Xylitol is a natural sugar alcohol found in plants, including many fruits and vegetables. It has a sweet taste and is often used as a sugar substitute.
Xylitol tastes sweet, but unlike sugar, it does not cause tooth decay. It can reduce the level of bacteria in saliva that cause decay and can also fight some of the bacteria that cause ear infections. It is widely used in "sugar-free" chewing gum, mints and other candies.
In the United States, products containing xylitol are allowed to claim that they reduce the risk of tooth decay. People also use xylitol to prevent plaque, ear infections, dry mouth and many other conditions, but there is no good scientific evidence to support most of these uses.
Xylitol may be toxic to dogs. If your dog has eaten a product containing xylitol, take them to the vet immediately.
Sugar-free chewing gum and mints
Ice cream
Hard sucking candies
Chocolate
Baked goods / desserts
Table syrups
Jams and jellies
Cough syrup and some vitamins
Nut butters
Powdered/granulated sugar substitutes
Some supplements and nasal sprays
Toothpaste and mouthwash
As a sugar substitute, it contains no vitamins or minerals. It contains carbohydrates, calories and various organic compounds that affect the body. While it has long been used simply as a high glycemic safe sweetener, recent studies have shown that it can confer many more important health benefits on the body.
The health benefits of xylitol include its ability to control glucose and insulin levels in the body, manage diabetes, improve gum and dental health, prevent overeating, aid in weight loss, and promote sinus health.
One of the most common diseases of modern life is diabetes. Perhaps this is due to the increase in high-fat diets around the world, or the globalization of fast food, or the generally high pace of life that does not allow people to eat properly, but the problem still exists. Therefore, any solution that can help control diabetes is important because diabetes is the body's inability to properly maintain insulin and glucose levels throughout the body.
In a study published in the journal Diabetes Care, Dr. John Brunzell, an endocrinologist in Seattle, Washington, talks about the use of fructose, xylitol or sorbitol as sweeteners in diabetes. Xylitol is a chemically processed form of sugar, which means the body cannot break down carbohydrates into simple sugars and flood the bloodstream with them, thereby disrupting the balance of insulin and glucose. This means that people with diabetes can consume it in all their normal foods without fear of a significant drop or spike in blood sugar levels. This is the oldest and most commonly used application of xylitol and has helped millions of diabetics worldwide.
According to a study cited by Tanzer J of the University of Connecticut in the International Journal of Dentistry, similar to the antibacterial properties mentioned above, xylitol has been shown to be very beneficial for oral health. Some strains of bacteria in the world, such as streptococci, can be neutralized by xylitol, thus preventing oral infections. It has also been found to reduce dental plaque as well as tooth decay and cavities. Numerous studies conducted around the world have shown that it is a much better deterrent to tooth decay than the common common sugar found in toothpaste. Regular sugars increase acidity, which can make them counterproductive in mouthwashes and toothpastes, but xylitol is ideal for this purpose.
One of the basic chemical applications of xylitol is as an alkalizing agent. It increases the alkalinity and reduces the acidity of the body and mouth. Alkalinity is not a good environment for bacteria because it cannot grow in those conditions. As a result, it has long been praised for its ability to destroy bacterial infections and various colonies throughout the body.
Xylitol has even been linked to the reduction of bad breath, which is a fancy word for "halitosis". Halitosis is a bacterial infection that produces an unpleasant odor that is nearly impossible to eliminate. Doctors and dentists often recommend xylitol-based chewing gum to get your breath back to its freshest state!
One of its side effects is that it slows down the digestive process slightly, mainly in terms of the time it takes for the stomach to empty. This means that people who consume xylitol-based foods will feel fuller for longer, similar to the effect you get after eating a high-fiber meal. When your stomach is full, you are less likely to snack or overeat at a given meal, maintaining a healthy, balanced caloric intake and contributing to any dieting or weight loss efforts.
One of the most interesting effects of adding xylitol to your diet is the effect it has on ear infections. These usually affect children, but are also known to affect adults as well. Researchers from the University Hospital of Oulu conducted a study on about 850 children. The results showed that xylitol, which has antiviral and antibacterial effects, is usually the immune attacker that causes ear infections, but just 8-10 grams reduced the prevalence of ear infections by 30%. Eliminating these painful conditions for children and adults is the latest development in the xylitol saga!
A study led by Dr. Peter Hwang of the Department of Otolaryngology-Head and Neck Surgery at Stanford Hospital and Clinics in California showed that xylitol in water is a better agent for treating symptoms of chronic sinusitis than saline rinses.
In recent years, many people have turned to nasal washers to clear up sinus infections and conditions. It has these important antibacterial properties, so adding some of this alternative sweetener to your recipes can speed up the healing process and keep your sinuses clean.
While this is still a relatively new area of xylitol research, some researchers in Canada have shown promising results of xylitol increasing bone mineral density in various species. While human testing and research is still ongoing, the signs of xylitol as a bone enhancer look very promising. This may be due to the higher absorption of other minerals when used in combination with xylitol, but whatever the exact mechanism, improving bone strength, durability and healing speed is very valuable, especially as we get older and begin to suffer from common diseases like osteoporosis. This effect is most likely due to the alkalizing effect of xylitol. The acidity in the body actually absorbs calcium from the system, weakening the bones.
Xylitol has also been found to have similar side effects to dietary fiber because its basic function in the intestine is somewhat similar to that of dietary fiber. Xylitol effectively converts to short fatty acid chains, increasing intestinal function and efficiency, thereby reducing digestive stagnation and decreasing gastrointestinal disorders, including ulcers, constipation, diarrhea, and hemorrhoids.
Xylitol can also slow the growth of cancer, which can often be caused by Candida albicans, a very serious yeast infection. It also eliminates bacteria that you may ingest in certain foods, such as Helicobacter pylori or other dangerous strains, and effectively neutralizes them before they can cause any real damage.
According to research published in the journal Nutrition and Cancer, xylitol can inhibit the proliferation of oral cancer cells.
Xylitol is a potent anti-inflammatory substance and therefore a very good choice for reducing the risk of developing cancer. a 2015 study confirmed its ability to induce apoptosis in lung cancer cell lines.
As mentioned earlier, xylitol's antibacterial and antiviral abilities make it an important weapon in the fight against infections in various parts of the body, such as the sinuses, mouth, throat and stomach. It enhances the immune system overall from top to bottom in your system and improves the overall efficiency of the system by alkalizing it and providing energy for other metabolic processes. Finally, although the evidence has not been fully verified, early studies suggest that xylitol directly affects the number of white blood cells in the body, meaning that this sugar substitute directly enhances our entire body's ability to fight infections.
Xylitol has some similarities to other "natural" or alternative sweeteners, including those called
Erythritol
Isomaltitol
Lactitol
Maltitol
Mannitol
Sorbitol
Stevia is an herb belonging to the Asteraceae family. The Guaraní people of Brazil and Paraguay have been using the stevia plant for over 1500 years.
Is xylitol or stevia better? While the information on the side effects of xylitol is somewhat vague, in the more than 345 scientific papers that cite stevia, one message is clear: it is safe and effective.
As stated in a recent critical assessment, stevia "has a low glycemic index and, at the doses tested, is not cytotoxic and has no acute or chronic effects on blood sugar, making it a safe sweetener."
However, despite being a natural herb, not all stevia products on the shelves are created equal. In fact, in some of the more inferior brands, the stevia they advertise is not even 100% stevia. It's cut with xylitol and disease-causing fillers like glucose and sugar.
Both of these products are sugar alcohols (also known as low-calorie sweeteners). The main difference is that xylitol does contain some calories (it is not zero calories like erythritol), but less than sugar.
Xylitol also has a minimal effect on blood sugar levels, whereas erythritol has no effect, making it more suitable for diabetics.
Because xylitol can cause diarrhea in some people, especially when used in large amounts, this is one reason why some people prefer erythritol.
How much xylitol seems to be safe to consume? The optimal dose has not been determined, but taking more than 30-40 grams has been associated with negative health effects.
Xylitol poisoning is relatively unheard of in humans, and even when harmful effects of xylitol occur, they are usually minimal for most people.
The following are some of the reasons why some experts do not recommend sugar alcohols such as xylitol for human consumption.
Sugar alcohols are notorious for causing gastrointestinal problems because they draw water into the intestines and are fermented by intestinal bacteria. Since the body cannot properly digest this substance, the unmetabolized portion ferments and creates a favorable environment for harmful bacteria to colonize.
This can exacerbate yeast problems and lead to digestive problems such as constipation, flatulence/bloating and diarrhea.
Although it has less impact than sucrose, sugar alcohols have been reported to raise blood sugar levels, suggesting that diabetics should not consume it.
This may seem strange to most people, as many doctors advise people to use it instead of sugar because of its relatively low glycemic index.
In addition to mild gastrointestinal discomfort, weight gain is the most studied side effect of consuming xylitol and other artificial sweeteners.
According to Harvard Medical School experts, "Studies have raised concerns that [alternative] sweeteners may be counterproductive and actually promote weight gain. How could that be? Sweeteners are very sweet - hundreds to thousands of times sweeter than table sugar."
What happens is that people who consume sweeteners habitually become desensitized to sweetness to the point that healthy foods without added sugar become revolting. This can lead to an unhealthy diet that avoids foods that provide satiety and instead replenishes empty, unhealthy calories from sweetened products.
According to one report, the key to avoiding xylitol problems is to consume only low doses. Side effects of more than 40-50 grams of xylitol per day may include
Nausea
bloating
borborygmi (rumbling sound of gas passing through the intestines)
colic (pain in the stomach)
diarrhea
Increased bowel movements
Some authorities are also concerned about the lengthy industrial process used to manufacture the product. Currently, most xylitol is produced by "hydrogenating" xylose, a chemical process that treats the compound with hydrogen, usually using a catalyst such as nickel.
At this point, no studies have proven that the process used to make xylitol is harmful, but there are known concerns about the consumption of hydrogenated foods and nickel.
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