Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten free wheat starch?

ch88

Recommended Posts

ch88 Collaborator
ch88
Posted

So I am trying to avoid corn. I think I react to corn badly.  I am trying to figure out if high fructose corn syrup is considered safe on a corn free diet.  High fructose corn syrup is made by separating corn starch from the corn zein. I am not sure if trace amounts still remain or there may be other ingredients is soda or candy that are made from corn. 

I came across an article which I found interesting. I did realize that food that contains wheat starch can now be labeled gluten free. It still has to have wheat starch listed in the ingredients though. I am really glad it still has to be labeled in the ingredients though. 

Open Original Shared Link

"In Europe the standard for Codex wheat starch is 200 ppm gluten or less, meaning it must be further diluted during manufacturing to give a final product that tests safely below 20 ppm. According to the FDA, this will also be acceptable for products in the United States “as long as the final food product contains less than 20 parts per million (ppm) of gluten.”

 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ennis-TX Grand Master
Ennis-TX
Posted

I still would not touch it....its bloody wheat and my body thinks the stuff is poison/foreign invaders.
Corn..I have a bad corn allergy, gotten worse over the years...used to be only consumed forms...but I notice it reacts to skin contact now. I know corn syrup will give me a rash/itchy skin, happens with soda spills and secondary contact....On the other hand sometimes something with maltodextrin or modified food starch from corn has not triggered a reaction and some times does.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,061
    • Most Online (within 30 mins)
      7,748
    Kellyjester
    Newest Member
    Kellyjester
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Strictness with products

      By Scott Adams · Posted

      For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:  
    • Scott Adams
      IGA and TTG IGA Levels

      By Scott Adams · Posted

      I think this varies a lot from person to person, especially if you eat out at restaurants regularly. What is your level, and how long have you been gluten-free? For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:  
    • Scott Adams
      Suggestion for meats with no chance of cross contact?

      By Scott Adams · Posted

      We've always used Foster Farms ground turkey and you can sometimes find it a Costco: https://www.fosterfarms.com/product/fresh-ground-turkey-lean/
    • Scott Adams
      Looking For Gluten Free Seafood Restaurant in Ohio (Springdale Area)

      By Scott Adams · Posted

      I just searched Google for "gluten free seafood options in Ohio near springdale" and got this as the highest rating--they have a gluten-free menu: https://pappadeaux.com/
    • trents
      No crypt hyperplasia but there's lymphocytic infiltration and villi atrophy?

      By trents · Posted

      The idea that celiac disease is primarily limited to those of European decent is a dated notion. We now know better. In the last three or four decades our knowledge of celiac disease and our understanding of the symptomology connected with it has broadened greatly. We now have better diagnostic tools and there is a greater awareness of gluten-related disorders in the medical community (and in the public) as a whole. It may not be true that celiac disease is rare in the Asian population if you include southwest Asian countries like India and Pakistan where it is rampant. I suspect that in time, the same will hold true for east Asia as the medical community there develops greater awareness of symptoms and begins to test for it more commonly. One thing that may have thrown a curve into all this is the possibility that race may skew the type of immune system response with the onset of celiac disease. For instance, there is some research that has shown people of black African decent with celiac disease are much less likely to show positive test results for the TTG-IGA antibody test than are people of European decent. Since the TTG-IGA is the most common antibody test  used when diagnosing celiac disease, a lot of blacks with celiac disease were being missed.  I am including this article to help you get off on the right foot in eating gluten free:   
×
×
  • Create New...