[GaltAdonis]

"...A lot of companies don’t really care what they sell you..."

Yep.
Diabetics, like myself, have a pretty tough time of it.

One of my pet peeves is Malitol/Maltitol - an artificial(?)
sweetener used to replace sugar. It's supposed to be safe
for diabetics to eat - problem is that it is only a few points
lower on the glycemic index scale than is white table sugar
made from sugar cane.

So it's maybe 1/2 of a percent 'healthier' for diabetics than sugar.
And therefore, by law, manufacturers can - and do - put
'SUGAR FREE' and 'SAFE FOR DIABETICS' on the labels
of their manufactured food products.

So you've got to educate yourself as a food chemist, and then
stand around in the supermarket reading food ingredient labels.
I find it rather annoying.

But hey - 'Let The Buyer Beware!'.

[nickcarraway]

I am not sure any sweetener is really safe not to trigger an insulin response. I've read even a noncaloric sweetener will trigger an insulin response, because they hit the sweet tasting receptors in your mouth.

Maybe, for sweetness you could use cinnamon, or a little vanilla extract.

[Mr. Jeeves]

One of my pet peeves is Malitol/Maltitol - an artificial(?) sweetener used to replace sugar. It's supposed to be safe for diabetics to eat - problem is that it is only a few points lower on the glycemic index scale than is white table sugar made from sugar cane.

AND it causes massive stomach upset and diarrhea in a not insignificant number of people who eat it.

[ConservativeMind]

My wife and I stay away from “Malitol/Maltitol.”

That stuff blows everything out the end of your colon, if you eat too much.

In my wife’s case, it was very tasty “sugar-free” ice cream.

It takes a day to recover.

[ConservativeMind]

Look into erythritol and allulose.

We primarily use erythritol, erythritol with monk fruit, and just occasionally allulose.