http://www.lowcarbwizard.com/carb/low-chocolate.html Low carb chocolate exists, and it's tasty! Learn where low carb chocolate gets its flavor here. en-us Wed, 11 Jan 2006 12:57:54 EST Wed, 11 Jan 2006 12:57:54 EST Weblog Editor 2.0 "Low carb chocolate? Who ever heard of such a thing?" you might be thinking. Well, it exists, and it's surprisingly good. How Low Carb Chocolate is Sweetened Ever heard of saccharin, sucralose and aspartame? Sure you have! Saccharin is Sweet 'N Low, sucralose is Splenda and aspartame is NutraSweet. These products are used to sweeten many sugar-free foods, including low carb chocolate. But the best low carb chocolate is sweetend with acesulfame and sugar alcohols such as malitol and lactitol. They do a great job, too. In fact, the best low carb chocolate on the market is made by Russell Stover, and guess what they use to sweeten it with? Malitol. There's only one problem with sugar alcohols--they can make you uncomfortable later (gartrically speaking). Fortunately, there's a new sweetener that doesn't cause those side effects. It's called erythritol, and it can be found in Reese's low carb version of their peanut butter cups. They are also in another highly recommended chocolate bar called the Chocolate Dreams and Wishes low carb chocolate bar. (Z-Carb's low carb chocolate bars used to be made this way, but Z-Carb no longer exists.) Erythritol is safe for diabetics and doesn't cause tooth decay. Nobody knows why food manufacturers in the U.S. haven't been using erythritol. It's been safely used in Japan for many years. It's fairly new in the U.S. though. Look for it to be the next big thing in low carb dieting. Wed, 11 Jan 2006 12:57:54 EST