How Do They Make Sugar-Free Chocolate That Tastes Great?
The first thing I learned while surveying the sugar-free chocolate market was that certain drug stores and supermarkets each stock certain brands of sugar-free chocolate. So, if you’re looking for a certain brand, keep going to different stores. I also soon discovered that the sugar replacement du jour for sugar-free chocolates is maltitol (a sugar alcohol). Almost all of the companies who make sugar-free chocolates are using it. This type of sugar replacer (which includes sorbitol, xylitol, mannitol, and isomalt, in addition to maltitol) is particularly helpful to people with diabetes because only a portion of it is digested and absorbed. And the part that is absorbed through the intestinal tract is absorbed slowly, so there is little rise in blood sugar and little need for insulin. Sound too good to be true? Well, there are a couple of downsides to sugar-free chocolate: • Potential intestinal discomfort. Most packages of sugar-free chocolate carry a label that reads” “Excessive consu
