Just watch this, it might make a difference to you…
There’s nothing wrong with sugar alcohols, just our bodies aren’t exactly good at digesting them (this is why food industry loves them, they hold sweet flavor without sugar or calories). So when our body can’t handle them fast enough, most of the intake will reach the bowel were some of our host bacteria will have a wild party over them with gasses and all kind of trouble. And trouble will tend to grow worse as we eat more sugar alcohols, are exposed to more types and just grow older.
Commonly used sugar alcohols and their EU reference numbers are:
Sorbitol (E 420)
Mannitol (E 421)
Isomalt (E 954)
Maltitol and Maltitol Sirup (E 965)
Lactitol (E 966)
Maltitol and Maltitol Sirup (E 965)
Xylitol (E 967)
Erythritol (E 967)Hydrogenated glucose syrup, hydrogenated starch hydrolysates and polyglycitol syrup (all the same thing) is a mixture of sugar alcohols – avoid!
Lycasin is a trade name for hydrogenated glucose syrup.
I would also recommend that you generally stay away from anything that contains malt and products derived from malt, such as barley malt extract.
Some derived chemicals are:
Polyoxyethylene sorbitan monolaurate (E 432)
Polyoxyethylene sorbitan monooleate (E 433)
Polyoxyethylene sorbitan monopalmitate (E 434)
Polyoxyethylene sorbitan monostearate (E 435)
Polyoxyethylene sorbitan tristearate (E436)
Sorbitan monostearate (E 491)
Sorbitan tristearate (E 492)
Sorbitan monolaurate (E 493)
Sorbitan monooleate (E 494)
Sorbitan monopalmitate (E 495)