Maltodextrin. A BAD Carb.


I’m the type of person who read labels on the food before I buy. I’ve been really strict about that for the paste 10 years. I’ve seen this ingredient in many products. Being unaware of exactly what it is I will not purchase it.
What is Maltodextrin?
Maltodextrin is a starch-derived food additive that is commonly used as a thickening or filling agent in a range of commercial foods and beverages. It is nearly tasteless but is often described as being slightly sweet. Most nutritional experts consider the substance to have basically a “zero sum” content, which means that it contains very little in the way of calories, vitamins, or other nutrients. It is mostly used to bulk products up and to improve their texture and appearance.
Who uses it?






One of the most common uses of maltodextrin is as a food additive, where it's used to thicken products. Its virtually tasteless and colorless character makes it an easy — and inexpensive — way to “bulk up” foods like oatmeal, salad dressings, and commercial sauces. Since it doesn't really have any nutritional value, it is often criticized as being something of an “empty” additive. In nearly all cases, the same thickening could be achieved through other, often more wholesome means, but adding the processed powder is a shortcut favored by commercial food preparers all over the world as a way to lessen costs and improve volume.
Are there side effects?
The Good: Though maltodextrin is technically a complex carbohydrate because of it’s sugar content, it’s  high glycemic index means it goes through the digestive system super fast. There are 2 instances where this is a good thing. 1) After a hard workout, maltodextrin will quickly get energy and protein (if accompanied) to your muscles. That’s why the Results and Recovery drink has some in there along with Dextrose (a sugar that maltodextrin mimics).  2) During a long workout (aka marathons), maltodextrin’s quick absorption by the body and low osmolality (It doesn’t absorb much water) make it a good candidate to give energy while not dehydrating you.                                                                                           

The Bad: Outside of the aforementioned time-frames, maltodextrin is just as bad, sometimes worse, as having sugar. Easily absorbed carbs like maltodextrin and sugar get into your bloodstream fast. If there is nothing for all that blood sugar to do (i.e. repair muscle-tissue, give energy), it will get stored as fat. Contrast that with real complex carbs from whole grains, which are broken down and absorbed slowly, and maltodextrin looks more and more like sugar.
The Ugly: the ugly truth is that maltodextrin is hard to avoid. Even dieting companies overload their shakes and bars with the stuff because it’s cheap, they don’t have to label it as sugar, and it’s fatty texture can replace real fats (both good and bad).              One thing it’s time for you to decide is if it’s worth consuming.                           Thanks for reading. Like us om Facebook https://www.facebook.com/MotherEarthsHealing                                    and follow us on Twitter and Pinterest at Earthmom13                                                            My online store is https://www.motherearthshealing.etsy.com


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