maltitol
Sweeteners
Is maltitol high in lectin?
Is maltitol high or low in lectin? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.
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Sensitivity notes
Why lectin food checker matters
Lectins are proteins found in many plant foods, especially legumes and grains. Some people follow low-lectin diets believing they reduce inflammation and digestive issues, though properly cooked foods have reduced lectin content.
- Proper cooking destroys most lectins - never eat raw beans
- Pressure cooking is highly effective at reducing lectins
- Peeling and deseeding reduces lectin content
- Fermentation can reduce lectins in some foods
- Sprouting may increase or decrease lectins depending on the food
What to know about maltitol
Maltitol is a sugar alcohol, and it is graded a high polyol and high FODMAP trigger. It is the bulk sweetener that gives sugar free chocolate, gummies, mints and protein bars their body and mouthfeel, and it is the specific ingredient behind the famous sugar free sweet horror stories. Only part of a maltitol dose is broken down and absorbed in the small intestine. The remainder arrives in the colon still intact, drags water in with it by osmosis and is fermented by gut bacteria, which produces gas, cramping, urgency and loose stools within a few hours. This is well enough established in law that EU labelling rules make foods with a meaningful added polyol content carry the phrase "excessive consumption may produce laxative effects". Maltitol is also a weak choice for blood sugar: its glycaemic index sits far above erythritol, which is close to zero, so the sugar free claim on the front of the pack says less about your glucose response than the name suggests.
Watch for
- Graded high on polyols and high FODMAP overall, which makes it the single most common explanation for bloating, wind and loose stools a few hours after eating something labelled sugar free
- Poor for low fermentation and SIBO approaches, because the unabsorbed fraction is fermented in the colon rather than passing through inertly
- The dose that tips people over is smaller than expected.A modest handful of sugar free chocolates or gummies can do it, and because the delay runs to several hours the symptoms usually get blamed on the meal that came before
- It hides under several names.Look for maltitol syrup, hydrogenated glucose syrup, hydrogenated maltose or E965, and note it is often the bulking agent even in products that advertise stevia or sucralose as the sweetener
- Glycaemic index is far higher than erythritol and it still carries roughly half the calories of sugar, so it is not a free pass on either glucose or energy
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Lectin Guide
Everything you need to know about lectin sensitivity and smart food choices.
Lectins are proteins found in many plant foods, especially legumes and grains. Some people follow low-lectin diets believing they reduce inflammation and digestive issues, though properly cooked foods have reduced lectin content.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Lectin sensitivity:
View all safe options
If you're sensitive to Lectin, consider these strategies:
- 1Proper cooking destroys most lectins - never eat raw beans
- 2Pressure cooking is highly effective at reducing lectins
- 3Peeling and deseeding reduces lectin content
- 4Fermentation can reduce lectins in some foods
- 5Sprouting may increase or decrease lectins depending on the food
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Is maltitol high in Lectin?
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Can I still eat maltitol if I'm sensitive to Lectin?
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What else should I check?
Check FODMAPs, Polyols, and Low Fermentation next for a fuller picture.