From Gut Reactions to Ingredient Integrity: Why We Skip the Additives like Maltodextrin

🌿 Why We Don’t Use Maltodextrin (Or Other Sneaky Additives)

One of the most common questions we get is, “Can you make a version of [insert product]?”—usually something a customer used to love but can’t find anymore.

We always pause before answering, because while we love exploring new blends, there’s a reason we don’t replicate a lot of what’s out there. Many seasoning blends on store shelves are filled with things you’d never expect—anti-caking agents, volumizers, and even powdered syrups, fruits, and vegetables. Sounds harmless, right?

Not so fast.

Behind many of those “natural” or “healthy-sounding” ingredients are intense industrial processes that strip away integrity—and in many cases, add unnecessary harm. Over the last 20 years making Jeddy’s and our other blends, we’ve done a deep dive into the food industry, learning how ingredients are created, what additives really do, and how they impact our bodies. Ever wonder why a restaurant meal makes your stomach churn or leaves you feeling off? Often, it’s these hidden ingredients.

Let’s talk about one in particular: maltodextrin.

🚨 What Is Maltodextrin?

Maltodextrin is a highly processed carbohydrate used as:

• a flavor carrier

• a binding or thickening agent

• a sugar alternative

• a filler in everything from seasoning to candy, sauces, drinks, and more.

In the U.S., it’s typically made from corn (but sometimes wheat, rice, or potatoes). That’s a problem for gluten-sensitive folks—especially since it may not always be clearly labeled.

Here’s the kicker: Maltodextrin has a higher glycemic index than sugar, meaning it spikes your blood sugar fast. For people with diabetes or insulin resistance, that’s a big deal.

Even more concerning? Research shows maltodextrin disrupts gut health, wiping out good bacteria and encouraging harmful strains to grow. Considering how much of our overall health is connected to the gut, this is a red flag.

❌ Why We Say No

Maltodextrin is cheap and convenient—it helps companies make powders from juices or syrups and adds body to products. But for us, the risks outweigh any benefit.

We choose to fresh grind whole, organic herbs and spices, and never add anything to imitate flavor, color, or texture. Yes, this limits what we can create. But it also preserves what matters: flavor, integrity, and your health.

As more people become aware of these issues, we believe the market will shift—and better alternatives will become available. Until then, we’ll keep it simple, clean, and full of love.

Note: This post is based on personal experience and research. It has not been evaluated by the FDA. Always do your own research, listen to your body, and make choices that feel right for you.