What is Xylitol?
Xylitol is the commercial name for a naturally occurring sugar called xylose commonly derived from corncobs and birch trees. It is much like many other sugars, but with a significant difference–the xylose molecule contains only 5 carbon atoms rather than the 6 of most other sugars. This molecular difference is the key to xylitol's beneficial qualities both as a food source and as a bacterial inhibitor in both medical and dental use.
A delicious, low–calorie sweetener
XyloSweet has all the sweetness of common sugars, yet has 40% fewer calories. XyloSweet is an ideal alternative sweetener in foods prepared for weight loss or for anyone concerned about the overuse of sugar in their diet.* But XyloSweet’s low cal sweetening characteristics are only the beginning of its nutritional story.
XyloSweet in Diabetes Management:
XyloSweet can be substituted for most common sweeteners without compromising taste or texture. XyloSweet is metabolized without insulin so it creates a significantly lower glycemic effect when eaten–a glycemic index of only 7. Good news for diabetics.
XyloSweet inhibits the ability of bacteria to attach to the tissues of the mouth, nose, and throat. This is why physicians are using xylitol to reduce the symptoms of middle ear infections (otitis media)–particularly in children.
The health benefits of Xylitol extend to dental use as well. XyloSweet in the diet inhibits the ability of bacteria to adhere to the teeth, reduce the production of the acids that dissolve tooth enamel and lead to tooth decay.
XyloSweet is the sweetener for the 21st Century
As more and more Americans discover xylitol’s great taste and many uses, it will soon replace the more commonly used sugars in our diets. And soon, like the people of Scandinavia, Americans will enjoy stronger, healthier teeth, less bacterial infection, and a more sensible and manageable diet through the use XyloSweet instead of sugar.
Xylitol is endorsed by the following Dental Associations:
Finnish, Swedish, Norwegian, British, Irish and Estonian.
*Xylitol requires a brief period of tolerance adjustment. It is suggested that XyloSweet be used in gradually increasing portions over a period of three to six weeks before it is entirely substituted for common sugar.
Net Carbs are determined by subtracting those carbohydrates that have a negligible effect on blood sugar levels from total carbohydrate. Xylitol is a sugar alcohol that has minimal impact on blood sugar levels.
**XyloSweet will not cause breads and pastries to rise and is not a good choice for hard candies since it will not crystallize with heating. Xylitol is not recommended for sweetening juices and instant beverages that require large amounts of sweetener.