[Plecto]

Hi. I have alot of questions when it comes to sugar alcohols which I hope someone would like to answer for me

I am looking for the sugar alcohols reaction on the blood sugar and how much of it you can eat without going out of the state ketosis (happens if you eat a minimal amount of carbohydrates). Sugar alcohols are all sweet in taste, but is absorbed far slower by the intestines and some of it is not absorbed at all. Here is the questions I have:

1. Am I right to say that the body cannot use any of the energy which comes from any form of suger alcohol right away? That they do not go through any kind of changes in the mouth, stomac or intesties and that it reacts with some kind of enzyme in the liver in order to transform it into glucose?

2. If the first one is true, how come the sugar alcohol maltiolcirup have an glycemical index of 52? What is then the difference between maltiol in a powder form (which have a GI of 32) and the cirup?

3. I read an article about xylitol which said that around 1/3 of the consumed xylitol is absorbed by the intesties, but that this can vary a little bit because of how much of it you eat, what kind of other food you consume at the same time etc. Does this count for all the sugar alcohols?

4. All sugar alchols have less kalories per gram than sugar. Is this because they then have taken count fo not all of it beeing absorbed by the body, or because not all of the absorbed sugar alcohol is transformed into glucose?

I really hope someone could answer this for me There is a heavy debate about this on a norwegain low-carb forum

[KritikalMass]

I don't really know what to tell you. Your questions are actually biochemistry questions and there is a separate board for that here
http://www.chemicalforums.com/index.php?board=48.0

Maybe you can nicely ask a moderator to move your question there.

Great questions though!