“Malt” goes by many names in ingredients. Any time you see those letters, M–A–L–T, you know you’ve got it. Other names include:
- Barley Malt
- Malted Barley Flour
- Maltodextrin
It’s also the basis of beer!
The most frequently used name doesn’t have the word at all. It is called “Splenda,” an artificial sweetener that people think of as good because it is “natural.” Splenda has three ingredients: Dextrose, Maltodextrin and Sucralose. See for yourself:
We talk a lot on our website about why you shouldn’t eat malt. This food has 20 chemicals that can put your brain to sleep. It is toxic for your body. If you have a problem with yeast, malt is REALLY toxic, because the yeast love to eat it. Malt makes a yeast problem worse. That’s just the summary! You can read all about it on another page.
The problem we often get asked is, where is it? The answer is that it is everywhere. It is in a lot of the foods that you eat. Many people try to work around this problem by doing home baking, especially at this time of year. However, it is a hidden ingredient in a lot of regular flour. Look at these flour packages:
These are just a few common household types of flour that you can find on the shelf at your local grocery store. You can see that all of them contain malted barley flour.
Many foods contain malt where you would least expect it. Look at these labels for ice cream novelties:
These ice creams contain maltodextrin and malt powder, forms of malt. Maltodextrin is a cheap sweetener, which is why it is used. Sometimes it is called a “natural” sweetener. You can even find maltodrextrin in beverages, like spiced cider and coffee creamers:
So, when you are shopping, cooking and eating, look for the hidden ingredients. Remember that anything containing that word–including maltodextrin, malted barley flour, and similar ingredients–is bad for you. You will feel much better if you don’t eat these things!
Have a happy and healthy holiday season!
For more information on how to avoid malt, and how to treat yeast problems, click here.
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