Yes, I really got that question. Sugar-alcohols belong in a family called "polyols" and can be recognized on the ingredient label from their -ol endings like sorbitOL, mannitOL, xylitOL etc. Sugar alcohols can occur naturally in certain foods like prunes and artichokes and are considered "nutritive sweeteners" , i.e. they have calories, though most have fewer calories than sugar. Manufacturers like to use them in sugar-free candy, cookies, cakes and no sugar added ice cream and frozen novelties that are heavily marketed to diabetics or those on "low-carb" diets.
Unlike sugar, sugar alcohols are not well absorbed in the gut - therein lies the good news/bad news. Good news - they have less of an effect on your blood sugar than other nutritive sweeteners like honey and sugar...Bad news - they can cause gas, bloating and diarrhea, especially when consumed in excess.
When I do supermarket tours for individuals with diabetes I always explain this and it never fails that I see a "lightbulb" moment. That's when I can see the look on a person's face that says, "Ah-HA!That explains why I'm so GASSY!" or "I thought I had food poisoning and it was probably because I ate that bowl of sugar-free candy!"
My explanation continues by adding that many sugar-free products have MORE calories per serving than their regular counterparts. Manufacturers compensate for the sugar they take out and add more fat. I typically tell diabetics that based on the cost, taste and side effects of sugar-free products they may be better off eating the REGULAR item, paying attention to serving sizes, and counting the carbohydrates.
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