Ok, this has probably been discussed before, but here goes.
We all know that any food in general either contains sugar, or very little sugar (like celery). If we add any sugar, that's sugar added. None added just means less.
Now my guestion is: What is Sugar Alcohol? What does it do? How does it relate in measuring sugar intake?
These are questions my own doctor couldn't answer, having never heard of sugar alcohol.
I finally found the answer (I think) by checking out the Hershey website and looking at their sugarfree selections. They explained it in their terms, by not as related medically to a diabetic.
No one in the medical field has answered this to my satisfaction. I have asked several doctors, nurses, pharmacists, medics, etc. Either they also never heard of it, or don't know how to judge how much is too much, or equal to real sugar.
Just wanted to share this, since Valentines Day is coming, winter makes us all hunt comfort foods, and bordem and chocolate go together so nicely.
Next Discussion: PAUL'S FRIED CHICKEN »