<http://webisa.webdatacommons.org/prov/12099327>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/351035008> .
<http://webisa.webdatacommons.org/351035008>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<wheatbellyblog.com> .
<http://webisa.webdatacommons.org/351035008>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/351035008>	<http://www.w3.org/ns/prov#value>	"Generation UCAN???I first learned about this from Peter Attia of The Eating Academy, as he is an avid fan of this polymeric preparation of corn-derived maltodextrin. (Yes: derived from corn that is non-genetically modified and is a purified carbohydrate polymer, no proteins.) It???s unusual lengthy structure of 500-700 glucose residues means it does not yield the osmotic effect of maltodextrins, n" .