I realise they are indeed sugar-free, but they don't claim to be carb-free and apparently contain 81g CHO per 100g, which isn't far off what I'd expect for something containing sugar plus gelatine etc. to pad it out:
https://www.hollandandbarrett.com/s...s-70g-6100001634?skuid=064307&gStoreCode=4003
I understand that maltitol is around half as calorific for a given sweetness when compared with sucrose (and won't cause dental decay as it's not broken down in saliva/available to oral bacteria), so can understand why it might be used, but from what I've just read there seems to be no claim that it won't have an impact on blood glucose associated with those calories.
It appears that ~20% of the total consumed mass passes through the digestive system to be fermented by gut microbes, which is afaiu the reason it can cause intestinal issues. Of the remaining ~80%, which is a disaccharide composed of and broken down into glucose and sorbitol, which have very similar atomic masses, so one can assume that 40% of the total maltitol mass is absorbed as glucose, though more slowly than standard sucrose (though I wonder how much more slowly, need to read some papers). The remaining sorbitol isn't absorbed very well afaiu, and is eventually converted to fructose, which puts it on the pathway to turning into a lipid for storage iirc.
So I guess the question is, does your BG reaction tally with eating ~23g of carbs? (70g sweets x 81g/100g CHO x 80% absorbed x 50% converted to glucose)
Edited by mods to remove sensitive info
