okay i know maltodextrin is supposed to be one of the worst forms of sugar...so why is it in certain diabetic products? well, i looked this up online and found this:

"The fiber is classified as a Digestion Resistant Maltodextrin and behaves physiologically as soluble fibers. Typical maltodextrin (and corn syrups) are fully digestible by humans. However, with digestion resistant maltodextrins, a large percentage of non-digestible chemical bonds are formed, refined, and concentrated. As a result, digestion resistant maltodextrins are inheritantly 90+% digestion resistant, but is still by legal definition "maltodextrin"."

what do you think? would you trust this?

well usually in the products I use that contain it (vitamins...) I don't worry about it too much. I figure that they can't really have too much of it in there. However, I know it's in alot of "sugar-free" products, like "unsweetened" kool-aid
so I buy the flavors that don't contain it. I try and avoid it as much as possible, but there are a few sitations where I can't seem to, but it doesn't worry me too much.