#SofieHexeberg

 
dietitian, physician, Medical Doctor

dietitian, physician, Medical Doctor

Sofie Hexeberg

Sukrin - erythritol

I recommend Sukrin to all my patients as a substitute for sugar, and most are very satisfied with this option. However, I am concerned about a reduced carbohydrate diet, and it is also important to reduce the intake of starchy foods such as bread, potatoes, rice and pasta.Commercial production of erythritol has been going for approximately 20 years. Sukrin is regarded as a safe food ingredient, having undergone a series of tests on animals and humans. Erythritol has been available in Japan since 1989 and in 2006 it was approved in the EU. Here in Norway erythritol has been on the market since 2006 under the brand name Sukrin. It has a glycemic index of zero, and can therefore be used by people with diabetes, and all others who wish to have a diet low in carbohydrates. Sukrin has no known side effects in small and moderate amounts.