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A recent study found that Fibersol-2, a form of digestive-resistant maltodextrin, had antitumor activity. Colorectal cancer There is some evidence that maltodextrin’s fermentation in the intestines could act as an agent that helps prevent colorectal cancer. If their glucose level gets too low, they have a quick solution. Because maltodextrin causes a faster increase in blood sugar, it’s an effective treatment for those who struggle to maintain normal blood sugar levels. Chronic hypoglycemia Some people with chronic hypoglycemia take maltodextrin as part of their regular treatment. Some research also shows that maltodextrin supplements can help maintain anaerobic power during exercise. Since maltodextrin doesn’t use as much water to digest as some carbohydrates, it’s a good way to get quick calories without becoming dehydrated. For bodybuilders and other athletes trying to gain weight, maltodextrin can be a good source of quick calories during or after a workout. Exercise Because maltodextrin is a fast-digesting carbohydrate, it’s often included in sports drinks and snacks for athletes. Any food that’s labeled organic in the United States must also be GMO-free. But if you choose to avoid GMO, that doesn’t mean you need to avoid all foods that contain maltodextrin. According to the FDA, GMO corn is safe, and it meets all of the same standards as non-genetically modified plants. Maltodextrin and genetically modified foods Finally, because it’s often used as a cheap thickener or filler, maltodextrin is usually manufactured from genetically modified (GMO) corn. The levels of sugar in maltodextrin can lead to weight gain. It’s essentially a sweetener and a carbohydrate with no nutritional value, and it causes an increase in blood sugar. Maltodextrin and weight loss If you’re trying to lose weight, you will want to avoid maltodextrin. So if you have celiac disease or if you’re on a gluten-free diet, you can still consume maltodextrin. According to the advocacy group Beyond Celiac, the processing that wheat starches undergo in the creation of maltodextrin renders it gluten-free. However, maltodextrin is gluten-free, even when it’s made from wheat. Malt is made from barley, so it contains gluten. Maltodextrin and gluten If you’re on a gluten-free diet, you may be concerned about maltodextrin because it has “malt” in the name. If you’re at risk for developing an autoimmune or digestive disorder, then avoiding maltodextrin may be a good idea. coli, which is associated with autoimmune disorders like Crohn’s disease. The same study showed that maltodextrin can increase the growth of bacteria such as E. It can suppress the growth of probiotics in your digestive system, which are important for immune system function. According to a 2012 study published in PLoS ONE, maltodextrin can change your gut bacteria composition in a way that makes you more susceptible to disease. Another reason to limit maltodextrin is to keep your gut bacteria healthy. It should also be avoided if you’re predisposed to developing diabetes. Because of this, you may want to avoid or limit it if you have diabetes or insulin resistance. The high GI of maltodextrin means it can cause spikes in your blood sugar level, especially if it’s consumed in large amounts. Diets consisting of largely low-GI foods are beneficial for everyone, not just people with diabetes. It’s safe to consume in very small amounts, but those with diabetes should be particularly careful. Maltodextrin is high on the glycemic index (GI), meaning that it can cause a spike in your blood sugar. It won’t have a significant effect on your overall carbohydrate intake.
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However, maltodextrin is usually only present in food in small amounts. If you have diabetes or insulin resistance, or if your doctor has recommended a low-carbohydrate diet, you should include any maltodextrin you eat in your total carbohydrate count for the day. Ideally, most of those carbohydrates should be complex carbohydrates that are rich in fiber, not foods that quickly raise your blood sugar. According to the Dietary Guidelines for Americans, carbohydrates should make up no more than 45–65 percent of your overall calories.
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It’s also included in the nutritional value of food as part of the total carbohydrate count. Food and Drug Administration (FDA) has approved maltodextrin as a safe food additive.