I just bought a bag of sweet perfectiuon sweetener..it is oligofructose, tastes like sugar but is really only comprised of fiber. Anybody had experience with this/heard about it? Is it the real deal?
I am sort of paranoid because it seems too good to be true. Things that taste good usually make you fat (sugar) or give you cancer (artificials).
Someone can correct me if I’m wrong, but I believe that in Precision Nutrition Dr. Berardi mentions that Oligosaccharides, which aren’t digested well by the stomach are the causes of the gas people get from beans. So I’m assuming that as long as you don’t mind the gas, which will probably be quite bad considering you are ingesting the oligofructose as a sweetener and not just an incidental component of the meal, then you are OK.
[quote]TC: Speaking of oligodextrin, what was the thinking behind the rice oligosaccharides in Metabolic Drive?
TP: They give rice oligosaccharides to dehydration victims to re-hydrate them. It’s so incredibly soothing to the gut; it pulls water into the right tissues. It’s a great, great, carbohydrate. In fact, we have a blend of two â¿¿ for lack of a better word, sugars â¿¿ that constitute the first complexed carbohydrate that’s actually anabolic. [/quote]
I’m bumping this thread to see if anyone has anything to say about this. I recently read this article and I’ve got to say these seem like two awfully contradictory statements.
To quote Dr. Berardi:
Do fructooligiosacchrides have a high GI?? Are they counted as carbs?
[quote]sarah1 wrote:
Do fructooligiosacchrides have a high GI?? Are they counted as carbs?[/quote]
again from Eric Talmant on eliteFTS whae asked about this stuff
"I am not that familiar with oligofructose. I am going to guess that it might be fructo-oligosaccaride, which is a type of soluble fiber. On its own, it is not that sweet and is often combined with more intense sweeteners. Because manufacturers know exactly how to get away with mislabeling ingredients, if you see that there is a fructo-oligosaccaride there is a good chance that it is actually fructose, which would ultimately mean that the product is not sugar-free. If you knew for sure that the oligofructose came from a natural source such as chicory root, then I would say alright.
However, it can also be manufactured synthetically and as such is probably cheaper, easier to mass produce, and thus more prominent in packaged products. Therefore, if you are finding it added to an already artificially-produced-laden product like a nutrition bar, then I would probably stay away."
Phill
I’m seeing oligofructose, oligosaccharides and oligodextrin being bandied about. Are we all talking about the same thing?