Harvested From Natural Plant Sources

German chemists discovered Xylitol, a naturally occurring sugar, in the late 19th century. They originally harvested it from birch tree bark. Xylitol is also found in fruits such as raspberries and plums, vegetables and birch tree bark. Even our bodies can produce up to
15 grams of Xylitol as it breaks down the other foods we ingest daily.

An All Natural Sugar

Xylitol is an all-natural sweetener found in many fruits and vegetables, including raspberries and plums. It tastes and looks like sugar. Because it is all-natural, it differs substantially from artificially created chemical sweeteners like Splenda®, and aspartame. It is safe for people of all ages.

Corn vs. Birch

Some people have been led to believe that the plant source of Xylitol impacts the end product. But in reality, there is no molecular difference between Xylitol extracted from wood cellulose, sugar cane pulp or corn cob. None of these methods of extraction leaves any of the original plant material in the end product.

Compare the Purity

When comparing Xylitol from different sources, the important question is "How pure is the Xylitol?" Some manufacturers sell lower quality food grade Xylitol that may have other polyols in it.

Helps Reduce Upper Respiratory Infections

Xylitol is best known for its cavity-fighting capabilities although studies have also shown it can reduce ear infections and upper respiratory infections by impacting the strep bacteria that cause these problems. In one study, children who regularly chewed 8 grams of Xylitol gum per day had an almost 50% reduction in ear infections.

Works with Most Diabetic Diets

The Xylitol may be useful in diabetic diets. The primary goal for nutritional management of diabetes is to maintain near-normal blood glucose levels. Due to their incomplete absorption, polyols, including Xylitol, produce a lower glycemic response than sucrose or glucose. In fact, Xylitol is only an 11 on the glycemic index. Still, people with diabetes should consult their physician, dietitian or other health professional before incorporating sugar alcohols into their daily meal plans.

Sugar-Free

Xylitol is a nutritive sweetener that contains about 40% fewer calories than sugar. Because of its molecular structure, it is considered a polyol or “sugar alcohol.” Sugar alcohols are commonly used to sweeten sugar-free products and Xylitol is considered a “sugar-free” sweetener.

Sugar alcohols are neither sugars nor alcohols. They are carbohydrates with a chemical structure that partially resembles sugar and partially resembles alcohol, but they don’t contain ethanol as alcoholic beverages do. They are incompletely absorbed and metabolized by the body, and consequently contribute fewer calories. The polyols commonly used include sorbitol, mannitol, Xylitol, maltitol, maltitol syrup, lactitol, erythritol, and isomalt. Xylitol’s low glycemic index makes it appropriate for many low carb diets and it has 40% fewer calories than sugar. You can use Xylitol in cooking.

Xylitol Cookbook

Nutritionist Karen Edwards has compiled dozens of recipes for everybody's favorite desserts using Xylitol.

Her book “Sweeten Your Life the Xylitol Way” includes recipes for over 80 favorite sweets - cookies, pies, cakes and frostings, ice cream, drinks, breads, and muffins. All of the recipes have been adapted using Xylitol and other natural ingredients for healthier cooking.