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

Confused - Wheat Dextrose- Is It Safe ?

Guest goldie

By Guest goldie
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest goldie
Guest goldie
Posted

Hi

I wonder if anyone can help. I live in the UK and purchased a tub of coleslaw from Waitrose - Creamy Coleslaw. Anyway I had some yesterday and today and haven't felt great. On the allergen list it doesn't mention gluten or wheat etc but on looking at the detailed ingredients it lists wheat dextrose. I then went on their online shopping site and this particular coleslaw doesn't state suitable for coeliacs - the others do. Seemed clear to me that they had mislabelled. So I gave them a call and was told that wheat dextrose was OK on a list they had . Couldn't get to the bottom of why they had not noted suitable for coeliacs under their product info and why when you request list of "coeliac coleslaws" this one is conspiquous by its absence!

Is wheat dextrose OK ?

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

Celiac.com Sponsor (A8-M):


ArtGirl Enthusiast
ArtGirl
Posted

Dextrose is a starch and is usually made from a grain. or another vegetable source. In the US it's usually made from corn. It's like a really finely ground cornstarch. I have seen statements that list a different source of dextrose other than corn - wheat could certainly be one of them.

I'd stay away from anything derived from any gluten grain.

RiceGuy Collaborator
RiceGuy
Posted

Well, if it says wheat, then that's what it is derived from, and cannot truly be gluten-free. But I do know in the UK the laws are different (and have recently been redefined) for what can be labeled gluten-free. The best advice I can offer is to always check the label. But in this case I think it is clear that it is not gluten-free.

Guest goldie
Guest goldie
Posted

Yes that's what I thought. Plus their own web site did not include it as suitable for coeliacs. However since posting this topic I have found another page on Waitrose's web site regarding gluten free food. It states that wheat dextrose is gluten free because the hydrogenating process removes the protein from the wheat. Still not sure though -a bit of a coincidence that I have had problems since eating it.

ravenwoodglass Mentor
ravenwoodglass
Posted
Yes that's what I thought. Plus their own web site did not include it as suitable for coeliacs. However since posting this topic I have found another page on Waitrose's web site regarding gluten free food. It states that wheat dextrose is gluten free because the hydrogenating process removes the protein from the wheat. Still not sure though -a bit of a coincidence that I have had problems since eating it.

We also run into this issue with gluten grain alcohols and vinegars. It may by definition of the scientists be gluten free but there will be some of us that do react. You have tested this product in the most conclusive way there is. You tried it, you got glutened, it is not safe for you.

Gwen B Rookie
Gwen B
Posted
We also run into this issue with gluten grain alcohols and vinegars. It may by definition of the scientists be gluten free but there will be some of us that do react. You have tested this product in the most conclusive way there is. You tried it, you got glutened, it is not safe for you.

I agree. Some products seem ok but just don't work out for you. My mother can tolerate Rice Dream milk, I can't. She reacts to the bread my grandmother gets on prescription. I'm not going to try it. I buy gluten free, wheat free stuff as far as I know! B)

amber Explorer
amber
Posted

I live in Australia where we have some of the strictest labelling laws. Dextrose from wheat is gluten free here as is Carmel from wheat and Glucose Syrup from wheat. The reason that it is gluten free is that because it is so highly processed there is no detectable gluten. I am assuming that it is the same elsewhere in the world.

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

Celiac.com Sponsor (A8-M):


aikiducky Apprentice
aikiducky
Posted
I live in Australia where we have some of the strictest labelling laws. Dextrose from wheat is gluten free here as is Carmel from wheat and Glucose Syrup from wheat. The reason that it is gluten free is that because it is so highly processed there is no detectable gluten. I am assuming that it is the same elsewhere in the world.

It's the same in Europe. Some people do react to those, though, there's a Dutch discussion board for example that I often read where a few people swap info on products that don't have wheat derived sugars.

Pauliina

Guest goldie
Guest goldie
Posted

Many thanks for the repkies,

Could be something else that upset me - perhaps it was too creamy. I live in the UK but my sister(also coeliac) like you amber lives in Melbourne, Australia - I seem to recall her saying there was now some issue out there with the safety of wheat dextrose.She could of course have misunderstood. There seems to be so much unclear information out there ( or maybe I'm just slow on the uptake! ). I've also just found out that we have to be careful with mustards -

is that right ?

  • 3 years later...
Kevin Stewart Newbie
Kevin Stewart
Posted

My first Post. In Canada when "dextrose" is listed as an ingredient - is it OK to eat? There's something in the back of my mind from when I was first diagnosed about 15 years ago, and have always avoided buying those foods. 'Looked it up a few times but it was never clear to me exactly what was being said.

Ditto for "maltodextrin" (unless it is followed by "(corn)"), "yeast" and anything with the word "soy" in it i.e. "soy lecithin".

Thanks.

psawyer Proficient
psawyer
Posted

The Canadian Celiac Association lists both dextrose and maltodextrin as allowed, without qualification.

Soy is not an issue in and of itself with respect to celiac disease, although some people, including some celiacs, are intolerant to soy and must avoid it.

Archived

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

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


  • Member Statistics

    • Total Members
      128,042
    • Most Online (within 30 mins)
      7,748
    Nicky Vowden-Renwick
    Newest Member
    Nicky Vowden-Renwick
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Vaccines

      By trents · Posted

      @GeoPeanut, milk is one of the better sources of iodine. Iodine is known to exacerbate dermatitis herpetiformis. Many people find that a low iodine diet helps them avoid dermatitis herpetiformis outbreaks. So, maybe the fact that you have limited your dairy intake of late is helping with that.
    • GeoPeanut
      Vaccines

      By GeoPeanut · Posted

      Hi, I'm new here. Sorry for your troubles.herenis a thought to mull over. I recently was diagnosed with celiac disease,  and hashimoto's and dermatitis herpetiformis after getting covid 19. I eat butter, and 1/2 cup of Nancy's yogurt daily. I stopped all other dairy and  dermatitis herpetiformis is gone! I also make grass fed beef bone broth to help with myopathy that has occurred. 
    • trents
      Celiac or Addison's complications? Can someone share their experience?

      By trents · Posted

      Welcome to the forum, @KRipple! Sorry to hear of all your husband's health problems. I can only imagine how anxious this makes you as when our spouse suffers we hurt right along with them. Can you post the results from the Celiac blood testing for us to look at? We would need the names of the tests run, the numeric results and (this is important) the reference ranges for each test used to establish high/low/negative/positive. Different labs use different rating scales so this is why I ask for this. There aren't industry standards. Has your husband seen any improvement from eliminating gluten from his diet? If your husband had any positive results from his celiac blood antibody testing, this is likely what triggered the consult with a  GI doc for an endoscopy. During the endoscopy, the GI doc will likely biopsy the lining of the small bowel lining to check for the damage caused by celiac disease. This would be for confirmation of the results of the blood tests and is considered the gold standard of celiac disease diagnosis. But here is some difficult information I have for you. If your husband has been gluten free already for months leading up to the endoscopy/biopsy, it will likely invalidate the biopsy and result in a false negative. Starting the gluten free diet now will allow the lining of the small bowel to begin healing and if enough healing takes place before the biopsy happens, there will be no damage to see. How far out is the endoscopy scheduled for? There still may be time for your husband to go back on gluten, what we call a "gluten challenge" to ensure valid test results.
    • kate g
      Are they close to a drug that will help celiacs with cross contamination

      By kate g · Posted

      Ive read articles that there is stage 2 research being conducted for drugs that will limit damage to celiacs through cross contamination- how close are they to this will there be enough funding to create a mainstream drug? 
    • KRipple
      Celiac or Addison's complications? Can someone share their experience?

      By KRipple · Posted

      Hello, My husband has had issues with really bad diarreah for over nine months now. In mid November, he went to the doctor for what they thought was a bad cold, which two weeks later was diagnosed as bronchitis. A week later, in December, I had to take him back to urgent care and from there, to the emergency room cause his vitals were too low. They said he was having an Addisionan crisis and he spent five days in the ICU. Since my husband has Autoimmune Polyendocrine Syndrome Type II (type 1 diabetes, Addison's and Hashimoto's), I fought for a blood test to determine if he had Celiacs. Given the results of the test, he was told to go to a gastro for an endoscopy. It took two months to get his first appointment with the gastro. Still waiting for the endoscopy appointment. He stopped eating gluten in the hospital and has followed a gluten-free diet since. His diarreah continues to be as bad as before he stopped eating gluten. Still has a horrible cough that makes him hack. His energy is so depleted he pretty much goes to work, comes home and goes lie in bed. He is having issues regulating body temperature. He is barely eating (he's lost 20 pounds since mid-December). Body aches. Totally run down. He has been taking more prednisone lately to try to counter the symptoms.  Today, we went to his endo to discuss these things. She said to continue taking increased amount of prednisone (even though I explained that the increased dosage is only allowing him to do the bare minimum). According to the endo, this is all related to Celiacs. I am concerned because I know that both Celiacs and Addison's can have similar symptoms, but don't know if he would still be having these many symptoms (worsening, at that) related to the Celiac's after stopping gluten two months ago. If anyone in this group has a combination of Celiacs and Addison's, could you please share your experience? I am really concerned and am feeling frustrated. His primary care provider and endocrinologist don't seem to consider this serious enough to warrant prompt attention, and we'll see about the gastro.  Thanks.
×
×
  • Create New...