Continuing the discussion from Effects of Soylent on Diabetics:
Went looking for low GI maltodextrins and came across this article about waxy maize starch and how it works in the digestive system, and why it has a lower GI than dextrose and maltodextrin. (I know that the GI measurements are controversial, but it seems like a good place to start.)
Anyone care to read this and comment? I have seen several people looking for a slower digesting alternative to maltodextrin, but the alternatives seem to have issues - like Isomaltulose affecting the liver because of the fructose in it. I’d be interested in a critique of waxy maize. Alternatively, I found another article about another product, waxy potato starch. The article itself doesn’t discuss digestion, so much as it does the commercial applications of the new starch, but it mentions that it’s a comparable replacement to waxy maize, and therefore, possibly an alternative to a corn product for people who have issues with corn.