Organic Erithritol, Erylite, Erythritol, Xylitol.
Looks like sugar, usable like sugar, tastes like sugar, maybe even better, is calorie-free and well tolerated, even healthy and vegan. Perhaps you have already seen erythritol under the name "Eryfly".
Enjoyment without calories, without affecting insulin or blood sugar.
WHAT IS ERYTHRITE?
Erylite or erythritol is made from wheat or corn starch using scientifically proven processes that are more than 99% pure. It is also found in very small amounts in nature - in cheese, mushrooms, watermelons, grapes, pears and peaches (up to 0.13%) - even in humans and animals in body tissues and fluids.
Erythritol / Erythritol are spellings for the same product. Erythritol is the German and erythritol is the English variant, which is also used in part in other European countries.
Erythritol is a four-carbon sugar alcohol (polyol), has about 60-80% sweetening power of sucrose (sugar) and is used as a biological sweetener, especially for people with diabetes and / or overweight.
Erythritol is one of the carbohydrates, but it has a different effect because the body does not gain energy from it, but excretes it unused through the urine .
Since 1990 erythritol has been used in Japan in sweets, chocolates, non-alcoholic beverages, chewing gum, jams and yoghurts. In the United States, it gets into flavor enhancers, humectants, stabilizers and thickeners. However, the greatest use is everywhere as a sugar substitute
Erithrite safety studies
Before approval as a foodstuff, all evidence for the safety of erythritol as a sugar substitute was provided.
No adverse effects on human organism
Long-term studies in people with diabetes showed no gastrointestinal disturbances at doses up to 1000 mg / kg body weight / day. This dosage far exceeds the daily dose of approx. 70 mg / kg body weight / day in a person weighing 60 kg.
Metabolic studies have shown that erythritol is well absorbed, not metabolized by the body and quickly excreted unchanged in the urine.
Erythritol as an antioxidant
Erythritol is a zero-calorie, tooth-friendly sugar substitute and is characterized by its molecular properties as an ideal antioxidant in food and beverages. A sweetener that does not affect insulin or glucose levels and is therefore a useful and safe food component for diabetics.
Erythritol traps free radicals and protects the body like vitamins. This has a positive effect on the organism. In addition, erythritol is a non-cariogenic sugar substitute and therefore an important nutritional component in the prevention of dental caries.
Erythtritol tastes, smells and behaves like sugar, with an approx. 70% sweetness of sugar, guaranteed to be 100% natural, vegan and GMO-free, calorie-free, tooth-friendly and free of any carbohydrates. Has no effect on insulin, blood sugar and glucose levels, keeps you healthy and promotes well-being.
Erytrhritol in the cuisine
Wherever you've used sugar, take erythritol now. When cooking, baking (can easily be heated), in coffee, tea, over muesli, fruits, in yoghurt. Because of the lower sweetness, take 120g-140g erythritol where you previously took 100g sugar, depending on desired taste and sweetness.
Yeast dough and other doughs that have to "rise" take a little longer with erythritol, but will be fantastic after baking!