Dextrin's Impact On Ketosis: Friend Or Foe?

Dextrin is a highly processed thickening agent and sweetener that is extracted from different high-carb sources, including corn, potato, rice, tapioca, and wheat. It is often used as a cheap filler in processed foods and can be combined with other artificial sweeteners to enhance texture and flavour. Dextrin is high in net carbs, with one teaspoon containing 3.6 grams of net carbs, making it a less favourable option for those on a keto diet.

Dextrin is high in net carbs

Dextrin is a source of energy, containing 3.8–4.1 calories per gram. It is not an essential nutrient, so it is not necessary for a healthy diet. Dextrin is high in net carbs and is not keto-friendly. One teaspoon of dextrin contains 3.6 grams of net carbs.

Dextrin is also called starch gum, artificial gum, British gum, or vegetable gum. It is a partially hydrolyzed starch, a short-chain polysaccharide composed of glucose molecules linked by alpha-(1,4) and alpha-(1,6) glycosidic bonds. Dextrin is produced during the starch digestion process in the mouth and duodenum with the help of the enzyme alpha-amylase. It is also produced by the breakdown of starch during cooking, as well as during malting and mashing.

Dextrin is used as a crispness enhancer in coatings and glazes, a foam stabilizer in beer, and a thickener in creams, baked goods, puddings, and soup mixes. It can also be used as a fat or sugar replacement in low-calorie foods and as a binder in coated pills. Commercially, dextrin appears as a white, yellow, or brown powder and is soluble in water.

While dextrin is recognized as safe by the U.S. Food and Drug Administration, with no known toxic effects, it is important to note that it is high in net carbs and, therefore, not suitable for a keto diet.

It is not a natural ingredient

Dextrin is not a natural ingredient. It is a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch and glycogen. Dextrin is a generic term applied to a variety of products obtained by heating starch in the presence of small amounts of moisture and an acid. The procedure was first discovered in 1811 by Edme-Jean Baptiste Bouillon-Lagrange.

Dextrin is not found in nature; it is a human-made substance. Dextrins are usually a byproduct or intermediate product of other processes, such as cooking or enzyme activation. The most common example of this is the crispy brown part on the top of fresh-baked bread. The exact properties of dextrin will rely heavily on what type of starch it was formed from, so wheat dextrin, for instance, will have very different reactions and properties than corn dextrin or potato dextrin.

Dextrin is also used in the food industry as a thickening agent, a coating, and a replacement for fat in low-calorie foods. It is also used to make foods crispy. However, dextrin is not a natural ingredient and is considered a synthetic food additive.

Dextrin is also high in net carbs and is not a keto-friendly option. One teaspoon of dextrin contains 3.6 grams of net carbs. Therefore, if you are following a keto diet, it is best to avoid dextrin.

It can cause digestive issues

Dextrin is a "fiber" made from starch, usually corn or wheat, with an unknown glycemic index. It is often added to chocolate bars, contributing to their carb count. One teaspoon of dextrin contains 3.6 grams of net carbs, which is not keto-friendly.

Dextrin can cause digestive issues. It is a synthetic carbohydrate produced from genetically modified (GMO) corn, and researchers are yet to understand the long-term effects of GMO products on health.

One possible side effect of dextrin is digestive issues. As a synthetic food additive, dextrin can cause several digestive symptoms, including bloating and excessive gas.

Another potential issue is related to the glycemic index of dextrin. While it has a lower glycemic index than sugar, it still has a glycemic index of 25% that of pure sugar, which can cause spikes in blood sugar levels. This can be especially problematic for people with insulin resistance or type 2 diabetes, as it can make achieving or maintaining ketosis more challenging.

Additionally, dextrin may affect gut health. Research has shown that consuming dextrin can affect the growth of harmful gut bacteria and suppress the intestinal antimicrobial defense mechanism, leading to increased inflammation in the body and the development of chronic diseases.

In conclusion, while dextrin is not a natural product and its long-term effects are not yet fully understood, it is best to avoid it or consume it in small amounts to prevent potential digestive issues and maintain gut health.

It can be found in many processed foods

Dextrin is a generic term for a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. Dextrin can be made from any starch source, such as corn, wheat, or potatoes, and is typically classified as white dextrin, yellow or canary dextrin, or British gum. White dextrins are the only type used in the food industry.

Dextrin is commonly used as a thickening agent in soups, stews, and baby foods, and as a replacement for fats in low-calorie foods. It is also used to make foods crispy, such as the flaky skin of fried chicken, or as a coating. Dextrin is a popular fibre supplement and is considered a prebiotic, increasing the health and effectiveness of probiotics. It has been linked to numerous health benefits, including improved digestive issues, weight loss, better skin health, higher bone density, and lower cholesterol.

Dextrin can be found in many processed foods, including Lily's chocolate bars, which are a popular choice for those on the ketogenic diet. However, dextrin is high in net carbs and is not considered keto-friendly. One teaspoon of dextrin contains 3.6 grams of net carbs, which can quickly push someone out of ketosis.

It is important to read labels and understand which foods to avoid when following a keto diet. While dextrin offers various health benefits, it is not suitable for those aiming to stay in ketosis due to its high net carb content.

It can cause insulin spikes

Dextrin is a "fiber" made from starch (usually corn or wheat) with an unknown glycemic index. It is often added to chocolate bars, contributing to their carb content.

Dextrin is high in net carbs and is not a keto-friendly option. One teaspoon of dextrin contains 3.6 grams of net carbs. Even small amounts of dextrin will raise your blood glucose level and kick you out of ketosis.

This is because dextrin can cause insulin spikes. A rat study found that consuming dextrin has similar cognitive and metabolic effects on the body as consuming glucose (sugar). When you have high blood sugar levels, your pancreas secretes insulin to redirect that blood glucose into your muscles, fat, and liver cells. This is stored for future use and is known as glycogen.

If your metabolism still has some stored glucose, it will continue to reach for it and use it as its primary fuel source, instead of burning fat and shifting into a state of ketosis. High blood sugar levels can also lead to low insulin sensitivity and, in the long term, insulin resistance. This is undesirable as it means your pancreas will need to produce higher levels of this hormone.

Therefore, dextrin can cause insulin spikes and hinder your keto journey.

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