Sugar alcohols are absorbed at 50% of the rate of sugars, resulting in less of an effect on blood sugar levels as measured by comparing their effect to sucrose using the glycemic index.
Interestingly recent research is starting to show we have a hormonal response based on the perceived sweetness of what we eat. It’s quite possible these alcohols and even things like Splenda, etc, are no better than actual sugar.
Most of these I can agree with, but mannitol and sorbitol seem like a stretch.
Fair enough, I got the image from a lectures slide. I imagine they are just lumping in sugar alcohols
https://en.wikipedia.org/wiki/Sugar_alcohol
I imagine this is the rational.
Interestingly recent research is starting to show we have a hormonal response based on the perceived sweetness of what we eat. It’s quite possible these alcohols and even things like Splenda, etc, are no better than actual sugar.