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I have been having an adverse gluten reaction to gf flour.  I believe it is
to potato starch.  Potato starch used in gf flour seems to be the issue.
White and sweet potatoes are not a problem when eaten.



We have so many experts on this list that I am hoping those of you who are
food scientists, dieticians, etc. can shed some light on this.  I am not a
scientist and will use non-scientific words to explain this.



My research says that potato starch is made from potatoes and is a complex
carbohydrate.  The potato flakes have been refined multiple times to become
a starch.  The refinement consists of milling, or grinding, and then
washing the grinding results. This process is repeated many times until the
substance becomes a white powder, and thus starch.  It is then sold or
added to commercial or home products for consumption.



Potato flour takes potato flakes and mills them until the results are
ground small enough to become a powder.  Some washing is involved, but not
as much as is required for potato starch.



My questions are these:



Is it possible to become ill by eating too much of a starch?

Are there amounts and other types of starches attached to this issue?

Is there a tolerance level?

Is there information in the medical literature that corroborates this?



It isn’t necessary to restrict your comments to these questions.  These are
just the areas that I want to explore.  Thanks to everyone.


Mary in California

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