- Messages
- 782
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- When people who know nothing about the LCHF diet tell me I'm killing myself being on it. I was killing myself not being on it!
I've not used sweeteners before, other than one I got that said it was very dangerous if animals ate anything cooked with it (can't remember what now!) so gave it to a friend who didn't have pets. We have a lab pup who was known to pinch food given the slightest chance and I didn't want to risk her stealing cake or such from our grandchildren. Anyway tonight I went to Tesco and looked for sweeteners for cooking and the choice was pretty bad. I came home with Splenda. But after looking on Google it isn't good for diabetics. What do you think? My husband opened the box to see what it looked like, so now I can't take it back and get a refund. It contains Maltodextrin and Sucralose 1%
I read on the box in Tesco that it contained 0.5g carbs and of which sugars 0g, but that was for 1 tsp (didn't realise not per 100g) and for 100g (which I read at home) it is Carbs 98.8g of which sugar 7.1g
5 Dangers of Maltodextrin
1. Spikes Blood Sugar
Maltodextrin can cause spikes in your blood sugar because it has a high glycemic index, and this can be particularly dangerous for people with diabetes symptoms or insulin resistance. Maltodextrin’s glycemic index is even higher than table sugar, ranging from 106 to 136 (while table sugar is 65).
Easily absorbed carbohydrates like maltodextrin and sugar get into your bloodstream quickly, and if the carbs aren’t used for energy, they’re stored as fat. This is very different than real complex carbohydrates from whole grains that are broken down and absorbed slowly, helping keep you feeling full and energized for a longer period of time. (4)
2. Suppresses the Growth of Probiotics
Maltodextrin can change the composition of your gut bacteria by suppressing the growth of beneficial probiotics. Research conducted at Lerner Research Institute in Ohio relays polysaccharides like maltodextrin have been linked to bacteria-associated intestinal disorders. According to researchers, the escalating consumption of polysaccharides in Western diets parallels an increased incidence of Crohn’s disease during the late 20th century.
A 2012 study found that maltodextrin increased bacterial adhesion to human intestinal epithelial cells and enhanced E. coli adhesion, which is associated with autoimmune disorders. (5) Even more research points out that maltodextrin promotes the survival of salmonella, which may be responsible for a broad range of chronic inflammatory diseases. (6)
A study conducted at the Mucosal Immunology and Biology Research Center in Boston also indicates that maltodextrin impairs cellular antibacterial responses and suppresses intestinal antimicrobial defense mechanisms, leading to inflammatory bowel disease and other conditions that arise from an inappropriate immune response to bacteria. (7)
Do I bin the box? Or what?
What sweeteners do you use?
I read on the box in Tesco that it contained 0.5g carbs and of which sugars 0g, but that was for 1 tsp (didn't realise not per 100g) and for 100g (which I read at home) it is Carbs 98.8g of which sugar 7.1g
5 Dangers of Maltodextrin
1. Spikes Blood Sugar
Maltodextrin can cause spikes in your blood sugar because it has a high glycemic index, and this can be particularly dangerous for people with diabetes symptoms or insulin resistance. Maltodextrin’s glycemic index is even higher than table sugar, ranging from 106 to 136 (while table sugar is 65).
Easily absorbed carbohydrates like maltodextrin and sugar get into your bloodstream quickly, and if the carbs aren’t used for energy, they’re stored as fat. This is very different than real complex carbohydrates from whole grains that are broken down and absorbed slowly, helping keep you feeling full and energized for a longer period of time. (4)
2. Suppresses the Growth of Probiotics
Maltodextrin can change the composition of your gut bacteria by suppressing the growth of beneficial probiotics. Research conducted at Lerner Research Institute in Ohio relays polysaccharides like maltodextrin have been linked to bacteria-associated intestinal disorders. According to researchers, the escalating consumption of polysaccharides in Western diets parallels an increased incidence of Crohn’s disease during the late 20th century.
A 2012 study found that maltodextrin increased bacterial adhesion to human intestinal epithelial cells and enhanced E. coli adhesion, which is associated with autoimmune disorders. (5) Even more research points out that maltodextrin promotes the survival of salmonella, which may be responsible for a broad range of chronic inflammatory diseases. (6)
A study conducted at the Mucosal Immunology and Biology Research Center in Boston also indicates that maltodextrin impairs cellular antibacterial responses and suppresses intestinal antimicrobial defense mechanisms, leading to inflammatory bowel disease and other conditions that arise from an inappropriate immune response to bacteria. (7)
Do I bin the box? Or what?
What sweeteners do you use?
