I've been doing a bit of reading lately on the glycemic index and noted that maltodextrin is a substance found to have one of the highest glycemic index values ever tested - higher than table sugar.

I then noticed that my box of granular Splenda lists maltodextrin as the primary ingredient, above the sucralose product - which tells me it may contain a bit more maltodextrin than actual Splenda.

That said *and I realize this is a YMMV issue and people still lose weight using granular Splenda* -

doesn't this seem to make granular Splenda an even less attractive alternative to sugar than say other substances such as stevia? also when agave syrup tests as one of the lowest glycemic substances?

I guess I will have to experiment more with agave and stevia to see how it affects my weight, but I wonder how significant the glycemic index issue is when it comes to low carb eating and I am having trouble finding data on this topic.

Thanks, barefoot1