitive coeliac and all coeliacs are unable to tolerate these products but some don't notice. Just because you don't get symptoms doesn't mean your immune system isn't reacting silently. A GFG member posted the research the Food Standard Agency conducted to find out if 20 ppm gluten could be tolerated and the results were not fully conclusive. My problem now is how to get calcium into my son. I am currently waiting for a reply from Alpro Soy about some of their soya products. I am feeling let down by my sons Paediatric Gastroenterologist who I know will think I am a neurotic mum if I try to discuss this with her. Dietician did not mention anything at diagnosis about sugars, sensitive coeliac.
Fed up! Keep up the good work guys, you are all very helpful. Ki Ki x
Hi Ki Ki, you're right this comes up time after time for many reasons and it does not only affect coeliac or those who are wheat intolerant, there are people who have issues with artificial sugars made from grains. So it is very complex.
Now just because you sons paediatric gastroenterologist acts like you are being neurotic does not mean that you are being neurotic or have to act as if you are neurotic. To me they lack understanding of your concerns for your son which i think is commendable so lets kick their attitude into touch and turn things around as it is them who is acting in an unsympathetic manner and it is them who is being insensitive so they have a problem and not you.
So lets look at sources of calcium for your son that are not eggs and dairy, sesame seeds are very high in calcium and you can buy tahini which's a sesame seed spread and humus which are both sesame seed based. Then you have foods like quinoa, chick peas and even baked beans are good sources of calcium as are greens like broccoli.
Also goats milk and cheese does contain lactose but it is much easier to digest than cows milk and many people who think they are lactose intolerant are OK with goats milk/cheese. (this is because goats milk molecules are the same size as human milk) where as cows milk has much larger molecules hence the digestion problem.
Lastly calcium supplements are mostly calcium carbonate which's chalk and chalk molecules are much larger than calcium in food so the majority is passed through our bodies and not absorbed so our kidneys work harder to get rid of it! And our bodies need vitamin D to help us absorb calcium in our food.
Jerry
Dr Marsh says beer is OK!
Supermarket foods not labelled as gluten free but no gluten in ingredients list - are they ok?
Marzipan and fondant wheat problem
