Maltodextrin and the Glycemic Index

As we all know, maltodextrin is lurking around in many foods, most of which do not seem as if they have maltodextrin in it. Maltodextrin is  a corn, potato or rice starch, or at least that is how it started off, and it has many uses as both a sweetener and an additive to fill out some processed foods.

There is much debate about whether or not maltodextrin is beneficial or not in glycemic index (GI) terms. It has an extremely high score (over 100!), so it is almost off the (GI) range; however, you do not use much of it, and some people believe that it is better than some other sweeteners!

However, key to the (GI) way of eating is the concept that you should be eating not just healthily, but you should be eliminating foods that are highly processed from your diet.

Maltodextrin is an additive and or sweetener that started off life as a corn, rice or potato starch. Now potatoes, rice and corn have some natural sweetness but not a lot, so to get to use maltodextrin as a sweetener it must have been through a lot of processing and tweaking.

As a result, you should aim to reduce the use of maltodextrin in your diet. The (GI) way of eating is not about cheating, but adopting healthy ways of eating and reducing processed or artificial, fake foods in our diet.

Initially, you may find that you get used to maltodextrin and do not want to give it up, but you do not have to give it up overnight. If you gradually reduce the amount of maltodextrin you eat and the prepared convenience foods you buy with maltodextrin, then you can wean yourself off it gradually! You will probably find that as you get into the habit of eating more healthily, you will have less desire for foodstuffs such as maltodextrin.

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