Presence of Sugar Alcohols lead to Malabsorption of Energy Nutrients

[Guest guest]

Presence of Sugar Alcohols lead to Malabsorption of Energy Nutrients

--

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

CJDDecember2002.pdf

--

The biological mechanics of low-carbohydrate dieting is manifested

when the body starts to switch over from one metabolic pathway in

the " Krebs " cycle where it burns glucose, and begins to use ketone

bodies for fuel – which the body can metabolize and use for energy,

albeit in a less efficient manner----

hence the weight loss.

---

 

These diets require a lot of reading... label reading.

 

Labels can be very deceptive when it comes to hiding serving size,

but it is pretty hard to hide carbohydrates right?

After all, it's right there, total carbohydrates per serving!

But if you look carefully, many times you will notice something on

the ingredient list that is not included in the total caloric

breakdown or carbohydrate count on the packaging.

 

Typically, these omitted grams will be from sugar alcohols (or

glycerine a.k.a. glycerin or glycerol). Sugar alcohol!?

----------------------------

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 affects 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 be a problem.

 

This means sugar alcohols can lead to a very unhappy digestive

system.

--------------------------

" Furthermore, the presence of sugar alcohols in a meal has been

shown to result in the **malabsorption** of other energy nutrients,

such as fat and carbohydrate, in addition to the sugar alcohol

itself. "

---

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

CJDDecember2002.pdf

-------------------------------

Maltitol

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

high maltose corn syrup that transforms the maltose to the sugar

alcohol maltitol.

---

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)

 

Particular care is recommended for children under 5 years old and

for people with *metabolic* disorders.

---

H S H - Lycasin®

(**Hydrogenated** Starch Hydrolysate)-

--

also called (Lycasin®)

HSH is 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, 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.

----------------------------

Information provided in part by Calorie Control Council98

---

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

CJDDecember2002.pdf

_

________________

 

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest