Thursday, November 13, 2008

Day 228- Nutrition Bite

Stay away from sugar alcohols! Sugar alcohols are carbohydrates which are also called "polyols". Part of their chemical structure resembles sugar, and part of it resembles alcohol -- hence the name. Examples of common sugar alcohols are maltitol, sorbitol, isomalt, and xylitol. Sugar alcohols are are not completely absorbed by the body. Because of this, the blood sugar impact of sugar alcohols is less, and they provide fewer calories per gram. Because they are not completely absorbed, they can ferment in the intestines and cause bloating, gas or diarrhea. People can have different reactions to different sugar alcohols. Stick with natural sweetners such as honey, maple syrup, molasses and stevia which are healthier choices!

Sugar Preacher's Experience
Lately, I have been searching for some good dessert recipes on the internet. The recipes look delicious. Then, I further read the ingredient list and many recipes call for splenda and sugar alcohols. I've never liked the after taste of sugar alcohols and feel like I'm eating chemicals. I would rather eat sugar than sugar alcohols any day. Today, I ate a mufffin from the PTA, and I'm sure it had sugar. I hope this isn't considered a blunder. I couldn't resist the small loaf sitting in my mailbox this morning!

1 comment:

Melanie said...

We have completely eliminated refined sugars from our house for various health reasons. Two of my kids are sensitive to it and I have an immune reaction to it- analphylaxis and full body hives! NOT fun! We are also gluten free since 4 of the 6 of us have Celiac so our dessert options became limited when we got rid of refined sugars. I have been doing a lot of experimenting though and have some more experimenting to do in the next few weeks before the holidays but my most recent success was a chocolate cake for my daughter's birthday.
http://weblog.xanga.com/thenorthzoo/681400210/gluten-freesugar-free-chocolate-cake.html
If you can eat wheat, you can substitute whole wheat flour for the gluten free flours and eliminate the xanthan gum. Either way, keep it to whole grains and you can't go wrong! I'd love feedback if you try it!