Starches
Acrylamide in Food: What It Is and How to Reduce It
Acrylamide forms when starchy foods are cooked at high heat. What the science says about it, which foods have the most, and simple ways to lower how much forms.
IntermediateMaltodextrin: The Refined Starch With a Surprisingly High Glycemic Index
What is maltodextrin in food? Its glycemic index of 85-105, why it's in protein powders and 'healthy' snacks, and gut microbiome concerns
IntermediateModified Food Starch: What Processing Does to Starch and Why
What is modified food starch in food? The four modification types explained, why native starch isn't good enough for processed foods, and allergen concerns
Beginner