You’re following a low-carb diet and you’ve seen them before: those low-carb, sugar free products in the stores or sold online that promise to assuage your sweet tooth without packing on the pounds.
But what do we really know about sugar alcohols?
What are they made from?
While studies show that sugar alcohols do not contribute to tooth decay, we also tend not to know about the other nefarious results of using the stuff. From gastric upset (laxative thresholds) to cravings for sugar, sugar alcohols are a relentless promise of deliciousness without the regrets.
For many, however, the truth might be unsettling.
An online document from the Canadian Diabetes Association gives the only full-on run-down of sugar alcohols this author could locate.
Here are some of their findings.
Sorbitol: Found in mouthwashes, sugar free candies, gums, ice cream and more.
Laxative threshold? 50g/day. What natural foods have a laxative threshold?
Manufactured from (are you ready for this?) corn syrup or glucose.
Mannitol: Found in chocolate coatings for ice cream.
Laxative threshold? 20 g/day. What natural foods have a laxative threshold?
Occurs naturally in pineapple, among other things, but is manufactured from seaweed or mannose (derived from manna, which is a high-carb item).
Maltitol: Found in chocolate flavored bars, baked goods and ice cream
Laxative threshold? 100 g/day.
Manufactured from (are you ready for this?) high maltose corn syrup
Do you see a common bond among 2 of the 3?
The corn industry seems to generally benefit, whether it is convincing us that corn syrup is perfectly healthy or its lower-carb (supposedly) counterparts–also derived from corn syrups and corn products– are.