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Description
Erythritol is a well-known sugar substitute that’s sweet like sugar but without the calories, so it’s perfect for people looking to reduce their sugar intake. You’ll find it in things like drinks, baked goods, and other foods, and the best part is it doesn’t have the bitter aftertaste you sometimes get with other sweeteners. It's also good for your teeth, so you don’t have to worry about dental issues, and it’s especially helpful for diabetics and people on low-carb diets since it doesn’t raise blood sugar levels. With its zero calories and many uses, erythritol is a practical and tasty replacement for regular sugar, letting you enjoy your favorite treats without giving anything up. Whether you're baking, sweetening your morning coffee, or just looking for a guilt-free dessert, erythritol fits easily into any diet while helping support a healthier lifestyle.
ERYTHRITOL
Benefits
Zero Calories: Erythritol contains no calories, making it an excellent choice for those looking to manage their weight without sacrificing sweetness.
Blood Sugar Friendly: It does not raise blood sugar levels, making it a safe option for diabetics and those following low-carb diets.
Tooth-Friendly: Unlike regular sugar, erythritol does not contribute to tooth decay, making it a healthier choice for maintaining oral health.
Versatile Sweetener: Erythritol can be used in a wide range of recipes, from desserts and baked goods to beverages, providing sweetness without the calories.
No Bitter Aftertaste: This sweetener is known for its clean taste, lacking the unpleasant aftertaste that some other artificial sweeteners have.
Glycemic Load [GL]
A food's glycemic load indicates how much it will increase a person's blood sugar after being eaten. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
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Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
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