Replies to This Discussion

Permalink Reply by Natasha Bowlds on August 16, 2011 at 6:18am

We pretty much avoid all food with sugar alcohols - not because we've experienced this, but because I've heard too many stories of people who have. Not to mention other stories of digestive problems caused by them. It just seems like it's hard enough to get the carb/insulin ratio right, as well as incorporate exercise and growing - sugar alcohol is another variable I can't add to the mess that already exists!

Permalink Reply by Valerie on August 16, 2011 at 6:47am

in which foods do sugar alcohol live?

Permalink Reply by jake42 on August 16, 2011 at 7:24am

Hi Crusso,
we've played a little with the 'ols' as well as agava nectar and the like. We certainly found any sweets (candy) with sorbitol or xylitol or similar led to (near) diarrhoea and just wasn't worth the effort. For home-made cereal bar we use honey (lower GI than sugar). I keep a blog on what recipes work at sligosweetspot.blogspot.com if you want to read more. J

Permalink Reply by crusso on August 16, 2011 at 7:39am

Thanks. I will check it out.

Permalink Reply by Serena on August 16, 2011 at 9:29am

Gary Scheiner (author of Think Like a Pancreas) recommends bolusing for 1/2 the carbs for sugar alcohols if you're going to eat them at all, because they don't quite digest the same as other carbs.

Permalink Reply by Elizabeth on August 16, 2011 at 7:38pm

I've used Xylitol successfully in chocolate zucchini cake. I bolused for the flour and chocolate chips in the recipe but considered the Xylitol to be carb-less because of its limited glycemic effect. Doing that seemed to keep Eric's BG in pretty good range.