How do cupcakes made with sugar alcohols affect blood glucose?
Sugar alcohols are a type of
reduced-calorie sweetener. On average, sugar alcohols contain about half the calories
of regular sugar. They are often used to partially or completely replace the
sugar in low-sugar and sugar-free products.
Examples of sugar alcohols that you might see on the ingredient list are:
Examples of sugar alcohols that you might see on the ingredient list are:
·
erythritol
·
hydrogenated starch hydrolysates
·
isomalt
·
lactitol
·
maltitol
·
mannitol
·
sorbitol
·
xylitol
Sugar
alcohols do not have the same affect on blood glucose as other carbohydrates
like starch and simple sugars. However, the effect that they have on your blood
glucose can vary depending on the sugar alcohols used. So, it is difficult to
know how sugar alcohols will affect your blood glucose levels every time.
Because
there is less of an effect from sugar alcohols than either sugar or starch, you
can use the following tip to estimate how much carbohydrate to count in your
meal plan from a food that has MORE than 5 grams of sugar alcohols per serving.
If a food
has more than 5 grams of sugar alcohols:
1.
Subtract ½ the grams of sugar alcohol from the
amount of total carbohydrate.
2.
Count the remaining grams of carbohydrate in your
meal plan.
You can use
this rule since one serving has 12 grams of sugar alcohol.
For Example:
Let’s say
you eat 1 cupcake and each cupcake has 25 grams of total carbohydrate and 12
grams of sugar alcohols.
One cupcake
counts as 19 grams carbohydrate in your meal plan. (25 – 6 = 19)
Low-sugar
versions of baked goods can be a good option to satisfy your sweet tooth.
However, be aware that sugar alcohols can have a laxative effect or can cause
other gastric symptoms in some people, especially in children.
If you are
sensitive to sugar alcohols, you can still fit in a small serving of regular sweets on occasion. Some people prefer to
use the regular version of a food and cut back on the serving size instead of
buying the sugar-free version.
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