I am continually surprised that so many people have not yet heard about Xylitol. It was wonderful to find Michelle Newport’s Associated Content Article: “Xylitol – Can You Have Your Sweets and Be Healthy Too?” in the Associated Content’s Library!
Xylitol has a curiously cool taste, unlike sugar, which has a warmer taste. Table sugar can induce cravings for more, however Xylitol satisfies because it tastes as sweet as table sugar, yet leaves the body feeling like it has had “enough.
What is the stuff? Okay, let’s get the facts out of the way, right up front, then we’ll progress to the desserts!
According to the Xylitol Information Centre, “Xylitol has been known since the late 1800’s. German and French researchers were the first to attempt producing Xylitol about 100 years ago, creating a mixture much like the consistency of syrup. Xylitol was not manufactured in a crystalline form until WWII.
Until the war, scientists had classified Xylitol with other polyols (sweet carbohydrates only) and it remained as a research chemical until war-associated sugar shortages created the need to locate alternate sweeteners. As research into its insulin-independent characteristics grew, so did further study into Xylitol’s other biological properties, especially its dental benefits. Before the 1970’s, Xylitol was used primarily in diabetic diets and infusion therapy of post-operative, burn and shock patients in European and Asian countries.
Vitamin Research Products page says, “Discovered in in 1891 by German chemist Emil Fischer, Xylitol remained relatively unappreciated until the sugar shortages in Finland during World War II. Without a domestic supply of sugar, the Fins began using Xylitol. Years later, it was noted that those who used Xylitol had better health than those who didn’t. This stimulated research to discover why.
Other countries around the world have taken a more sensible approach to the sugar problem. Researchers in Finland have been working with a natural sweetener called Xylitol for the last 30 years. There, massive health education programs have been used to educate the public on the enormous health benefits and safety of using Xylitol. In Russia it has been used for decades as a sweetener for diabetics, in Germany in solutions for intravenous feeding, and in China, Xylitol has been used for various medical purposes. Virtually unknown in Japan 3 to 4 years ago, Xylitol sales have soared to over 400 million dollars yearly.
(By the way, it is interesting to note that when the Finns returned to regular sugar after the war, the same old health problems returned once again! )
“Pure 100% pharmaceutical-grade Xylitol is a white, crystalline carbohydrate that is classified, according to some chemical encyclopedias, as a sugar. It is found naturally in fibrous vegetables and fruit, as well as in various hardwood trees like birch. It is even produced by the human body during normal metabolism (up to 15 grams daily from other foods). (2) It is a naturally occurring form of the 5-carbon sugar, xylose (xyl in Greek means wood). (3) The main sources of commercially produced Xylitol are corncobs and wood scraps from the lumber industry. Xylitol is more narrowly classified as a polyol or sugar alcohol (without inebriating qualities). Polyols possess functional hydroxyl groups. It is important to note that Xylitol differs from other polyols like sorbitol, for example. (4) Xylitol is a 5-carbon pentatol whereas sorbitol is a 6-carbon hexitol.
Sorbitol, consequently, can support the growth of cariogenic (cavity-causing) bacteria in the mouth. However, these bacteria are unable to utilize Xylitol for growth. Consequently, Xylitol use actually prevents cavities, while other sugars promote cavities.
Xylitol is also much sweeter than sorbitol. Although Xylitol is tolerated well even in large servings, very sensitive individuals may need to adapt to higher intakes. An adaptive increase in the activity levels of an enzyme (a polyol dehydrogenase) greatly increases the rate of Xylitol absorption in a few days. This is not the case with sorbitol. Xylitol is slowly absorbed and metabolized, resulting in negligent changes in insulin. It also has 40% fewer calories than ordinary sugar. Xylitol dissolves quickly and produces a cooling sensation in the mouth. It is a true sugar replacement, having the physiologic advantage of a pleasant taste and sweetness equal to sugar with no aftertaste. It can easily be used to replace sucrose (table sugar) in the diet.”
My favorite Xylitol supplier, http://www.xylitolnow.com/XylitolProducts.html, (and a very nice bunch of people they are!) in Alpine, CA, says:
• “Xylitol is used to reduce Bad Breath (halitosis) by reducing plaque beneath which bad smelling bacteria can live.
• Xylitol is recommended and used by Doctors, Dentists,, Periodontists, Pediatricians, Pediadontists, and many other medical and dental professionals worldwide.
• Xylitol is given to EXPECTANT MOTHERS in PRENATAL CLINICS in order to help them NOT to pass STREP BACTERIA (strep mutans) to their BABIES. This has reduced inner ear infections in Finland by over forty Percent (study published in British Medical Journal).
• Xylitol is recommended as a SWEETENER for DIABETICS and people with HYPOGLYCEMIA because it has a LOW GLYCEMIC INDEX (7) and has LITTLE EFFECT on BLOOD SUGAR LEVELS.
• Xylitol is a NATURAL REPLACEMENT for FLUORIDE and helps REDUCE CAVITIES UP TO 80% (Ylevieska Clinical Study). Used with Fluoride toothpastes, it reduces plaque and allows the Fluoride to more easily penetrate teeth.
• Xylitol Helps Stop Decay and
Promotes Remineralization of Teeth!
• Used after meals and snacks, it can stop the formation of tooth decay (cariostatic).
Xylitol is not merely an inert bystander but can exert an active counter force to decay
(anticariogenic). This depends upon how it is used – the delivery method, the
amount, the timing, and the frequency are important. Used correctly, it can enhance
the remineralization or healing process. This happens best in small decay spots just
beginning in the enamel. Larger holes won’t go away and will still require a filling or
restoration, but they can harden and become less sensitive.
John Peldyak, DMD
Over 25 years of testing in a wide variety of conditions confirm that Xylitol is the best sweetener for your teeth. Xylitol use can slow or halt periodontal problems, re-mineralize tooth enamel, reduce tooth decay rates both in high-risk groups (high caries prevalence, poor nutrition, and poor oral hygiene) and in low risk groups (low caries incidence using all current prevention recommendations). Sugar free chewing gums, mints, and candies made with Xylitol as the principal sweetener (100% is best) have already received official endorsements from six national dental associations.
Okay, now to the good stuff! I first started experimenting with Xylitol to make cookies, noting the successes and failures. There were very few failures, by the way. Mainly successes. I just hauled out my stash of cookbooks which have supplied most of the recipes. Check out new and used copies on Amazon.com (or eBay.com) of the following:
Suzanne Somers-Somersize Recipe Contest Cookbook (by Suzanne Somers)
Somersize Desserts
Suzanne Somers Eat Great, Lose Weight
Suzanne Somers Eat, Cheat and Melt the Fat Away
Suzanne Somers Fast & Easy
500 Low-Carb Recipes (by Dana Carpender)
What I’d do is follow the recipe, substituting whatever sweetener was called for with Xylitol. In the case of SomerSweet, the recipe will call for one quarter as much as regular sugar, because it is is about four times sweeter than table sugar. Xylitol, being as sweet sweet as table sugar or as sweet as Splenda, would be used spoon-for-spoon like Splenda in a recipe.
Now to the heart of the matter: for those who adore their cookies and desserts, there is hope! Xylitol can work very well. When I substitute Xylitol for sugar, and take the dessert to a company dinner, no one knows that they are not consuming sugar until I tell them! Yet there is very little insulin needed to process Xylitol, and very little resulting rise in blood sugar!
How would you like a recipe for crunchy, buttery, delicate Almond Cookies? The recipe contains no flour and no sugar, yet is so good that these cookies will disappear quickly in any household! This recipe can be found on page 424 of “500 Low-Carb Recipes.” Simply substitute the one cup of Splenda, and add one cup of Xylitol instead. The recipe also calls for 2 tablespoons of water, however I’ve crossed that out in my book. Didn’t need it.
Substitute Xylitol for Splenda or Stevia, straight across, spoon for spoonful, in recipes on page 420 for Butter Cookies, Page 421 for Chocolate Walnut Balls, page 422 for Peanut Butter Cookies, and page 423 for Hazelnut Shortbread.
I’ve made page 426’s Mom’s Chocolate Chip Cookies, using Xylitol-sweetened chocolate chopped up into pieces (you can get this fine Belgian chocolate from XylitolNow.com. The chocolate bars do contain some Maltitol as a sweetener). The chocolate chip cookies spread out big time on my cookie sheet. I had to use less than 1 tablespoon of batter on parchment paper and left room for each to flatten. However the taste was great! These cookie recipes do not use flour or sugar, although the Chocolate Chip recipe does contain some Blackstrap Molasses, which has natural sugar in it.
Page 427 has a recipe for Coconut Shortbread, Page 428 has a recipe for Pecan Sandies, and page 429 has a recipe for Oatmeal Cookies. Not an ounce of flour or sugar in any of them. Substitute the sweetener called for, spoon for spoon, for Xylitol. If you are a huge chocolate fan, try page 432’s Fudge Toffee.
Okay, on to Suzanne Somers’ cookbooks! How about Chocolate Cupcakes with Whipped Cream Filling? This recipe is from “Suzanne Somers’ Fast & Easy book,” and can be found on page 306. The recipe uses some heavy cream, and a little whole-wheat flour. Suzanne recommends using her SomerSweet, but I quadruple the amount of SomerSweet and substitute Xylitol. So far it has worked wonderfully well!
Here’s a company dessert that I’ve given as a gift to people who eat sugar regularly. They are amazed that there is no flour and no sugar in the entire recipe! This is a very, very rich dessert which can be found on page 39 of “Somersize Desserts.” It is called Chocolate Layer Cake. It is divine! Again, don’t use the SomerSweet and use Xylitol instead! The next page, page 41, has recipes for the Chocolate Buttercream and Chocolate Ganache which are spread on the cake.
And how about gum, you ask? The stuff available in the store says it is made with Xylitol, but if you read the label, often there is also Aspartame, which is absolutely, positively not healthy for people. (More information on that can be found on Mercola.com.)
Xylitolnow.com sells gum, toothpaste, mints (and those fabulous chocolate bars)! My teeth have done marvelously well with their Squiggle toothpaste. Whenever I run out and have to make do with Desert Essence’s Tea Tree Oil toothpaste instead, I notice an unfortunate difference. Nothing has worked as well as Squiggle toothpaste with Xylitol!
Now, about my cooking failures. Folks, I’m an “experimenter” who has had enough failures in the kitchen to entertain my family for years to come! They still twit me on bad days about the 6 lb. fully cooked pork roast that I lost in the kitchen for nearly a week (found it later in a roasting pan in the cupboard). Good thing the darn thing was cooked before I lost it or it would have started to smell!
Anyway, one thing which doesn’t work quite as well is trying to make meringue with Xylitol. This is because Xylitol is less “bulky” than table sugar. Although the meringue comes out just as satisfyingly sweet, it isn’t crispy, like it would be with sugar. It is spongier. If you dry out the meringue entirely, you can peel it off the parchment paper liner (which I heartily recommend you use, unless you plan on licking the meringue off the cookie sheet with your tongue.)
You can whip up the meringue batter, sweeten it with Xylitol, and dollop over sliced fruit on parchment paper. Bake in a 350 degree oven until the meringue is set. I used home-dried apple slices and boy, was that good!
Life just seems to go better with Xylitol. Wild Oats national health chain of health stores often carries the stuff. I prefer to order in bulk from XylitolNow.com. If you have as big a sweet tooth as I do, it is wonderful to have several bags in the kitchen cupboard!
Be sure and keep all Xylitol products away from your pets! While the worst Xylitol will do to humans is give us a bit of intestinal gas, if make a total piglet out of yourself (as I have done), Xylitol can be very harmful to pets, even deadly!
Xylitol and chocolate would be a doubly awful combination for dogs and cats! We have a little dog who is a master kitchen table climber. Give him an inch and he climbs a mile! Fortunately, this dog has an iron constitution, barfing up or eliminating in an obnoxious brown pool anything his stomach doesn’t fancy. Nowadays we will not leave anything edible on the table. Xylitol goes in a kitchen cupboard, far above the dog’s reach!
Okay, enough about the dog and his eating habits! Give Xylitol a try, and discover the sweet taste which comes absolutely NO aftertaste! I think you’ll be as thrilled as I am with it! The holidays are coming up – what a great time to enjoy Xylitol in your traditional recipes!
