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ChocoPerfection Bars
ChocoPerfection Bars almost seem too good to be true, but I've gone ahead an order a sampler of the chocolate bars. They have a total of 2-3 net carbs and 14 grams of fiber 0 sugar.
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The stats say that even if you’re diabetic or committed to a low-carb lifestyle, you depend on a growing selection of so-called “sugar-free” chocolates to get your daily fix. Never mind that most of these are made with maltitol, a polyol, or sugar alcohol, that causes a whole rash of problems.
“Problems” can be merely embarrassing, like flatulence and bloating, or frustrating, like weight loss stalls. Or they can be much more serious. Many sugar alcohols can and do cause insulin spikes in some people, and can feed yeast cells in your digestive system and encourage or worsen yeast infections.
Even knowing this, there are enough chocoholics out there who’ll take their chances rather than go without their chocolate. If you’re one of them, take heart. New sweeteners have entered the market that eliminate all these problems, taste delicious, and are actually good for you into the bargain: erythritol and oligofructose.
Erythritol is a sugar alcohol, like maltitol, only much, much lower in calories and without any of maltitol’s side effects. It’s a safe, natural substance that’s been part of the human diet for thousands of years – you’ve always eaten it in pears, grapes, mushrooms, and soy sauce. Best of all, it has a clean, sweet taste just like real sugar.
Oligofructose isn’t just a sweetener. It’s also a dietary fiber, the same stuff your doctor keeps telling you you need more of. It’s soluble, so it doesn’t taste gritty like your fiber supplement (and is in fact used to create a smoother, creamier texture in some products), yet it has all the health advantages of fiber.
Both can be used in baking and cooking, but most importantly, there’s sugar-free chocolate available now that uses them as sweeteners instead of maltitol.
“Problems” can be merely embarrassing, like flatulence and bloating, or frustrating, like weight loss stalls. Or they can be much more serious. Many sugar alcohols can and do cause insulin spikes in some people, and can feed yeast cells in your digestive system and encourage or worsen yeast infections.
Even knowing this, there are enough chocoholics out there who’ll take their chances rather than go without their chocolate. If you’re one of them, take heart. New sweeteners have entered the market that eliminate all these problems, taste delicious, and are actually good for you into the bargain: erythritol and oligofructose.
Erythritol is a sugar alcohol, like maltitol, only much, much lower in calories and without any of maltitol’s side effects. It’s a safe, natural substance that’s been part of the human diet for thousands of years – you’ve always eaten it in pears, grapes, mushrooms, and soy sauce. Best of all, it has a clean, sweet taste just like real sugar.
Oligofructose isn’t just a sweetener. It’s also a dietary fiber, the same stuff your doctor keeps telling you you need more of. It’s soluble, so it doesn’t taste gritty like your fiber supplement (and is in fact used to create a smoother, creamier texture in some products), yet it has all the health advantages of fiber.
Both can be used in baking and cooking, but most importantly, there’s sugar-free chocolate available now that uses them as sweeteners instead of maltitol.
Caution I BITE!
What would we do without it?
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