Demystifying "sugar alcohol": Is it a suitable
substitute for ordinary sugar?
by Paula Rothstein
See all articles by
this author
(NaturalNews) Circumventing reliance on sugar is something akin to a
national pastime as many individuals seek unique ways to lessen their
daily intake. This sort of dependence sends food marketers into a frenzy
resulting in numerous products boasting "sugar free" or "low calorie" on
their labels. For decades, thishas generallybeen achieved through the
use of artificial sweeteners; however, the safety of these products is
finally gaining appropriate public attention. One interesting if
somewhat confusing alternative - "sugar alcohol" - is now offered in an
ever-increasing number of products. It warrants a closer look.
What exactly is sugar alcohol?
Truly a misnomer, this sweetener is neither sugar nor alcohol even
though it does share the chemical structure of each. Sugar alcohol, also
known as polyol, is created by adding hydrogen atoms to sugar. For
example, in the case of sorbitol, one of the more widely used sugar
alcohols, hydrogen is added to glucose.
Potential benefits and risks
Extracted from chemicals in plants such as berries and fruits, its
sweetness is achieved using less calories. While this sounds like an
excellent outcome, like all deals that sound too good to be true, a
price eventually must be paid. In this particular instance, it is the
body's inability to absorb the sugar alcohol that results in a lower
caloric count. The price is paid by your small intestines. Therefore,
when the unabsorbed sugar alcohol passes through your intestinal tract
it can result in a laxative effect, causing bloating, diarrhea or
abdominal pain.
Common sugar alcohols
There are several sugar alcohols being used in products today, each of
which should appear on the ingredient list of the specific food or
drink. Contained within the list you most commonly will find one of the
following, most of which end with the letters "ol":
Mannitol
Sorbitol
Xylitol
Lactitol
Isomalt
Maltitol
Erythritol
Hydrogenated glucose syrups (HGS)
Hydrogenated starch hydrolysis's (HSH)
Not all sugar alcohols are created equal
Each sugar alcohol occupies a different place on a scale of tolerable to
intolerable. For example, mannitol and sorbitol are known to be the
worst offenders when it comes to gastric distress. They should be
consumed with caution. At the other end of the spectrum is erythritol
which can be absorbed in the small intestine and, therefore, does not
cause a laxative effect.
The one sugar alcohol which appears to be the most promising appears to
be xylitol. Several studies have demonstrated xylitol can positively
affect tooth enamel and bone mineral density. This explains why you
frequently see it being used in chewing gum. However, although useful in
smaller quantities, overconsumption remains a problem.
On the other end of the scale, sorbitol poses a unique health challenge
for diabetics. Our bodies are capable of converting glucose into
sorbitol within the body. However, this conversion process is greatly
accelerated in diabetics. Because the accumulation of sorbitol has a
hard time exiting the body, it causes the cells to swell, thus
increasing the risk of nerve, kidney, and blood vessel damage as well as
the development of cataracts. For that reason, it would be advisable to
avoid sorbitol if you are diabetic.
As always, if your food carries any sort of health claim, you should
carefully scrutinize the ingredients contained therein. The bottom line
is that even though sugar alcohols may be safer than other artificial
sweeteners, you will still want to limit their consumption or avoid them
altogether if you are prone to gastric distress.
Sources for this article include:
http://www.marksdailyapple.com/sugar-alcohols/
http://www.ncbi.nlm.nih.gov/pubmed/21271323
http://www.findarticles.com/p/articles/mi_m0876/is_n67/ai_14676055/
About the author:
Paula Rothstein is a freelance writer and certified holistic health
coach active in the area of natural health and health freedom advocacy.
As a graduate of the Institute for Integrative Nutrition, she has gained
insight into the political nature of food, the failings of a
drug-dependent healthcare system, and the uniqueness of individual
health. For more information, please visit: http://www.twincitieshealthcoaching.com.