The No 1 Most DAMAGING Carb on Earth (Is NOT Sugar)

I dug up / posted something with this in it... AND It was a bit more basic.... It was how to make your own maltodextrin, by baking it (????) Malt? in a fairly toasty hot oven for a while.... https://www.youtube.com/result....s?search_query=makin

I scored a couple of kilo bags of straight malt.... One plain roasted and the other dark roasted - from malted barley - I was going to make "Carbonated" drinks - sort of like beer but fresh, cool and unfermented...... Well I ate all the malt..... A heap in this drink (malted milk), a heap in that drink (malted milk)..... Yummmy.

The grain is deliberately kept wet and allowed to just sprout, where it converts the starch (glucose) into maltose and the roasting is to quickly kill the grain at the highest conversion stage and the lock it at that.... The maltodextrin (greatly cooked malt) is baked at a much higher temperature...

Malt is a funny thing..... The difference between one heaped table spoon in a glass of milk, and 3 or 4 table spoons of malt in a glass of milk, really isn't much.... it doesn't get "maltier" with more... but fuck it is NICE.... Not buying it again... Not out of "Oh my God - it's poison!" - no not at all... It's really yummy and very addictive..... Go get a small bag of each - light and dark malt powder --- The variations are for colouring the light yellow beers and the stronger dark beers .... that is all.....

@Life_N_Times_of_Shane_T_Hanson: the maltose is not the problrm, it's just two glucose molecules bonded together: Table sugar is a glucose and fructose bonded together. Yhe Maktodextrin is a modifued chemical that is poisonous to us and our livers.