Sugar-free chocolate sounds like an oxymoron, but it's a fast growing category -- in part because diabetes.To sweeten "sugar-free" chocolates, the use of maltitol, a sugar alcohol that is 90% as sweet as sugar ("sugar alcohol" is a somewhat misleading term, as these are neither sugar nor alcohol). This type of sugar replacer (a group that also includes sorbitol xylitol, mannitol, and isomalt) and 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's a relatively little rise in blood sugar. and everything in moderation.
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