<h2>Harvested From Natural Plant Sources</h2><p>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<br />  15 grams  of Xylitol as it breaks down the  other foods we ingest daily.</p><h2>An All Natural Sugar</h2><p> 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.</p><h2>Corn vs. Birch</h2><p>  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. </p><h2>Compare the Purity</h2><p> 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.  </p><h2>Helps Reduce Upper Respiratory Infections</h2><p>  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 <u>Xylitol gum</u>  per  day had an almost 50% reduction in ear infections. </p><h2>Works with Most Diabetic Diets</h2><p>  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.  </p><h2>Sugar-Free</h2><p> 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. </p><p>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. </p><h2>Xylitol Cookbook</h2><p>Nutritionist  Karen Edwards has compiled dozens of recipes for everybody's favorite desserts  using Xylitol. </p><p>Her book  “<u>Sweeten Your Life the Xylitol Way</u>” 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. </p>