I call Maltodextrin the silent sugar, because while it’s technically not listed that way in foods, it’s almost twice as dangerous for type 2 diabetics…and frankly, after reading this, why would ANYONE want to consume Maltodextrin?

Addendum to my previous piece, “Garbage Ingredients, Garbage Life“.

Maltodextrin is THE sneakiest sugar out there because it’s technically not listed in any food as “sugar” (or any terms people would guess means sugar, like “fructose” or “glucose” or “corn syrup”).

Maltodextrin is a “complex carbohydrate” that

► Is made from corn, rice, or potatoes
► Spikes blood sugar immediately
► Causes bloating & flatulence
► Completely contrary to weight loss. So much so, that it’s actually included in many “gaining” products touted by bodybuilders.

Maltodextrin isn’t just in diabetic-friendly/sugar-free food products, it also appears in many other food products marketed as healthy or normal, like sauces, soups, protein drinks, puddings, salad dressings, and it’s even in products that promise to be unsweetened, low carb, and/or “keto-friendly”.

With an even higher glycemic index than sugar at 110 to 135 (where sugar is 65), Maltodextrin is in almost every single diabetic-friendly sugar-free drink, gelatin dessert, and seasonings claiming to be sugar-free. The result? Your body still thinks it’s sugar & reacts as such. A diabetic’s worst nightmare!

The glycemic index is a measurement of what level of effect your blood sugar a food will have when you eat it. The old glycemic index would top out at 100 since sugar was considered #1 worst on it, since it has THE highest glycemic load on the body. But now Maltodextrin is king.

You can even find Maltodextrin in vitamins and supplements. I found out the former niacin supplement I was taking had some in it. I already have high blood glucose all the time. I don’t need any help increasing it!

Food manufacturers and companies that make blends for the food companies swear by adding this fine powder when creating products because it aids in free-flowing properties for whatever they’re making.

Examples of such are citric acids, milk powders, seasonings, etc. This free-flowing property thing is probably true, but it isn’t necessary to have maltodextrin in anything. I’ve found citric acid and spices without any of it and had no issues.

About decade ago, I noticed Maltodextrin listed as an ingredient in some sugar substitutes to cut them (example, stevia powder is expensive when it’s pure so companies will often cut it with dextrose or maltodextrin) I found it even in DRIED VINEGAR powder and dehydrated lemon powder.

I bought unsweetened Kool-Aid after looking online for what seems to be the most inordinate amount of time one should spend doing that so I could make homemade sugar-free gelatin with beef gelatin powder, purchased a few in bulk and the labels all have maltodextrin listed.