It causes gastroenteritis and other inflammatory conditions. The powder may also enhance the survival of salmonella bacteria. This can cause damage to the intestine and increase the risk of inflammatory bowel disease. Research in its early stages suggests that maltodextrin may reduce the number of good bacteria and increase the harmful bacteria. Maltodextrin may affect the balance of bacteria in the gut. You also tend to feel fuller for a longer time. Complex carbohydrates don’t pose this danger as the body takes time to absorb them. This increases the risk of type 2 diabetes. A sudden increase in blood glucose in people with insulin resistance or diabetes can be fatal.Ī high GI means that foods quickly enter the bloodstream and the body quickly absorbs them. This means that the powder can cause a spike in your blood sugar shortly after eating foods that have it.

The glycemic index (GI) in maltodextrin is higher than in table sugar. Such diets will increase your risk of type 2 diabetes, weight gain, and high cholesterol. You will get too much sugar and low amounts of fiber. If you eat too many foods containing maltodextrin, your diet's quality is likely to be below par. The powder has traces of gluten if its source is wheat. If you have celiac disease, be careful about eating foods with maltodextrin. The powder is used as an additive in the foods above to replace sugar and improve their texture, shelf life, and taste. The final product is a water-soluble white powder with a neutral taste. Its makers first cook it, then add acids or enzymes to break it down some more.

It comes in the form of a white powder from rice, corn, wheat, or potato starch. Maltodextrin is a type of carbohydrate, but it undergoes intense processing. The FDA lists the product among the generally safe food additives. Food makers add it to a wide variety of foods, like: If you regularly check the ingredients in your processed or packaged foods, you might have seen maltodextrin in them.

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