Maltitol Sugar Substitute - What It Is And How It EffectsYour Health

Cane sugar is absorbed very rapidly, which can result in rapidly rising blood glucose levels. But aswith all things, common sense and moderation are crucial.

One of the most commonly used (and most frequently misunderstood) ingredients in reduced sugarfoods is Maltitol, a commercial sweetener that's extensively used in the manufacture of "diet" foods.It's also used in many low-fat foods because it gives a smooth, creamy texture to food.

Consuming too much Maltitol can have some very unpleasant digestive consequences, including gas,bloating, and diarrhea. One of the keys to maintaining a healthy eating plan is to thoroughlyunderstand the ingredients in the food you buy. It's processed from corn and is technically classifiedas a sugar alcohol, but while it's similar to sucrose (table sugar), it's also different in many ways.

Maltitol is also the sweetener of choice in most chocolate based sugar free foods.

There are a number of reasons why Maltitol is a popular choice in the manufacture of "diet" foods.And though it has fewer calories than ordinary sugar, it's far from non-caloric, so over-consumptioncan lead to weight gain.

Maltitol has about half the calories of sugar - about two calories per teaspoon - and though it has apleasant taste similar to that of sugar, it's sweetening power is only about 75% to 90% that of sugar.

But though Maltitol is similar to sugar in taste and sweetening power, it behaves very differently inthe body. Not only is it a lower-calorie sugar replacement that tastes almost identical to sucrose, itlacks the significant aftertaste that's characteristic of many non-nutritive sweeteners. A packagingclaim like "sugar free" or "reduced sugar" doesn't necessarily equate to "all you can eat", especiallywhen it comes to maintaining your weight and feeling your best.

Maltitol is absorbed much more slowly than cane sugar and thus has less impact on blood sugarlevels. Maltitol's Glycemic Index, or measurement of impact on blood sugar levels, is somewhatlower than that of sugar; cane sugar has a GI of 60, while the GI of Maltitol ranges from 36 for thepowdered form to 52 for syrup form.

In fact, foods that are promoted as low sugar, reduced sugar, or sugar free are often the mostmisunderstood. However, that doesn't mean that seeing Maltitol on the label means a food has nodietary impact.

One of the main differences between sugar and Maltitol is the speed with which it's absorbed by thebody. It pays to read labels and to know the basics about sugar substitutes - what they're made of,how they work, and what effect they have on the body.

. When that happens the body will attempt to normalize blood sugar with the release of insulin, ahormone that pulls sugar out of the blood and and redirects it to muscles and organs where it can beused for energy production.

The bottom line? Eaten in sensible servings, Maltitol is a safe and good-tasting alternative to sugar,and foods containing Maltitol can be a valuable addition to the diets of anyone interested in limiting

sugar intake