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Message: <blockquote data-quote="Grazer" data-source="post: 308147" data-attributes="member: 31362">That's difficult, because they ARE a carbohydrate, but the theory is that they count as zero for BG purposes. This is not correct, and I have seen some suggestions that polyols count as half for bg calculations. This seems about right to me after much experimentation and testing! :thumbup: The concern with the diabetic labelling is that people will think "it's diabetic chocolate, I can eat what I want" - and you can't. But most of these products have a "portion" sizxe on the nutritional info, and if you stick to that you are unlikely to get bad BGs or tummy probs; although some people apparently do, so try and see I guess. Personally, I like this stuff as small trerats now and again. Currently, as per another thread I started, I'm getting belgium "Cavalier" chocolates, which are only sweetened with Stevia (natural product) and Erythritol (quite a few on here use that for cooking, and it's fine) They are about 20 to 25 grams carbs per 100, but only about 9 is sugar (natural sugar from ingredients like lactose) Seems fine, no tummy probs for me, and they have things like orange creams in dark chocolate, lemon and lime cream etc.</blockquote>

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