Tags: parties, scientific developments, treats
Have you ever noticed that all of the truly delicious stuff has glucose syrup in it? Of course you have because the treat makers usually flag that it is derived from wheat on the label.
This declaration alone has kept me safe from thousands of calories in recent years.
Most lollies and a lot of dessert products like icecream have glucose syrup on their ingredients lists.
Then my co-blogger Lucy casually asked a few weeks ago: “So what’s the deal with glucose syrup?” And I said: “I don’t really know”.
So here we are again, finding out together.
For those who like the sciency angle, glucose syrup is a liquid sweetener that is made through the “enzymatic hydrolysis” of starch. It can be made from any type of starch including corn or potato though wheat seems to be pretty common.
The Coeliac Society of Australia says that glucose syrups are so highly processed that no gluten can be detected in them (that means they have less than 20mg/kg). That means for official purposes glucose syrup is gluten free even though, confusingly, manufacturers who use it declare gluten on the label.
A randomized, double-blind, placebo controlled Finnish study a couple of years ago found that starch hydrolysate products (ie glucose syrup, dextrose and maltodextrins) were safe for coeliac sufferers to consume on a daily basis.
Some still choose to avoid trace gluten.
And me? Ignorance was bliss.