diffrence between sugar and alcohol sugar????????

hello my gorgeous peeps ive missed you guys. but im curious about this . whats the diffrence between sugar and alcohol sugar i dont even know if im saying it correct but should i be worried about this? im tolerating a lil bit of sugar i drink regular iced tea but ive never heard about alcohol sugar please me guys and put me in the right track lol sorry to bother you all ......... and by the way im 25 days post op and i feel great next wednesday is my one month appt with surgeon and i feel awesome . thanks ...........Victor Alicea

Booze is sugar based..even if it does not taste like it...sugar is used in the formulation and distillation process...true of wine..beer...spirits...it all has a sugar base..and is considered "empty calories" in almost all diets...it has a type of carb or sugar that the body will grab first before taking on the good stuff for nourishment...on most diet plans..drinking is limited or forbidden due to the empty caloric value... Everywhere I read they advise us NOT to drink at all or especially not to drink for the first 6 months or so out...the alcohol does not get filtered and folks can get drunk very easily...also hard on a new healing pouch as well. I hope I can drink regular iced tea after surgery...but will likely use splenda ..as it is made from real sugar and tastes JUST LIKE it! Hope this has been helpful. Happy Holidays! Sher'

awesome information but i dont drink alcohol i was thinking that alcohol sugar was in a way in the drinks other than booze or food we eat but thanks anyway you are awesome ...... when is your surgery ? and who is your Dr. ? keep in touch thanks .............Victor Alicea

Here is a technical definition that sounds understandable. http://www.ynhh.org/online/nutrition/advisor/sugar_alcohol.html

Ohhhhhh..I gotcha..you mean like the malitol and sorbitol...the other fake sweetners..,they are some kind of sugar derivitives...(s/p)...they can give some folks "the trots"...and some people say it makes them gassy...and say it makes them crave carbs..(I am talking folks from my former dieting world)...anyways this stuff is often in "dietetic" candy and other '"sugar free" items..candy..cake and cookies...I never used to read labels much but i sure do now...they slikde all kinds of stuff into everything! My surgeon is Dr. Tishler..Hartford Hospital..and if insurance goes through..January 25th is my date. I still have a couple of hoops left to jump through... Glad to see your smiling face again and glad you are doing well! Sher'

Try this site about sugar alcohol: http://www.ynhh.org/online/nutrition/advisor/sugar_alcohol.html This is from a nutrition advisor at Yale New Haven Hospital Hope this helps Good Luck Beth

Eat any sugar alcohol lately? If you've looked lately at the "Nutrition Facts" panel on a pack of sugar-free gum or candy, you might be surprised to see that it contains "sugar alcohol." Don't let the name fool you. These ingredients were given this consumer-friendly name because part of their structure resembles sugar and part is similar to alcohol. Not one in the same Don't be confused. Although they share a similar name, sugar alcohol and alcoholic beverages do not have the same chemical structure. Sugar alcohol does not contain ethanol, which is found in alcoholic beverages. What is sugar alcohol? Sugar alcohols, also know as polyols, are ingredients used as sweeteners and bulking agents. They occur naturally in foods and come from plant products such as fruits and berries. As a sugar substitute, they provide fewer calories (about a half to one-third less calories) than regular sugar. This is because they are converted to glucose more slowly, require little or no insulin to be metabolized and don't cause sudden increases in blood sugar. This makes them popular among individuals with diabetes; however, their use is becoming more common by just about everyone. You may be consuming them and not even know it. Identifying them Common sugar alcohols are mannitol, sorbitol, xylitol, lactitol, isomalt, maltitol and hydrogenated starch hydrolysates (HSH). Sugar alcohols are not commonly used in home food preparation, but are found in many processed foods. Food products labeled "sugar-free," including hard candies, cookies, chewing gums, soft drinks and throat lozenges often consist of sugar alcohols. They are frequently used in toothpaste and mouthwash too. Check carbohydrates So why are sugar alcohols used so often? For one thing, they help to provide the sweet flavor to food in many products marketed towards individuals with diabetes. But, beware! There is often the misconception that all sugar alcohol-containing products are "free foods." Some of these products may still contain significant amounts of carbohydrates. It's important to check the food label for the total carbohydrate contained in the product and talk with a registered dietitian to determine how it will best fit into your meal plan. If a manufacturer uses the term "sugar free" or "no added sugar," they must list the grams of sugar alcohols. If more than one sugar alcohol is used in a product, the "Nutrition Facts" panel will list the amount of sugar alcohol it contains under the total carbohydrate. If just one sugar alcohol is used, the label will list its specific name, for example, "mannitol" or "hydrogenated starch hydrolysates." Pros and cons of sugar alcohols On the positive side, sugar alcohols contain less calories (1.5 - 3 calories per gram) than sugar (4 calories per gram), and they do not cause tooth decay like sugar does. Therefore, many "sugar-free" gums including Trident® and Extra® are made with sugar alcohols. Sugar alcohols also add texture to foods, retain moisture better and prevent foods from browning when they are heated. Unfortunately, there are some negatives associated with sugar alcohols. The most common side effect is the possibility of bloating and diarrhea when sugar alcohols are eaten in excessive amounts. There is also some evidence that sugar alcohols, much like fructose (natural fruit sugar) in fruit and fruit juice can cause a "laxative effect." Weight gain has been seen when these products are overeaten. The American Diabetes Association claims that sugar alcohols are acceptable in a moderate amount but should not be eaten in excess. Some people with diabetes, especially Type I diabetics, have found that their blood sugars rise if sugar alcohols are eaten in uncontrolled amounts. Sugar alcohols vs. artificial sweeteners Sugar alcohols and artificial sweeteners, such as saccharin (Sweet & Low®) and aspartame (Equal® or Nutrasweet®), are not one and the same. One difference between the two types of sugar substitutes is that the artificial sweeteners contain zero calories whereas sugar alcohols contain about 2.6 calories per gram. Another issue is diabetes management. Artificial sweeteners do not contain carbohydrates so they do not cause blood sugar to elevate, whereas, sugar alcohols have some effect on blood sugar. Overall, both can be useful in diabetes management when used properly. Forms of sugar alcohol Mannitol occurs naturally in pineapples, olives, asparagus, sweet potatoes and carrots. It is extracted from seaweed for use in food manufacturing. Mannitol has 50-70 percent of the relative sweetness of sugar, which means more must be used to equal the sweetness of sugar. Mannitol lingers in the intestines for a long time and therefore often causes bloating and diarrhea. Sorbitol is found naturally in fruits and vegetables. It is manufactured from corn syrup. Sorbitol has only 50 percent of the relative sweetness of sugar which means twice as much must be used to deliver a similar amount of sweetness to a product. It has less of a tendency to cause diarrhea compared to mannitol. It is often an ingredient in sugar-free gums and candies. Xylitol is also called "wood sugar" and occurs naturally in straw, corncobs, fruit, vegetables, cereals, mushrooms and some cereals. Xylitol has the same relative sweetness as sugar. It is found in chewing gums. Lactitol has about 30-40 percent of sugar's sweetening power, but its taste and solubility profile resembles sugar so it is often found in sugar-free ice cream, chocolate, hard and soft candies, baked goods, sugar-reduced preserves and chewing gums. Isomalt is 45 - 65 percent as sweet as sugar and does not tend to lose its sweetness or break down during the heating process. Isomalt absorbs little water, so it is often used in hard candies, toffee, cough drops and lollipops. Maltitol is 75 percent as sweet as sugar. It is used in sugar-free hard candies, chewing gum, chocolate-flavored desserts, baked goods and ice cream because it gives a creamy texture to foods. Hydrogenated starch hydrolysates (HSH) are produced by the partial hydrolysis of corn. HSH are nutritive sweeteners that provide 40 - 90 percent of the sweetness of sugar. HSH do not crystallize and are used extensively in confections, baked goods and mouthwashes.

Great post Sandy, ty. I know some have trouble with sugar alcohol. Not dumping, but it upsets the digestive track if you get my meaning. I myself do not have a problem with sugar alcohol. Thank goodness cuz it's in most of what I eat. Maggie