No Added Sugar
Vegan chocolate

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The longing for sweets

We love sweets.  Sweet things are delicious, comforting, and give a feeling of contentment and well-being.  But unfortunately, sugars have been found to endanger health and therefore their consumption should be restricted.  Diabetics and pre-diabetics are required to avoid them completely so as not to raise blood sugar levels.  The global war on obesity also poses many challenges for sweets lovers, so in fact, we are all advised to reduce our sugar consumption.

JOMO is zero-sugar chocolate in a variety of flavors, the fruit of an innovative development that addresses our desire to eat sweets without sugar and without an aftertaste.

 

To understand why JOMO is a quality product, delicious and without by-products, here is a brief background on the sweetening solutions:

 

Sweetening solutions

Sugar substitutes can be classified into several categories:

• "Bad" sugars - sugar substitutes that are natural and taste good.  These sweeteners usually contain sugar so are actually "bad" products.  In this group you can find honey, maple syrup, date honey, date sugar, glucose, dextrose, fructose, sucrose (table sugar), cane sugar, agave syrup, brown sugar, lactose, maltose, corn syrup, molasses, coconut sugar and more.

• Polyols are naturally -occurring sugar alcohols found in some fruits and vegetables and can be produced artificially.  They can be divided into several groups:

  • "Bad" substitutes with a high glycemic index (GI) and a taste similar to sugar: mannitol, industrial maltitol.  Only moderate consumption is allowed.

  • "Good" substitutes with low GI: erythritol, sorbitol, xylitol, pure maltitol. Most have an aftertaste or cooling effects.  Low to moderate consumption is allowed, their sweetness is high and accordingly their ‘side flavors’ are very noticeable.

  • "Good" substitutes with low GI, good taste but which are less sweet than sugar and require a combination with additional sweeteners: isomalt, lactitol, tagatose.

• "Chemical" substitutes (do not exist in nature and are produced in laboratories) - usually taste good and are at least as sweet as sugar: Saccharin, Cyclamate, Aspartame, Alitame, Sucralose, Acesulfame-K, Neotame.  These sweeteners have a low caloric value and a low glycemic index (GI) because they are not absorbed into the blood or other tissues. However, the big question is whether they are safe to use.   There are various opposing opinions in the literature.   We decided to skip this option, since we did not want there to be any question as to the health safety of our products.

• High-intensity sweeteners, such as the extract of the stevia plant (stevia rebaudiana) as well as the luohan guo plant (Siraitia grosvenorii / monkfruit).  Both do not cause an increase in blood sugar or insulin, but are not recommended for use in large amounts. Both have strong side flavors.

 

Conclusions

There are a lot of opinions and much research on the subject. It is clear to everyone that sugars, even if from natural sources, are unhealthy. But as for the substitutes - opinions are multiple and there is much controversy. From reading many studies, we at Ornat have drawn the following conclusions:

• Even if the sweetener is safe and healthy, it is advisable not to consume too much of it.

• There are "good" sweeteners, with no side effects but with reduced sweetness.

• There are "good" sweeteners with high sweetness but with side flavors even if there are those who claim them to be delicious.

 

JOMO chocolate – 'Only if you taste it – will you understand it'

Our solution is based on the best of all worlds.

• A combination of several "good" sweeteners whose combination gives just the right amount of and sweetness that is also delicious

• Sweeteners that neutralize each other's side effects and flavors

• Sweeteners are used much less than the recommended amounts for consumption.

JOMO is a delicious sugar-free chocolate, which combines natural sweeteners, providing the best of all worlds.  The advantages of our product are:

   - High percentage of cocoa solids (depending on the type of chocolate)

   - Low Glycemic index (GI) and low Glycemic load (GL)

   - Rich in dietary fiber

   - Gluten-free

   - Highest kosher certification

   - Non-GMO

   - No Soy

   - No food coloring

   - No preservatives

   - Vegan series and Dairy series

 

 

Note

No declaration is being made here about the effects of our chocolate, but only information about our sugar-free JOMO chocolate, which we offer as a non-harmful addition to your daily diet. It is always recommended to consult a doctor or a qualified professional before deciding on the consumption of JOMO chocolate when building a diet menu.

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References

• "The Best and Worst Low Carb Sweeteners",  Dr. Jerrica Sweetnich, ND, CNS.

• "The Difference Between Natural and Artificial Sweeteners", Dr. Joseph Mercola.

• "Nonnutritive sweeteners and cardiometabolic health: a systematic review and meta-analysis of randomized controlled trials and prospective cohort studies" , (July 2017), CMAJ.

• "What Is Luo Han Guo Good For?", Dr. Joseph Mercola.

• "High-Intensity Sweeteners", US Food and Drug Administration.

• "Has Stevia been approved by FDA to be used as a sweetener?", US Food and Drug Administration.

• "What Is Cacao Good For?", Dr. Joseph Mercola.

• "Sugar Alcohols: Chemistry, Production, Health concerns and Nutritional importance of Mannitol, Sorbitol, Xylitol, and Erythritol", International Journal of Advanced Academic Research.

• "Eat any sugar alcohol lately?". Yale-New Haven Hospital.

• "Xylitol-containing products for preventing dental caries in children and adults". Cochrane Database of Systematic Reviews.

• "Health outcomes of non-nutritive sweeteners: analysis of the research landscape". Nutrition Journal.

• Sugar substitute, Wikipwedia.

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