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