Xylitol?

innkeepermommy · 06-09-2005, 12:32 AM

Has anyone used this sweetener? Apparently it is an all-natural sugar alcohol that can be used by diabetics. I have been using it in coffee and it is slightly sweeter than sugar, but tastes great. I'm wondering if it is condusive to low carb?

paigettie · 06-09-2005, 12:52 AM

wow, I've never heard of it before, but it sounds like it's worth looking into. Anyone else know more?

Paige

shellybelly · 06-09-2005, 07:54 AM

i have never heard of that. I will have to try it. Does it leave any funny after taste?

Ajani · 06-09-2005, 09:53 AM

I bought some gum with it as the sweetener. Very good. And it's not a chemical like splenda or aspartame, and it doesn't have the potential negative effects of other sugar alcohols.

I wish I had more info. There was a great post about it on another forum, but that forum went *poof.*

innkeepermommy · 06-09-2005, 04:06 PM

No bad aftertaste or anything. Apparently it is naturally produced in fruits and vegetables? I got a bag of it and have been using it like sugar in coffee...

Solshine · 06-09-2005, 04:54 PM

Sounds good! I don't like Stevia, so I use Splenda mostly. Would be interested in trying it, though. Did you get it at the grocery store or did you have to go to a health food store?

innkeepermommy · 06-09-2005, 05:56 PM

Got it at the healthfood store

jun keater · 06-09-2005, 08:26 PM

I use it all the time. I make a chocolate mayonaise pound cake that is wonderful & it's in the recipe.

VivC · 06-10-2005, 01:06 AM

It's in a LOT of sugar-free candies, and it's considered okay for low-carb. Too much, though, and you'll be

.

Here's what I use (I don't use stevia because I've heard bad things about it): Splenda (I can't taste the aftertaste some do, agave nectar (great instead of honey), fructose (sparingly, though), and xylitol. I just got some maltitol (another sugar alcohol, same

effect), but I haven't tried it yet.

innkeepermommy · 06-10-2005, 04:16 AM

I've heard bad things about Splenda, so I am trying to avoid it.

VivC · 06-10-2005, 11:52 AM

What did you hear about splenda? Besides the aftertaste some people get, I haven't run across anything. I think it's too soon to tell if there are long-term health consequences.

If you've seen/heard something reputable, please let me know!

Viv

bethers · 06-10-2005, 12:23 PM

Here are some links to check out:

Splenda:
http://www.foodanddiet.com/NewFiles/splenda.html

Pain from food additives:
"Recently, we have been introduced to the new fake sugar called Splenda. Advertising for Splenda says that is made from sugar, so it tastes like sugar. But this doesn't tell the whole story. Splenda is made by taking out 3 of the 6 molecules that make up sugar, and adding chlorine molecules. If you are avoiding chlorinated water because of chlorine toxicity, then you should be avoiding Splenda. You are getting chlorocarbons from Splenda that can cause immune system problems, such as thymus gland shrinkage, and other genetic and reproductive damage."
http://www.bodybuildingforyou.com/articles-submit/jane-oelke/pain-from-additives.htm

The Secret Dangers of Splenda (Sucralose), an Artificial Sweetener
http://www.mercola.com/2000/dec/3/sucralose_dangers.htm

Sucralose Toxicity Center:
http://www.holisticmed.com/splenda/

SPLENDA IS NOT SPLENDID!
http://www.wnho.net/splenda.htm

The Truth About the Artificial Sweetener: SPLENDA
http://www.corsello.com/articles/splenda_truth_about_this_sweetener.htm

A Lethal Science:
http://health.benabraham.com/html/lethal_science_of_splenda.html

Whole Foods Market Statement Regarding Sucralose:
http://www.wholefoodsmarket.com/healthinfo/sucralose.html

Splenda to Face Charges of False Advertising:
http://www.legalnewswatch.com/news_570.html

Splenda is dervied from Chlorine:
http://www.youngagain.com/splenda.html

Ajani · 06-10-2005, 12:50 PM

I won't use Splenda either. I do use stevia, though. It's good for regulating insulin levels, and since 7/8tsp of powder = 1Cup of sugar, there is very little in anything I make. I use it to make Kool-aid (with a bit of sugar because sugar hits the palate in a different spot, and that helps the drink taste right), and I've used it in cookies. Again, I use sugar too, but only 1/4 to 1/2 the amount called for. It's a pretty significant reduction, and doesn't really affect flavour.

So xylitol can be used scoop for scoop like sugar? It's at a local health food store. I may pick some up.

VivC · 06-10-2005, 01:01 PM

This sucks. They got me with the "natural" line, and I've been mainlining Splenda since it came out. So now what? I can't have sodas! WAHHHHHHHHHHHHHH!!!!

Viv

Solshine · 06-10-2005, 02:39 PM

I absolutely LOVE Agave Nectar! It's a little thinner than honey but about the same consistency and taste. It doesn't raise your blood sugar levels and is excellent for diabetics!