Daily Health Tips

Daily Health Tips Update for Tuesday, September 7:  For people with celiac disease, every food they eat has to be carefully scrutinized, watching for any trace of gluten. Gluten free shopping is second nature to celiacs, a skill developed over time. But recently on the Swanson Health Products Facebook page, a customer posted a question concerning maltodextrin, a common food additive. She wanted to know whether the maltodextrin in a specific protein powder was derived from corn, potatoes or wheat, pointing out the fact that there are, indeed, two different kinds of maltodextrin. So what exactly is it, and is it gluten free?

Maltodextrin is a polysaccharide—a type of sugar—that’s made by breaking down starch. It is easily digestible. The kind of starch used to produce the maltodextrin will determine whether or not it is gluten free. In the United States, maltodextrin is usually made from rice, corn, or potato, producing gluten-free maltodextrin. Europeans, on the other hand, usually make it from wheat, which contains gluten.

But according to GlutenFreeLiving.com, “Maltodextrin is gluten free. ...because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, "wheat" will appear on the label. Even in this case, the maltodextrin would be gluten free.”

In the end, you know your body best. If you’re concerned about the origin of the maltodextrin in a particular food, check with the manufacturer to determine if it is made from wheat or not.