Xylitol is naturally occurring in many of the fruits and vegetables we eat on a daily basis. Once extracted and processed it yields a white, crystalline granule that can be used in any recipe that calls for sugar. It’s good for your teeth, stabilizes insulin and hormone levels, promotes good health and has none of the negative side effects of white sugar or artificial sweeteners. It contains only 2.4 calories per gram and is slowly absorbed as a complex carbohydrate. Xylitol looks like sugar, tastes like sugar, and is the same sweetness as sugar – making it the ideal natural sugar replacement.
Xylitol is a natural insulin stabilizer, therefore it doesn’t cause a spike in blood sugar and actually helps reduce sugar and carbohydrate cravings. There is a growing consensus among anti-aging research that maintaininglow insulin levels is one of the keys to a successful anti-aging program.
Xylitol has no known toxic levels, though excessive use might cause a mild laxative effect which resolves as the body’s enzymatic activity adjusts. A large percentage passes through the body before the carbohydrates are absorbed, thereby making it safe for diabetics or anyone pursuing a healthy lifestyle.
The vast majority of Xylitol on the market is imported from China, comes from corn, or both. Xylitol Canada prides itself on producing the finest quality Xylitol derived entirely from North American grown hardwood trees.
Xylitol is approved for use by:
- The U.S. Food and Drug Administration
- Health Canada
- The World Health Organization’s Joint Expert Committee on Food Additives
- American Academy of Pediatric Dentistry
- The European Union’s Scientific Committee for Food
- The California Dental Association
- Calorie Control Council and many others
Many Journals cite the positive benefits of Xylitol,
- The Journal of the American Dental Association
- The International Dental Journal
- Journal of Dental Research and many others
History of Xylitol
During World War II, Finland was suffering from a sugar shortage and with no domestic supply of sugar, they searched for, and rediscovered, an alternative – xylitol. It was only when xylitol was stabilized that it became a viable sweetener in foods. Researchers also discovered xylitol’s insulin–independent nature (it metabolizes in the body without using insulin).
The glycemic index is a numerical index that ranks carbohydrates on their rate of glycemic response or how quickly they convert to glucose in the body. The higher the number, the more quickly the carbohydrates break down thus causing a spike in blood sugar. (www.glycemicindex.com)
Glycemic Index of Sweeteners
- Xylitol 7
- Agave Nectar 15
- Barley Malt Syrup 42
- Maple Syrup 54
- Blackstrap Molasses 55
- Honey 62
- White Sugar 68
- High Fructose Corn Syrup 100
- Glucose 100
For more information on Xylitol, or Xylitol Canada – please feel free to contact us at firstname.lastname@example.org