Belgian artisan spreads are prepared in open copper kettles according to the traditional method of 55g of fruit per 100g of spread. La Nouba spreads contain approximately 1 gram of net carbohydrates per tablespoon. Made with premium fruits, it gives all the taste of a full fruit flavored spread.
- No sugar
- Low carbohydrate
- Pure Natural Fruit
About La Nouba
Enjoy Premium Sugar Free and Low Carbs Delights. Artisanal delights for diabetics and people who take care of their health and weight. Made in Belgium "since 1999".
Why Sugar Free?
Cavities are caused by fermentation of bacteria into organic acids. Bacteria grow on carbohydrates and other sugars. The acids affect the enamel of teeth. Maltitol is not transformed into acids in the mouth and is thus considered non -cariogenic.
Maltitol is a reduced calorie bulk sweetener with sugar-like taste and sweetness. Its stability, high sweetness, and structure make it suitable for a variety of reduced-calorie, reduced-fat and sugar-free foods. Maltitol is made by the hydrogenation of maltose which is obtained from starch. Maltitol is a member of the polyol family of sweeteners, which have been used in foods around the world for many years.
Fermentable sugars are potentially cariogenic since they are fermented by bacteria in the plaque to produce organic acids. Production of organic acids leads to drop in pH at the tooth surface with subsequent decalcification and potential damage of the tooth enamel. The decalcification will occur once the plaque pH value falls below 5.7. Polyols are not fermented by mouth bacteria and are therefore non-cariogenic and safe for teeth.
The energetic value of maltitol is 40% less than sugar. This is due to the fact that only a small part of maltitol is absorbed by the small intestine. The majority of it comes into the large intestine where only a microbiological fermentation takes place (1,2). This is why excessive consumption of maltitol may have a laxative effect. However, the sensitivity of each individual varies. Therefore, 100g of maltitol should be considered an average amount. The saturated fat in our chocolate is from cocoa butter, a stearic acid, which has a neutral effect on blood cholesterol levels.
People suffering from diabetes have disorders related to the breakdown of sugars, fats and proteins. Diabetes is characterized by elevated blood sugar levels. This lack of insulin causes disturbances in the sugar, protein and fat absorption. Fat absorption may also lead to an increased risk of cardiovascular complications.