Low Carb Diet: Just Say No to Maltitol
Laura Dolson writes about problems with maltitol. Maltitol is a sugar alcohol. It is used to replace table sugar because it has less calories, does not promote tooth decay and has a somewhat smaller effect on blood glucose. Maltitol is known under trade names such as Maltisorb and Maltisweet. David Mendosa writes that maltitol does increase blood glucose.
Maltitol is a carbohydrate. Its food energy value is 2.1 calories per gram (8.8 kJ/g); (sucrose is 4.0 cal/g (16.7 kJ/g).
Laura Dolson’s advices:
- Maltitol Has a Relatively High Glycemic Index
- Maltitol is Not as Sweet As Sugar
- Maltitol can Cause Intestinal Discomfort
The best alternatives to products with maltitol are usually made with erythritol, often in combination with artificial sweeteners such as sucralose (Splenda).
Jimmy Moore writes about maltitol, “For those of you who have never consumed anything made with maltitol (believe me, you would know if you did!), this sugar alcohol is one of the worst sugar alternatives known to man. If you don’t mind (excuse the graphic but accurate description) pooping and flatulating your brains out for hours after eating something with maltitol in it, then EAT UP! But most people find this nasty side effect just a wee bit too uncomfortable to indulge too often in products containing maltitol. I know I try to avoid them as much as possible myself because the gas they cause is very painful and disgusting.”
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fat-kidneyed equivalent
October 21st, 2007
The abdomen, the chest, and the brain will forever be shut from the intrusion of the wise and humane surgeon. Sir John Eric Ericksen, British surgeon, appointed Surgeon-Extraordinary to Queen Victoria 1873.