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I know everything should be consumed in moderation, even diabetic friendly foods containing sugar alcohols.
Maltitol is a sugar alcohol (polyol) used as a low-calorie sweetener. Its GI is lower than table sugar, which typically has a GI around 60–65, meaning it causes a slower rise in blood glucose and insulin levels compared to sucrose, but it is not zero and can still affect blood sugar
Specifically, maltitol powder has a GI of about 35, while maltitol syrup is higher, around 52, due to its more processed form.
I did not know this information until the past year and I have been a diabetic for 45 years! Most treats targeting diabetics that say no added sugar on them contain this and I was eating them for a long time but no more. Oreo zero sugar etc.
I've seen stevia fields in France. The plants are cruciferous and the leaves have a cabbage like taste. The stevia compounds are extracted from the leaves.
It baffled me because it did not taste sweet at all.
I guess they can do lots of things in a lab.
Great question! Sugar alcohols are often found in "diabetic-friendly" or sugar-free products, but they can still affect blood sugar levels — just more slowly and to a lesser degree than regular sugar.
Here are some key things to know about sugar alcohols and diabetes:
- They still contain carbs and calories — they're not Show Full Answer
Not sure whats in it but tic tacs have been raising my sugar of late! :(
@A DiabetesTeam Member 2 agree seems like you been doing good as far as I remember
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