Fructose Vs. Maltodextrin
Fructose and Maltodextrin are natural sweeteners from different sources. In the search of a healthier sugar, there are arguments for each, but consuming large amounts of either is not recommended.
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Fructose
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Fructose is the form of simple sugar present in honey and fruit. Low on the glycemic index, it doesn't cause spikes in blood sugar, as glucose does, which makes fructose a popular substitute among low-carb dieters.
Considerations
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The body is designed to convert small doses of fructose into energy. Problems arise when too many processed foods, full of additional fructose, are ingested. The liver, overwhelmed, converts the sugar into fat instead of energy.
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Effects
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These fats, called triglycerides, are released into the bloodstream, contributing to the risk of heart disease. Another side effect of using fructose is a lack of satiety, which can lead to weight gain.
Maltodextrin
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Maltodextrin is a calorie-free sweetener made from processed corn, potato or wheat starch by hydrolysis. It is found in canned goods and snack foods and is the basis for at least one sugar substitute.
Warning
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Maltodextrin may cause diarrhea in some. Though there are concerns that wheat-derived Maltodextrin might adversely affect those with gluten sensitivities, the gluten protein is eliminated during processing, rendering Maltodextrin safe for consumption.
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