 This study found that tapioca-resistant maltodextrin, T-R-M, had a lower impact on blood sugar levels than other carbohydrates such as glucose, tapioca maltodextrin, T-M, and mixed carbs, mixed 15% and mixed 50%. T-R-M also resulted in lower serum insulin levels than the other carb sources. The study also found that T-R-M did not cause any adverse side effects such as flatulence. This article was authored by Jamai Dostina, and Sue Amor-Sapparable.