Switching to a sugar-free lifestyle but confused by all the alternatives out there? Let us introduce you to erythritol - your all natural, sugar-free sweetener with all the taste of sugar but without the calories and side effects.
What is Erythritol?
Not to be confused with artificial sweeteners, erythritol is a naturally occurring polyol, or sugar alcohol, found in pears and grapes. Erythritol is used to make all-natural Sukrin Sweeteners.
How is Sukrin made?
Sukrin Sweeteners are 100% natural products, free from additives, artificial colours and preservatives. They do not affect blood sugar or insulin levels in the body, making them perfect for diabetics.
Sukrin Sweeteners are produced in Denmark using erythritol sourced from non-GM cornstarch from France. The erythritol is produced through a natural fermentation process using the same method used to make wine and yoghurt. No traces of yeast remain at the end of this process, making it entirely safe to use Sukrin Sweeteners, even if you are intolerant to yeast, fungi or candida.
Benefits of Sukrin Sweeteners
Sukrin Sweeteners contain zero calories
Unlike other sugar-free, low calorie substitutes like xylitol, erythritol contains zero calories. Swapping sugar for Sukrin Sweeteners in your recipes can significantly lower the calorie count of your overall dish as a result.
Sukrin Sweeteners have a GI of zero
Erythritol does not affect blood sugar or insulin levels during or after consumption, making it safe for diabetics.
Sukrin Sweeteners taste and look like sugar
Erythritol has an authentic, naturally sweet taste that does not leave a ‘cool’ aftertaste sometimes found in other stevia-based sweeteners. With white granulated, brown sugar and icing sugar Sukrin sugar alternatives available, it is easy to swap Sukrin Sweeteners into your favourite recipes like for like.
Sukrin Sweeteners are an antioxidant
Studies have shown that erythritol could protect the cells lining blood vessels from oxidative stress, a key process in the development of heart disease. Erythritol can also reduce the glycemic impact of food and drink, therefore reducing the formation of free radicals caused by sugar.
Sukrin Sweeteners are tooth-friendly
In contrast to sugar, which notoriously causes tooth decay, erythritol actually limits the growth of bacteria in the mouth, reducing the risk of cavities. In addition, the sweetener makes it harder for plaque-forming bacteria to stick to the teeth in the first place.
Sukrin does not cause digestive discomfort
Unlike other sugar alcohols such as xylitol, maltitol and isomalt, erythritol is well absorbed from the digestive tract, passed into the urine and eliminated from the body, so does not have a laxative side-effect.
Sukrin is safe to consume and has no harmful side effects
Following extensive clinical studies, erythritol has been certified safe for consumption as a sugar substitute. Erythritol has the status of 'Generally Recognised As Safe' (GRAS) from the FDA and is widely used in many other countries like Japan, Mexico, USA, Canada and throughout the European Union.
A full report reviewing biological and toxicological studies around erythritol can be accessed here.