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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
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.
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.
15 comments