Dr Eric Berg is a well-known expert on ketosis and intermittent fasting with over 13 million YouTube subscribers
Health expert Dr Eric Berg has warned that a common food additive, is “more dangerous than sugar” and can sharply spike blood sugar.(Image: Getty Images)
A health expert has issued a stark warning about a carbohydrate he claims is “more dangerous than sugar” and can cause dramatic spikes in blood sugar. Dr Eric Berg, DC, a well-known authority on ketosis and intermittent fasting with over 13 million YouTube subscribers, highlighted the risks posed by maltodextrin, a common additive in processed foods.
Dr Berg, who authored the best-selling book The Healthy Keto Plan and directs Dr Berg Nutritionals, explained while sugar often gets the bad reputation, maltodextrin may be even worse for blood sugar management. Ketosis, the metabolic state Dr Berg specialises in, involves burning fat for fuel instead of glucose, producing high ketone levels in the blood or urine, Mirror reports.
Diets promoting ketosis have been linked to weight loss, improved blood sugar control, reduced heart disease risk, curbed hunger, higher energy levels, and better skin complexion. In a recent video, Dr Berg said: “There is this carb that is way more dangerous than sugar.
“Now, people tend to think sugar is the worst, but there are other things that are even worse than sugar. This specific carb is bad, and I’m going to tell you why. Let’s take a look at the glycemic index.
“Where is sugar? Well, table sugar is about 65, not terribly high. Where’s glucose? 100. Where is this carbohydrate? Between 116 and 136 on the glycemic index.
“So in other words, it’s a carb that’s not classified as a sugar, but acts like a sugar in a much more deadly way. As far as what it can do to your blood sugars, it just will really spike it. And this carb is called maltodextrin.
“It’s in other forms, too. It’s in modified food starch and modified corn starch. It’s in many foods.
“They put it in a lot of sugar-free products as ‘no sugar’, even though it really, to me, it is a sugar. So start reading the labels and avoid maltodextrin.”
Maltodextrin is a white, powdery starch found in a wide range of processed foods, including:
- Baked goods such as pastries, crackers, and granola bars
- Cooked cereals and breakfast drinks
- Soft drinks, candies, and other sweets
- Dairy products, including instant puddings and ready-made meals
- Creamy salad dressings
- Soups and frozen meals
- Meat substitutes
- Sports drinks
- Pasta, rice, beer, and artificial sweeteners
Holland and Barrett notes maltodextrin is a polysaccharide, a carbohydrate made from multiple sugar molecules, usually derived from corn, wheat, rice, potato, or tapioca.
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While not technically sugar, it behaves similarly in the body, rapidly raising blood glucose levels due to its high glycemic index.
Although gluten-free in most cases, maltodextrin derived from wheat may contain trace gluten.
The additive is commonly used to enhance flavour, consistency, and shelf life.
It serves as a bulking agent, stabiliser, extender, and preservative.
For infants with lactose intolerance, maltodextrin can replace lactose in formula, and it is also frequently included in sports supplements for rapid energy.
Health concerns arise when diets are high in maltodextrin-laden foods, often leading to excessive sugar intake, low fibre consumption, and highly processed meals.
This pattern may increase the risk of weight gain, elevated cholesterol, and type 2 diabetes. Its high glycemic index means it can cause rapid blood sugar spikes, which can be particularly dangerous for people with diabetes or insulin resistance.
Dr Berg emphasises while complex carbohydrates like beans or whole-wheat pasta are absorbed more slowly, maltodextrin triggers fast absorption into the bloodstream, making it a hidden but potent threat to blood sugar control.
