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The only way would be to test as glycemic index (but especially glycemic response) varies wildly based on what is packed along with the ride (in some ironic cas
by agentgt 10y ago
The only way would be to test as glycemic index (but especially glycemic response) varies wildly based on what is packed along with the ride (in some ironic cases fats and proteins raise glycemic response and in others lowers it).
Also in practice individuals glycemic response is more complicated than most might think and often times the index number has little correlation (you have to remember the index number is done for a fasted individual... most people eat multiple things during a meal).
Finally dissolving fast does not mean it necessarily will absorb or produce a great response. After all sugar alcohols and glycerin readily dissolve quickly in water but have little impact on insulin (albeit perhaps on sensitivity but that is another complicated story).
My bigger concern isn't the insulin but the fact that sugar actually has an affect on the brain similar to drugs. New sugars could have a greater addictive impact.
- logfromblammo 10y agoGlycerine is a sugar alcohol.
- agentgt 10y agoTouche. Yes I perhaps should have said sugar alcohols such as glycerine. I'm not sure why I said "and" probably because I think of glycerine is not as sweet I was thinking of maltitol. For example calling glycerine a sugar alcohol is sort of akin to calling cholesterol a steroid or certain vegetables a fruits. It might actually be the pedantic case but I just don't think of glycerine like that.
- logfromblammo 10y agoAlways remember that technically correct is the best kind of correct. And repeat it frequently, so that others don't forget. And to imply that you are very frequently technically correct. And to backhandedly excuse yourself for injecting barely-relevant-but-indisputably-true facts into other people's conversations.~ You can also call it glycerol, if that helps. It helps me to not hear the alt-rock song by Bush every time I'm thinking of the chemical. Glycerol may not taste as sweet as maltitol or sorbitol, but it won't make your bowels explode as violently, either. And it makes your low-sugar baking feel less dry.