[bluebetty]

I have noticed polyD, Erythritol and xylitol in alot of the low carb recipes I want to make. When I looked them up I noticed they are or contain sugar alcohols. I stall big time on malitol when I eat chocolates. Will this do the same thing to me? I know everyone is different but has anyone stalled from using these in their recipes? I guess that's my question. If so any suggestion on what I can sub them with?

[rickyg]

It is funny that you bring this up. I have been wondering about sugar alcohols myself. Malitol does do a number on me. I understand that they put this in ExLax. I started using Xylitol and it doesn't work on me the same way. I get it at the local health food store. It looks and tastes just like sugar to me and my family. I do usually combine it with equal parts of Splenda in my cooking/baking. There is no after taste. My concern is, if it works on this program as well as just using Splenda alone. Splenda tends to have an after taste but when I mix the two there isn't. Maybe someone else has thoughts on the matter!

Rick

[jkmfrog]

polyD, Erythritol and xylitol are processed by the body differently than other sugar alcohols like malitol and sorbitol. The later are processed in the lower intestine, and tend to cause a laxative effect, as well as gas and bloating.

Polydextrose fiber (which is the polyd referenced in most recipes) is mainly fiber, and my understanding has some pro-biotic benefits as well. It does add some sweetness, but is not nearly as sweet as the manufacturer would ahve you think. I don't use it as a sweetner sub, but as a way to mimic the moist, chewy texture that sugar brings to a baked good or candy. As a warning, the more carmelized polyd gets, the more it has a laxative/bloating effect. If you are sensitive to sugar alcohols you may not want to make toffee with it.

Erythritol is in my opinion one of the 'stars" of the SF sweetener world. Alone, it has a "cooling" effect on the tast buds but combined with splenda or other sweeteners like isomalt and Ace-K it helps achive the nearly exact flavor of sugar. No funny aftertaste, no cooling effect. It is often the most well tollerated of the sugar alcohols since it is processed in the upper intestine and though the kidneys (my rudimentary understanding).

Xylitol also seems to be more well tollerated and promotes good teeth health as well. I've not cooked with it, although I have some in the cabinet that is begginf for a test run.

As always, everyones experience differs. Some folks cannot tollerate any sugar alcohols, even the "good" ones. Some folks find that their bodies absorb more of the carbs than the label indicates, making them a not so low carb option, and stalling thier weight loss.

[bluebetty]

Thanks...I know everyone's body is different and I'd have to test as far as the "stalling" for myself. I suppose I was just wondering about the laxating effect. Thanks so much. This answered my question.

[lowcarbcrystal]

I agree with erythritol and xylitol. Xylitol bakes like splenda. These are natural sweetners too. Xylitol is added to organic toothpaste for flavor. It is good for the teeth. Crystal