Can diabetics eat maltodextrin and maltoin?

No, this will worsen the patient's diabetes. Only eat vegetables and fruits that are low in sugar. These high-calorie foods are best eaten less for diabetics.

The correct approach should be a balanced diet, that is, on the premise of total calorie control, as much as possible to achieve a variety of cereals, meat, eggs, milk, vegetables and fruits in order to obtain balanced nutrition. It is recommended to eat vegetables with a low glycemic index such as cucumbers, tomatoes, greens, celery, etc. Fruits such as grapefruit, kiwi, strawberry, green apple.

Choose high-quality proteins such as lean meat, milk, fish, etc. It is best to choose coarse grains such as cornmeal, buckwheat noodles, and steamed buns made of oatmeal noodles for the staple food. But the amount of attention of all.

It is recommended that you go to the Nutrition Center of the Diabetes Specialist Hospital to see the nutrition department to develop a suitable diet plan for you, so as to facilitate your accurate evaluation of your condition, individualization on the basis of standardization**, I wish you an early **!

Diabetes is not caused by too much sugar, you can eat cereal, it is a kidney problem, just eat some kidney tonics, remember to choose me, I wish you health.

White sugar is healthier.

Maltodextrin is not sugar.

Maltodextrin (MD), a polysaccharide food raw material, is a low-conversion product between starch and starch sugar. It is an amorphous powder with white or slightly yellow appearance, no impurities visible to the naked eye, special odor, and no sweet or slightly sweet taste.

In 1970, Ueberbacher defined maltodextrin as follows: products with starch as raw material and controlled hydrolysis DE value below 20% are called maltodextrin. The definition of the United States is:

Carbohydrate products obtained from corn starch raw materials through hydrolysis and spray drying.

The definition in China is: starch derivatives without free starch made of starch or starch as raw materials, through enzymatic low-degree hydrolysis, refining, and spray drying. According to the different DE values, the common product specifications are:

MD10, MD15, MD20 and other fiber scramble circles.

The physical properties of maltodextrin are directly related to the DE value of its hydrolysis, so the DE value not only indicates the degree of hydrolysis, but also is an important indicator to grasp the characteristics of the product. Generally speaking, the higher the degree of hydrolysis of maltodextrin, the greater the DE value, and the greater the dissolved oxygen, sweetness, permeability, fermentation, browning reaction, and freezing point drop of the product; The less structure, viscosity, pigment stability and resistance to crystallization.

The effect of maltodextrin is to improve the viscosity of food, maltodextrin has the effect of reducing osteoporosis, whitening and beauty, moisturizing the intestines and laxatives, and improving nutrition; The elderly, infants, diabetics, people with throat problems, and people with bad stomach should not eat it.

It can promote metabolism and replenish the nutrients needed by the body. Increases the body's blood sugar and increases the body's immunity. Replenish the trace elements and minerals needed by the body. Some people with high blood sugar and diabetics are not able to eat maltodextrin.

It can reduce the freezing point, inhibit the growth of ice crystals, can be added with food, increase viscosity, can reduce the sweetness of food, and can replace fat; People with throat diseases, the elderly, young babies and other people cannot eat maltodextrin.

Vitamins can be supplemented, glucose can be supplemented to increase lactose, then the viscosity of food can also be improved, after which vitamins E and D can be supplemented; People with high blood sugar and blood pressure should try not to eat it, and people who have just had surgery should not eat it.