Maltodextrin: What is it and why to avoid it?
One of the most common food additives you’ll see under an ingredients label is maltodextrin. Companies use it to improve texture, flavor, and shelf life.
This is why you’ll mostly see maltodextrin in highly processed foods such as quick-cooked rice, salad dressings, frozen meals, soups, and sports drinks. Most of these foods you will find in packages in the middle aisle of your grocery stores.
When it comes to nutrition, a good rule of thumb is always to target WHOLE, minimally processed foods in most, if not all, of your meals. You should find these on the perimeter of your grocery stores. I know it’s hard to eat whole foods for all meals, so that is why I included a healthier option if you have to go the frozen food route (Shoutout Amy’s).
So what exactly are the negative health effects? Although the Food and Drug Administration (FDA) deems it a safe chemical, multiple studies have shown that maltodextrin can alter gut health. Maltodextrin is very high on the glycemic index (GI), leading to a spike in blood sugar which has been closely linked to diabetes.
You’ll see this in a WIDE range of food products such as: rice, dressings, soups, and frozen meals.
