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Comments on maltodextrins (and on the list format) - from Don Kasarda,
Albany, CA
 
I have checked with two industry professionals who are with companies that
make maltodextrins.  They told me that as far as they know all maltodextrins
in the US are made from corn starch and with enzymes that are not derived
from wheat, rye, barley, or oats.  On that basis, there seems to be little
basis for concern about maltodextrins in relation to celiac disease.  Of
course, none of us can absolutely guarantee that there is not now or never
will be someone or some company making maltodextrins from wheat starch
and/or with enzymes from wheat, rye, or barley.
 
With regard to the new list format--the new format is better for me as a
professional because it was taking a long time to screen through so many
messages to find which ones might be of interest.  Subject headings are not
generally of much help and so I open almost every message.  Messages
sometimes amounted to no more than a hello to someone else who had posted a
message or a sentence or two of moral support to someone.  I think these
would have better been sent directly to the individual concerned.  I try to
reply to messages when I have special knowledge that is pertinent, but I am
hard pressed for time, and I often don't reply if the subject has come up
before on the list.  I stick out the list partly because of my specialized
knowledge, which I think may be of occasional value to people on the list
and partly because of financial support I received in the past from
"Road-to-a-Cure."  Road to a Cure was a fund raising road race originated
and operated for several years by Bill Green in New Jersey. His efforts have
made it possible for me to continue a small amount of celiac disease
research and to continue support for a key research assistant whom I would
have had to let go for lack of funds.  Out of gratitude, I try to be helpful
to celiac patients in various ways, one of which is providing information to
the Celiac BBS.
 
I can understand the reluctance of many patients to give up the old format
and I defer to the list owners in making an informed decision about what
format to follow.  I think they have done an outstanding job with this list
at what must be an enormous cost of their personal time.  They deserve great
credit.  I have seen the celiac patient organizations progress from early
beginnings in the Midwestern Celiac-Sprue Association, Des Moines, IA, which
I think was the first (organized about 1980 by the late Pat Garst, who asked
me to be one of the group consultants) through so many excellent groups
operating now, and on to the amazing high-tech world of this E-mail BBS.  I
can assure you all that progress has been almost unbelievable.  The
ignorance about the disease, grains, safe foods, and so on among patients
was vast in 1980.  Much remains to be done, particularly in informing the
average physician in the US about how to recognize celiac disease, but the
developments I have witnessed are simply astounding to me.  I never expected
the rapid progress that has been made since 1980, and, catalyzed by the
Celiac BBS, is accelerating in pace.