Xylitol is a natural sugar substitute discovered over 100
years ago and used widely for many decades.
Go here for general information on
Xylitol. (history, cavities, diabetes).
For cooking replace the sugar with equal
measurements of Xylitol. It mixes and dissolves the same as sugar but it is
not recommended for use in pastries or
hard candy. Xylitol will not cause breads and pastries to rise and is not a good
choice for hard candies since it will not crystallize when heated.
The benefits of using Xylitol sugar replacement are:
Reduces the amount of cane sugar contact with the
Does not promote tooth decay as it helps prevent
bacteria from adhering to teeth.
Supplies 40% fewer calories and 75% fewer
carbohydrates than sugar.
Is safe for diabetics, hypoglycemics, children
and pregnant women.
Replaces sugar in most recipes and is heat
It looks and tastes like table sugar.
See precautions below please.