Why do manufacturers use sugar alcohols if they have side effects?
Although polyols can cause GI discomfort (gas, bloating) when consumed in excess, they serve a need. Sugar alcohols were one of the earliest artificial sweeteners created for diabetics so that they could include sweet tasting foods in their diets, reduce their caloric intake, and not feel deprived. They are used in low calorie baked goods, ice creams, pops, candies, throat lozenges, toothpaste, and gum and provide about 1/3-1/2 less calories (1.2-3 calories per gram) than regular sugar.
In addition, sugar alcohols have a slower rate of absorption which delays the feeling of hunger that occurs when sugar is rapidly absorbed. Another advantage is that sugar alcohols do not promote tooth decay.
Today, however, there are even more choices of sugar substitutes on the market, including one from the stevia plant that is an all-natural zero calorie sweetener and has no side effects. For those attached to the authentic taste of sugar there’s, Sun Crystals. It’s an all-natural blend of stevia and pure cane sugar and weighs in at 5 calories per packet. It is heat stable and can be used in cooking and baking while pure stevia is currently being tested by manufacturers for possible inclusion in baked goods and other cooked recipes. All stevia sweeteners are available in packets to add directly to hot and cold foods and drinks. The important thing is to read labels and find the sugar substitute(s) that works best for you.
