Kayla55
Well-Known Member
DailyMed
Above link will check meds for hidden ingredients.
As mentioned earlier, the most likely source of gluten contamination will come from starch. It is highly unlikely that any excipient other than starch will contain any measurable amount of gluten.
When the excipient listed for the product contains the single word “starch,” it can come from any starch source. In the food industry, plain starch must be derived from corn, but this regulation does not apply to the pharmaceutical industry.
A second type of starch is pre-gelatinized starch. This is primarily derived from corn, but it can be derived from any source. A third type of starch is sodium starch glycolate. This is primarily derived from potato, but occasionally derived from corn. Like pre-gelatinized starch, sodium starch glycolate can be derived from any starch source. Often times, the ingredients are actually listed as corn starch, which makes it easy to identify the source.
Finally, there is the rare occasion when you see the words “wheat starch.” By using the two FDA websites mentioned above, you can frequently find the source of the starch.
Using the information provided above, you can make an educated decision to take that product or look for a substitute. If you are told by the company that they do use gluten in their product, ask them to disclose what the source of the gluten is.
If they tell you they use wheat starch, naturally you would avoid using the product. If they tell you it is derived from a wheat source, the chances are that they are referring to one of the sugar alcohols, also known as polyols.
These are highly processed sugars that contain no wheat gluten, and therefore cannot cause a reaction. Examples of these sugar alcohols are mannitol, sorbitol, sorbitan, maltitol, xylitol, lactitol, erythritol, and hydrogenated starch hydrolysates.Another misrepresented ingredient is wheat maltodextrin, or plain maltodextrin
Above link will check meds for hidden ingredients.
As mentioned earlier, the most likely source of gluten contamination will come from starch. It is highly unlikely that any excipient other than starch will contain any measurable amount of gluten.
When the excipient listed for the product contains the single word “starch,” it can come from any starch source. In the food industry, plain starch must be derived from corn, but this regulation does not apply to the pharmaceutical industry.
A second type of starch is pre-gelatinized starch. This is primarily derived from corn, but it can be derived from any source. A third type of starch is sodium starch glycolate. This is primarily derived from potato, but occasionally derived from corn. Like pre-gelatinized starch, sodium starch glycolate can be derived from any starch source. Often times, the ingredients are actually listed as corn starch, which makes it easy to identify the source.
Finally, there is the rare occasion when you see the words “wheat starch.” By using the two FDA websites mentioned above, you can frequently find the source of the starch.
Using the information provided above, you can make an educated decision to take that product or look for a substitute. If you are told by the company that they do use gluten in their product, ask them to disclose what the source of the gluten is.
If they tell you they use wheat starch, naturally you would avoid using the product. If they tell you it is derived from a wheat source, the chances are that they are referring to one of the sugar alcohols, also known as polyols.
These are highly processed sugars that contain no wheat gluten, and therefore cannot cause a reaction. Examples of these sugar alcohols are mannitol, sorbitol, sorbitan, maltitol, xylitol, lactitol, erythritol, and hydrogenated starch hydrolysates.Another misrepresented ingredient is wheat maltodextrin, or plain maltodextrin
