Sugar Alcohol Series

Sugar alcohols can be classified as carbohydrates, which are found in many fruits and vegetables, but they are more common in sugar free and low sugar foods. The sweetness of sugar alcohols ranges from 25% to 100% of the sweetness of sucrose. Although they are used in sugar free foods, sugar alcohols have calories, but their glycemic index is very low, which helps to control blood sugar. Sugar alcohol will not ferment in the mouth, so it will not cause oral bacteria reproduction, which is conducive to oral health.

All brands use sugar alcohols because they are not easily digested and absorbed by the human body. Not all sugar alcohols enter the blood. Some of them go directly through the small intestine and into the large intestine. Most of the businesses that use glycols are aimed at diabetes to stabilize blood sugar levels. Because sugar alcohols are not completely absorbed, they don't trigger the insulin response like normal sugar. In addition, many brands also use sugar alcohols to combat dental caries caused by sugar. Bacteria in the mouth will not react with sugar alcohols. Xylitol even helps to inhibit oral bacteria

For some people, glycols can cause flatulence and diarrhea because they are not fully absorbed by our digestive system, leading to fermentation in the gut. Because of the phenomenon of fermentation, there will be gas production, resulting in gastrointestinal discomfort. This is why some chewing gum or mint in foreign countries will be marked "excessive consumption may lead to diarrhea". Sometimes people will have blood sugar fluctuations, although the sugar alcohols like maltitol liquid have a low glycemic index and belong to low-density carbohydrates, they will still have problems if they are consumed in large quantities.