Why do manufacturers use sugar alcohols in their products if they produce uncomfortable gastrointestinal side effects?
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 than regular sugars so they can better control spikes (peaks and valleys) in blood sugar levels and delay the feeling of hunger that occurs when sugar is rapidly absorbed. Another advantage for everyone is that sugar alcohols do not promote tooth decay.
Today, fortunately, there are more choices of sugar substitutes on the market, including the latest one from the stevia plant that is an all-natural sweetener and has no side effects. It is available in packets to add to hot and cold foods and drinks, and is currently being tested by manufacturers for inclusion in various food products, baked goods and other recipes.
So the consumer often has an option to choose a product with a specific sweetener. For example: Dannon Light ‘n Fit Yogurt and some Jellos replace regular sugar with aspartame; Stonyfield Light Yogurt uses erythritol andDiet Coke and Pepsi One contain sucralose, while the majority of diet sodas contain aspartame and acesulfame K.
The important thing is to read labels and find the sugar substitute(s) that works best for you.
