Sugar alcohols are chemically alcohols, but are derived from sugar
molecules. They include sorbitol, mannitol, xylitol, lactitol, maltitol,
and others. They vary in their sweetness, ranging from about half as
sweet as sugar to about as sweet.
Sugar alcohols, or polyols, may be used in place of sugar by most people
on a low-carbohydrate diet or who have diabetes. Polyols are slowly and
incompletely absorbed from the small intestine into the blood. Absorbed
polyols are converted to energy by processes that require little or no
insulin. Some of the polyol that is not absorbed into the blood is
broken down into fatty acids in the large intestine.
Since they are incompletely absorbed by the intestine, over-consumption
may produce a laxative effect in some people. They are often used in
"sugar free" candies and syrups. They have about half to three-fourths
as many calories as sugar. They also do not promote tooth decay.
Although they are much preferable to sugar, low-carb dieters may still
wish to avoid them because some people report that sugar alcohols act as
"trigger foods," causing carb cravings or binges.
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