Xylitol & other Sugar Alcohols: Their Effects on Digestion and Candida

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Xylitol & other Sugar Alcohols(Polyols): Their Effects on Digestion and Candida

Albicans http://www.1st-sugar-free-products.com/polyols.htm

 

Maltitol Characteristics Maltitol is in a class of alternative sweeteners known

as polyols which includes sorbitol, xylitol, and mannitol. Also refered to as

sugar alcohols, part of polyols' chemical structure resembles sugar and part is

similar to alcohols. Scientists use the terms " polyhydric alcohols " and

" polyalcohols " . Maltitol is produced by the catalytic *hydrogenation* of a

special high maltose corn syrup that transforms the maltose to the " sugar

alcohol " maltitol. Maltitol Health Considerations Because of the sugar alcohols

present in the chemical structure it is generally not a good fit for those who

are yeast intolerant (i.e.Candida Albicans and yeast infections) Mannitol

Mannitol is one of several carbohydrates classified as a sugaralcohol or

polyols. Xylitol and sorbitol are examples of other sugaralcohols. The chemical

structure of mannitol allows it to be absorbed moreslowly by the body than

regular sugars. Mannitol Health Considerations Because of the sugar alcohols

present in the chemical structure it is generally not a good fit for those who

are yeast intolerant (i.e. Candida Albicans and yeast intolerant/infections)

Sorbitol, Xylitol, and Maltose Health Considerations Because of the sugar

alcohols present in these chemical structures (Polyols) they are generally not a

good fit for those who are yeast intolerant (i.e. Candida Albicans and yeast

intolerant/infections)

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Detrimental Effects of Polyols (Sugar Alcohols) on Overall Nutrition

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Technically speaking, sugar alcohols are linear poly-alcohols, as opposed to

table sugar (and other sugars) which are cyclic poly-alcohols. The structure of

the sugar molecules probably means next to nothing to most people, but the

bottom line is that the form of the molecules *interferes* with the " ability " of

the body's enzymes to oxidize or " burn " the molecule. The poor " absorption " of

sugar alcohol in the small intestine, while potentially a boon for dieting, can

also pose a very real problem. Ultimately, the consumption of sugar alcohols

within one meal has been shown to result in the **malabsorption** of other

energy nutrients, such as " fat " and " carbohydrate " , in addition to the

malabsorption of the sugar alcohol itself. "

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Maltitol is produced by the catalytic **hydrogenation** of a special high

maltose corn syrup that transforms the maltose to the " sugar alcohol " maltitol.

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Mannitol Health Considerations

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Because of the sugar alcohols present in the chemical structure it is generally

not a good fit for those who are yeast intolerant (i.e. Candida Albicans and

yeast intolerant/infections)

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-H S H - Lycasin® (**Hydrogenated** Starch Hydrolysate)- also called (Lycasin®)

HSH are produced by the partial hydrolysis of corn, wheat or potato starch and

subsequent hydrogenation of the hydrolysate at high temperature under pressure.

The end product is an ingredient composed of: sorbitol,xylitol, maltitol and

higher **hydrogenated** saccharides (maltitriitol and others). By varying the

conditions and extent of hydrolysis, the relative occurrence of various mono-,

di-, oligo- and polymeric " hydrogenated " saccharides in the resulting product

can be obtained.

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Information provided in part by Calorie Control Council98

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http://www.diabetes.ca/Files/SugarAlcohols--Wolever--

 

CJDDecember2002.pdf