See:

http://www.1st-sugar-free-products.com/polyols.htm

Maltitol is produced by the catalytic hydrogenation of a special high
maltose corn syrup that transforms the maltose to the sugar alcohol
maltitol. Maltitol powders or syrups range from 50 to 89% in maltitol
purity. Maltitol has no aftertaste like some of the other polyols. Like
other polyols, maltitol is slowly absorbed by the system. Maltitol is not
a mono- or di-saccharide like common sugar and has different physical
properties than those of sugars. The sweetness level of maltitol is about
90% that of sugar. Maltitol provides 3.0 calories per gram compared to
approximately 4.0 calories per gram for sugar. Replacing all of the sugar
in a product with maltitol powder results in a calorie reduction between
12 to 15%.

I personally find these products, depending on what they're in (ice cream
= OK; chocolate = very bad), to give me terrible gas and cramps.

Hi Star,
Before I started this way of eating, I was pre-diabetic.  My fasting blood
sugar on the last test I had, (which was about 2 years ago) was (I think) in
the high range.  My doc was concerned about it and wanted to do further
tests and gave me the requisition to do it, but I didn't.  Finally just last
week I went to get them checked again and  I find out the results when I go
back to her on Thursday.  I'll keep you posted.  I've always had regular
blood work done because of a hormonal imbalance that i used to have.
Anyhow, since that test, i've always been self testing on my mother's
glucometer.  After a regular meal (which would probably consists of 70% +
carbs) my blood sugar would go up to 10 or 13 (sorry, I know that the
canadian numbers are different than american when testing blood sugar
levels.  The normal range in Canadian values I believe are 4.9 - 7.0 +/- ,
It's posted on the fridge but can't remember the exact number offhand.  I
also had a nasty habit of skipping breakfast, running on coffee w/cream and
honey till  I eat at 2 or 3 pm., and by then I'm STARVING; therefore I'd
gorge out on carbs and have major cravings because I'd wait so long to eat.
I always had such terrible eating habits and my blood sugars showed it.
Since I've been low carbing now for almost 6 weeks, my blood sugars have
stayed in the normal range after a meal, even after eating an advantage bar.
Thank God.  But like I said, I do count them as carbs and I only deduct the
fibre.
I can't wait to see my results on Thursday, though I fear I may have done
them too soon, from what I've read.  Aside from some hormone levels being
too high, I've never had any other problems with cholesterol and blood
pressure.
And that is the gist of my health, which I am determined to continue
improving.  My doctor is very pleased I'm low carbing btw, and she has no
problem with Atkins and says her husband has lost 80 lbs that way.
Monica :)

Right.  There's a time to try it, when the risk makes sense.  It's just
that that time isn't at the start.  It's after you've found your Atkins
CCLL or when you're a couple of months into other plans.

Bars are high risk for stalls.  Risk is avoided early on, and high is
added back in gradually later on.