One stevia contains maltodexrin, and that has a higher glycemic index than even table sugar. Maltodexrin is listed as the first ingredient, then stevia, so it has more maltodexrin than stevia, but unsure the ratio.
Is using this stevia with maltodexrin worse than just using regular sugar to sweeten things since maltodexrin has a higher glycemic index, or is it better because it isn’t pure maltodexrin so one teaspoon of sugar would be higher on the glycemic index than one teaspoon of this blend of maltodexrin andstevia?
The other stevia versions on the shelf have erythritol. Is that better than maltodexrin?
Afaik erythritol is a 0 on the glycemic index, basically no impact on blood sugar, so in that sense I’d say it’s better than maltodextrin. Do note erythritol has a slight “cool” after taste, i personaliy don’t mind it.
Remember that the dose is what matters. I’ll bet you that the maltodextrin is used as a filler, as it often is. Pure Stevie is too sweet and would lead to tiny amounts, maltodextrin helps carry it. But the amounts are probably so small it doesn’t matter. If you have 2tbsp of pure maltodextrin, that is like sugar. If you have 1/4tsp, it doesn’t really matter. Remember that just because something is on an ingredient label doesn’t mean it has a significant impact on your health, dose/amount is what matters.
Stevia is extremely potent, so that product is probably mostly maltodextrin. I would just treat it the same as pure maltodextrin when trying to calculate the calories (4 kcal per gram) or when considering the glycemic index.
Dr. Ekberg on Youtube had some thoughts on all the sweeteners in 2021… he did like the sugar alcohols, and he hates maltodextrin, if I remember. And he likes stevia and monk fruit.
I want to add that I think ten grams of inositol a day makes sense, and it really helps balance stevia’s taste, for me. I get it from bulk supplements. It’s thought to have some health benefits, and is considered a B vitamin by some.