Dr. Carolina Canto, nutritionist and personal trainer with twenty years of experience in the sector illustrates the properties of Erythritol and offers us a sweet recipe to use it to the fullest.
- It belongs to the group of polyols (or sugar alcohols).
- Produced from the fermentation of sugars naturally present in fruit (grapes, pear) and other foods of plant origin (corn) and mushrooms.
- It has a sweetening power equal to 70% of common table sugar
- It is vegan and gluten free
- It can be used to sweeten tea and coffee as well as to make desserts
- It does not affect blood glucose and insulin levels, making it suitable even for those with diabetes
- It is not cariogenic, preserving the health of the oral cavity
- Has no aftertaste like artificial (aspartame or acesulfame) and natural (stevia) sweeteners
- Sugar without calories
Since 2006, European legislation has authorized its use in various foods, from chewing gum, to desserts, to baked goods, and does not set a maximum dose but it would be convenient not to exceed 50g per day.
In the products it is indicated on the label with the initials E968.
Warnings: better not to exceed 50 grams per day in order not to incur laxative effects.
The desire for something sweet to close the meal is a difficult habit to leave, so we look for an alternative with OAT and ALMOND flour and instead of sugar we use ERITRITOLO .
- 200g of oat flour
- 90gr of Erythritol or Sugar
- 20gr of Almonds
- 50g of Butter
- 1 egg
- 1/2 sachet of yeast
Start by preparing the almonds, which are chopped with the help of a blender. In another bowl, prepare the other ingredients: butter, eggs, oatmeal, erythritol and yeast to which the freshly prepared almond flour must be added. Mix all the ingredients until a homogeneous mixture is formed. Roll out and form cookies of the desired shape. Bake in a preheated oven at 180 ° C for 15 minutes.