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What is Maltodextrin?

Malcolm Tatum
Updated Jun 04, 2024
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Maltodextrin is a starch-derived food additive that is commonly used as a thickening or filling agent in a range of commercial foods and beverages. It is nearly tasteless but is often described as being slightly sweet. Most nutritional experts consider the substance to have basically a “zero sum” content, which means that it contains very little in the way of calories, vitamins, or other nutrients. It is mostly used to bulk products up and to improve their texture and appearance.

Use as a Thickener

One of the most common uses of maltodextrin is as a food additive, where it's used to thicken products. Its virtually tasteless and colorless character makes it an easy — and inexpensive — way to “bulk up” foods like oatmeal, salad dressings, and commercial sauces. Since it doesn't really have any nutritional value, it is often criticized as being something of an “empty” additive. In nearly all cases, the same thickening could be achieved through other, often more wholesome means, but adding the processed powder is a shortcut favored by commercial food preparers all over the world as a way to lessen costs and improve volume.

Use as a Filler

The compound is also frequently used as a filler in products like sugar substitutes. The white powder often blends right in, and it can stretch the quantity of an item without impacting its taste. On its own, the powder often looks a lot like sugar, so blending in a few scoops is a common way of selling less for more. Maltodextrin is almost always less expensive to produce than more natural sugar substitutes.

A number of pharmaceutical companies also use the compound as a filler in pills and capsules. This is not usually done to stretch the amount of drugs, but rather to stabilize them. Packing active compounds in maltodextrin can suspend their potency and keep them firmly lodged inside of gel capsules without altering them or degrading them over time, the way sugar or other additives might.

Popularity in Brewing

Beer brewers may incorporate a bit of the processed powder into kegs as they age in order to improve the mouthfeel of the resulting draught or ale. The goal here is to make the beer seem heavier and more substantial without increasing its alcohol content or yeast levels.

Benefits for Athletes

The body digests maltodextrin as a simple carbohydrate, which means that it is easily converted to quick energy. Athletes often love the compound for this reason, and it is an ingredient in many sports drinks. Endurance athletes sometimes also purchase it in small packs that they will add to their water bottles mid-workout for a quick boost.

Manufacturing Process

Making maltodextrin is often a somewhat complex undertaking. Chemists usually begin with a natural starch; potato is a common example, but corn, wheat, and barley can also be used. The starch must be reduced to its basic components, usually by combining it with water in a process called hydrolysis. An enzyme is then used to break it down even further by stripping away proteins and other elements. The result is a white powder that is virtually tasteless and will dissolve quickly in water. It carries the molecular formula C6nH(10n+2)O(5n+1).

Dextrose Equivalent Values

Part of what makes the manufacturing process so challenging is how variable it is: chemists can often alter the composition of the powder depending on how long they allow the basic starches to interact with the activating enzymes, as well as how much time they set aside for hydrolysis in the first place. Maltodextrins are typically assigned a dextrose equivalency value as a way to distinguish them based on processing time. Those that are very highly processed typically have a low equivalency value, while those that are less processed tend to have higher numbers.

Dextrose is a type of sugar, but even high equivalency values do not necessarily lead to sweetness. The values are usually related primarily to chemical structure, and manufacturers will seek out compounds with high or low equivalencies depending on what exactly is being produced. For example, maltodextrins with high dextrose values are more soluble and freeze better; they are common in products like ice creams and frozen prepared foods. Those with low values tend to be stickier, making them a good choice for more gelatinous products like jams and syrups.

Health Concerns and Issues

Most maltodextrin is considered gluten free, even when it is made from wheat or barley. This is because the refining process is so severe that nearly all glutinous elements are stripped away. Even still, people who have wheat sensitivities or who suffer from conditions like Celiac disease that are aggravated by gluten might want to avoid this thickener unless they are absolutely certain it contains no problematic substances.

The additive is has virtually no nutrients, though it does contain some calories — approximately 4 per gram. It is not usually considered to be a true sugar, either. Most governments and regulatory bodies will allow maltodextrin-containing foods to be labeled “sugar free,” as the dextrose compound is not usually considered a dietary sugar under most food legislation. This usually has to do with the way the compound is digested and processed. As a result, dextrose-containing foods and beverages are usually considered safe for diabetics and others with sugar sensitivities.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Malcolm Tatum
By Malcolm Tatum
Malcolm Tatum, a former teleconferencing industry professional, followed his passion for trivia, research, and writing to become a full-time freelance writer. He has contributed articles to a variety of print and online publications, including DelightedCooking, and his work has also been featured in poetry collections, devotional anthologies, and newspapers. When not writing, Malcolm enjoys collecting vinyl records, following minor league baseball, and cycling.
Discussion Comments
By anon999190 — On Nov 13, 2017

I was chewing what I believed to be healthy herbal cough drops for roughly two weeks because I had a slight cold. During that time my muscles started hurting. I thought I must have had the flu. The pain kept getting worse. After my cold went away, I realized the pain wasn't due to the flu. I stopped chewing the cough drops and went to see a doctor. I found out my body was inflamed. I ended up being diagnosed with inflammation of the muscles, tendons, joints, right eye, and kidneys. I was housebound/bedridden for six months. It turned out the cough drops were made almost entirely of starch sugar from corn (maltodextrin) and sugar.

By anon960648 — On Jul 11, 2014

Thank you for this forum. My husband is having up and down sugars for the first time in 15 years, and we suspect our Stevia with maltodextrin listed as first ingredient, been using it for years but have feeling when we use the packet there is a lot more white powder than before. Tomorrow we will be on water at the meal and see what happens. That man who got a reading of 186 after having only water and diet jello with malto convinced me! His numbers came down to normal as he eliminated the malto.

By anon945517 — On Apr 13, 2014

Isn't this made from g.m.o. corn?

By anon943486 — On Apr 02, 2014

A thought to anon329543 comment #146 with the Diabetes II: Maybe your blood sugar spiked because there still is sugar in the soup, just no added sugar.

Although some food labels say "no added [salt/sugar/etc]" does not mean they don't contain the ingredient. It can be very misleading. I am hypoglycemic and have low blood sugar attacks all the time and I have yet to experience one with this sugar-substitute. Splenda is also a nice substitute which (as to my knowledge) has not shown to cause any long-term negative effects (yet). One more thing which I'm sure you already know, some vegetables are a carbohydrate that turn into sugar. Maybe that was the cause?

By anon329543 — On Apr 10, 2013

I am controlling Diabetes 2 by diet and exercise. This morning I ate a 'jar' of "healthy choice" vegetable soup. I had checked the label and there was no added sugar. An hour later I tested my blood sugars, and they had spiked to 220 (normal range is 70-130 here in the USA)!!! Then I rechecked the label, it contained 'maltodextrin'. I am now going to contact the mfr (conagraFoods) at their website and tell them what I think of their stupidity in using that ingredient.

By anon314038 — On Jan 15, 2013

Maltodextrin is known to be fibrous, or something, and is used to add fiber to products. It's even added to cement, lipstick, baby food, everything. Who's making the money on this product? Many who react to MSG state that maltodextrin can sometimes be used in products to mask MSG. It is also sometimes labeled simply as fiber. It can also be purchased to be used as a sweetener. It's called Splenda. Splenda is 100 percent maltodextrin. I've never heard of it causing aching in the hands and feet, nor swelling of lips, but that doesn't mean it can't happen. A bunch of individuals are also claiming it exacerbates anxiety attacks.

Some people react to a whole slew of artificial sweeteners. Know what you can and can't have. I have an allergy app on my iPod (Allergy Guard Lite) which includes artificial sweeteners as a group of allergens.

The IBS and GI reaction we are referring to is explosive diarrhea in some, to diarrhea beginning in different time frames after ingestion. It causes my rectal area to become extremely inflamed, as if it's creating a more acidic environment or something, and bleeding in the rectal area if I run. We aren't sure if it's internal or external or both, but my stools also become extremely dark. I have to wash the area with baby wash since soap will be too irritating.

US maltodextrin is primarily corn unless labeled otherwise. You'll see tapioca maltodextrin and a few others. Chemists and food manufacturers are claiming maltodextrin does not produce any allergies, etc. I question why they are trying to make false claims, which is illegal.

My severe diarrhea from maltodextrin has now occurred for eight years. I no longer eat processed foods, only fresh. However, I do go out to meals occasionally or eat products at home by accident. I always know. If I've got severe diarrhea and I check a label, it's maltodextrin, tried and true. There is no way this is not the substance. To state it isn't is a bold face lie, and an expensive one.

By anon314035 — On Jan 15, 2013

Maltodextrin can be purchased at stores related to making beer and alcohol, I believe. Some chefs also love to use maltodextrin in their recipes.

I have been very intolerant of maltodextrin since 2005. It limits my diet very much, and the US FDA states that maltodextrin is organic and food manufacturers using maltodextrin can still label their foods organic.

I started a page a few years ago on Facebook where I post articles and information I find about maltodextrin. I recognized an intolerance to Maltitol a few years earlier and discontinued eating anything containing it.

Celiac: Government and product information claims it is safe for celiacs, but celiac experts state that it can be safe, but many celiacs are claiming they have severe reactions hence it's better to avoid it. In other words, yes, you can react to maltodextrin, especially if it's made with wheat or unknown what it's made with.

Diabetes: Everything I'm reading states that maltodextrin is very similar to sugar and can cause a reaction very similar to ingesting sugar.

The thing that is scariest about maltodextrin is the "mystique" surrounding it. There seems to be a huge push by the food industry and even government via the FDA to whitewash maltodextrin as safe for everyone. There is a refusal to accept that anyone could possibly have any reaction to the substance. I've actually had chemists join the group to tell us it's wonderful and can't possibly cause any symptoms we report. The fact is, there are many of us, we don't know why, and our doctors don't know why.

By anon310334 — On Dec 21, 2012

@Johanna777: Are you allergic to mold? I just found out I am allergic to mold and yeast and intolerant of ingredients such as maltodextrin. Many people don't know that maltodextrin is made from fermenting aspergillus mold. They also do this with citric acid because it is cheaper than deriving it from citrus fruits.

If you are allergic to mold you will need to avoid anything with "malt" in the ingredient listing as well as citric acid and yeast. I hope this helps.

By anon283276 — On Aug 03, 2012

@post 56: I am with you there. I cannot tolerate any artificial sweeteners. They give me gut rot. Why, oh why do the manufacturers have to keep adding these things to our food? People are slowly becoming intolerant to them all.

By anon282201 — On Jul 27, 2012

Maltodextrin seems to be in almost every processed food as an additive. Just look at labels in the supermarket. It's everywhere! Seems like it is practically like adding sugar.

By anon280099 — On Jul 16, 2012

I second those posts which report diarrhea, etc. with maltodextrin. I can also say that, to me, it makes food have a more pleasant "buttery" or "full" taste.

I suspect that many seniors who have unexplained chronic diarrhea are consuming supplement drinks (most of which contain maltodextrin) and that their problems would quickly abate if they avoid this additive. Unfortunately, many gastroenterologists have yet to be recognize this intolerance.

I am not pre-diabetic, nor do I have a diagnosed bowel disorder, but I am finding that a gluten-free diet is helpful with chronic heartburn. But even "gluten-free" does not preclude the addition of maltodextrin or related substances.

So take the magnifying glass to the store and don't be afraid to call products' 800 phone numbers for "hidden" additives. And also boldly ask people for their ingredients or recipes before you eat at the potluck!

By anon276722 — On Jun 25, 2012

I just ate a bunch of peanuts. While I was searching online for information about modified corn starch, which I noticed is in the plain old school "healthy" Cheerios. After that, I looked at the jar of peanuts, and saw they have maltodextrin. I never ever even bothered to wonder what that was. Awesome. Now I have just ingested more garbage.

I have become so overwhelmed. I have been trying to eat more healthy. I quit smoking six weeks ago, I have cut adding sugar, I have increased fruits and vegetables, cut out most meat. I'm still eating what are presented as "healthy" snacks by my doctor and what do you know? I am still eating crap.

By anon273303 — On Jun 06, 2012

There is much confusing literature about maltodextrin. I just read the label on a jar of jelly. It listed "maltodextrin (dietary fiber)" as one of the ingredients along with fruit juice concentrates (pear and grape), strawberries, pectin and natural flavors. It showed 3 grams of fiber per serving on the label as well.

Thus, this listing suggests that maltodextrin is a dietary fiber, i.e., something that the human body does not even digest, i.e., it never enters the bloodstream. From my understanding of what maltodextrin is, this food listing is a lie!

I thought maltodextrin was a glucose polymer, i.e., a string of simple glucose sugar molecules all linked together, wherein the chain length varies by specific maltodextrin. Regardless of chain length of the polymer, in the body it breaks down to simple glucose.

I use maltodextrin made from corn to fuel my 100-mile foot races. I consume it at the rate of about 200 calories per hour over the course of a 100-mile race which typically takes me from 28-34 hours to complete depending on the amount of climbing and roughness of terrain. For me, maltodextrin is the easiest product to digest of any food item I have tried (others have included table sugar, honey, bread, various fruits).

Except for such extreme endurance races I never consume maltodextrin. I eat mostly fruits, vegetables, lean meats and whole grains for my daily diet. I am 62 and do not suffer from diabetes.

By amypollick — On Mar 25, 2012

@anon257109: This is more proof that different things affect different people in different ways. I was diagnosed T2 in February 2008, and I eat things like sugar-free Jello regularly. I take metformin and am not on insulin. My A1c has not been over 5.6 in nearly four years, and has been 5.1, 5.2 or 5.3 since late 2008. I have bloodwork every three months. I test about three times a day, sometimes up to five times. My fasting blood sugar runs from about 84 to 96.

In any event, I'm glad you found out that you don't tolerate these artificial sweeteners very well, so you can control your blood sugar, which is certainly the best way to avoid future complications.

All T2 diabetics need to test frequently to find out what foods they tolerate and which ones send their sugar up. A serving of potatoes doesn't bother me, for instance, but rice? Have to stay away from it.

Frequent testing is the only way to identify troublesome foods, and I encourage all T2s to test frequently, see their doctors and work to get that A1C down below 6.0.

By anon257109 — On Mar 25, 2012

I am a type 2 diabetic and know for a fact that maltodextrin reacts on my body the same way common table sugar would react. In other words, it blows my blood glucose sky high.

When I was first diagnosed, I cut my carb consumption to no more than 20 grams per day, but for some reason my blood glucose readings were all over the place and usually they were not good. I thought my blood glucose meter was broken.

At that time, the metformin I was taking for my diabetes (the only prescription drug I take) was causing some gastric distress and to fix that, my GP doc told me to follow a clear liquid diet so for over a 24 hour time period I was ingesting fat free chicken broth, water and sugar free Jello and nothing else.

When I went in to have the non-fasting lab work done, all I had consumed for over a day and a half was the three things I mentioned above. I asked the lab if they could test my blood glucose and at the same time I would test from the same blood sample on my meter. I honestly thought this would show that the meter was defective.

My meter reading was 183 and the lab test was 186. The head of the lab said the meter was pretty accurate for a home meter. I was shocked! How could my blood glucose be so high when I was eating no carbs and no sugar? I did some research and finally figured out it was the maltodextrin found in the sugar free Jello. Once I cut maltodextrin from my diet, my blood glucose quickly normalized and has been normal ever since.

On the sugar free Jello package, the nutrition information says there is no sugar and no carbohydrates in their product so it would seemingly be safe to eat if you are a diabetic but is is not.

I mentioned this at my T2 diabetes support group and no one there had ever heard of such a thing. All of them were ingesting lots of sugar free products that contained the maltodextrin. Some of the others in my group cut out maltodextrin as I did and their blood glucose readings substantially improved just like mine did.

The frightening thing to me is that I'm betting most T2 diabetics don't know about maltodextrin and that's just sad because according to my endocrinologist, if I want to avoid diabetic complications, I must keep my blood glucose at normal levels most of the time. He also said to avoid maltodextrin, polydextros, sorbitol, etc., as they all react in the pancreas and they raise blood glucose the same way any simple carb would.

If you are pre-diabetic, have a family history of diabetes or are a T2 diabetic, you should avoid maltodextrin.

By anon255387 — On Mar 17, 2012

Agree this article is crap. There is a conspiracy in Australia regarding the use of Maltodextrin and the various other names it's known by. Yes, it's been proven that Maltodextrin as a processed complex sugar, causes IBS, and a raft of other intestinal tract conditions.

To 133, it's all well and good working in R&D, but unless you have suffered firsthand with an "allergy'' to a substance, your theories are simply theories. I hold US Medical Patents, among a number of other patents filed around the world, and have done the research on Maltodextrin, and can attest that this additive is harmful to many people.

All the ice cream for sale in Woolworth's supermarkets (an entire row in the supermarket), all have Maltodextrin as an additive. Why? In New Zealand, no ice cream other than ice cream imported from Australia has it added. Specifically, none of the New Zealand ice cream imported into Australia has it, nor does the ice cream imported from the US.

I think governments allow these additives so that the drug companies have a guaranteed income from people getting sick.

So the message should be eat only certified organic, additive free foods, for optimal wellness. I do not not see any government doing this, as it would cross too many political lines and would be political suicide.

By anon248174 — On Feb 16, 2012

tThe Malodextrin is probably not the problem, but rather the free glutamic acid that is the almost inevitable side product of processing.

For people who react to it, this is not an "allergy." This is a substance that excites neurons into repeatedly firing until they die. I have actually worked in research neurophysiology and have seen this demonstrated in the laboratory.

The food and drug industries pay enormous amounts of money to put disinformation out there to confuse the issue. People, you need to be aware that you are being lied to in many venues. Articles in medical journals like JAMA have become so riddled with badly constructed studies and quack science run by pharmaceutical interests, that they have had to openly acknowledge this fact.

If this can happen in the medical industry, guess where else it happens? Especially when you consider which lobbyists work at the FDA.

Don't take my word for it; research it yourself. I have had the benefit of working in research and have seen what passes itself off as "science." Be warned.

By anon220298 — On Oct 06, 2011

to 127. maltodextrin is a chain of glucose molecules and is absorbed as glucose. maltodextrin should not cause any problems unless you can't metabolize it. if you avoided all food with maltodextrin you would eliminate vegetables from your diet, suffer vitamin deficiencies and either die or have your doctor make you eat your veggies. removing maltodextrin from food would fix the same problems that removing dihydrogen monoxide (H20) from from beverages, which is why the FDA doesn't worry about it. the only problems associated with maltodextrin are due to remnants of its source (corn/wheat/potato/rice, etc), which could lead to issues if you have for instance a corn allergy or can't eat gluten. otherwise there is no problem eating maltodextrin.

a bit off topic here but i find this rather amusing. high fructose corn syrup (HFCS) is rated by the percentage of fructose. there is such a thing as 45 percent fructose and 55 percent glucose HFCS. table sugar is 50 percent fructose and 50 percent glucose, meaning that table sugar is higher in fructose than some HFCS. what geniuses we have coming up with the names of products.

By anon207158 — On Aug 18, 2011

I eat maltodextrin all the time with weight gainer and never had a problem.

By anon190332 — On Jun 26, 2011

Make sure you also check your vitamins and other supplements, because apparently manufacturers need to make that pill you are swallowing sweeter. I am on the HCG diet and not supposed to be using any artificial sweeteners. I take a prenatal vitamin and acidophilus every day and just today looked at the ingredients, and lo and behold, maltodextrin was the third ingredient. Why? What possible reason do they have for putting an artificial sweetener made from GMO corn into my vitamins?

By anon182657 — On Jun 02, 2011

For poster 93: The maltodextrin in the foods that you are eating is the cause of your hives. Check all food labels and don't eat anything is "maltodextrin" or "fibersol-2" is listed amongst the ingredients.

I am pleased to see that there is a bit more information about this wretched, unnatural product. I discovered I was allergic to maltodextrin because of Pringles, and I am thankful to Pringles for that. At the time, I was suffering from hives on my hands and arms, but did not know the cause. When I stopped eating the Pringles, the hives went away. I researched for more information, and basically the rest is history.

This was years ago, and since then, I have had many allergic reactions (hives, itching, swelling) ranging from mild to severe enough to warrant trips to the emergency room (for shots of benadryl and prednisone in order to halt the reaction). Later, by reading food labels, I have been able to link many of my allergic reactions to the consumption of foods with maltodextrin. The maltodextrin is the common link in these hideous occurrences. Currently, I read food labels with care, and do what I can to avoid maltodextrin, but I am not always successful.

I'm not a doctor, and I'm ignorant of many things, but what I can say with complete resolve is that when I eat foods with maltodextrin, I get hives. When I eat foods without maltodextrin, I am fine. Why? I cannot answer this question. I have no idea what maltodextrin is, or why this unfortunate things are happening to many people. Can't someone out there help us?

I pity the thousands, or perhaps millions of people out there who are suffering from allergic reactions, but have no idea what is causing them. Maltodextrin is in thousands of food products. The FDA appears to be worthless and toothless in regard to this issue.

Spread the word, please. Maltodextrin is a poison. I can only hope that someone who is trained and well-versed in these matters is reading this, and can begin some sort of preliminary research and inquiry into the matter.

By anon174958 — On May 11, 2011

That's a bunch of crap! You must work for the manufacturers of maltodextrin.

By anon174049 — On May 09, 2011

If you may remember in the 80's, people were upset about too much sugar being placed in food. That was the preservative the food companies used and because of the outcry from special interest groups, they had to find other ways of preserving their products so it could come to their shelves without it spoiling before it got there. Maltodextrin is one of those preservatives.

I went online to find out what exactly it was. Needless to say, my search ended up with not only the process, but the chemical compound. It does not cause cravings, nor does it add "grit," etc. What it is, simply put, is a preservative so your food when it gets to the grocery shelf is not spoiled/rotten. A substitute for sugar and supposed to be healthier then pure sugar.

By Celiacmom — On Apr 30, 2011

If it doesn't say gluten free, then it's not. Although we think it's corn, most foods we eat are processed in a facility where they process wheat. It's on the same equipment. There are only a few gluten free facilities. As for all of those inquiring, the celiac association has a petition going to mandate food label warnings on all foods. Some of these artificial sweeteners cause cancer, especially in celiacs. MSG is also present in pesticides, so if you think it's organic, it's probably not. Ask the manufacturers. Find out if your produce is locally grown. Celiac disease is not a wheat allergy; it is an autoimmune disease and if you suffer from asthma, crohn's disease, fibromyalgia, parkinson's, add, adhd, autism, lupus, diabetes or ibs, get tested for celiac disease. Most diseases go hand in hand. better to be safe than sorry. It could save your life.

By anon167365 — On Apr 12, 2011

I can't understand! If it has low calories why is maltodextrin added to almost all sport drinks as the main part?

By anon165035 — On Apr 03, 2011

@comment 117: I'm not saying you're wrong, by any means, but I offer a third and more viable solution.

Organic food making would not be so catastrophic if over half of the farming we do is to feed animals for meat production.

So much energy is wasted harvesting animals, when we could simply eat the vegetables ourselves. According to the head of the United Nations Panel of Climate Change, (a serious voice to be heard,) our insatiable carnivorous tendencies cause a great deal of environmental issues.

I just think if we all would become mostly vegetarians, (supplementing our diet with meat every once in a while,) our world would instantly see a lot of problems absolving.

By Johanna777 — On Mar 28, 2011

Maltodextrin! I hate it. It is in everything! The reason I am so upset about maltodextrin is that when I eat anything that has maltodextrin in it, I get terrible stomach pain and diarrhea. It is getting so I am afraid to eat anything that I have not prepared myself from scratch. It is in soup, salad dressing and in almost everything that is low sugar.

I am pre-diabetic and there is virtually nothing on the market that I can eat that is low sugar because it has maltodextrin in it. I think it is being used as a filler so that manufacturers can make a product that when their package weighed

one pound, they can lower the amount of product they put in the package, put some maltodextrin in it, and charge the same price. Maltodextrin is cheap and they can make a bigger profit. I have to read every food item I buy to check for maltodextrin because if I don't, I will get deathly ill.

By anon159785 — On Mar 13, 2011

Comment 117 wrote: "The short answer is: because we don't want to chop down the rainforests."

I believe that is not true!

I was born and had lived in Indonesia - the fourth most populous country in the world - half of my life. We've eaten organic most of our lives, and no, we didn't lose our rainforest like you've proclaimed. We rank third in the world's largest rainforests. I don't think it's got anything to do with the rainforest!

Even though Indonesian life expectancy number is a few years less than for Americans, that is due to the medical technology. What is interesting is that Indonesian life expectancy has almost doubled since the 1960s, global medication technology has helped many third world country to increase life expectancy rate.

For Comment 112: Why can't we use natural ingredients?

Answer: Well, it would not be so "profitable" for the food industry. The "natural" chicken, cows, pigs, apples, and all of the vegetables are way smaller and less pretty than those with steroids and such. The food industry put "food additive", messing with your taste buds, and our body thinks that we need to eat more. Eat more means buy more products from the food industry which result in more profit. No wonder this makes America one of the fattest countries in the world. On Forbes world's fattest country, America ranks ninth while Indonesia ranks 175th.

Here in the US, I'm having hard time going all natural. The food and vegetables selections are so limited. I'm having to cook a lot of our meals instead of going out. We are blessed that our family has been relatively healthy. I'm fortunate to learn Indonesian recipes which involved things like bitter melon, long beans, black rice, red chili peppers - which in recent studies had proven to prevent cancers. We used herbs like turmeric (natural antibiotics). I think that the more natural ingredients we use, the healthier we would become.

By anon158467 — On Mar 07, 2011

Comment 112 wrote: "Why mess with nature? Why can't we use natural ingredients."

The short answer is: because we don't want to chop down the rainforests.

Yes, if we converted over to 100 percent organic on a global basis, we'd either need to cut down about 80 percent of the current rainforests, or kill about a billion people in order to grow enough food to feed everyone.

Oh, and that feed would primarily be veg and fruit, with about 5 percent of the current meat production, primarily sheep and goats that can survive on poor diets of grass in areas like highlands where cereals won't grow.

I'm not saying that the modern diet is great - of course it isn't - look at the number of obese children we have walking around. But, the "natural past" involved 50 percent of kids dying before they reached their 10th birthdays, and the "romantic past" of happy families eating wholesome food never actually existed!

By anon149474 — On Feb 04, 2011

I had to read a few comments regarding their personal GI intolerance of maltodextrin several times because I wasn't sure whether I had written the comment or not. I didn't. I do not react as severely as some who must go running to the bathroom during dinner after ingesting maltodextrin. My body waits a few hours after ingestion. Then I have severe flatulence, diarrhea, stool leaking, bleeding around my rectal area from the acidic stool. There is no doubt that the reaction is from maltodextrin. I must read every ingredient on ever food but now tend to eat clean, fresh food, and some organic, though some organic foods are containing maltodextrin.

The manufacture of maltodextrin is not mentioned in your article. It is made using bleach, formaldehyde, and a few other gross chemicals. Bleach is used to bleach out sugar and flour and decaffeinate coffee and some individuals react to that. There are all kinds of reasons that individuals may react to maltodextrin.

Instead of proclaiming itself pure and wonderful and organic and safe for the consumption of all humankind for all eternity - so that you can obviously make money off mass usage - you should be responsibly investigating to find out what kind of medical issues it may cause and responsibly report on it. There is no perfect food that no one could possibly react to. Do the right thing! Diabetics are having issues too. That is awful to deny! It's murder.

By anon147488 — On Jan 29, 2011

I have been a type 2 diabetic for many years. I am now 82 years old and my body is responding differently to some of the food I eat. I can awake at 7:30am and my glucose level will be 100. At 9:30, and after only 2 mugs of tea sweetened with Splenda, the glucose reading will rise to as much as 150. Is it the Malto, I wonder?

By anon146069 — On Jan 25, 2011

Why mess with nature? Why can't we use natural ingredient. We have cancer, diabetes, liver diseases, gastrointestinal diseases, alzheimer's, and most

of them are related to additives in food and genetically modified food. The law is supposed to protect consumers but it does protect the food industry.

I wish everybody well, but would just like to respond to a chef who is eating every thing for 15 years and nothing happened to him. I wish him all the health and hoping nothing happens to him. However, the statistics are not in his favor. Human body has an immune system that protects us from all the invaders in our body but after a while (15-20 years) some time the invaders get successful and we become sick.

Watch your diet and eat as much as natural as possible to be healthy.

By anon140393 — On Jan 07, 2011

I was having serious gastrointestinal issues and through a process of elimination finally figured out it was maltodextrin that was causing most of my problems. Dextrose, sucrose, sorbitol, mannitol, and other sweeteners cause problems also, but nothing like the maltodextrin.

Sometimes it is hidden in the ingredients under the words "Other Natural Flavors". I have finally figured out that if the sauce or chips are sweet then it's best to avoid it. Craziness.

By anon135161 — On Dec 17, 2010

whoever this anon5714, dude you really need to get a life. everything you post is contradictory. make up your mind: is malta good or is it bad? You said in one of your comments that nobody should take any of this advice seriously. If that's true then why do you keep posting here? And if you seriously have this many issues with processed food then maybe you should become a vegan.

i am a chef and have been for 15 years and i have eaten everything and never gotten sick from anything. so just because your body can't tolerate doritos, don't tell people not to eat them because they're bad. the way you talk everything in the market is bad. you talk and act as though you are the smartest person on the net.

By anon133919 — On Dec 12, 2010

I am really amused by all the different types of crap people are making up about maltodextrin.

"It might be in your laundry detergent." "it gives me allergies."

Long story short, maltodextrin is a sugar. That's it. It's amazing how a little scientific ignorance can snowball into a mass frenzy.

By anon133498 — On Dec 11, 2010

I have been checking labels for a long time and tried to avoid processed and artificial additives.

Recently I purchased a bag of kettle-cooked chips. It was their new style varieties that reminded me of Doritos. I bought the bag and opened it on the walk home and found myself eating like a pig because they were so good. I was suspicious of how good they were and soon thereafter puked.

I was of sound mind before I started eating them. I remembered checking the label before I bought the chips and had to check it again. The only ingredient that I didn't truly know was Maltodextrin. After that, I started noticing Maltodexterin in tons of food.

It was even in these thin seaweed crisps they were giving away at whole foods. I am of the opinion that they didn't improve on nature at all with Maltodextrin. I am suspicious of it and I would recommend avoiding it despite experts telling you how safe it is. The world of food, marketing and PR are corrupt with greed and malpractice. Good luck friends.

By anon131588 — On Dec 02, 2010

I am also extremely sensitive to Maltodextrin, as well as artificial sweeteners and glutamate. Even ingesting the smallest amount of these items will have me in intense intestinal distress within minutes. I don't care if it's technically an allergy or what, my body has an extreme violent reaction to this crap as if it were poison.

And considering there is a process necessary to derive these additives (i.e. they are unnatural), I would tend to agree with my body.

I used to read labels, but because the FDA allows corporations to play name games with ingredients, I've had to learn the hard way through physically and emotionally painful incidents that it's best simply to avoid processed / prepackaged food. I eat mainly organic fruits, vegetables, dairy, and lean meats. It seems that every time I stray from this diet I end up paying for it.

By anon129325 — On Nov 23, 2010

Maltodextrin has never been found to produce any adverse health effects in mice, humans, or any other biological organisms. If you want to whine about infertility and drink cayenne cocktails, you deserve to have infertile offspring. I'm sure my parents ate a ton of this stuff over their lifetimes, and I have eight kids. Do your research before you bombard message boards with your hippie-dippie crap.

By fitchic2328 — On Nov 22, 2010

Until the law changes to force food manufacturers to identify whether their product is GMO, you won't know if the rice, corn, or potato your maltodextrin is made from is genetically modified or not. GMO food is dangerous. At the very least, there have been no long-term studies on humans to determine what the long term effects will be. They are linking consumption of GMO foods to the epidemic of infertility in second generation humans.

Crystal Light drinkers, please! It is sweetened with Aspartame! That stuff should have never been allowed on the market.

To everyone here who is suffering, please do yourself a favor and take some time to cleanse and fast for a couple of days. You don't need a commercial cleanse - make a pure one yourself:

1 Tbsp real maple syrup

10 oz distilled water

2 shakes of organic cayenne

juice of 1/2 organic lemon

Mix all together and drink. Consume four of these during one day of fasting all food and other beverages. This is referred to as The Master Cleanse.

After cleansing, get rid of all processed foods. Plan your meals the night before and take the time to prepare. The excuse "I don't have time" is not valid. When you are home sick you make time for that. When you are in the hospital you somehow make time for that. If you don't choose to make time for wellness now, you will be forced to make time for illness later.

Big Food does not care about your health - they care about selling their products and manufacturing as cheaply as possible. If they can get away with lying, they will.

By anon124221 — On Nov 04, 2010

I'm relieved to hear other people have had side effects from Maltodextrin. It gives me diarrhea.

By anon105370 — On Aug 20, 2010

93 - Have you considered it's your laundry detergent? My son gets rashes, etc. when I use scented detergents or fabric softener. I now double rinse and use 1/2 sheet of Bounce free in the dryer.

By anon102645 — On Aug 09, 2010

Number 59: It depends on what kind of "allergy testing" your doctor performed. If he/she performed a RAST (blood test) and/or a skin-prick test, then the results are believable. However, as #49 stated, this product is protein free and thus should not incite a true allergic reaction. I am concerned that your doctor's "allergy testing" was hair or urine sent to a non-CLIA laboratory. If so, the results are truly bogus.

By anon101424 — On Aug 03, 2010

For 93, check your medication if you are taking any. this happened to me and it was my meds. If it says don't be in direct sun, then don't. I was getting itchy and breaking out in hives for years and just found out a few weeks ago. Now I use sunblock and it's much better.

By anon97470 — On Jul 19, 2010

i took just one scoop of Perpetuem (Hammer product) with 16 ounces of water (as per the minimum suggested usage) and had explosive diarrhea within 30 minutes! also, uncontrollable gas. Terrible!

By anon96901 — On Jul 17, 2010

Maltodextrin is not a preservative! It is a cheap filler to add bulk and a cheap sweetener. I'm willing to pay more to not poison myself.

By anon96492 — On Jul 15, 2010

Without preservatives all the food you eat on a day to day basis would rot in a matter of days. they aren't the healthiest, but without them no one would be able to keep any products for our consumption and we would waste enough food in one week to feed the world one meal. think about that before you bash them.

healthier preservatives would be a plus without all the crap to bind fat and cholesterol to us, but at least we can eat. As for msg, well, forget msg. put real taste in our food please.

By anon94059 — On Jul 06, 2010

OK here is another one. Polaner all fruit preserves just added Maltodextrin to their jelly. Are they kidding? they are using less real fruit and using Maltodextrin as a filler. But the company calls it fiber. They should call themselves "fib-ber" not "fi-ber."

By anon93714 — On Jul 05, 2010

I have suffered from hives for many years. Doctors don't know what I am allergic to! I thought I was allergic to MSG, then senna in laxatives. I stopped taking laxatives, and avoid MSG, but I still get the hives especially at night and I cannot sleep because of the itching and swelling that drive me crazy. I take Tylenol PM and sleep for three hours or so but the itch wakes me up because it is so severe! Any suggestions, please! Lucy

By anon92844 — On Jun 30, 2010

I can definitely relate to Maltodextrin allergies as # 76, 52, 36. I have suffered from extreme joint pain, excruciating headaches and swollen tissue etc my entire life; I am 54 years old.

Two years ago, my eyes wouldn't stop tearing (constant weeping) even though I was diagnosed with dry eye. Then both my upper and lower lids would swell. I traced it to food: bread, noodles, salad dressing, licorice, Kettle Bran and Lays Salt and vinegar chips, crackers, bottled sauces etc. They all contained maltoxdextrin. I avoid it or suffer for three to five days if I accidentally ingest something with this product in it. Caroline

By anon89899 — On Jun 13, 2010

Through unfortunate events, I have determined that I am allergic/sensitive to MSG. It causes my heart to beat erratically (Afib). MSG is a glutamate acid with sodium. There are other substances that contain glutamate, many in fact. Maltodextrin is one of those substances.

According to a book "Battling the MSG myth" by Debbie Anglesey, Maltodextrin is "made from hydrolyzed corn, and either free glutamate is a residue left during its manufacture, or MSG may be added to it and sold to food manufacturers that way."

So I am learning to avoid most pre-packaged manufactured foods, because there are just too many unknowns about what's in them. Did you know that some additives contain glutamate, but the FDA does not require manufacturers to reveal that.

So I am probably still ingesting glutamates, but at least if I can limit what I know to contain glutamate, I should be okay.

I'm no hippie-freak. But if you spent the time I do now, reading labels in grocery stores, you would see a pattern of just how much our food supply relies on questionable ingredients.

I am slowly but surely, learning to be my own food advocate, by cooking all my food myself and scrutinizing every single ingredient that goes into it.

By anon86466 — On May 25, 2010

In response to the person that stated that strawberries have no proteins, I beg to differ. Strawberries do have proteins and is one of the foods that is tested for IgE and IgG allergies.

By anon84956 — On May 18, 2010

My question is why Maltodextrin has to be in a product anyway. I just ate some potato chips that had it in it. Why?

By anon81731 — On May 03, 2010

Maltodextrin is nasty stuff. Causes me sneezing and major itching in my crotch. Most maltodextrin is made from barley. Corn maltodextrin doesn't seem to bother me.

By anon79666 — On Apr 23, 2010

Food additives are B-A-D. Defend what you need to, you paid lackeys! What would be wrong with eating food without additives, that we now think we have to have? Can't live without the junk!

Why are there so many excuses defending stuff we know is bad? There are a lot of people who believe it is natural to drink alcohol, so much, that it is as close as they will ever come to having a religion.

And the government does nothing to stop additives. And the people do nothing. Cows to the slaughter, all! Mooo! Here I come. Mooove over!

By anon78298 — On Apr 18, 2010

The amount of misinformation and just idiotic responses to this article is staggering. Anybody reading these comments should do some real research and not rely on these comments for answers.

One extreme example is the person claiming maltodextrin to be 'an MSG product'. This is a silly rumor spreading around on the net on various conspiracy theory health websites. If you read the articles stating such, you will note that they have zero references proving such.

By anon78200 — On Apr 17, 2010

I've used it in baking twice. i ate part of a muffin and became dizzy and disoriented, with the shakes and clammy. I've made the same recipes with sugar so it has to be the fake sugar. i used the store brand of splenda.

By anon76569 — On Apr 11, 2010

As a nutritionist, I wouldn't recommend maltodextrin to someone who is trying to watch their carbohydrates or overall caloric intake. Maltodextrin is a simple hydrolysate of starch and it is actually easier to digest since it is has already been hydrolyzed.

When we consume starch our enzymes actually produce maltodextrins (amylopectin). It still accounts for 4 kcal per gram just like any of your mono/disaccharides.

Try sweeteners like xylitol (in moderation, no more than 30gs per day), stevia (not processed sources like truvia ) and fructose (is not insulin dependent).

Of course, maltodextrin is fine for people with celiac (celiacs has to do with gluten allergy not CHO).

And to who wrote comment 16, maltodextrin is not a msg product. MSG just stands for monosodium glutamate. This is an amino acid, not a carbohydrate --Dr. Singh BSc(BSc), ND

By anon73776 — On Mar 29, 2010

I avoid all foods with maltodextrin because it gives me severe headaches! Sometimes within a few hours or even the next day. This cannot be a healthy substance with these adverse reactions!

By anon73549 — On Mar 28, 2010

In response to #38 - not everyone likes Stevia. I can't stand the taste of the dried product or the fresh plant. BTW-You can have an allergic reaction to anything. Strawberries do not contain proteins, and a lot of people are allergic to them. I can tolerate sucralose, but dislike saccharin and aspartame.

By anon71427 — On Mar 18, 2010

The person who wrote in on article 79 has obviously bought a product which contains thermally processed maltodextrin. These products are produced by ADM in the US under license to Japanese company. It is called resistant fiber. The maltodextrin is approximately 70 percent non-digestible in the gut. Normal maltodextrin has no fiber value whatsoever.

Article 78 is technically correct. Under food legislation, the only compounds which count as sugars are mono and disaccharides. The levels

of these products in the resistant maltodextrin.

Article 65-restaurants do not normally use maltodextrin in their products. These materials are generally only used in processed foods as a bulking agent/filler.

To all of the people with allergies, maltodextrins are no different than starch. They are made from starch by enzyme or acid hydrolysis and highly refined. The protein content is less than 0.001 percent.

If you are having problems with maltodextrin, I would suggest you have the same issues with glucose syrup since these products are identical other than the level of conversion. If you do not have issues with glucose syrups as well, you have another problem.

By anon70600 — On Mar 15, 2010

Check out the new Polaner All Fruit with Fiber. They added maltodextrin. So it is no longer sugar free and all natural. Is it corn or wheat based?

By anon70599 — On Mar 15, 2010

Polaner All Fruit is now touting maltodextrin as a fiber supplement. Doesn't that mean they have now added sugar to their product? So now it is no longer sugar-free. They have lost a customer here. I will look for a different fruit spread.

By anon70190 — On Mar 12, 2010

The solution to all our pain is "Eat Clean." Anyone heard of that?

Eat as organic as possible, minimize or totally eliminate all animal products except fish, eat more fruits and vegetables, don't buy or eat anything processed.

Fresh fruit and vegetables are best. Eat "Nature Made" not "Man Made". Keeping in mind what fresh foods you should avoid. You'll feel better and you'll lose weight.

Change to the "Mediterranean Diet" instead of the "American Diet". Exercise regularly and cleanse.

By anon69829 — On Mar 10, 2010

I suffer from extreme pain for up to 48 hours it lasts. It is in my chest that feels like a knife is clawing away at my bones. And every single time I have had this pain I had eaten something with Maltodextrin.

I have been seeing specialists for over 15 years regarding this painful issue. I have had operations, prescriptions, and been hospitalized because of the pain. The moment I started to make the correlation between the pain and maltodextrin I had no more pain. I now look at the labels and still get the pain but only when I eat something that has maltodextrin. So whoever says you are what you eat, is a genius! Can anyone else relate?

By anon66791 — On Feb 21, 2010

High Fructose Corn (HFCS) and other sweetners or additives to sweetners, as far as I am concerned, should be avoided at all costs. I believe it is far better to use raw sugar in moderation.

It is such a shame that the FDA allows HFCS in our food. I recently did some research and found that many of the foods that we consume daily include the ingredient High Fructose Corn Syrup (HFCS). It's in almost everything including apple sauce, sodas, cookies ketchup, cereals, cakes, Minute Maid Orange Juice, Arizona Bottled Tea, Sobe, Candy, baby food etc. The list goes on and on.

According to Dr. Robert Lustig, a Nationally recognized Professor of Endocrinology and Metbolism at the University of California in San Francisco, "HFCS is a death sentence". He states that HFCS is related to Obesity, High Blood Pressure, Cancer, Diabetes and Gout in adults.

Since so much money is received by the USA from food exportation, I doubt that the FDA will step up and ban those products that contain HFCS. They don't want USA foods to be consdered unsafe for your health. I must also state that there were as many pros as there were cons on HFCS.

After checking the grocery shelves and the foods in my own pantry, I have become very cynical about all foods. The only conclusion that I can draw from all that I have learned is that it is left up to each individual's discretion to read the labels on all food products that you purchase and pay particular attention to ALL processed foods. Read labels, shop wise and stay healthy. -June

By anon66142 — On Feb 17, 2010

I have purchased a loaf of All Natural Cinnamon Raisin Bread, Certified GF (gluten-free, LF (lactose free and peanut free) made by French Meadow Bakery out of Eagan, MN. Maltodextrin is listed as an ingredient, so is maltodextrin OK for celiacs on a gluten free diet? What's so complicated about that? I recently also found it in my multivitamin. Code ubn

By anon65830 — On Feb 16, 2010

I have severe allergy related asthma attacks when I come into contact with or ingest corn (so severe that my asthma and allergy specialist doctor has me wear a medical id bracelet). Maltodextrin causes some of the most severe asthma attacks that I have. I would challenge the individual below who stated that there is no protein in maltodextrin (so therefore it cannot be an allergen), as the article above states, there is protein in it, and all corn allergic people I know react to it.

To no. 69, I can empathize with your difficulty, I had a great deal of problem knowing all the "corn chemicals" that were put into food, of which there are more than 100, that must be avoided by the corn allergic. I found a website that helped me get started.

My frustration is like so many people's, since Corn is not one of the Big Eight Allergens, then it is not listed on products, so we have to take our chances every time we eat.

By anon64373 — On Feb 06, 2010

I was very disappointed to find that stevia makes me sick - even chewing the fresh leaf. First it makes my throat sore and if I keep using it I get 'inflamed' -I don't know how to describe it -in my sinuses and throat. Does anyone else get this?

By anon63407 — On Feb 01, 2010

In response to 11. Allergy reaction. Allergy reaction can range from mild to severe. Do some research on it which may benefit you.

Be careful with GMO containing food or seasoning.

By anon63405 — On Feb 01, 2010

In response to 49. Maltodextrin likely comes from corn-one of major GMO. It it well known that GM foods are allergy causing agent.

By anon60724 — On Jan 15, 2010

My son has a corn allergy. Why are food companies not required to list where the maltodextrin comes from? It is hit or miss with us and has lead us to avoid all foods with this ingredient.

I didn't even know it could be a corn derivative until I began to notice my son would get sick when eating foods containing this substance. -Frustrated.

By anon60082 — On Jan 11, 2010

I have breathing difficulties related to msg and can feel all the restrictions of blood vessels so of course I stay away from it.

i find now, that there is something more that is related to my breathing. I'm following maltodextrin and finding pretty obvious problems. Within 20 minutes of ingesting it, I'm limited and requiring a inhaler. Just wondering if any others are going though the same thing?

By anon58215 — On Dec 30, 2009

In response to number 20: Maltodextrin is also in the popular Airborne Formulas. Under ingredients it lists "Herbal Extract Property Blend: Maltodextrin". If it's also in herbal baths, this leads me to believe it is some form of herb or has herbal properties?

By anon58134 — On Dec 30, 2009

Thank you to the people with IBS commenting. I'm in the process of trying to figure out my sensitivities and your comments definitely make sense to me. I've been purchasing SuperSlim Brown Rice Crisps over the past year and I noticed they recently changed the look of their packaging.

I decided to reread the label, and to my dismay they've changed their ingredients to include maltodextrin.

I'm sensitive to gluten and corn, so this sneaky food additive is a problem for me as well.

By anon57040 — On Dec 19, 2009

This is a response to #36. Yes, I have severe muscle aches, joint pain and headaches within three to four hours after consuming foods with maltodextrin. Avoiding these foods keeps me completely pain free. Eating out can be a problem though.

By anon56869 — On Dec 17, 2009

Hospitals add maltodextrin to the food because it acts as an appetite stimulant. How can that help with any type of diet?

By anon53600 — On Nov 23, 2009

is maltodextrin safe for diabetics? does anyone know what is the GI for maltodextrin?

By anon53372 — On Nov 20, 2009

Xylitol is the way to go. It has so many benefits and can be used by diabetics since it is not processed by the body like regular sugar. It can be used as a nasal or throat spray to decongestant. Do your own research.

The only drawback is that you need to adjust your body to it gradually or you may get the runs.

By anon53278 — On Nov 19, 2009

I'm graduate student in food science writing a paper on this topic. No, it is not made from MSG nor is MSG derived from it. It is a polysaccharide starch derivative, usually from corn (US) or wheat (Europe).

Literally they take the exposed starch (by swelling the grain kernel) and throw some enzymes or acid on it. the enzyme/acid just hacks the starch into smaller pieces. weird that it would get coupled with MSG, but that product was maybe intended for use in soups or sauce. definitely added after maltodextrin production. In the US, there is or will be a law requiring food companies cite the source of the original starch (in. wheat maltodextrin [for celiacs]), but generally, it's free of plant protein. The structure is pretty simple, alpha1-4 glucose linkages in a repeating pattern of 1-20 units long. It's used in low fat food formulations, esp in cookies, puddings, and other creamy things. It helps replace the yummy mouth feel that you get from fat (that you might not recognize, but you know when it's not there). honestly the MD itself is not very sweet.

i really would never think to use it as a sweetener. It is a bulking agent so it's used to give volume to artificial sweeteners, vitamins, etc etc. No, it won't kill you. It's fairly natural as far as additives go. Still a digestible carb (not insoluble fiber) though so be moderate about your intake of anything that isn't a vegetable, OK?

i can't imagine it would make anyone sick unless they also got sick from table sugar or from eating potatoes. it is possible that if food grade product is not used, you can get protein contamination. i can see the triggering IBS thing though as it is still rather starch-like and if you don't digest it in your stomach, the bacteria in your gut will. though i think if you're consuming a sugar alcohol like maltitol, that is more likely the source.

sorry to people with celiac's, but until there is more transparency with labelling MD sources, it's impossible to tell what plant it came from.

By anon51976 — On Nov 10, 2009

In response to 49, I have been tested for food allergies and one of them is Maltodextrin. Now are you saying the doctor doesn't know what she talking about? I think you should know what yo'rer talking about before you start spouting off things you don't know about.

By anon50223 — On Oct 27, 2009

I have also read labels that read tapioca maltodextrin?

By anon50222 — On Oct 27, 2009

I have read in authoritative online locations (a celiac forum) that maltodextrin is acceptable and does not affect those with celiac disease or gluten sensitivity.

By anon50221 — On Oct 27, 2009

I get major flatulence, diarrhea, uncontrollable bowel and leaking from maltodextrin, maltitol, and sucralose (Splenda), as are many others, I'm reading online, and spoke with another locally. It appears that folks with Spastic Colon/Irritable Bowel/IBS are unable to tolerate maltodextrin. I must buy all organic and health food products. Why is it added to all multivitamins? Not a flavor issue! I can control my own intake but am worried if I am ever hospitalized or must go to a nursing home or, God forbid, jail. It'll kill me.

By anon49882 — On Oct 23, 2009

Wow, doesn't anyone moderate these idiotic posts? Maltodextrin has absolutely nothing to do with glutamic acid or MSG.

#50, do your research a little better. Try looking at chemistry, not marketing bs.

By anon49709 — On Oct 22, 2009

This is in response to #39's post. Being a diabetic late in life is hard enough on any normal day. But there is such a limited choice for us to have much of a 'natural' source to gain sweetness to our coffee/tea. Kind of hard to do away with *all* the artificials out there.

By anon49617 — On Oct 21, 2009

When I eat seasonal and after about an hour I can tell when someone put seasonal in the food cause my eyes swell shut. And have to get antibiotic to get the swelling down What is this

By anon48297 — On Oct 11, 2009

After taking several tests regarding allergies I found out that the main item I am allergic to is maltodextrin. To me it triggers seizures. I check all labels and without maltodextrin I am fine.

By anon47649 — On Oct 06, 2009

Why eat packaged, processed, chemicalized quasi food products from multi-national conglomerates that don't care about about your health? Just eat fresh food and try to know where it all comes from.

By anon47570 — On Oct 05, 2009

Maltodextrin contains free glutamic acid (think: MSG). Do your research. Enjoy it if you're an adult and you want, but don't feed it to kids and *never* to infants (as in Similac and other baby formula.) Do your research!

By anon47280 — On Oct 03, 2009

maltodextrin is completely void of any protein, thus it cannot induce a allergic reaction.

By anon44120 — On Sep 04, 2009

I have a corn allergy so anything containing maltodextrin is pretty much out of the question for me. I wished that labels in the USA provided more accurate descriptions on which product it comes from.

By anon43910 — On Sep 02, 2009

I'm so glad that I read some of these comments. I've been reading how maltodextrin is easily digestible. Ha! It's not for me. any time I eat or drink anything with it, I get painful gas and often explosive diarrhea.

By anon43547 — On Aug 30, 2009

I have strong family history of Diabetes Type 2. I am 57 and my fasting glucose has slowly been edging up to around 94-112. I have weaned myself off diet sodas by using crystal light type drinks which contain maltodextrin. I drink a lot of it and even use it to make fruit smoothies. It keeps me from eating so much and helps substitute for my sweet tooth. Bottom line, is consuming this as I do creating more insulin resistance or increasing my blood sugars, or my weight? Thanks for the help.

By anon43144 — On Aug 26, 2009

My previous post seems to have gotten lost so I'll try again. In the USA maltodextrin must be corn (or rice?) based so I wouldn't trust it in imported foods unless it's specifically labeled as not being wheat-based.

This rule doesn't apply to pharmaceuticals manufactured in the USA, however, so it would be prudent to find a well informed pharmacist who will let you know if any of your Rx's or OC meds contain maltodextrin.

By anon42869 — On Aug 24, 2009

Recently I purchased a package of Stevia from Sam's Club. It says on the package, Other Ingredient: Maltodextrin. I called Members Mark and ask a few questions. It contained 50 MG of Stevia and 450 MG of Maltodextrin. After reading some of the comments, I have decided to return it. I am allergic to MSG, so thankful that I didn't use it.

By anon40756 — On Aug 10, 2009

Maltodextrin is typically nearly tasteless, so I'm not sure that classifying it as "sweet" is correct. Get some for yourself at a brewery supply store (easiest place to find), mix it into water and see if you consider it "sweet.” I think you’ll find that it’s mostly neutral in taste. Endurance athletes and cyclists rely on maltodextrin for calorie intake on long rides and workouts.

By anon40163 — On Aug 06, 2009

I just purchased another box of Stevia (I use this in my coffee/tea). My usual brand was not available so I bought a different brand. I didn't even *think* to read the label because it's stevia, right? Wrong! The first ingredient is maltodextrin! What a rip-off! However, that said, is says on the box that it is gluten-free product, for all you celiacs out there. Just read lables. If it is gluten free it will usually say so on the package, if not, don't purchase it and then be ill! As some of the posts show here, maltodextrin can be made several ways. Don't trust the word maltodextrin, check for gluten-free product on label. Also, thanks, didn't know that maltodextrin is another *crap* glutamate product. I just wasted a small wad of cash for a box of crap. Thought I was getting regular stevia again...ugh!

By anon39791 — On Aug 04, 2009

There is maltodextrin made from wheat or corn. Apparently more wheat is being used at this time since corn is going into biofuel. I don't believe there is a way to know which is used.

By anon39684 — On Aug 03, 2009

Don't use artificial sweeteners! The word "artificial" should give you a clue! And they all have side effects.

By anon39683 — On Aug 03, 2009

Why do we have to continually come up with "substitutes"? Stevia is a perfectly natural, plant sweetener. You can actually eat the plant and grow it in your herb garden. No additives! No processing! What is so hard about that?

By anon39393 — On Aug 01, 2009

For Pete's sake, will someone please answer the question about Celiac Disease and Maltodextrin. My husband is Celiac and we would like to know also. Thanks

By anon39339 — On Jul 31, 2009

Is there any information stating that Maltodextrin can cause aching pain in the hands and arms?

By anon38583 — On Jul 27, 2009

For the person who had IBS from maltodextrin, I do too. It took me almost a year to figure out what was making me so sick, but I am very allergic to this product. It is also called Maltrin, and I think highly related to tapioca starch. I get sick 30 or so minutes after consuming it, for hours or days. It seems to be in everything, and I must read every label of all packages. It a mini- nightmare for me.

By anon37214 — On Jul 17, 2009

We used a liquid thickener called Thick-it that contains modified food starch and maltodextrin. He had explosive diarrhea and gas. Would this be from the maltodextrin or an allergy to corn products.

By anon37211 — On Jul 17, 2009

I also have celiac desease. At first I was worried that maltodextrin was a form of malt, which I cannot have. But apparently not. But just as we have to watch out for ketchup etc. because of how it is processed... is this safe for us celiac sufferers?? Please answer soon...

By anon32834 — On May 27, 2009

If you want sweets, have some ripe, organic berries for Pete's sake.

By anon30576 — On Apr 21, 2009

How can I complete oxidation from maltodextrin?

By anon29672 — On Apr 06, 2009

hi I was wondering if maltodextrin could cause bloating. I have been drinking this green tea drink that has that in it and numerous other things like xyitol and mannitol. What do you know about these ingredients and are they supposed to make you full before you eat? thank you, sharon bass

By anon29074 — On Mar 26, 2009

to the question about maltodextrin as a fiber source, there is an ingredient called Fibersol made my ADM which is a source of soluble dietary fiber - it is labeled "maltodextrin" on many food products but is very different from regular maltodextrin which does not contain fiber. this kind of resistant maltodextrin is a prebiotic (feeds "good" bacteria in the colon, which helps maintain a healthy digestive system). it also has a very low glycemic index (less than 10) because it is broken down (digested) very slowly.

By mrbill — On Mar 18, 2009

want to ask the same question as JOLLENA.. Does maltodextrin have a known glycemic index value? Part of my research says it is similar to glucose. This is alarming, being that glucose has a gi index of 100 and sugar is only 60. This is important to know if your diabetic.

By anon28024 — On Mar 10, 2009

Can this product cause diarrhea in some people like artificial sweeteners do?

By anon27997 — On Mar 09, 2009

Some Ultra-marathon runners consume maltodextrin at the rate of about 280 to 300 calories per hour to maintain energy levels over the many hours of extreme exertion required to compete in ultra-marathon training and competition. Mixed with water, it provides base calorie replacement, but does not generally upset the stomach. It also releases calories evenly avoiding the spikes and valleys of fructose based energy drinks. Over a 100 mile race distance, an ultra-runner may consume something on the order of 6,000 to 8,000 calories of maltodextrin over a 20 hour span of time.

By anon26976 — On Feb 22, 2009

It is best to stay away from these super processed additives. Brown rice syrup is better..maybe not calorie-wise, but definitely better as a sugar alternative with little or no sugar spike...great for making cakes with kamut/spelt flour.....now that is healthy. There is also Stevia and Xylitol too as great natural healthy sweeteners.

By anon26674 — On Feb 17, 2009

I found out that it is also in Cheez Whiz. Is that why it is so plasticy?

By nasuent — On Jan 02, 2009

I don't know the medical implications of how maltodextrin causes headaches, but I know with 100% certainty that I get massive headaches whenever I consume products with it. It may be it's connection to MSG, as I also get headaches from MSG. I drank a Kemper's Rootbeer, not knowing that it contained maltodextrin and I instantly got a headache that lasted all day. These companies should consider that there are millions of people that are adversely affected by maltodextrin.

By anon19952 — On Oct 22, 2008

Why would this ingredient be included in an herbal bath powder?

By dankls — On Oct 15, 2008

Can one purchase pure maltodextrin in powder form to use as a sweetner?

By jollena — On Sep 05, 2008

Can maltodextrin cause an elevated blood sugar or produce a sugar "rush"?

By anon17677 — On Sep 04, 2008

Maltodextrin IS an MSG product

By anon15402 — On Jul 10, 2008

Maltodextrin can contain glutamic acid as a manufacturing by-product. That may be causing an MSG reaction.

By glutenfree2 — On Jun 21, 2008

I didn't ever see an answer to whether or not maltodextrin is safe to use for persons with celiacs. (For example, it's an ingredient in instant breakfasts, some lunchmeat, etc, etc.) Any info?

By anon14462 — On Jun 17, 2008

Why would someone market this product as a fiber supplement? They tout it as a "sugar free" supplement to help add fiber to your diet????

By mdt — On May 24, 2008

Allergic reactions to food additives and different spices is not unusual. What is fine for one person may cause problems for another person. Try backing off the seasoning that contains the maltodextrin and substitute with similar product containing the same spices. If you have the same reaction with the substitute product, then you know it is one of the spices in the seasoning and not the maltodextrin.

By anon13271 — On May 23, 2008

I have been having tongue and lip swelling and a seasoning may be the cause. It contains maltodetrin. Could maltdextrin cause swelling?

By mdt — On Apr 29, 2008

The main difference is not so much in the number of calories per gram, but the way that the carbohydrates in the maltodextrin convert to sugar in the system.

Persons who are in a prediabetic state or who are managing diabetes using diet understand making dietary decisions that are less likely to cause blood glucose levels to spike. Since maltodextrin tends to not cause glucose spikes the way processed table sugar does, it is possible to have something sweet now and again. This is similar to the way that some diabetics may be able to have a slice of whole grain bread and not experience a spike like they would by consuming a piece of bleached white bread with the same or even a lesser number of carbs. The body simply uses the food more efficiently and turns it into energy quicker.

Of course, what works for persons with diabetes is also likely to work for others. This is pretty good news for people who don't care for some of the other popular sweetening alternatives on the market today.

By anon11893 — On Apr 25, 2008

Okay, sugars have 390 kcal/gram (3.9 Calories/gram), and maltodextrin has 4 kcal gram.

By anon11892 — On Apr 25, 2008

Regular sugars are also 4 calories per gram, so how is maltodextrin considered lower calorie or a replacement for artificial sweeteners?

By anon11843 — On Apr 23, 2008

Is maltodextrin safe for use with a dx of Celiac disease?

By anon10507 — On Mar 28, 2008

The grittiness of the Kraft Light Smooth peanut butter is caused by the reduced oils. It's the same texture you get in organic peanut butter that has separated.

By mdt — On Mar 16, 2008

Maltodextrin can alter the texture somewhat, since it is often used as a thickener. However, maltodextrin usually has a very fine texture. I doubt that it is the maltodextrin that is causing the gritty texture in the peanut butter; possibly it has more to do with the preparation process used with the peanuts.

I am not familiar with maltodextrin SSH, but you may want to check with a pharmacist. They often know about over the counter medications as well as prescription medications.

By anon9572 — On Mar 09, 2008

I've recently bought some Kraft Light Smooth peanut butter. It seems to have an underlying gritty sensation. The only additive I can see is Maltodextrin. Is this what's giving it the gritty sensation? I definitely don't like the grit....

By anon5714 — On Dec 04, 2007

Can somebody please tell me where can i find the medication named Maltodextrin SSH. It is a food additive.

Malcolm Tatum
Malcolm Tatum
Malcolm Tatum, a former teleconferencing industry professional, followed his passion for trivia, research, and writing...
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