Erythritol... What we in Norway call "sukrin"
Is erythritol/sukrin natural?
Yes, it is found in nature, and have been consumed in small amounts since the dawn of time. There are some fruits, like melons, pears and grapes. In addition, it is fermented in some foods, like cheese, wine and soy sauce.
Is Sukrin the same as Splenda (sucralose) or aspartame?
No. Splenda and aspartame does not occur in any plants or fruits, and is not natural. They are laboratory-produced substances that are several hundred times as sweet as sugar. They are so sweet that it must be added to a calorie-containing fillers, maltodextrin or dextrose is usually such that it can be used in everyday life.
Sukrin is used in its pure form.
Is Sukrin the same as fructose / fruit sugar?
No. Fructose is a sugar with 400 calories per 100 grams, just like regular sugar (sucrose). Fructose in normal tablesugar have 68 in the glycemic index. Sukrin have 0 on the index and 20 calories per 100 grams.
Is Sukrin carbohydrates?
Yes. Sukrin is termed as carbohydrates, but do not behave as regular carbohydrates like sugar or starch. Sukrin will not be used as energy in the body but excreted through the urine unused. You do not count Sukrin when counting carbs. This makes Sukrin suitable by low-carb diet, and for all who want to avoid unnecessary carbohydrates.
Is Sukrin safe if you have candida hypersensitivity?
Yes. Candida fungus can not utilize Sukrin.
Is Sukrin safe for diabetics?
Yes, Sukrin makes no blood sugar spike, and does not affect insulin secretion. Sukrin can be safely used by diabetics.
How is Sukrin made?
Sukrin (erythritol) are found in small amounts in fruits and other foods, but not so much that one can produce it in large quantities. Using a bacterial culture to ferment carbohydrates (glucose), which then is converted to erythritol. It is purified, crystallized and dried, and the result is a clean product, erythritol.
This is the same process as wine, cheese and yogurt are going through, and is therefore completely natural.
Is Sukrin approved in Norway?
Yes, Sukrin (erythritol) was approved for the EU (and Norway) in summer 2006. It has been on the market in Japan since 1990 and in the U.S. since 1996. Erythritol has been studied thoroughly, and it has proven to be an absolutely safe product.
How many calories have Sukrin?
Sukrin poor has 20 calories per 100 grams. It is 95% less than sugar, which has 400 calories. Calories is the term for how much energy a food provides the body. When we consume more calories than we use, the surplus is stored as fat.
What are sugar alcohols?
Sugar alcohols are substances that occur in nature. They have similarities with both sugars and alcohols, but despite the name, it is neither. Sugar alcohols are also called polyols.
Sukrin is made of a sugar alcohol called erythritol. Erythritol is a fairly newly discovered substance, which has been shown to have very similar tastes like sugar but without the disadvantages.
How is Sukrin different from other sugar alcohols?
The body treats Sukrin little different than the other sugar alcohols. Sukrin is the smallest sugar alcohole we know. The other sugar alcohols are large and are not absorbed in the small intestine, like Sukrin. It does not get caught up in the small intestine, moving on to the large intestine and fermented by bacteria there. Other sugar alcohols can cause diarrhea. Fermentation allows the small fat molecules are formed and accumulate in the body for energy. Sukrin is therefore taken up in the small intestine and is not fermented, and therefore not energy or stomach discomfort.
Sugar alcohols have some disadvantages?
To a certain extent, yes. Most sugar alcohols can cause stomach upsets at high intake. Sukrin is an exception, and the tolerance of the intake is much higher than the rest of the sugar alcohols (2-4 times as high). Other sugar alcohols are: Maltitol, Xylitol, Sorbitol and isomalt.
How are alcohols used?
They are used in sugar free products, to provide volume and sweetness to the product. High-intensity sweeteners contribute only with sweetness, and not volume.
How is Sukrin built?
Sukrin is a 4-carbon linear sugar alcohol. The chemical formula is C4H10O4
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Why Sukrin?
- Good taste and better health. Better taste with sugar consistency. While other sweeteners often have an aftertaste or artificial aftertaste, erythritol tastes just like normal sugar, with a slight cold aftertaste. In addition, it has exactly the same appearance as sugar, and the crunching between the teeth in the same way. Virtually calorie-free.
- No blood sugar rise. Sukrin was tested by GI Laboratories in USA, and proven GI load is equal to 0. This means that Sukrin can be safely used by diabetics. It is also beneficial on low carb diet and the candida diet.
- Tooth Friendly: Sukrin is tooth friendly. Sukrin is also proven to delay the bacterial attack on teeth after meals.
- Natural sweetener.
- Sukrin found in nature and are not put together in laboratories.
- Acts as an antioxidant
- Sukrin has the ability to neutralize free radicals in the body, and thus acts as an antioxidant.
- No/little digestive problems. Some sugar alcohols can cause indigestion when consuming larger quantities. Sukrin do not have this negative property. Over 90% is rapidly absorbed in the small intestine and excreted unchanged in urine.
Reference: functional food
If you order erythritol at iherb.com - remember discount code JAK784
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