Maltodextrin - This stuff is in everything!

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    Maltodextrin - This stuff is in everything!


    Is it bad for us? What's the deal? Being a polysaccaride - does this make it a complex carb? What's it's inpact on insulin levels/blodd sugar response? HELP

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    As a rather common additive to a number of different types of foods, maltodextrin is classified as a sweet polysaccharide. While containing sweet qualities, maltodextrin is considered to contain fewer calories than sugar. Here are some examples of how maltodextrin is made from natural foods, as well as how maltodextrin can be used in a number of recipes.

    While considered to be a carbohydrate, maltodextrin is understood to be more easily digested than some other forms of carbohydrates, leaving behind less of the potential for health issues. This can be especially important for an individual who is trying to manage their Type 2 diabetes with their diet. Usually made from rice, corn, or potato starch, maltodextrin is produced by cooking down the starch. During the cooking process, which is often referred to as a hydrolysis of starch, natural enzymes and acids help to break down the starch even further. The end result is a simple white powder that contains roughly four calories per gram, and extremely small amounts of fiber, fat, and protein.
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    Quote Originally Posted by Whacked View Post
    Is it bad for us? What's the deal? Being a polysaccaride - does this make it a complex carb? What's it's inpact on insulin levels/blodd sugar response? HELP

    -------------------------------------------------------------------------

    As a rather common additive to a number of different types of foods, maltodextrin is classified as a sweet polysaccharide. While containing sweet qualities, maltodextrin is considered to contain fewer calories than sugar. Here are some examples of how maltodextrin is made from natural foods, as well as how maltodextrin can be used in a number of recipes.

    While considered to be a carbohydrate, maltodextrin is understood to be more easily digested than some other forms of carbohydrates, leaving behind less of the potential for health issues. This can be especially important for an individual who is trying to manage their Type 2 diabetes with their diet. Usually made from rice, corn, or potato starch, maltodextrin is produced by cooking down the starch. During the cooking process, which is often referred to as a hydrolysis of starch, natural enzymes and acids help to break down the starch even further. The end result is a simple white powder that contains roughly four calories per gram, and extremely small amounts of fiber, fat, and protein.
    I think if it doesn't have any nutrional value then why eat it!It is a complex carb but the gi is like 100+, faster then table sugar.It is in everything even my cottage cheese!for what it has no taste stupid empty cals.
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    Source for your info?

    Maltodextrin contains the same amount of calories as sugar, and causes virtually the same insulin spike. Horrible stuff.
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    You can thank the wonderful USDA for this since they pay for the US to overproduce corn and to find, literally, millions of uses for it. Maltodextrin is just one example of the many corn by-products.
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    polydextrose is another, but a bit less common. Off the top of my head I know the smuckers sugar free jam uses a combo of both polydex and maltodex.
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    Quote Originally Posted by dsade View Post
    Source for your info?

    Maltodextrin contains the same amount of calories as sugar, and causes virtually the same insulin spike. Horrible stuff.
    Nope: conventional sugar (aka sucrose) has a GI of 66 whereas Maltodextrin is around 100, the same as glucose (aka dextrose). This means that, calorie for calorie, it will cause a LARGER insulin response than sucrose.

    Yep: horrible stuff.

    This is an example why it is virtually useless to rank carbs by whether they are simple or complex. Maltodextrin is complex yet worse than sucrose, which is simple.
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    This wouldn't have a place in a post-workout shake?
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    Quote Originally Posted by Torobestia View Post
    This wouldn't have a place in a post-workout shake?
    I was thinking the same thing. I know alot of people push dextrose PWO, so whats the diff. between this and dextrose?
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    SPinp: With a GI of 100, it sounds like it WOULD be good for slin spike
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    Wouldnt it be good preworkout aswell to get some carbs in for a decent pump?
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    So polydextrose is just as bad?
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    dextrose or maltodex is good pwo if your looking for the insulin spike; preworkout, it would work too, but depending on individual preference (whether you like simple carbs pre-workout or not) There is even a concept of using a 50:50 ratio of dextrose and maltodextrin post-workout which would be greater than either carb source alone >the concept would be gastric emptying, all found here: (do a bing search gastric emptying dextrose, unable to post links yet rofl)

    As for commercial use, "it is in everything" because it is a cheap thickening agent, which reminds me, before you buy this let me tell you that it does not mix well in water
  

  
 

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