Scrutinizing nutritional labels on foods is part of the shopping process for many people living with diabetes. Knowing how many carbs, fats, sugars, etc. are in this loaf of bread instead of that loaf can be the difference between a high blood sugar and staying in the desired range. By now, most of these line items you see on these labels are fairly common and well known. But, what about that extra line -- you know, the one that has seemed to pop up in the last few years. No, it's not sugar -- you recognize that one. It's the one right after it. Yeah, that one. Sugar Alcohols.

What are Sugar Alcohols? Well, put simply, they're a type of carb that adds a sweet taste to foods but do so with half the calories of sugar. They're called Sugar Alcohols because their chemical makeup resembles sugar and alcohol (so, the naming process clearly didn't involve all too much originality). More important than their name is knowing what they do. Sugar Alcohols are converted into glucose more slowly than sugar is, requiring little or no insulin for processing and typically not causing any spike in blood sugar.

Typically, you can find Sugar Alcohols in some kinds of chewing gum, soft drinks, toothpaste, mouthwash, cookies, and even throat lozenges. Although Sugar Alcohol's effects on blood sugar appear to be minimal, research has shown that too much of it (somewhere around 30-40g per day) can have a laxative effect. Some research suggests that problems of this kind can also arise from a daily consumption of even less than 30g.

What increases bone density, promotes digestive health, helps keep kids healthy, and benefits the management of diabetes? Here's a hint, it sounds like the lifeblood treatment for type 1 diabetes - insulin - but the name of this goodie is inulin. Inulin in foods provides both bulk and sweetness without causing a rise in glucose levels.

Inulin is a natural dietary fiber found in over 35,000 common foods like artichokes, asparagus, onions, garlic, raisins and bananas. As an undigested fiber, it has no effect on blood glucose levels. It has a zero Glycemic Index. You could easily find it in your grocer's refrigerated section in Stonyfield Farm yogurts. Their version of inulin comes from chicory roots. Amazing all the places this ingredient naturally derives!

It is used increasingly in foods, because it has excellent nutritional and functional characteristics. Inulin can be used to replace sugar, fat, and flour. For the masses concerned with nutrition-labels, it contains one-third to one-fourth the food energy of sugar or other carbohydrates and one-sixth to one-ninth the food energy of fat. I'm curious to see what it tastes like, aren't you? From ignorant experience (uninformed of the artificial sweeteners used) I enjoy Stonyfield yogurts. I'll have to try another brand name with inulin on for size. Breaking news!! I just checked the ingredients in my newest dopamine-boosting fix: Trader Joe's low-glycemic dark chocolate. Golly gee-- sure enough inulin is on the list. I'm so in love with this dark chocolate because it really has such an insignificant affect on my blood sugar. Ultimate kudos to Ramsey, the creator of Miracle Muffins, for this sweet trinket of knowledge on artificial sweeteners!!