<<Disclaimer: Verify this information before applying it to your situation.>>

This is from the Canadian Celiac Association Pocket Dictionary:
MALTODEXTRIN:  Product of hydrolysis of various staches such as corn, potato
and rice.  In North America, maltodextrins are almost always derived from
corn and therefore, are gluten-free.  However rarely, maltodextrin may be
derived from wheat.  Using the most sensitive, scientifically validated R5
Elisa tests, no gluten was detected in wheat-based maltodextrin.  And this
is allowed in our foods we consume.
Theresa

On Dec 7, 2007 10:57 AM, Tricia Thompson <[log in to unmask]>
wrote:

> ---------------------- Information from the mail header
> -----------------------
> Sender:       Celiac/Coeliac Wheat/Gluten-Free List <
> [log in to unmask]>
> Poster:       Tricia Thompson <[log in to unmask]>
> Subject:      maltodextrin
>
> -------------------------------------------------------------------------------
>
> <<Disclaimer: Verify this information before applying it to your
> situation.>>
>
> Hi Everyone,
> I recently had conversations concerning the labeling of wheat-based
> maltode=
> xtrin with representatives from FDA and USDA. I have summarized what I
> lear=
> ned on my website in the newsletter section under maltodextrin (
> www.glutenf=
> reedietitian.com).=20
> Thanks, Tricia
>
>
>
> Tricia Thompson, MS, RD
> The Gluten-Free Dietitian
> Nutrition Consultant Celiac Disease
> 348 Summer Street
> Manchester, Massachusetts 01944
> [log in to unmask]
> [log in to unmask]
> www.glutenfreedietitian.com
>
> * Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
> Archives are at:
> Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=3DCELIAC<http://listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=3DCELIAC>
>
>


-- 
Theresa Brandon

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC