How Erythritol Can Help You Create Tasty Sugar Free Food!

Erythritol is an excellent way to supplement sugar in your baking, and is a "Sugar Alcohol" that is safe for Diabetics.

Unlike other Sugar Alcohols (Such as Xylitol, Sorbitol, and Maltitol), this Sugar Alcohol can be absorbed in the small intestine.

The Problem With Most Sugar Alcohols

The problem with most Sugar Alcohols is that they often cannot be absorbed in the small intestine. I remember when I first tried Xylitol, I had bad cramping and Diarrhea for hours. It uh...kind of stunk.

Erythritol is the only Sugar Alcohol that doesn't give you these bad side-effects, which is why I suggest you use it over the others!

How Sweet Is It?

This awesome baking ingredient is only about 65% as sweet as regular sugar.

The good thing is that it has very little calories. So little in fact that many countries label products that have it in them as "Zero-Calories".

Pros and Cons

The Good Stuff:

• Has no unpleasant aftertaste.
• Practically no Calories.
• FDA recognizes it as safe to eat.
• Does not cause tooth decay in any way.
• It Caramelizes, unlike other sugar substitutes including Agave Nectar and Stevia.
• Perfect for Baking!

The Bad Stuff:

• Not quite as sweet as sugar, so you need to put in about an extra 1/3 in all your recipes (If I include it in any of my recipes, I will have done the calculations for you!)
• Cooling sensation in mouth when ingested (Not too bad, tastes kind of minty-like.)
• Doesn't dissolve in liquids as quickly as normal sugar.
• Slightly more expensive than sugar (Like most sugar substitutes.)

It's a neat little product, and I recommend you pick some up! You can Buy Erythritol from Amazon.com here.

If You Haven't Done So Already:...

... To Learn How To Eat Whatever you Want, Worry-Free (and Sugar-Free!)

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