Jeannette Bessinger discusses sugar alcohol
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Speaker: What is sugar alcohol? Jeannette Bessinger: A sugar alcohols, which are technically called polyols or a naturally occurring sugar free sweetener. This technically considered a carbohydrate, they are sugar alcohols, because they are structure resembles part of it resembles a sugar and part of it resembles alcohol by it's actually neither form. We eat them as a sugar substitute, because they are only partially digested by your body. They are only partially observed, which means that they don't raise your blood sugar very much. The way to identify them typically is they are ingredient listed in package that ending in OL maltitol, sorbitol, erythritol. To be clear that some them due raise blood sugar in a sensitive part of the populations such as some diabetic are sensitive particularly to maltitol. But most people can eat them and not experience sugar rise or 0:01:01. If you consume too many sugar alcohols in one sitting you might find that you are experiencing some gastro intestinal distress even diarrea. This is not a dangerous situation, but it's fairly uncomfortable. So if you eat a small amount and not to if you don't need too excess you should to tolerate them fine. So if you are somebody who is trying to lower your simple carbohydrate or your sugar levels a good sweetener that you use are agave nectar, because it's very low on the glycemic load index and it's very easy to work with in baking. You can also try the sugar alcohols you can get xylitol, which is a very healthy version it's actually has some beneficial properties for your teeth because it resists surface bacteria. You can buy that in granulated form, it's a little bit costly but and it's a not quiet as sweet as sugar, but it also works very well as a substitute. You may also try in liquid drinks such as coffee or tea, a powder form of the or called stevia is 200 sweeter than sugar, so you need a very tiny amount, but it has absolutely no impact on your sugar level at all, so it has a glycemic load of syrup.

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