How Sweet it is!!! What is that sweetner?

With the increasing awareness within Coeliac circles, of our risk of developing Type 1 Diabetes I get ask alot of questions about Sugar and Sugar substitutes. I found a fantastic article that may answer alot of your questions.....

Sugar Free or No Added Sugar.... What is the difference? No sugar added means that while no sugar (sucrose) is added to the product, some naturally occurring sugar is present in some of its ingredients (such as raisins or fruits).  These sugars, such as fructose (from fruit), lactose (from dairy products), and maltose (from starch) metabolize into the bloodstream very slowly, if at all, and cause insignificant changes in blood sugar levels.  Regulations allow that any product containing less than 0.5 grams of sugar per serving may be labelled sugar-free; while over 0.5 grams (even the slower metabolizing sugars, as described above) must be labelled no sugar added.  “NSA” means no added sugar. What is Lactitol? Lactitol is a sweetener derived from milk sugar and belongs to the chemical group of polyols.  Often used in combination with aspartame and polydextrose. What is Polydextrose? Polydextrose is a bulking agent derived from dextrose.  When a sweetener is used to substitute for sugar, this is often added to compensate for the bulk lost by the substitution. What is Splenda® and Sucralose? Splenda® and Sucralose is 600 times sweeter than sugar.  They are both a low calorie sweetener processed from sugar, which can be used in place of sugar with no effect on blood glucose levels.  It is made by replacing three hydrogen/oxygen molecules with three chlorine atoms.  It does not promote tooth decay and has no aftertaste. What is Fructose and Pure & Pure Crystalline? Fructose and Pure & Pure Crystalline is a naturally occurring sweetener, which is found in fruits and berries. It is slowly absorbed in the blood and therefore causes a significantly lower rise in blood sugar levels than sucrose (sugar) or fruit juice concentrates. It is sweeter than sugar, so less is needed resulting in calorie reduction.  In turn, this may be used as a diet fruit exchange in your nutritional program. What is Sugar Alcohol? Sugar Alcohol is the technical category for Maltitol and other sweeteners. It may appear on some labels in its place.  In fact, it is neither a sugar nor an alcohol.  Products containing Sugar Alcohol are labelled with advice that “excess consumption may have a laxative effect”.  This varies from person to person and is best controlled by moderation.  At first, try smaller portions and gradually increase as your body adjusts. What is Lycasin® (HSH)? Lycasin (HSH) is one of the brand names of Maltitol.  What is Sucrose? Sucrose is common table sugar – not used in any of our products.  A form of carbohydrates that provides calories and raises blood glucose levels.  Includes white, brown, confectioners and raw sugars.  Honey, corn syrup, molasses and sorghum are also sugars. What is Mannitol? Mannitol is a monosaccharide polyol.  It has approximately 70% of the sweetening power of sugar but is absorbed much slower than sugar. What is Erythritol? Erythritol is a sugar alcohol sweetener that is present in fruits such as pears, melons and grapes. It is low in calories and is 70% as sweet as sugar. It does not raise blood glucose or insulin levels and has a high digestive tolerance. What is Acesulfame K (ACE-K) Acesulfame K (ACE-K) is a sweetener that is 200 times sweeter than sugar.  It is made by transforming acetoacetic acid and combining it with potassium to create a stable crystalline sweetener.  It is not metabolized by the body and therefore does not provide calories or carbohydrates. What is Isomalt? Isomalt is a sugar substitute made from sugar beets, that results in insignificant changes in blood sugar levels. It is 50% as sweet as sugar (sucrose). What is Xylitol? Xylitol is a sweetener that occurs naturally. It can be found, for instance, in berries, fruit, vegetables and mushrooms. Xylitol also occurs in human tissues. Where does Xylitol come from? Corncobs and birch trees are the main sources for commercially produced Xylitol. However, there are no residual corn products in the Xylitol. Xlear, Australia's Xylitol, comes from corn from China. We source our Xylitol from the world's largest supplier of the product so customers can be assured of its quality and taste, compared to other inferior brands. How does Xylitol differ from other sweeteners? Strictly speaking, Xylitol is not actually a sugar, but a sugar alcohol. It differs from other sweeteners such as sorbitol, fructose and glucose because the Xylitol molecule has five, instead of six, carbon atoms. Most bacteria’s are unable to make use of such sugars. This is one reason why Xylitol is so effective in preventing caries. What is the calorie content of Xylitol compared to sugar? Xylitol has 40% fewer calories than "normal" table sugar. What is the carbohydrate content of Xylitol compared to sugar? Xylitol contains 75% less carbohydrates, compared to "normal" table sugar. What is the Xylitol to sugar exchange ratio? The Xylitol to sugar ratio is 1-1. Is Xylitol GMO free? Yes, our Naturally Sweet products are of the highest possible quality and are all GMO free. This may not be the case with other inferior brands. What does Xylitol taste and look like? Xylitol tastes and looks just like sugar. If you were to put a small amount on your tongue by itself, you would notice a very pleasant cooling minty aftertaste as being the only difference from sugar. This pleasant aftertaste is one of the many reasons why food manufacturers overseas love to use Xylitol in their products. Can you use Xylitol to cook? Yes, Xylitol is interchangeable with sugar for most cooking applications. Since yeast cannot metabolize it, Xylitol will not work when baking breads or anything that contains yeast. Furthermore, Xylitol does not crystallize as much as table sugar; therefore it does not do well when making peanut brittle or other hard candy. Although Xylitol is the same sweetness of sugar, we recommend that you try a little less Xylitol to what you would use of sugar and then adjust from there. Some people use a less and some like a bit more sweetness - it is frequently an individual taste.