In December 2020, Ross Chocolates reported on a study being conducted by the University of British Columbia’s Department of Food, Nutrition and Health, Dietetics. The study is examining the impact that Ross’ Sugar-Free Dark Chocolate and sugar-sweetened 70% cocoa dark chocolate have on the blood sugar levels of Type 1 and Type 2 diabetics.
Stevia Dark Chocolate Bar
Ross Chocolates Dark Chocolate is 66% cocoa and is sweetened with stevia and a touch of erythritol instead of sugar. Despite its lower cocoa level, Ross’ Dark Chocolate tastes like it has a much higher cocoa level because it does not contain any sugar. As well, previous research examined by Ross Chocolates indicates that stevia and erythritol do not affect blood sugar levels in diabetics (and non-diabetics), unlike regularly sweeteners or other sugar alcohols.
Both stevia and erythritol come from plants. Although a sugar alcohol, erythritol has no impact on blood sugar levels and rarely causes intestinal issues that other sugar alcohols and alternate sweeteners do – maltitol, sorbitol, sucralose, xylitol, and mannitol have all been found to affect blood sugar levels in all diabetics and cause intestinal woes in some cases.
There are people who experience an unpleasant aftertaste when consuming stevia, but Ross Chocolates (all flavours) does not have an unpleasant aftertaste because of a smidgen of erythritol that we add to our recipe. Because the amount of erythritol in a 34-40 g serving is so small, stomach upset or intestinal issues are not experienced by chocolate lovers who choose Ross Chocolates.
The final results of the UBC study are expected within six months, butthe researchers report that the preliminary results are looking like Ross’ Sugar-Free Dark
Chocolate does not spike blood sugar levels in diabetics. Ross Chocolates is looking forward to seeing the final report and the related peer-reviewed publication in a scientific journal. If you would like to receive a copy of the final report, please leave your email address below.
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