Sugar Wafers

When it comes to sugar-free or diabetic chocolate there is a warning on the label indicating that it has a laxative effect. That's because when people enjoy too much chocolate that contains the sugar alcohol Maltitol it can result in digestive disorders. The American Dietetic Association reports that more than 50 grams of sorbitol or mannitol 20 g per day can cause diarrhea.

But why diabetic chocoholics like it so much, that it is slowly absorbed in the gastrointestinal tract if only a small fraction is digested and absorbed so they do not need to use with little or no insulin . Therefore, diabetics really need to read the label to see how many grams of sugar alcohol is in the product. Even if there were chocolates for diabetics for years, from time to time a person encounters a less than authentic taste of chocolate.

There are new forms of diabetic chocolates based on maltitol. Maltitol is a natural sugar found in starch. These sugar-free chocolates Maltitol did not even unpleasant aftertaste that other artificial sweeteners often have. In addition to maltitol is very stable and has a high melting point making it ideal for the manufacture of chocolate.

Maltitol based chocolate tastes almost as sweet as sugar based chocolates, except fewer calories and do not cause tooth decay like sugar. An additional advantage of maltitol is that if you eat too much chocolate should not cause stomach upset. He also as a replacement of fat and it also gives the chocolate taste rich and creamy.

In the recent past, diabetic chocolates were based on saccharin became popular during World War II because of sugar supplies were scarce.

During the sixties sweeteners were mixed with saccharin have been attempts to improve the texture and flavor. Thus, when in the 80s when aspartame was born was the best thing that has come since sliced bread. Because it could be mixed with fruit flavors.However, which caused some misconceptions about "diabetic" foods in people with diabetes.

Unfortunately people confuse no sugar diabetes. Think they can deliver, no sugar, carbohydrates still.

What people do not realize they can make their own chocolate diabetic.

You begin to find sugar free chips and wafers that can be used in chocolate diabetic. It takes a little research on the Internet. Then, once that is done in real time as you like mussels. Then, melt the chocolate slowly over a bain-marie. If you do not have a double boiler, then just use a pot to another pot that has water in it. Make sure the water penetrates into the chocolate if it becomes really liquid. Stir constantly so it does not burn! It is very important, I found myself! Some people try the microwave oven but it must be done very slowly at intervals of 30 seconds, once more in order not to burn yourself. But on the side until there is no contamination of the water.

Once the chocolate is melted just pour into molds and let harden (it's a cheater, refrigerate.)

Thus, a word to the wise just look at you if you do not eat too much. There is this problem that would be diarrhea and for so high in fat contain is perhaps a bit of weight issues. So read the labels before buying.