Sugar Alcohols Are Great Pretenders.
There are a number of artificial sweeteners that end in OL which means they are called a sugar alcohol. There are some serious concerns about the safety of these products, especially in every day use. They are, in reality, neither a sugar or an alcohol. They are a type of carbohydrate with a chemical structure similar to sugar.
https://health.clevelandclinic.org/what-to-know-about-sugar-alcohols
The kinds of sugar alcohols found in processed foods are manmade which means they are chemically constructed. They will sweeten products, but at what cost to the body?
They stimulate the tongue's taste buds for sweetness. There are no calories, so that's part of the appeal. Manufacturers hire chemists to find ways to overcome our hesitation with foods. It's a tongue appeal technique they're looking for. Does it taste sweet? Will it stimulate the desire for more and more?
They are generally classed as polyols which are used as sweeteners in such things as cookies, candy, ice cream, baked goods, chewing gum and some beverages. They actually are not as sweet as sugar, according to registered dietitians Tegan Bissell, RD, LD.
Here are some of them: Erythritol, Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol, and Xylitol. We'll take a deeper dive into them in a moment.
Here are some reasons behind their popularity with the food industry. They don't cause the blood sugar spikes that actual sugar does. That way they can be marketed as "good for diabetics."
They don't react to dental plaque or contribute to tooth decay. Xylitol, for instance, is often an ingredient in toothpaste. Sounds good so far. However, there is a problem that is finally coming to light.
Physician-scientist Stanley Hazen, MD, PhD, and his team have been studying two sugar alcohols, xylitol and erythritol. They found that when blood levels of these carbs were elevated, they seem to be associated with more "major adverse cardiovascular events." In plain terms, that means there is more risk for heart attack, stroke or death.
It seems the problem is that these products seem to increase the risk of blood clotting which is involved in both heart attacks or strokes. It appears to stimulate blood platelets, which are an important factor in the formation of blood clots, to cause clots to form more quickly.
They found that a scoop of ice cream that had up to 30 grams of xylitol would increase the potential for the body to form clots. That risk woiuld last for about four to six hours. It was even more for erythritol, as that risk could hang around for several days.
Another problem relates to your ability to digest sugar alcohols. Shortly after eating xylitol, some people reacted with bloating, gas, upset stomach or even diarrhea. Erythritol's side effects were more like nausea and gas if consumed in large amounts.
Because these sugar alcohols are not well absorbed, gut bacteria have a play day when they appear which contributes to the mentioned discomforts.
People with sensitive stomachs may have a flare of irritable bowel syndrome or even Crohn's disease. A study of college students found that eating a lot of foods with sugar alcohols would cause them to gain weight, especially "belly fat," in their first year away from home.
So, how are these artificial sugar alcohols made? Xylitol comes from such things as wheat straw and some cereals or wood material made by microbe fermentation. Erythritol is naturally found in things like pears, soy sauce and watermelon. However, manufacturers make it by yeast fermentation on corn or wheat starch. Eating it can raise blood levels over 1,000 fold and take days before going back to normal.
Isomalt comes from beet sugar. Lactifol is less sweet than isomalt and it's made from milk. Malitol is close to being as sweet as sugar and comes from corn, wheat and potatoes in a process that uses catalytic hydrogenation.
Catalytic hyrdogenation is a very complicated process which involves using hydrogen gas and selective metals in the manufacture of certain sugar alcohols, namely xylitol and sorbitol. Some metals used are a form of nickle, palladium (known to be hazardous in handling), and platinum.
Although pure platinum is called non-toxic, it is used in some forms of chemotherapy. In those combinations, it's considered toxic. https://nikolaroza.com/platinum-toxicity-humans/
Palladium is considered a rare metal which is used in dentistry and jewelry. It can lead to toxic effects in the body. https://www.medicoverhospitals.in/diseases/palladium-poisoning/
Raney nickel and rhodium are two other metals that may be used in the process. My concern is whether there are any traces left during or following the process of hydrogenation.
So, how do I handle this issue? I read labels and avoid using sugar alcohols or artificial sweeteners as much as possible.
It takes work to stay healthy in this day of so much food adulteration. Our bodies recognize and know how to process real food, but alternative, chemically constructed substances do not have natural pathways for absorption and use. So, be careful what you eat. It may not be in your best interest.
Nancy L. Pidutti, PhD, author, Chaplain, nurse.
