I Have Heard That Sorbitol Can Be Potentially Dangerous To Diabetics. Is This True?
No. The root of the question is not entirely without merit, however, since sorbitol is structurally a sugar alcohol. However, any problem posed by excess cellular sorbitol for diabetics is that it is actually caused by excess glucose in the cell (which is converted to sorbitol in the body), and this pertains to ENDOGENOUS sorbitol. When EXOGENOUS sorbitol is introduced from capsules, the liver converts this sorbitol into glucose, leading some to believe that this can have negative metabolic implications. However, much of this sorbitol (up to 75%) is converted to CO2 and is released as perspiration. Furthermore, the amount of sorbitol found in a typical capsule is approximately 8-14 mg, and even if the conversion to glucose was complete, this would lead to an increase of blood glucose levels of 300 mcg/dl. To put that number into proper perspective, normal fasting glucose levels are 140 mg/dl, and normal non-fasting levels are approximately 400 mg/dl. These numbers represent approximate
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