Alcohol Sugar?

Jaylee said:

Hi,

Was it called "Maltitol" per chance?

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scottw said:

It depends on what its sweetened with. Things like; Splenda, Sweet-n-Low, and aspatame go through our systems molecularly unchanged. we do not metabolize them. They don't effect blood sugar. I now use stevia now in coffee,tea, which is a naturally sweet plant extract. It does not change my blood sugar.
If you eat things with manitol and sorbitol however they are alcohol based and they do ultimately get metabolized as sugars but it takes many hours. In small amounts (1-2 pieces, once or twice in a day) they have not effected my blood sugar. I would imagine that if you always had one in your mouth constantly it would raise bG. So like everything else - moderation is key.. I'm a T1D for 37yrs w/ no long term complications and good control

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No2D said:

Glucose is the only type of sugar the cells in the body use for energy. There are many other types and, some labeled sugar alcohol, aren't even considered sugar. This helps the food manufacture to claim their product is lower in sugar when the ingredients have an effect on your blood sugar. Fructose, maltose, sucrose, etc., etc. and alcohol sugars can be converted to glucose and thereby raise blood glucose levels but it takes time to convert. The liver does a lot of this conversion.

I've seen products with several kinds of sugars labeled sugar free or low sugar. Right now I'm sucking on a Riccola LemonMint cough drop that is "sugar free". The ingredients aren't on the individual wrapper but it's on their website: "Per drop: 8 kcal, carbohydrate 5.2g, sugars 0g, sugar alcohols 3.5g". There are some sugar alcohols don't raise blood sugar but do work as a sweetener.

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Jaylee said:

Hi,

I read your intitial post & did a little looking about the web. I know very little on this subject, but followed the "white rabbit."

There could be other contributory factors that raised your blood, but what I found on Maltitol was interesting.
I believe it acts like it possibly has half the carb content of sugar but releases what it has slower...?? (If that makes any sense?)

I found these. https://authoritynutrition.com/sugar-alcohols-good-or-bad/
https://www.verywell.com/maltitol-just-say-no-2242220

Hope this helps?!

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