I can’t get a shipment of maltodextrin for a few weeks, and I’ve been experimenting with alternatives to use until then.
Corn starch provides 90g of raw carbs and 1g of fiber, per 100g serving. This comes out to ~380 calories. I have been targeting my intake to 270g/1080cal of carbohydrates per day.
I am still researching how polysaccharides are broken down and distributed through digestion. As expected, I’ve noticed starch does not want to stay dissolved for very long.
Any thoughts on this, as far as nutrition and short-term sustainability?