Organic Zero sweetener - erythritol

[RealFoodLiving]

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FACT SHEET
ORGANIC ZERO In the Body

Summary:
ZERO calories
ZERO Glycemic Index
Low carb (95% fewer carbs than sugar)
No tooth decay (sugar alcohol cannot be metabolized by
oral bacteria and so does not contribute to tooth decay; also
reduces the production of acid on dental plaque). The FDA
has approved the use of “does not promote tooth decay”
health claim in labeling for ORGANIC ZERO (organic
erythritol).
1
Non-toxic—completely
ORGANIC
Non-allergenic
2
(likelihood of adverse reactions: less than
1 in a million)
High digestive tolerance. Erythritol has very small molecules and so passes directly through the
digestive system without metabolizing; hence, no calories and no GI. It sweetens gently then
goes away. (Unlike other polyols--mannitol, maltitol, sorbitol, xylitol, and lacticol, up to 90%
of the ingested erythritol is rapidly absorbed from the small intestine and excreted
unchanged
in the urine; the balance of Organic Zero passes through the lower gut without causing
digestive distresses.)
Acts as an antioxidant
3
Benefits of erythritol (in popular functional beverage concepts)
4
:
Functional concept
Targeted health condition
Erythritol benefit
Beauty from the inside
Anti-aging
Fight caries
Body weight control
Antioxidant
Noncariogenic
Noncaloric
Senior health
Cholesterol control
Glycemic control
Defense against
degeneration/inflammation
No specific effect
Nonglycemic
Free-radical scavenger
5
Wellness/feel good
Digestive comfort
Body weight
High tolerance
Noncaloric
Certifications:
USDA Organic
Kosher
QAI
GMO Free
Great for:
Diabetics
Weight conscious
Kids
Healthy living
Additional Details follow!
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Does Not PromoteTooth Decay
The U.S. Food and Drug Administration (FDA) has authorized the use of the "does not promote tooth
decay" health claim for sugar-free food products sweetened with polyols. The regulation provides that
"when fermentable carbohydrates are present in the sugar alcohol-containing food, the food shall not
lower plaque pH below 5.7 by bacterial fermentation either during consumption or up to 30 minutes
after consumption, as measured by the indwelling plaque test found in 'Identification of Low Caries Risk
Dietary Components,' T.N. Imfeld, Volume 11,
Monographs in Oral Science
(1983)."
FDA regulations prohibit the expansion of the health claim beyond the parameters set by FDA and the
health claim may not attribute any degree or state an amount of risk reduction with the use of polyol-
containing foods. Also, the claim may not imply that consuming polyol-containing foods is the only
recognized means of achieving a reduced risk of dental caries.
In October 1998, the American Dental Association's House of Delegates approved a position statement
acknowledging the "Role of Sugar-Free Foods and Medications in Maintaining Good Oral Health." ADA
recognizes that "it is neither advisable nor appropriate to eliminate from the American diet sugar-
containing foods that provide necessary energy value for optimal nutrition." To maintain good health it
is very important to satisfy the body's basic nutritional needs. Without a balanced diet the body cannot
function efficiently. A balanced diet includes eating a variety of foods every day. Foods from each of
the five major food groups -- milk, yogurt and cheese; meat, poultry, fish and alternatives; fruits;
vegetables; and bread, cereals and other grain products should be chosen. The Association
recommends, however, "that major efforts be made to promote the use of sugar-free foods or chewing
substances in place of sugar-containing foods that involve a frequent intake or repeated oral use . . .
use of these sugar-free products will contribute to improved oral health."
The ADA statement in its entirety is as follows:
Research and clinical experience have shown that abundant and frequent exposures to dietary
fermentable substances enhance the ability of cariogenicbacteria to implant, colonize and increase
acid production, which facilitates the carious process. Initial implantation and colonization of mutans
streptococci is made possible even if the amounts of sucrose, a sugar commonly usedin food
manufacture, are very low. Thus, colonization is mainlyinfluenced by interaction of specific
biochemical properties of the cariogenic bacterial strains with dietary substrates and the oral
ecological environment.
Once cariogenic bacteria are established in dental plaque, their metabolic activity is stimulated by
increases in the intake of fermentable carbohydrates but modulated by:
•
the type of foodcontaining sugars or starches consumed;
•
the frequency of intake of such foods;
•
oral hygiene status;
•
availability of fluoride;
•
salivary gland function;
•
saliva composition; and
•
other host factors.
Considering the ubiquity of cariogenic bacteria in most population groups, frequent consumption of
sugar-containing foods, medications and chewing substances are recognized as having a strong
potential to increase the risk of dental caries, although the severity and magnitude of the caries
challenge produced bythese foods varies between individuals and population groups.
In light of current laboratory and epidemiological research findings, the Association recognizes that it
is neither advisable nor appropriate to eliminate from the American diet sugar-containing foods that
provide necessary energy value for optimal nutrition. However, it strongly recommends that major
efforts be made to eliminate sugars from oral suspensions, chewable tablets, pastilles and troches and
to promote the use of sugar-free foods or chewing substances in place of sugar-containing foods that
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involve a frequent intake or repeated oral use. In these circumstances, use of these sugar-free foods will
contribute to improved oral health without any deleterious nutritional consequences.
(Source:
The Benefits of Sugar-Free Foods and Beverages)
And from The Journal of Pure and Applied Chemistry, Vol. 74, No. 7, pp. 1281-1289, 2002.
Erythritol. Functionality in noncaloricfunctional beverages,
By Peter De **** and Claire-Lise Bechert, Belgium
(Complete and verbatim excerpts)
Noncaloric characteristics of erythritol
Since the human body does not have any enzymes that can break down erythritol, it is not metabolized
and is excreted unchanged in the urine. The VFAs are absorbed and metabolized in the liver, thereby
making about half of the intrinsic caloric value of the carbohydrate available to the body [2].
Consequently, the overall caloric value of erythritol ranges from 0 to a maximum of 0.2 kcal/g.
Glycemic or insulinemicresponse
Clinical studies demonstrate that consumption of erythritol does not raise plasma glucose or insulin
levels. This makes erythritol a suitable sweetener for people who suffer from diabetes. In a study done
by Bornet et al. [3], mean plasma glucose and insulin levels, measured for up to 3 h after ingestion of a
single dose of 1 g erythritol/kg body wt, were unaffected by erythritol (see Fig. 4). The importance of
low-glycemic foods is gaining more and more attention owing to their potential benefits. These include
a lower risk of developing Type 2 diabetes; a lower probable risk of a hypoglycemic episode, long-term
diabetic complications, and coronary heart disease; and assistance in managing obesity. The
importance of the glycemic index was the subject of a recent international workshop entitled Glycemic
Index and Health: The Quality of the Evidence [4]. The overall conclusion of the 48 experts attending the
workshop was that current evidence indicates that the glycemic index has practical utility and that
differences in the glycemic index among foods may have important relevance to public health. They
also recommended further basic and epidemiological research and controlled clinical trials in the area
of weight management, prevention and management of cardiovascular disease, diabetes and cancer,
and cognitive function.
Highest digestive tolerance of all polyols
It is well established that the consumption of excessive amounts of polyols can provoke undesirable
intestinal side effects such as laxation, abdominal cramps, flatulence, and-in extreme cases-watery
diarrhea. Some of these symptoms are the result of osmotic effects, and others are the result of the
fermentative degradation of these compounds in the colon. Numerous human tolerance studies have
shown that the incidence and severity of these intestinal side effects and their threshold dose depend
upon the particular polyol consumed, the mode of ingestion, the existence of a previous adaptation
period, and the individual susceptibility for this kind of effect.
Although erythritol chemically belongs to the group of polyols, it has a digestive tolerance that is much
higher compared to all other polyols. Since >90 % of the ingested erythritol is readily absorbed from the
small intestine, minimal amounts reach the lower gut. Consequently, under the anticipated conditions
of use, erythritol does not cause laxation. Clinical studies from Bornet et al. [3] and Tetzloff et al. [5]
show that gastrointestinal effects in adults ingesting erythritol at up to 1 g/kg body wt (up to 80 g/day)
were not statistically different from those in persons ingesting sucrose at similar levels.
All this and it’s Organic too!
Wholesome Home-Wholesome Sweeteners
-Wholesome Sweeteners
info@WholesomeSweeteners.com
800-680-1896
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End Notes/Resources/References
1
Reduced Calorie Sweeteners:Erythritol: The Calorie Control Council - Information on cutting calories and fat and achieving a healthy weight.
2
Opinion of the Scientific Committee on Foodon Erythritol, European Commission/Health & Consumer
Protection Directorate-General; Scientific Committee on Food; SCF/CS/ADD/EDUL/215 Final, March 2004
3
Erythritol. Functionality in non-caloric functional beverages.
Peter deCock and Claire-Lise Bechert.
Pure and Applied Chemistry, Vol., 74, No. 7 pp. 1281-1289, 2002.
4
ibid
5
Ibid

[Kris T.]

Yes, I use this. I discovered it through Lauren's blog. I have since ordered some more from a company she also lists on her website. I think I ordered a 15-lb bag.

My DH has a very sensitive stomach, and he noticed no ill effects at all when using this. I am gradually using up my granulated Splenda & packets and am switching over to erythritol (sp?) and Stevia.

Consequently, under the anticipated conditions
of use, erythritol does not cause laxation.

This is true for me..maltitol gives me horrible stomaches. This? None. It's not cheap, but it's also something that I feel good about feeding to our kids as well.

Thanks for posting this! Please go to Lauren's website for ordering info, as I cannot list the company name here.

Healthy Indulgences And oh my, I see she has a new biscuit recipe now. The last one, cheesecake was a HUGE hit. She rocks!! I think I'll surprise DH with the cinnamon muffin top one tomorrow

[HolyHottie]

I love this product. Of course I believe moderation should still apply.

My sister cannot tolerate any other SA's, and was totally nervous when I offered her hot chocolate made w/ erythritol. I am her health "guru", so she (reluctantly) trusted me. Not only did it NOT give her GI distress, she couldn't BELIEVE it wasn't real sugar.

As someone who would rather starve than eat a product with artificial sweetener in it , I am in love with this product.

[RealFoodLiving]

Hey Guys,

What do you think of the sweetening power of erythitol?

Do you combine it with stevia or use it alone?

[HolyHottie]

It's not as sweet as sugar so if I use it straight I use a bit more. I really dislike stevia, but have some on hand. I'm going to try to use a drop of it in addition to the erythritol and see how I like it.

I buy it (erythritol) in bulk for home use, but also have some Organic Zero packets to keep in my purse. They are pre-measured, and one packet provides sweetness equal to 1 tsp of sugar.

I will be running my bulk supply through the blender to powder it from now on. That way when I add it to my yogurt it dissolves easily!

[jacksmixedtape]

LOL, you are too kind Kris! Glad you liked the cheesecake.

MountainGirl, erythritol is AWESOME for baking, especially when you combine it with stevia. I use it exclusively. No more maltitol or Splenda for me. It doesn't cause nasty side effects and has a very "clean" taste--no funky aftertaste coating your tongue.

It can have a minty, cooling effect in DRY applications, so you just have to ensure adequate moisture content in your recipes to counteract this. It doesn't work exactly like sugar, but once you get a feel for it you can make anything with erythritol!

It's WELL WORTH the extra $$, being natural and free of side effects. Emerald Forest erythritol is the most reasonably priced I've found.

BTW NuNaturals makes stevia packets bulked with erythritol. It is the best sweetener for a coffee stop at Starbucks! Dissolves so easily and tastes just like sugar.

[clutterbug]

Originally Posted by HolyHottie

I will be running my bulk supply through the blender to powder it from now on. That way when I add it to my yogurt it dissolves easily!

That's so funny that you mentioned that because I was just going to post on here asking about other people's experiences with dissolving erythritol. I have a hard time getting it to completely dissolve. I don't mind the crunchy little bits, but I don't want to turn my family off to it. I'll try powdering it, too, and see if that helps. Thanks!