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There is no possible way to return our corn products, you will be better of using them :)

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Yes, it breaks ketosis and not suitable for keto diet.

It depends upon the reason of use and your lifestyle

Yes it is gluten free because it is 100% carbohydrate, whereas gluten is always in protein.

Yes it will. Blood sugar will go up very fast, absorbtion of MD is rapid by organism. GI index is more than a 100.

Yes, If excessively used.

There are 94 grams of carbs in 100grams of MD

No. It is safe to use.

MD is obtained from vegetable starch using enzymatic cleavage. Starch- is the most common carbohydrate in human diets and is contained in large amounts in staple foods like potatoes, maize (corn), rice, wheat and cassava (manioc).

Yes, If excessively used.

Yes, if overused. MD is a carbohydrate that if not used as enegry, stored as fat.

No, it cannot.

MD directly cannot cause headache, but if a lot of MD was consumed blood sugar would quickly skyrocket and that can cause problems. Very high blood symptoms are: Increased thirst, Headaches, Trouble concentrating, Blurred vision, Frequent peeing, Fatigue (weak, tired feeling). Blood sugar more than 180 mg/dL.

MD has 377 calories in 100g

MD is used with arificial sweetners to provide body to them and balance out the sweetness

During workout if energy needed, after workout if fast energy recovery needed.

Fast energy provider, better than sugar.

No. It is safe to use.

Because it has a little different structure. Maltodextrin is a polysaccharide. Polysaccharides are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages.

Cornstarch is a white powdery substance extracted from the starchy endosperm of corn, is practically tasteless. It is a great ingredient for thickening puddings, soups and pie fillings and is also used in many good baked recipes. When added to cake, cookie, and shortbread recipes, cornstarch helps create a crumbly and tender dessert-like texture.

For every cup of liquid you want to thicken, add 1 tablespoon of cornstarch and an equal amount of cold liquid. Then you need to stir the mixture until a homogeneous paste is formed, and then beat in a hot boiling liquid that needs to be thickened. In order for the starchy aftertaste to disappear, the mixture must be brought to a boil and immediately removed from heat so that the starch does not collapse

For thickening, corn starch is used in proportions of 1 tablespoon to 250-300 ml of cold liquid. If it is necessary to thicken, for example, a sauce stronger, it is recommended to add ⅓ spoonfuls of the purchase to the desired consistency.

Although cornstarch is primarily used for making bread or as a thickener in gravies or sauces, there is a whole list of other uses for cornstarch. In fact, it is one of the most powerful eco-friendly remedies for many skin problems: • athlete's foot - a disease that causes an unpleasant odor due to a fungus that grows in the top layer of the skin of the foot. The fungus thrives in warm and humid places, which is why it often occurs in athletes who tend to perspire in their shoes. The ability of cornstarch to absorb moisture makes it an excellent preventative agent; • Skin irritation - Cornstarch can be used as a soothing remedy for skin irritations, including sunburn, skin allergies, chafing, and diaper rash.

Yes, indeed, cornstarch is capable of adopting the effect of the baking powder. To make it, you need to mix 1 part citric acid, 2 parts baking soda, 4 parts cornstarch. The resulting mixture is recommended to be used during kneading the dough with the proportions of baking powder and flour - 5 per 200 grams, respectively.

Cornstarch never goes bad. However, it should be kept tightly closed in a cool dry place. Otherwise, it will absorb moisture and odors from nearby substances.

Corn flour is made as follows: whole corn kernels are finely ground, and corn starch is made from only the starchy portion of corn. Therefore, corn flour contains protein, fiber, starch, vitamins and microminerals, while cornstarch mainly contains carbohydrates. The substances also differ in taste: corn flour has an earthy sweetish flavor that resembles whole grain bread, and cornstarch does not convey any flavor at all. Some countries do not differentiate between these products by calling cornstarch corn flour. Corn flour is commonly used for making breads and baked goods, and cornstarch is used as a thickener.

Corn syrup is a vegan-friendly gluten-free sweetener. The syrup is made from corn kernels processed into starch. The grains are cleaned of husks, hard germ layers, and the inner mealy part is broken down to glucose using special enzymes. The resulting mass is heated and converted into a liquid homogeneous syrup.

The sweetener can be stored in a dry, dark place at room temperature. Syrup packaging usually has expiration dates, although the date only informs how much the product can retain its original visual characteristics. In fact, the term can be called unlimited. The product may change colour, density, but still remain usable High-quality corn syrup adds sweetness to baked goods without changing their aroma and colour. Light sweetener is usually used in baking, while dark sweetener is added to caramel and candies. Other benefits of using corn syrup: obtaining a delicate texture: no sugar grains in mousses, jelly; fast impregnation of biscuits; prevention of drying out of sweet baked goods; extending the shelf life of products. It is recommended to add vanilla to the classic light sweetener, and alcohol with a strong aroma to the dark one. Corn syrup can be used in any recipe as a substitute for regular refined sugar.

Some people believe that syrup is made from boiled corn kernels, so they often ask the question of whether there is sugar in the composition. The product itself is a sugar made from corn starch, not beets or cane. But there are significant differences between regular refined sugar and syrup. The product that is obtained from beets (the second name is sucrose) consists of equal parts of glucose and fructose. Good quality corn syrup is 100% glucose. The human body absorbs glucose faster and easier, so it makes sense for those who are looking after their health to abandon refined sugar in favour of corn syrup.

People who are accustomed to carefully studying the packaging of finished products, "correct" sweets, sometimes notice high fructose corn syrup in the composition. The product is considered not so healthy since it has a high fructose content in the composition. In order to break down and assimilate the polysaccharide, the liver has to work harder. If the sweetener is consumed in large quantities, it will be possible to notice an increase in the level of triglycerides in the blood. The risk of developing metabolic syndrome, deterioration of the fatty acid composition of the blood increases several times. High fructose corn syrup is often used industrially. The ingredient costs about the same as the classic sweetener, but much less is needed to achieve the desired sweetness level.

Consumers often use glucose syrup as analogue sweeteners. Indeed, good quality corn syrup is 100% glucose, but the two products are not identical. Glucose syrup can be made from potato starch, rice starch, and mixtures thereof. Products can differ in viscosity, varying degrees of sweetness. Of course, 100% corn syrup can be hidden under the label "glucose", but in most cases, manufacturers call it mixed raw materials. There are many more differences between corn syrup and golden syrup. Products can be called interchangeable, but keep in mind that golden syrup is made from regular refined sugar and has a distinct taste. In contrast, corn starch sweetener is called neutral. The gold syrup can be used in place of honey. The bright caramel flavour allows you to use the sweetener as a standalone dessert, or as molasses for a pie.

Classic corn syrup has long been recognized as a completely safe food product. The ingredient is widely used in food preparation and is even added to infant formula. High fructose corn syrup is a health hazard. The fact is that the body cannot use fructose until the liver converts the monosaccharide into more easily digestible forms. Constant stress on the liver, excessive use of a sweetener increases insulin resistance, which is potentially associated with the development of type 2 diabetes. High fructose corn syrup is not a dietary food and can cause weight gain. If it is not possible to completely abandon foods with sweeteners, then you should at least reduce their amount in the diet to a minimum. Consuming corn syrup in reasonable amounts is entirely safe on its own, though.

In addition to the sweeteners discussed above, which are often confused with corn syrup, there are other analogues. The main thing is to understand the differences and be able to calculate the required amount of a substitute component correctly. Honey. It has a similar structure but is destroyed by heat treatment. Some types of honey have a bright taste and a rather dark shade. Date syrup. The best substitute for dark corn syrup. Differs in rich caramel colour and increased sweetness—ideal for making caramel. Maple syrup. Made from maple sap, it has a deeper colour than dark corn syrup. Maple syrup is less sweet, has a characteristic woody flavour, and is much more expensive than its counterparts. Corn syrup is an excellent alternative to refined sugar. It's worth experimenting and switching to a healthier sweetener.