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windinthetrees Joined: 28 Jul 2008 Posts: 72	Posted: Fri Aug 01, 2008 12:07 am    Post subject: dextrin? dextrose? Maltodextrin? Malodextrin? I am confused Help, Are these ok for celiac's?
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aklap Joined: 02 Oct 2004 Posts: 8607 Location: WI, USA	Posted: Fri Aug 01, 2008 6:03 am    Post subject: I think this should clear things up a bit: http://glutenfreeliving.com/ingredient.php http://forums.glutenfree.com/topic1392.html If you haven't done so, please checkout Our Gluten Free Diet Boot Camp. There's lots of info and links to help you thru the beginning stages of GF-dom. _________________ Al “We cannot all do great things, but we can do small things with great love.” Mother Teresa
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windinthetrees Joined: 28 Jul 2008 Posts: 72	Posted: Fri Aug 01, 2008 9:58 pm    Post subject: THANK YOU! So much, that helps a ton. What about black beans or pinto beans(trader joes) that say share eqipm't with wheat, soy etc?
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celiacmaine-iac Joined: 19 Dec 2007 Posts: 702 Location: Maine	Posted: Sat Aug 02, 2008 8:19 am    Post subject: windinthetrees wrote: What about black beans or pinto beans(trader joes) that say share eqipm't with wheat, soy etc? Any time a label says made on shared equipment with a gluten-containing food it is cause for concern. If you really want to eat that food you should then call the company and ask how they clean the lines between runs of different foods that they process. It would then become your decision whether or not you feel comfortable with the info they gave you, and you make the decision to take or not take the risk. Personally, I would rarely, if ever, choose to eat a product that had that warning. Usually you can find a comparable product that will be safe. I just want to touch on something here because we have a lot of new people on the board. You've probably noticed that we often point you toward calling the manufacturer when you have a question about a particular food. There are a couple of reasons for that. The first reason is based on the old principle of, "Give a man a fish and he'll eat for a day. Teach a man to fish and he'll eat for a lifetime." It could also be phrased this way. "Give a celiac a list of GF foods and he/she might eat safely for a day. Teach a celiac to do the research and he/she will eat safely for a lifetime." The other reason is that manufacturers change their formulas often. So, you could ask me a question about food XYZ and I could find that food in my pantry and tell you that according to the label it is safe. However, if I purchased that food 3 months ago the formulation could be different than the one you are holding in your hand, and you could end up ill. Be sure to check out this sticky of links that tell you about various manufacturers that you can trust to list all food containing gluten on their labels. And by all means keep asking questions. That is how you learn. I just wanted to clarify why we keep pointing you toward doing your own research. I know it seems so overwhelming at first, but we are all here to help you. _________________ Steph
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