Sukrin

Sukrin, the healthy and natural alternative to sugar, without calories!

About Sukrin

Do you want to limit your sugar consumption and avoid artificial sweeteners? Then Sukrin is the perfect alternative.

• 100% natural sweetener
• 0 calories and 0 carbohydrates
• Tastes and looks like sugar (70% of the sweetness of normal sugar)

Sweets without calories or carbohydrates

Sukrin is a 100% natural sugar substitute with zero calories. The carbohydrates in Sukrin cannot be absorbed by the body. This makes it ideal for diabetes patients and people on a low-carb diet.

No effect on blood sugar levels

Research has shown that Sukrin has no effect on blood sugar levels or on insulin levels in the body. Sukrin can therefore be safely used by diabetics.
By combining Sukrin with Sukrin Fiberfin (fiber) and Sukrin almond flour, you can further reduce the impact of your diet on blood sugar levels.

100% safe and natural

Many people would like to limit their sugar consumption, but are concerned about the safety of artificial sweeteners. Sukrin is a 100% natural product, with no artificial additives. It is based on the polyol "erythritol". Erythritol occurs naturally in pears, melons and mushrooms

Advantages of Sukrin

Natural flavour

Sukrin has a natural, sweet taste with the same texture as regular sugar. Sukrin can be used in the same quantities as regular sugar.

Health benefits of Sukrin

Sukrin is not only calorie-free, but did you know that it is even good for your body? Sukrin protects your teeth against cavities by limiting the growth of new bacteria in your mouth. So using Sukrin on a daily basis can even improve the health of your teeth.

Research has shown that Sukrin can act as an antioxidant and therefore has the ability to combat free radicals in the body. Free radicals are small, highly active aggressive particles that can cause a great deal of damage. These harmful particles are created in all desirable and undesirable oxidation processes in our body.

Sukrin is recommended by experts

Viljen Poleszynski, professor of food science, recommends the use of erythritol as a natural and safe alternative to sugar.

Sophie Hexeberg is a physician with a doctorate in nutrition. She has published several cookbooks using Sukrin in recipes. The book "The Scandinavian diet: Healthy with low carbs" has been on the bestsellers list for over a year. She says "I recommend Sukrin (sweeteners) to all my patients as a sugar substitute. Most of them are very satisfied with this alternative".

Inge Lindseth is trained as a clinical nutritionist, she has been giving dietary advice for years. In 2010 the book "Living well with type 2 diabetes" was published. Inge was co-author of this book. She recommends that her readers use Sukrin sweeteners instead of ordinary sweeteners or sugar.