Ok, so this is my first post here on the forums although I have been reading them for quite a while. I read a thread called Maltodextrin vs Dextrose which was very similar to my question. However, in reading through it the question I have wasn't really addressed.
Anyway, the question is this: Why do so many recipes, including the official version, use maltodextrin? I have done much research for my DIY recipe and it appears as if maltodextrin is nothing more than a chain of glucose molecules. These chains are apparently broken down with ease by the body. However, it is interesting to note that pure glucose has a glycemic index of 100 while maltodextrin somehow surpasses this with a GI of 130. Therefore, it would seem prudent to me to use pure glucose rather than maltodextrin to reduce insulin spiking. The prices appear to be very similar. Maybe I'm missing something? Could someone please shed a bit of light on this?