Examine the nutrition labels of the ultra processed packaged foods stored in your refrigerator, freezer, and cupboard. It's likely that you'll find maltodextrin listed as an ingredient, a commonly used food additive now associated with inflammatory bowel diseases (IBD) like Crohn’s disease and ulcerative colitis, as indicated by researchers at the Cleveland Clinic.What is Maltodextrin? Maltodextrin is a highly processed, plant-based substance typically derived from corn, although rice, potato, wheat, or tapioca may also be used. While the U.S. Food and Drug Administration (FDA) considers maltodextrin "safe", Cleveland Clinic researchers disagree after they discovered its potential to alter gut bacteria, leading to adherence to intestinal cells—a trait associated with inflammatory bowel diseases (IBD).
Additionally, maltodextrin poses concerns regarding blood sugar levels, despite its low sugar content, with a glycemic index ranging from 95 to 136, compared to table sugar's value of 65. The higher the glycemic value a food or additive is, the quicker it goes through the digestive system, enters the bloodstream and raises blood sugar levels. Keep in mind that maltodextrin may also be listed under alternative names such as "Modified Food Starch", "Resistant Maltodextrin", "Corn Fiber", "Tapioca Fiber" or "Glucose Polymers." |
