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They're found in lots of foods, and they give your body energy to use right away or to store for later. You'll need to pay attention to serving sizes and read food labels to learn how many grams of carbs are in your food. When counting carbohydrates for products made with sugar alcohols, subtract half of the grams of sugar alcohol listed on the food label.
Because sugar alcohols are hard for the body to digest, the effect on blood sugar levels is less than standard sugar. Remember that because sugar alcohols are harder for your body to digest, eating too many sugar alcohols may cause digestive complaints like gas, cramping and diarrhea.
Calculate half the grams of sugar alcohol (18 grams of sugar alcohol divided by 2 equals 9 grams). Subtract only half of the grams of sugar alcohol from the total carbohydrate Count this product as 20 grams of carbohydrate (29 grams total carbohydrate minus 9 grams sugar alcohol equals 20 grams of carbohydrate).
Humans store glycogen as an emergency source of carbohydrate.  Glycogen is made of lots of glucose molecules linked together in short branches. All animals, including humans, have a simple sugar in their blood called glucose, which is also known as “blood sugar.” Glucose is used for fast energy by our cells. It is critical that our blood sugar be kept in a very tight range for us to feel well and function properly. Because tight blood sugar control is so important, we have a very sophisticated system for regulating it.  If you eat a low-carbohydrate diet, your blood sugar levels tend to stay fairly even, but if you are like most people and eat carbohydrate throughout the day, your blood sugar will rise after you eat. If you are carbohydrate sensitive (or have insulin resistance), you may have an exaggerated  response to eating that popsicle.  Not only does this mean that your blood sugar will rise more than usual, and stay higher for longer, it also means that your insulin level will rise more than usual, and stay higher for longer, causing your blood sugar to then drop too low or too fast. The epinephrine reaction is responsible for most symptoms of “hypoglycemia”, which can occur within a couple of hours of eating sweet or starchy foods. For some people, this unstable pattern of rising and falling blood sugar is happening to some degree several times per day. There is growing interest in and scientific momentum behind what is called “the carbohydrate hypothesis of disease.” This is the idea that most diseases of civilization are caused by our so-called “Western” diet, and that the ingredient in the Western diet that is most dangerous is refined carbohydrate. There have been numerous traditional human societies, which have eaten diets high in carbohydrate and have been healthy; however the types of carbohydrates in these diets were unrefined and tended to be low in glycemic index. Fast carbs raise blood sugar levels, and excess blood sugar can bind to vital proteins, DNA, RNA, and fats in the body and damage them, sometimes beyond repair. Oxidative damage caused by pro-oxidants such as sugars can be the first step on the way to serious problems, such as cancer (by damaging DNA) and heart disease (by oxidizing cholesterol).


It is completely unnecessary to eat any carbohydrate once you are old enough to eat solid food. Because carbohydrates are completely unnecessary, it would be wise to consider substantially reducing the amount of carbohydrate in your diet, especially refined and high glycemic index carbohydrate. Vegetarians with an open mind might want to know that since I went low carb, I don’t eat more meat. I eat a LCHF diet and I have noticed if I eat sugar or wheat I tend to crave more of it for a day or 2. This rise in blood sugar triggers your pancreas to release insulin, which helps your body use or store the glucose. It gives you a way to tell slower-acting "good carbs" from the faster "bad carbs." Each food on the index gets a number.
Sugar alcohols may be found in products that are labeled “sugar-free” or “no sugar added.” This can include sugar-free candies, chocolate, and energy bars.
When counting carbohydrates for products made with sugar alcohols, subtract half of the grams of sugar alcohol listed on the food label from the total grams of carbohydrate. To find out how much you have learned about  Understanding Carbohydrates, take our self assessment quiz when you have completed this section.  The quiz is multiple choice.
If your blood sugar drops, or if you’re in an emergency situation and need fast energy, glycogen from the liver can be rapidly broken down into glucose and released immediately into the bloodstream.
That’s ok for them, because they don’t have to move, but imagine if we had to store all of our energy as starch—we’d have to carry around enormous lumps of carbohydrate—like gigantic potatoes growing underneath our skin—everywhere we went.
The simple sugars in the sweet popsicle are rapidly absorbed into your bloodstream, and your blood sugar quickly starts to rise.
You ate the popsicle, your blood sugar rose briefly, but insulin quickly took care of it, and now you’re fine.
The body perceives this as a crisis, because it is very dangerous for it blood sugar to drop too low. Because most people eat refined and high glycemic index carbohydrates every day, they may not be aware that their daily cycles of moodiness, hunger, and physical discomfort are tied to this invisible hormonal roller coaster. Therefore, we will focus on the role of refined and high glycemic index carbohydrates in disease.
Please consult with your healthcare professional before beginning any new approach to be sure it is safe and appropriate for you.
These include the natural sugars found in fruit and milk products and those that are added.

Read ingredient labels and think twice about eating foods that list sugar as the first ingredient. But don’t be fooled – sugar alcohols are still a form of carbohydrate, and they still affect your blood sugar levels, if not as dramatically. All plants and animals can use carbohydrates for energy (and for building body parts and body chemicals). Lactose (milk sugar) is also a disaccharide, made of one molecule of glucose plus one molecule of galactose linked together. Over long periods of time, high blood sugar (such as in untreated type 2 diabetes) can cause a variety of serious chronic health problems. Since the body wants to harness that energy and prevent high blood sugar, your pancreas releases the hormone insulin into your bloodstream.
This process is called “gluconeogenesis”, which means “making sugar from scratch.” You don’t have to eat sugar to make blood sugar.
Tip: Some added sugars end with "ose" -- like dextrose, sucrose, maltose, or high fructose corn syrup. These small sugars are sometimes referred to as “simple sugars.” Fruits are high in simple sugars. However, if blood sugar drops too low, we are in immediate danger of serious consequences, such as seizure, coma, and death, because under normal circumstances, the brain requires some glucose to function. Proteins are supposed to be able to fold and move in special ways to perform their various special functions, but they can’t do that if sugar is gumming up the works. It literally turns off your body’s ability to burn fat so that excess sugar will be burned instead of fat. When sugars bind permanently to proteins, they turn the proteins into nuisance compounds called “Advanced Glycation End Products” or AGE’s. We are told all the time that we need to eat foods high in antioxidants but we are never told that we are supposed to avoid foods that are high in pro-oxidants! And check your levels again before you go to bed to make sure they're within a healthy range.

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