Anyone had trouble with foods with sugar alcohols in it? Seems that some spike like it has carbs in it, but then if you cover the carbs, my son goes low after three hours. Almost like it hit the blood sugar and then burns off quicker so to not technically count at the 4 hour mark. I just don’t like the spike in between. Any suggestions or any thoughts?
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!
in which foods do sugar alcohol live?
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
Thanks. I will check it out.
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.
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.