Maltodextrin is a polysaccharide (a type of carbohydrate) refined from starch (e.g. grain, corn, potatoes, et cetera) that is used as a food additive. [1] It is primarily used to enhance bulk and texture of foods. [2] It’s used in all kinds of things – from baked goods, beer and beef jerky, to protein powder, performance drinks and peanut butter…even infant formula. [3] It can be rendered digestible or indigestible (to be used as a dietary fiber) depending on the refinement process.
Why is it used? Because it’s cheap and can take the place of more expensive, more natural substitutes. It can “bulk up” weak manufactured foods to make them rich or creamy, and the white powder is easily blended into other ingredients to “cut” them. For those of you who aren’t Breaking Bad fans, dealers (I mean food manufacturers) “cut” (or dilute) their drugs (sorry, products) as a way to make more money. It’s a way for companies to increase their volume while at the same time decreasing their cost, which equals more profits.
If you’re an athlete, maltodextrin could be used to give you a quick boost of energy without a lot of calories. GU Energy, who uses it in nearly all their products, claims it’s a “superior carbohydrate option in sports nutrition products.” [4] Again, if you’re an athlete, especially one who runs marathons, there may be an advantage to this.
Another example is with Stevia in the Raw. In order to have the product convert easily for cooking, they “inflate” the volume of the stevia extract with Maltodextrin so that it measures the same as sugar. By the way, the difference between maltodextrin and corn syrup solids is that maltodextrin is hydrolyzed to have less than 20 percent sugar content, whereas corn syrup solids have more than 20 percent sugar content. [5]
Why should you be concerned? Well, there are a few reasons:
- Although Maltodextrin is considered a “complex carbohydrate,” don’t be fooled. Your body is keen on breaking it down into simple sugars quickly, and has a similar effect on your insulin levels as does glucose. [6] With that sudden burst of sugar high comes a towed wave of insulin. Not only will this shut down your fat burning, it could leave you famished, light-headed, in cold sweats, and shaky after your blood sugar crashes as a result.
- Maltodextrin is a polysaccharide, which means it’s a carbohydrate, which means it’s a sugar. It’s a highly processed sugar through the refinement of starches. It even has the same caloric content as sugar (about 4 calories per gram). But, the government and regulatory agencies allow products including maltodextrin to be labeled as “Sugar Free.”
- Maltodextrin is usually lumped into the same category as Dextrose which is also a type of sugar. However, products containing Dextrose and Maltodextrin are considered “safe” for diabetics, even though they have been linked to potential health risks due to the post-ingestion blood glucose, insulin and lipid levels.
- Have a wheat sensitivity? Although the enzymatic process of refining wheats and barley into Maltodextrin strips away all proteins, there may still be some concern for people with Celiac’s Disease. Just be aware of its origins and proceed with caution.
- Maltodextrin can lead to an altered and undestired microbiome environment in your gut, which could lead to issues like Irritable Bowel Syndrome or Crohn’s disease. Studies have found that Maltodextrin increased bacterial groupings (including E. coli) [7], promotes the survival of salmonella [8], and suppresses intestinal antimicrobial defense mechanisms leading to inflammatory bowel disease [9].
- Maltodextrin most certainly comes from GMO products which may negatively affect pancreatic, renal, reproductive and immunologic parameters.
- It’s empty. It provides your body no nutritional value.
- It’s an additive to make something worth eating. Would you eat that product if it didn’t have Maltodextrin in it?
Overall, just be aware of what you’re eating and ask yourself if consuming this product is best for your body. Is there a healthier alternative? Honestly, I believe there are far worse offenders out there than Maltodextrin, but if you’re starting your journey on Heading Healthy, you should avoid it.
[1] https://en.wikipedia.org/wiki/Maltodextrin
[2] https://www.onnit.com/academy/maltodextrin-time-place-high-glycemic-carbohydrates/
[3] http://www.wisegeek.org/what-is-maltodextrin.htm
[4] https://guenergy.com/glossary/maltodextrin/
[5] https://draxe.com/maltodextrin/
[6] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4940893/
[7] https://www.ncbi.nlm.nih.gov/pubmed/23251695
[8] https://www.ncbi.nlm.nih.gov/pubmed/25000398
[9] https://www.ncbi.nlm.nih.gov/pubmed/25738413
Featured Photo by Annie Spratt on Unsplash
