| Dodger |
Sun, Feb-15-04 20:31 |
Quote:
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Originally Posted by faeriegirl
Hey, what the heck is polydextrose, and do you count the carbs in it? I looked at the 'truth about low carb sweetners' link, and figured yes, you do count them... but then today, when i was looking at the nutritional info on the back of my Atkins advantage bar, it has 11g of polydextrose, and yet it says to only count the bar as 2 carbs?? What is the deal?
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I think that Atkins doesn't count it in their net carb count as it has such a low Glycemic Index, 5, so it doesn't affect blood sugars.
http://www.findarticles.com/cf_dls/...1/article.jhtml
Polydextrose is comprised of 90% soluble fiber and contains only 1 calorie/g as compared to 4 calories/g for typical carbohydrates. It is a non-digestible polysaccharide composed of randomly cross-linked glucose. It is highly soluble and neutral tasting, making it one of the most versatile fibers available. Its low impact on viscosity and flavor allow a significant level of fiber to be added to a product without negative sensory impact. In fact, polydextrose can even help minimize off-notes contributed by high-intensity sweeteners, soy, vitamins, minerals and other nutritional supplements.
Polydextrose is not digested in the upper gastrointestinal (GD tract and is partially fermented in the lower GI tract, making it a beneficial ingredient for digestive health. The physiological benefits of polydextrose include increased fecal bulk, reduced transit time, lower fecal pH and reduced concentration of putrefactive substances in the colon. Polydextrose's prebiotic effects help promote growth of beneficial intestinal bacteria, while fermentation in the large intestine yields short-chain fatty acids, including butyrate. Improved GI function has been demonstrated with a daily intake of 4-12g of polydextrose without adverse effects.
Another benefit to choosing polydextrose as a fiber-enriching ingredient for dairy foods is that polydextrose is metabolized independenfly of insulin, which makes it suitable for diabetics. A glycemic index of about 5 (compared to 65 for sucrose) makes polydextrose suitable for developing dairy products with a lower glycemic load. The glycemic index of a food is a measured response of blood sugar levels after intake. The control of blood sugar levels helps to moderate intake of food and promote satiety. Products containing polydextrose that have a reduced glycemic load are desirable for low-carbohydrate dieters.
Polydextrose is well tolerated at a mean intake of 90 g/day and 50g in a single serving with no adverse gastrointestinal effect. Thus it can be used at relatively high levels enabling fiber nutrient content claims. |
