A prominent doctor has sounded the alarm over what he has dubbed the 'most dangerous carb in the world'. Dr Eric Berg is a bestselling author, doctor, and health and wellness guru who regularly dishes out health guidance to his 2.5million Instagram followers.

He cautioned that this particular carbohydrate 'drives insulin resistance, type 2 diabetes, fatty liver, and massive visceral fat in your gut', whilst also obliterating 'the good microbes in your gut'. He also revealed it was widespread in gluten-free products, baby formula, baked treats, and sports nutrition items.

The starch Dr Berg was referring to is 'industrial starch, labelled as modified food starch, modified corn starch, maltodextrin'. According to WebMD: "Maltodextrin is a type of carbohydrate that goes through intense processing. It comes in the form of a white powder from rice, corn, wheat, or potato starch that is cooked. Acids or enzymes are added to break it down further.

"The final product is a water-soluble white powder with a neutral taste. The powder is used as an additive in the foods above to replace sugar and improve their texture, shelf life, and taste."

The Food Standards Agency confirms that maltodextrin is regulated as a conventional food ingredient in the UK, not a food additive, due to the retained EU Regulation No. 1333/2008 which states that certain substances are not considered to be food additives, reports Surrey Live.

Discussing why it was so harmful for us, Dr Berg explained: "The most dangerous carb in the world is not sugar, not even close. This carbohydrate spikes your blood sugar higher than sugar, yet it's not even classified as a sugar. It's a carb that bypasses every warning label that you're looking for.

"This one carb alone drives insulin resistance, type 2 diabetes, fatty liver, and massive visceral fat in your gut. That's the fat that wraps around your organs, and once that happens, your metabolism is finished.

"This carb destroys the good microbes in your gut because pathogens, the bad guys, feed on this carb, whilst starving your beneficial bacteria. It's one of the most inflammatory carbs on the planet-not just joint pain, but gut inflammation where a lot of diseases start.

"And also, if you're worried about bad cholesterol, especially the type that's the small dense LDL - the stuff that kind of goes right deep into the arteries - this carb creates them in a heartbeat. And does it have any health benefits? Zero. It's not even a food; it's actually a filler to provide bulk."

• Gordon Ramsay unveils gruelling fitness routine that gets celebrity chef Ironman ready

• Single mum of twins 'wants to work' but 'could make more on benfefits'

He went on: "And we use it in gluten-free foods, baby formula, baked goods, sports nutrition products. What is this carb? It's industrial starch, labelled as modified food starch, modified corn starch, maltodextrin.

"I'm not talking about the potatoes that your grandmother has served you; I'm talking about factory-engineered starch-and this is what a starch is: a bunch of glucose molecules stuck on a chain that's highly refined and it breaks down super fast, spiking your insulin."

At least one piece of scientific research has questioned the health credentials of maltodextrin. One from 2015 noted: "Through advances in production technology, the application possibilities in food products have improved during the last 20 years.

"However, since glucose from digested maltodextrins is rapidly absorbed in the small intestine, the increased use has raised questions about potential effects on metabolism and health. Therefore, up-to-date knowledge concerning production, digestion, absorption, and metabolism of maltodextrins, including potential effects on health, were reviewed.

"Exchanging unprocessed starch with maltodextrins may lead to an increased glycemic load and therefore post-meal glycaemia, which are viewed as less desirable for health. Apart from beneficial food technological properties, its use should accordingly also be viewed in light of this."

Post-meal glycaemia describes the natural surge and decline of blood glucose levels following eating.

When individuals consume food, particularly meals containing carbohydrates, it's typical for them to experience a temporary increase in their sugar levels (commonly referred to as a post-prandial surge) before their body's natural insulin production kicks in to reduce this elevation.

For individuals living with type 1 diabetes, who are unable to manufacture their own insulin, these increases can be more pronounced and persist for extended periods.