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I have been going under the assumption that maltodextrin (at least in the US) is safe and is typically sourced from corn or potato and that the FDA regulations states that unqualified maltodextrin on a label must be sourced from corn or potato.  I recently picked up a bag of Lays Kettle Cooked Salt & Vinegar chips and to my surprise it says "wheat maltodextrin" is the list of ingredients.  Obviously something to stay away from, but I was wondering what the group's philosophy on maltodextrin is.

Thanks,
John (father of 3-year old celiac)

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