Q: What is maltitol, the ingredient in most sugar free chocolates and is it safe for diabetics?
A: Maltitol is a reduced calorie buk sweetner with sugar-like taste and sweetness. Its stability, high sweetness, and structure make it suitable for a variety of reduced-calorie, reduced-fat, low carbohydrate and sugar-free foods. Maltitol, and other similar sweeteners like sorbitol, isomalt, xylitol, and erythritol do not promote tooth decay.
Q: Are sugar free chocolates, candies, mints and gums safe for diabetics?
A: Yes - maltitol, and other similar sweeteners like sorbitol, isomalt, xylitol, and erythritol are safe for diabetics. Control of blood glucose, lipids and weight are the three major goals of diabetes management today. Maltitol is slowly absorbed. Therefore, when maltitol is used, the rise in blood glucose and the insulin response associated with the ingestion of glucose is significantly reduced. The reduced caloric value of maltitol (2.1 calories per gram versus 4.0 for sugar) is consistent with the objective of weight control. Products sweetened with maltitol in place of sugar may be useful in providing a wider variety of reduced-calorie and sugar-free choices to people with diabetes.
Please read our Shipping Policy
Chocolates and candies melt in Summer heat. LowCarbChocolates can never be responsible for melted or "bloomed" chocolates sent by regular UPS Ground and STRONGLY suggests using UPS 2nd Day Air or Next Day Air if you live in a warm part of the country. Please read our Updated Shipping Policy if you are shipping to areas of the country where the weather is warm or hot. To learn about "cocoa bloom" please read the next two questions. |
Q: Will my chocolates melt in shipment?
A: Yes - chocolates melt if you live in an area that is hot and you do not order by UPS 2nd Day Air or UPS Overnight (Visit our Shipping Options and Policies page). We have shipped thousands of packages all over the United States for the last 7 years. It is always best to have your packages delivered to an indoor office or PO Box. Please don't risk shipping them to your house - they will melt as they sit in the driver's truck, in your mailbox, or on your porch. If no one in your family has an indoor address or PO Box, find a friend with one! It is worth it!
Q: What is that white stuff on my chocolate?
A: Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75 degrees will cause chocolate to melt. The cocoa butter can rise to the surface and form a very thin grayish discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause the sugar to dissolve and rise to the surface as "sugar bloom." Cocoa bloom usually affects a very thin layer of the chocolate with a grayish discoloration but the chocolate is still fresh. Neither "bloom" affects the quality or flavor of the chocolate and, if the chocolate was completely melted and reshaped, the chocolate would regain its original color. (Taken from Hershey's Chocolate FAQ site)
Q: Can I eat Low Carb Chocolate and stay in ketosis?
A: Yes you can. For most people, the sugar substitute in sugar free chocolates, maltitol, does not raise your blood sugar levels or reduce your ability to stay in ketosis. Recent studies agree with this but each person's body is different so you should monitor your consumption to see if there are any changes for you.
Q: What is maltitol, the sweetener used in most sugar free chocolates?
A: Maltitol is a polyol. Polyols are carbohydrates but they are not sugars. Unlike artificial sweeteners like aspartame which is used in very small amounts, polyols are used in the same quantity as sugar. Chemically, polyols are considered sugar alcohols because part of their structure resembles sugar and part is similar to alcohols. However, these sugar-free sweeteners are neither sugars nor alcohols, as these words are commonly used. Examples of sugar alcohols include maltitol, sorbitol, mannitol, lactitol, and xylitol. A majority of it is excreted out of the body during the digestion process. What this means is that excess consumption of polyols can cause a laxative effect so please monitor your consumption. To learn more about polyols, please visit our article, What The Heck Are Net Impact Carbohydrates? Nutritional Facts Labeling FAQ.
Q: Do these sugar-free chocolates honestly taste like "real" chocolate?
A: Yes, yes, and again - YES! Some people believe that they actually taste better! All over our site, we have actual customer testimonials sent in over the years. Also, we choose only the best brands to sell on LowCarbChocolates.com so you can be assured to get the top products available.
Q: Where are you located?
A: LowCarbChocolates.com is a division of CarbSmart, Inc. We have been selling low carb, sugar free and diabetic products for almost 8 years. We are an online/mail order business and no longer maintain our own retail stores.
Q: Do you carry any other low-carb products?
A: Yes and No. On LowCarbChocolates.com, we only sell sugar free and diabetic chocolates, candies, mints and gums. For a full selection of 1,300 low carb, sugar free, and diabetic products, visit our CarbSmart web site. If you follow a gluten-free lifestyle, please visit our GlutenSmart Web site.
|
