As food companies try to lower the sugar content of their foods, they’ll try just about anything. In addition to the usual white-flour-to-soy-flour conversion, sugar is often taken out and replaced with a sugar alcohol. The name is a bit misleading as it’s neither a sugar nor an alcohol; rather, its chemical structure is merely similar to sugars and alcohols.
And, food companies generally subtract food alcohols from the “carb count” on the back of the package as they reason that sugar alcohols have a negligible effect on blood sugar levels. But, is that really the case? To find out, I searched for the glycemic values for various sugar alcohols. For those not aware, the Glycemic Index is a measure of a food’s effect on blood sugar levels. The scale is set up so that sugar has a value of 100. But, that’s not to say that foods can’t exceed 100 — potatoes can reach into the 150s, for example.