Scd

[Nancym]

I'm learning a lot about food science from reading, and talking to a guy that knows a lot about it. In particular I've been curious about sugars and non-nutritive sweeteners and whether or not they're digested or mono or disacchrides.

I just learned something interesting. Acids, like lemon juice or vinegar, break the bonds on disacchrides into monosaccharides. So you'd end up with both fructose and glucose which should both be allowed on SCD. He also says:

Since there are no disaccharides in shugr, erythritol or polyd[extrose], any kind of acid would be worthless for inhibiting crystallization. They're using citric acid just for flavor.

I think shugr uses maltodextrin, although I'm not positive about that.

[corinne]

Here's a quick reply, can send more if you more details. Artificial sweeteners vary in structure. Some such as sucralose are derivates of sugars where part of the molecule has been changed so as to make the molecule undigestible by humans. Others such as apartame are completely different molecules than sugars.

It is possible, in theory, to break disacharides down to monosaccharides in acid, but the conditions ie pH and temp. have to be exactly right. Your stomache is much more acidic than lemon juice or vinegar, but the disaccharides don't break down in your stomache and you need the enzymes in your gut such as sucrase and lactase to break them down.

[Nancym]

Here's a quick reply, can send more if you more details. Artificial sweeteners vary in structure. Some such as sucralose are derivates of sugars where part of the molecule has been changed so as to make the molecule undigestible by humans. Others such as apartame are completely different molecules than sugars.

It is possible, in theory, to break disacharides down to monosaccharides in acid, but the conditions ie pH and temp. have to be exactly right. Your stomache is much more acidic than lemon juice or vinegar, but the disaccharides don't break down in your stomache and you need the enzymes in your gut such as sucrase and lactase to break them down.

Ah! Interesting. The food science guy made it sounds like it would happen with just some citric acid and cooking.