ModeratorOne
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quote:
However there is some dispute as to whether sugar alcohols cause insulin production, so the verdict is still out on those from what i have read.
I wouldnt be as concerned with a small insulin rise as much as I am that they ARE partially digested and absorbed by your body as sugar. It is at a slower rate so as not to produce a large insulin spike but a lot of it IS absorbed before it passes through. The body must produce insulin or we would die, make no mistake. However, it is important that there is not an over-production of insulin because it throws other bodily functions out of wack which may result in high cholesterol, heart disease etc. We want insulin to be normal/balanced for a healthy lifestyle, not getting huge spikes which is what happens when you eat foods loaded with refined carbs. When the insulin is balanced the pancreas produces insulin's partner hormone, glucagon which enhances lipolysis, the fat burning process we call ketosis. It also maintains arterial health among other things.
I personally advise against all sugar alcohols but if you are going to eat anything with sugar alcohols in it, I suggest having less than a whole serving, dont have it often and count half the number of the sugar alcohol carbs as normal carbs, so if something has 10g sugar alcohols count it as 5g carbs.
The only thing that will go undigested is fiber.
Maltitol isn't a carbohydrate by the strict chemical definition [A Mono-, Di-, or Polysaccharide consisting of Carbon and Hydrate (Water,)] its an Alcohol [not the drinking kind,] but it still isn't much better than Sugar. Gram for Gram, it has about 53% of the effect on your Blood Sugar that Sucrose has [76% for Maltitol Syrup,] and 68-75% of it is absorbed. So, figure that for every 2g of Maltitol, you'll get the effect of 1g of Sugar, and for every 4g of Maltitol Syrup, you'll get the effect of 3g of Sugar. So, 14g of Maltitol would have the effect of 7g of Sucrose [Table Sugar.] 14g of Maltitol Syrup would have the effect of 10g of Sucrose. Definitely not as bad as say a 3 Musketeer Bar with 41g of Corn Syrup, but definitely not 2g of Net Carbs. I treat Maltitol, Maltitol Syrup, and Polyglycitol Syrup (HSH) as 1/2g to 3/4g of Carbs per 1g, and thus no longer consume products containing large amounts of Maltitol.
Maltitol Syrup = 76% of the GI of Sugar
Polyglycitol Syrup (HSH) = 57% of the GI of Sugar
Maltitol = 53% of the GI of Sugar
Xylitol = 19% of the GI of Sugar
Isomalt = 13% of the GI of Sugar
Sorbitol = 13% of the GI of Sugar
Lactitol = 9% of the GI of Sugar
Mannitol = NON-GLYCEMIC
Erythritol = NON-GLYCEMIC
Glycerine = NON-GLYCEMIC
Polydextrose = FIBER [AS FAR AS I'M CONCERNED]
Tagatose = NON-GLYCEMIC [Some studies indicate it may actually reduce the GI of foods its eaten with.]
http://www.mendosa.com/netcarbs.htm
quote:
Most food chemists and scientists agree that their absorption ranges from about 10 to 15 percent to upwards of 50 percent, depending on the sugar alcohol (and the individual) in question, and by that measure they clearly contribute something to both daily carb totals and calorie intake.
It is our feeling that prudent dieters (and all diabetics) should include one-third to one-half of the grams of sugar alcohol in a food in their daily carb totals, meaning they should count a food containing 15 grams of sugar alcohol as contributing at least 5 grams to there daily carb total.
Many food manufacturers, however, have now adopted a policy of deducting sugar alcohols fully from the total carbohydrate count, which creates what appear to be near zero-carb confections.
This somewhat misleading zero-sum policy poses the danger that the low-carb nutritional movement will make the same mistakes that derailed the low-fat trend-- giving people the impression that they can eat all they want of these products and still lose weight. Granted, health will still improve as long as dieters control their intake of carbs; blood pressure, blood sugar, cholesterol, and triglycerides will fall even if you're consuming too many calories, as long as you're sticking with a low-carb regimen. But losing weight is another matter.
The quote is from Low Carb Living Magazine
No matter how you look at it these are all fake foods. If you want cookies you can bake some using a combination of almond and pecan flour and even some flax meal if you like, butter, eggs etc. and sweeten with sucralose or stevia. You can even even get some unsweetened baking chocolate or carob chips and add them in.
Much healthier, tastier and you can control what goes in them.
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