Maltodextrin is a what...?
The other day a friend and I were munching on tortilla chips
at her house when she began to develop a funny feeling in her throat. The start
of what seemed to be an allergic reaction. She took something for it
immediately, but the situation caused me to jot down the ingredients that might
have caused her throat to swell. The one she pondered about was maltodextrin. I
promised to look into it for my blog, so here it is.
What is maltodextrin?
Maltodextrin is a carbohydrate made from rice, corn, or
potato starch, though it can also be derived from barley or wheat. First, the
starch is cooked down, then an acid or enzyme is added to further break down
the starch. It’s used as either a sweetener or an inexpensive thickener or
filler. It’s found in sugar substitutes such as Splenda and Equal. It’s also
found in salad dressing, pudding, cereal, snack food, sauce, and canned fruit. It’s
used as a binding agent in medication.
Is it similar to sugar?
Maltodextrin has a higher glycemic index than table sugar
and can cause spikes in blood sugar levels. One caveat: there is a type of
maltodextrin that is called “starch resistant maltodextrin.” This has a lower
glycemic index and doesn’t cause the huge spike in blood sugar levels. But the
majority of food containing maltodextrin is not starch resistant.
Is it safe for consumption?
The FDA considers maltodextrin to be “Generally Recognized
As Safe.” (GRAS for short.) It’s supposedly easily digested.
Are there some people who should avoid maltodextrin?
People with celiac disease may be unable to consume
maltodextrin, depending on the source from which it’s made. If you have celiac
disease, it would be prudent to stay away from products that contain
maltodextrin unless they are labeled gluten free.
People with Type 2 Diabetes should avoid products that
contain maltodextrin because it causes a spike in blood sugar and can affect
insulin levels.
Maltodextrin has also been found to cause heart palpitations
and chest pain in some people. If you discover this to be the case, see a
health practioner.
Some women with PCOS (Polycystic Ovarian Syndrom) should
avoid foods with a high glycemic index, therefore it would be a good idea to
avoid products with maltodextrin.
Here’s something of interest: maltodextrin is sometimes used
by bodybuilders to help increase energy during exercise and to gain weight. Gain
weight? Hm. Also, maltodextrin can increase LDL, or the “bad cholesterol” in
your body. Those who have allergies to wheat and corn may have a reaction that
may include (and is not limited to) rashes, heavy sweating, and difficulty
breathing. So although the FDA regards maltodextrin as GRAS, it can potentially
harmful to particular individuals.
Although I can’t be positive maltodextrin is the cause of my
friend’s allergic reaction, it certainly could be another reason why my
cholesterol is high, or why people with glucose intolerance have stomach
problems after consuming this additive. At any rate, I learned something new.
It seems that America uses an awful lot of different types of emulsifiers for
our food products. And it seems we are becoming an unhealthier nation for it.
http://www.usda.gov/wps/portal/usda/usdahome?navid=SEARCH&mode=simple&q=maltodextrin+allergies&x=0&y=0&site=usda
Thank you for sharing this, Alexandra!
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