quoting AIM:
>Maltodextrin is a natural, complex carbohydrate.
Natural, as used in that context, tells me nothing. I can buy a drink of
the shelf that is "100% natural," and is about 95% corn syrup.
>It is not a simple sugar (dextrose, fructose, sucrose, table sugar, corn
>syrup, etc.) and does not behave like a simple sugar.
But, nevertheless, is it not a (heat) processed sugar?
>Maltodextrin is used to help stabilize
>and protect Barleygreen.
what this gets across to me: Malodextrin extends the shelf life of
Barleygreen.
No offense to the many people who evidently derive benefit from this
product, i don't think the malodextrin is in there to benefit the health of
the consumer. And I furthermore don't appreciate their attempt to
"sugar-coat" that fact.
Another question, what does their "low-temperature" processing mean? Does
that mean 120 F, 96 F, or what?
one cynical consumer,
Ben
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