A healthy, natural alternative to sugar, xylitol is a natural white crystalline sweetener that looks and tastes just like sugar. It has the same sweetness as sugar yet has 40% fewer calories, 75% fewer carbohydrates and none of the negative effects of sugar. Xylitol also lacks the health concerns associated with artificial sweeteners. It has a low glycemic index of 7 and has minimal effects on blood sugar.
Over 20 years worth of clinical studies confirms that xylitol is the best sweetener for teeth. Clasified as a carbohydrate, xylitol has been used as a food ingredient for decades. Unlike foods with high amounts of starch and sugar, xylitol may reduce the risk of dental caries (U.S. FDA 21 CFR §101.80).
On food labels xylitol is classified as a carbohydrate. Chemically speaking, it is a member of the polyol family of sweeteners and not actually sugar. Xylitol differs from other polyol sweeteners like sorbitol, mannitol and maltitol, and also sugar (sucrose), in the fact that it does not display any of the negative insulin release effects as sugar.
Xylitol is found in a number of fruits and vegetables, such as plums, berries and mushrooms, and is also produced naturally in the human body. The human body produces up to 15 grams of xylitol each day through normal food digestion processes. Xylitol produced for consumption as a sweetener is most commonly extracted from corn cobs/stalks, cane bagasse or from hard woods such as birch trees. Xylitol produced from any source is always molecularly identical. Xylitol is xylitol no matter its source.
Xylitol produced from corn is actually more environmentally friendly then xylitol from birch trees and birch bark. Why? Because corn crops can grow and be harvested multiple times every year and while trees may take dacades to regrow.
• Xylitol has a low glycemic index of 7
• Does not display the negative insulin release effects as sugar
• Has 40% fewer calories than sugar and 75% fewer carbohydrates
Is it safe?
Yes. The World Health Organization and the FDA have both confirmed that xylitol is a safe, sweet, consumable alternative to other sweeteners.
People who consume over 30 grams of xylitol per serving may experience some gastrointestinal discomfort. Xylitol can have a laxative effect if consumed in excess. Like all food, xylitol should be consumed in moderation.
Yes, xylitol can be used in place of sugar on a 1:1 ratio. Since yeast cannot metabolize xylitol, it is not recommended in baking recipes that contain yeast, like breads, since it will not rise when baking.
Who discovered xylitol?
Xylitol was discovered in the late 1800's almost simultaneously by French Chemist M. G. Bertrand and German Chemist Emil Fisher. It wasn't until a sugar shortage during WWII that xylitol was commonly available for consumption. In the early 1970's Finnish scientist confirmed the health benefits of xylitol. In 1975, the Finnish company Leaf introduced the first xylitol based chewing gum.
No, but chewing gum in general is not meant to be swallowed. In case it does get swallowed it will be transported naturally along with other food through the intestines. The best way to dispose of XyloBurst gum is to wrap it in paper and throw away in a trash can.