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Part 1 of a 2 part series on the hidden dangers of sweeteners
In today’s highly competitive economy, the new normal is for food manufacturers to use marketing ploys to make their products appear healthy – even when they aren’t.
Maltodextrin is one of the most common, hidden-in-plain-sight cons on the market today. It is glorified, processed sugar that masquerades as “carbs.”
It might sound unbelievable, but read the following quote from BellChem – a top US producer of maltodextrin:
“Maltodextrin is a complex carbohydrate that can be hundreds of sugar molecules in length, which is much larger than the simple carbohydrate arrangement of glucose. Many soft drinks and other flavored beverages contain maltodextrin in their formulas so that they can have a lower amount of sugar on their nutrition facts labels. On the nutrition label, maltodextrin is included under the “Total Carbohydrate” heading, instead of the “sugars” label.” [1]
Maltodextrin instantly turns into sugar and has no fiber or nutrition that will slow digestion. It has a glycemic index of between 80 and 105, compared to table sugar, which has a glycemic index of only 65. [2]
The Truth About Maltodextrin
Let’s now dive in and discuss what maltodextrin is, how it is made, and what it does to your body.
Maltodextrin is a white or off-white powder made by processing wheat, corn, rice, or potato starch. It is a polysaccharide, meaning it is a chain of complex carbohydrates that are broken down into sugar molecules during digestion.
It is a processed food made by cooking a base and then using enzymes to further break it down, in addition to utilizing hydrolyzation (processing in water) to extract pure maltodextrin.
In the US, maltodextrin is typically made from corn – which is the most genetically-modified product in the country. This is not to say that all maltodextrin is made from GMO-corn, but there is an extremely high likelihood that it is.
It is a “pure” polysaccharide, meaning it has no nutrients or nutritional value beyond the sugar content. [3]
Maltodextrin is More Sugar than Sugar
Complex carbs, like table sugar, turn into glucose (a monosaccharide, also known as “blood sugar”) as they are digested. The glucose enters your bloodstream through your small intestine and is then used by your cells to produce energy.
The “glycemic index” of a carbohydrate is a measurement that indicates how rapidly a carbohydrate is broken down and turned into glucose. It generally ranges from 1-100, with 100 being the equivalent of eating pure glucose.
A healthy carbohydrate like broccoli has a glycemic index of 10, making it an excellent source of energy and nutrients that will not spike your blood sugar. White bread, on the other hand, has a glycemic index of around 75. Raw white sugar has a glycemic index of 65.
Now compare that to maltodextrin, which has a glycemic index of 80 to 105. Consuming products containing maltodextrin is a surefire way to spike your blood sugar. [4,5]
What Maltodextrin Does to Your Body
If you are an athlete who needs quick-burning energy to sustain yourself on a long run or ride, then maltodextrin could be effective. The same applies to those who suffer from hypoglycemia – a condition characterized by low blood sugar.
But unless you fall into those two categories, maltodextrin will likely do the following:
Give you an energy spike followed by a crash
The glucose that is not burned will then be stored as fat, contributing to weight gain and obesity
Those who have diabetes, are predisposed to diabetes, or who have insulin resistance must be cautious when eating foods containing maltodextrin.
Blood sugar spikes are often associated with:
Headaches
Fatigue
Blurred vision
Difficulty concentrating
The long-term effects of high blood sugar (hyperglycemia) include:
Heart disease and cardiovascular problems
Nerve damage
Kidney damage
Blindness and eye trouble
Reduced blood flow
Problems in your bones and joints [6,7]
The Clincher: Maltodextrin Hides as “Carbs”
Now, here is the clincher: maltodextrin is everywhere, and is not listed as “sugar” in the nutritional content of food products.
Clif Energy Gels are an extreme example of this, with a single serving of 34 grams containing 25 total carbs, of which 12 grams are cane sugar, and the other 13 are maltodextrin. In other words, it is practically solid sugar – but you could easily miss that fact when reading the nutrition facts. [8]
Some other common types of food that contain maltodextrin are:
Protein bars
Salad dressing
Powdered drinks
Sports drinks
Sauces
Pasta
Meat alternatives
Baked goods
Frozen meals
Soup
In Summary…
Sadly, the “nutrition facts” on the back of food products can be misleading, and it is important to read the actual ingredients. If maltodextrin appears in the list of ingredients, it is a red flag – the sugar content is higher than it appears, and that food should be avoided if possible.
If you are looking for an easy, delicious snack – you can always go with something like our BodyHealth Bars that are non-GMO, healthy, free of maltodextrin, and filled with nutritious ingredients that provide sustained, healthy energy.
Stay tuned for Part II of this article – The Low Sugar Con: Hidden Ingredients!
*This website, including products, articles, and educational content are not intended to diagnose, cure, or prevent any disease. The statements on this website have not been evaluated by the food and drug administration. This website does not provide medical advice. The information contained in this website is for general information purposes only.
Dr. David Minkoff
Dr. David Minkoff graduated from the University of Wisconsin Medical School in 1974 and was elected to the “Phi Beta Kappa” of medical schools, the prestigious Alpha Omega Alpha Honors Medical Fraternity for very high academic achievement. He then completed both a Pediatric Residency and Fellowship in Infectious Disease at the University of California at San Diego.
He worked at the University of California and Children’s Hospitals in San Diego as an attending physician in infectious disease while conducting original research on Ribaviron, a broad spectrum anti-viral agent to fight disease. He also co-directed a neo-natal intensive care unit and worked in emergency medicine.
In 1992, Dr Minkoff’s wife Sue, a Registered Nurse, became interested in nutrition and health and began to go to lectures from some of the experts in the field. At the time, Dr Minkoff was pretty fixed in his view of traditional medicine and it took a lot of convincing to get him to come to one of these lectures. After hearing Dr Jeffrey Bland speak, Dr Minkoff had a eureka moment and began pursuing the alternative field with a vengeance. Based on this new knowledge Dr Minkoff and his wife set up a small clinic in 1997 to help some friends with their medical problems. What began as an experiment blossomed into Lifeworks Wellness Center, one of the most successful clinics for complementary medicine in the United States. In the process, he gained expertise in Biological medicine, integrative oncology, heavy metal detoxification, anti-aging medicine, hormone replacement therapy, functional medicine, energy medicine, neural and prolotherapy, homeopathy and optimum nutrition. He studied under the masters in each of these disciplines until he became an expert in his own right. Dr Minkoff is one of the most in demand speakers in the field and wrote an Amazon best selling book called The Search For The Perfect Protein.
The demand for the products and protocols he discovered became a catalyst for founding BodyHealth.Com, a nutrition company that now manufactures and distributes cutting-edge nutritional solutions for the many health problems of today. Dr. Minkoff writes two free online newsletters, “The Optimum Health Report” and ”The BodyHealth Fitness Newsletter”, to help others learn about optimum health and fitness.
Dr. Minkoff is an avid athlete himself and has completed 44 Ironman Triathlons. To keep his fitness maximal, he lives the lifestyle he teachers to others and tries to set an example for others, so they can enjoy a life free of pain and full of energy.
by Dr. David MinkoffOctober 14, 20218 min read0 Comments
Alright, so we know that when sugar comes into the body Insulin is released to shuttle that sugar into the cell. And if the cell is full, then it connects the sugars in chains and stores them as something called Glycogen in your muscle and liver cells for use later on. And if those are full then it connects the sugar to fatty acids and stores it as body fat. And, while Insulin is in the blood stream, fat burning is prevented.
We also know that, given too much sugar for too long, the cells start resisting it and refusing to let it in when Insulin tells them too, causing them to have less sugar to make energy with as well as causing more of it to be converted to body fat.
by Dr. David MinkoffOctober 14, 20215 min read0 Comments
This is the second article in a series on Insulin, Insulin Resistance, Sugar and Body Fat, as a well as an overall series on hormones, so stay tuned!
Alright, if you read the first article in this series (Link this to first article) then you understand that when sugar is in the blood stream the hormone Insulin is released to send it into the cells for energy, or to store it as energy in the muscles as something called Glycogen, or to convert it into fats known as Triglycerides — body fat.
And that while insulin is in the bloodstream almost no fat burning can take plac
by Dr. David MinkoffOctober 14, 20216 min read0 Comments
Yes, about 90% of what most of us consider as body fat is made by and from sugar.
But probably not how you think.
And it has a lot more to do with thetypeof sugar it is and, more specifically,howit affects yourhormones(messenger chemicals that tell your body how to use the food you put into it).
Because it’s your hormones that will determine what will ultimately happen with this sugar and whether or not it will be used to make new body fat.
Let me assure you, this is not another low carb rant!
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