Modified Corn Starch
Joesepi
with a gluten byproduct or substance.
Anybody have info on this?
Don Wiss
He's wrong. But you have to be careful. The word gluten refers to any
protein in grains. So corn has gluten, but it isn't a gluten that we are
sensitive to. The ones we have to avoid are:
Grain Proteins
----- --------
wheat gliadins
barley hordeins
rye secalins
Don <www.donwiss.com> (e-mail link at home page bottom).
Joesepi
looking for. Apparently I stated the question incorrectly.
The compound I was asking about is "modified corn starch" and what it is
modified with.
From some online research I have done, it appears it would have to be
labelled "food starch" in the US if it had wheat gluten involved. I am
looking for a more reliable source of information than chit-chat from many
forums.
Thanks
"Don Wiss" <donwiss@no_spam.com> wrote in message
news:r0dt45tvuddpogugf...@4ax.com...
Don Wiss
>Thanks for your response, Don. However it wasn't the information I was
>looking for. Apparently I stated the question incorrectly.
>
>The compound I was asking about is "modified corn starch" and what it is
>modified with.
It is *not* modified with wheat. It is made from only corn. Modified has to
do with the process, not with some hidden other ingredient.
>From some online research I have done, it appears it would have to be
>labelled "food starch" in the US if it had wheat gluten involved.
That is old information. The FDA now requires it to be called modified
wheat starch. Wheat *must* be declared if it is an ingredient. Barley need
not be.
>I am
>looking for a more reliable source of information than chit-chat from many
>forums.
Then I suggest you not ask your questions in a forum. But instead call the
FDA. There are some contact us phone numbers off this page:
http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/default.htm
Trawley Trash
There seem to be a fair number of celiacs who are also sensitive
to corn. This leads to persistent rumors of contamination.
The new FDA labels have some problems. What is a person to make
of terms like "modified starch" and "natural flavoring"? Wheat must
always appear on the label, but barley need not be declared.
Small amounts of barley malt was probably my biggest problem with
supermarket food. Previously honest manufacturers would plainly label
the ingredient as "barley malt", but now we are only allowed to know
the product contains "flavoring". What this does is force us to
buy overpriced gluten-free products instead of making our own choices
from supermarket shelves. But it gets worse.
The FDA has oversimplified the idea of celiac disease and concentrated
too much attention on wheat-oats-barley-rye (WOBR). What they do not
want to know is that *all* allergies are auto-immune diseases. To
understand the celiac condition a person must fully and completely
accept evolution. It is because of evolution that WOBR grains contain
similar proteins that often cross react. It is because of evolution
that we all have different reactions to invading organisms, pollens,
and food. This is called genetic diversity, and it is normal.
While allergy to WOBR is a common suite of allergies to grains, other
combinations are possible. We know that some celiacs have trouble with
oats, but others can eat them if they are uncontaminated with WBR.
Similarly most celiacs do not react to corn or rice, but some of us do.
Under the new regulations normal supermarket food labels do not contain
the information that we need to stay healthy, and gluten-free food
makes us ill.
The medical community has noted the existence of refractory celiac:
a condition where villi damage does not resolve on a gluten-free diet.
Those who are having trouble despite keeping gluten-free should try
looking the condition as an allergy. This means testing themselves for
other allergies besides WOBR. Prime candidates are other
grasses (family Poaceae) such as corn, rice, millet, and amaranth.
Soy and milk allergies also seem to be common among celiacs, and they
are reported in medical literature to cause villi damage.
There are blood tests, and stool tests, and probably witching tests as
well; but the only test that is reliable for food allergies is the
elimination diet. This is something you have to do for yourself.
Trawley Trash
Trawley Trash <tr...@invalid.invalid> wrote:
> corn, rice, millet, and amaranth
Amaranth is a mistake here. I am not sure if I
was remembering online reports that amaranth
contains gliadins (but in miniscule amounts),
or whether I was confusing it with kamut as
I sometimes do. Anyway amaranth is not
a grass.
Christopher Jahn
news:j9I3m.2984$dd4....@newsfe10.iad:
> The compound I was asking about is "modified corn starch" and
> what it is modified with.
Nothing. It is simply modified; it goes through additional
processing. Modified Corn Starch is safe for celiacs.
--
}:-) Christopher Jahn
{:-( http://soflatheatre.blogspot.com/
Two dead ends and you still got to choose... (Tom Waits)
Christopher Jahn
news:j9I3m.2984$dd4....@newsfe10.iad:
> I am
> looking for a more reliable source of information than
> chit-chat from many forums.
Don Wiss has written articles on the subject, and his website is
extremely useful.
Don't get snarky, YOU came HERE, and your question was answered
quickly, correctly, and politely.
Go buy a book.
--
}:-) Christopher Jahn
{:-( http://soflatheatre.blogspot.com/
Build a system even a fool can use, and only a fool will use it.
Trawley Trash
Christopher Jahn <xj...@yahoo.com> wrote:
> > The compound I was asking about is "modified corn starch" and
> > what it is modified with.
>
> Nothing. It is simply modified; it goes through additional
> processing. Modified Corn Starch is safe for celiacs.as
Wrong.
Corn starch is *not* *always* safe for celiacs. The only thing celiacs
have in common is a reaction to WOBR. Some of us also react to
corn.
Now if the additional processing happened to be removal of corn
gluten, then we could all eat the product. But they don't tell us
that.
Christopher Jahn
news:jerai6-...@jeeves.gnet:
>> Nothing. It is simply modified; it goes through additional
>> processing. Modified Corn Starch is safe for celiacs.as
>
> Wrong.
>
> Corn starch is *not* *always* safe for celiacs. The only
> thing celiacs have in common is a reaction to WOBR. Some of
> us also react to corn.
It means you have an allergy to corn. Which has nothing to do
with Celiac.
--
}:-) Christopher Jahn
{:-( http://soflatheatre.blogspot.com/
There are two major products that come out of Berkeley; LSD and
BSD Unix. We don't believe this to be a coincidence.
Trawley Trash
Christopher Jahn <xj...@yahoo.com> wrote:
> It means you have an allergy to corn. Which has nothing to do
> with Celiac.
It has everything to do with it. Corn and WOBR are
members of the family Poaceae. This means they have similar proteins.
Some people will react to both. Some people react to wheat but not
OBR, some people react to WBR but not oats. This is the genetic
diversity postulated by Charles Darwin over a century ago and proven
by modern DNA technology.
This is why we have differences in our symptoms and disagreements
about contamination. People with celiac are statistically more
likely to have (other) allergies, and corn is one of the commonest.
Christopher Jahn
> This is why we have differences in our symptoms and
> disagreements about contamination. People with celiac are
> statistically more likely to have (other) allergies, and corn
> is one of the commonest.
But that's not the same thing as saying that every celiac is
likely to have a problem with corn. The corn allergy is a
seperate condition.
--
}:-) Christopher Jahn
{:-( http://soflatheatre.blogspot.com/
Don't give me what I ask for; give me what I need.
Trawley Trash
Christopher Jahn <xj...@yahoo.com> wrote:
> But that's not the same thing as saying that every celiac is
> likely to have a problem with corn.
I never said that. My best guess looking at reports and
talking to people is that maybe ten percent of celiacs may
also have a problem with corn. Those who seem to have refractory
celiac should check this possibility out.
> The corn allergy is a seperate condition.
This is where we disagree. Celiac is not the same for everyone.
We react differently both in our symptoms and in the particular
proteins we are sensitive to. Some celiacs react to corn because
the part of the gluten protein that our B-cells stick to (which varies
according to our genetics) is also found in corn. WOBR
grains and corn are in the same family called poaceae, so many of
the proteins are similar. You are dreaming about an oversimplified
idealized celiac disease model.
Now tell us what you base your statement on, that corn allergy is a
separate condition?
Joesepi
It's sounds like it is still hit'n miss, especially for the FDA labeling in
your country.
I have many doubts that when corn starch is modified the modification
ingredient would be listed on the label, separately. I think the discussion
and confusion around this, here, identifies that, fairly well.
"Trawley Trash" <tr...@invalid.invalid> wrote in message
news:eff7i6-...@jeeves.gnet...
Joesepi
I found some references to "Modified Corn Starch" on their website but
nothing that wasn't just bitching by people. Seems like the US FDA is a
little vague, yet.
Do you know what the "modification" process does to the starch?
"Don Wiss" <donwiss@no_spam.com> wrote in message
news:vsuu45hbiqil93cpl...@4ax.com...
Don Wiss
>I found some references to "Modified Corn Starch" on their website but
>nothing that wasn't just bitching by people. Seems like the US FDA is a
>little vague, yet.
>
>Do you know what the "modification" process does to the starch?
No. But I suspect that this magazine has researched it:
http://glutenfreeliving.com/ingredient.php
But I don't recall every past article, nor have I read every past issue.
But they have done a lot of research into ingredients which entailed
calling the food manufacturers.
Maybe if you contact them they can tell you if in a back issue that you can
buy. Or maybe they will simply answer you.
~~~~~~~~~~~
Unrelated to your question here's a new page I found there where they
tested 50 year old blood samples:
Celiac Disease Quadruples in 50 years
http://glutenfreeliving.com/news-flash.php
The punch line is "celiac disease is occurring more often and results in
higher death rates when not diagnosed"
Christopher Jahn
> Now tell us what you base your statement on, that corn allergy
> is a separate condition?
1. it is not described as a symptom of celiac disease by the
medical community.
2. people without celiac disease suffer it
3. most celiacs do not suffer it
--
}:-) Christopher Jahn
{:-( http://soflatheatre.blogspot.com/
Climate is what you expect. Weather is what you get.
Trawley Trash
Christopher Jahn <xj...@yahoo.com> replied to:
> > Now tell us what you base your statement on, that corn allergy
> > is a separate condition?
Thank you for your reply, Christopher.
> 1. it is not described as a symptom of celiac disease by the
> medical community.
Corn allergy is not a symptom. Corn allergy is a condition
that may or may not have the same symptoms as celiac.
The symptoms of celiac that are described by the medical
community vague and conflicting. This is what makes the
condition so difficult to diagnose. Even celiacs often
do not have the symptoms of celiac.
> 2. people without celiac disease suffer it
Not clear. Have they ever looked for villi damage in
cultures where people are force-fed corn in the way that
we are force-fed WOBR?
And BTW celiac is *not* a disease. The proper name for the
disease connected with celiac is egotism. Egotism that drives others to
tell us what we are supposed to eat.
> 3. most celiacs do not suffer it
I agree with this, but I do not think it is relevant.
*Most* can eat uncontaminated oats, yet allergy
to oats is still part of celiac. Celiacs are more
likely to have other allergies than the general population.
So I do not believe it is accurate to say allergy to corn
(or anything else) is unrelated to celiac.
My view of celiac and allergies comes from someone I knew
in graduate school in the 1970s. He was a PhD and research
biologist who worked in a world class laboratory. His research
involved computer programming, and this is where we overlapped
enough to be able to talk to each other.
When he found out I had allergies, he offered to take me out
to lunch. He wanted to explain how the immune system *really*
worked. It wasn't hard to understand, but the medical community
never seemed to get the message. There was just one catch.
I had to accept evolution. Otherwise he would be wasting his breath.
Do you believe in evolution Christopher?
Josepi
The gluten site looks like a decent one.
"Don Wiss" <donwiss@no_spam.com> wrote in message
news:i5ja55tvhs2i93ek2...@4ax.com...