When is the EU going to stop pussy-footing around sugar in foods?
Manufacturers make every attempt to inject “hidden sugars” into products, everything from sausages and table spreads to potato chips/crisps. Why? Because it’s one of the least expensive (for them) ways to make you eat more.
Maltodextrin acts exactly like sugar in the body (it’s a polysaccharide). Stop letting them hide behind technical names!
So in potato chips/crisps, for example, we have added sugars, maltodextrin, and a lot of starch. All of these hit your bloodstream as sugar extremely fast, in particular since the thin potato slices are fried.
And then we have modified starches and various syrups, which also add damage on top of an already compound problem.
At the end of the day, it’s obviously the consumers that make the final call. There are “less bad” potato chips/crisps, and there are a lot of alternatives to these snacks. But a consumer should not need to understand the inner workings of polysaccharides to consume food safely.
(image credit Magnific.com)