Xylitol
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Xylitol From Barry Farm Foods
Xylitol

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List of Ingredients

Xylitol crystals

xylitol.JPG (34132 bytes)

Xylitol, known also as wood sugar, is not actually a sugar but a sugar alcohol or polyol.  Xylitol does not contain alcohol nor it it made from alcohol, the term applies to the chemistry involved.

It is found naturally in fibrous vegetables (spinach, etc.), fruit (raspberries, etc.), corn cobs, leaves and stalks (the primary commercial source), and hardwood trees like birch bark. 

Xylitol is naturally produced in our bodies daily in quantities of up to 15 grams.
   
Xylitol tastes, feels and looks exactly like granulated sugar.  It leaves a pleasant cool and fresh sensation without any unpleasant aftertaste.  It is equal in sweetness to granulated sugar.
   
Because it is a 5 carbon sugar molecule as opposed to sugar's 6 carbon molecule, it helps prevent the growth of bacteria as it will not feed yeasts.  

It is alkaline enhancing as opposed to sugar's acid forming.
  
There is no known toxic level for xylitol and the only discomfort some sensitive people may notice in taking large amounts at one time, is mild diarrhea or slight cramping.  As the body adjusts to the amount consumed this discomfort usually disappears.
   
It is known to help prevent tooth decay.  There are indications that its ability to inhibit the growth of bacteria, may aid in  reducing incidents of middle ear complications in children.  

Some studies have shown xylitol to be effective in inhibiting Candida Albicans and is safe for use as a sweetener by those individuals suffering from that disease.
   
Xylitol has a hypoglycemic index of 7; is a natural insulin stabilizer and is safe for use by diabetics.  

Xylitol can not be used in yeast breads because it inhibits yeast growth and can not be caramelized.
  We have also discovered that it does not work well in a "boil-down" recipe like syrups, a thickener needs to be used in those types of recipes. 

Otherwise, it may be substituted for sugar one to one in recipes.

For detailed information on the benefits, uses and ongoing university studies related to Xylitol, we recommend that you visit www.xylitol.com and www.xylitol.org .  

RECIPE

BLUE CORN MUFFINS

Ingredients:
2 c whole wheat flour*
2 c. blue corn meal*
1 c. dry milk powder*
1/4 c. xylitol*
2 T baking powder*
1 t. sea salt*
1/2 t. baking soda*
2 2/3 c. water
1/2 c. melted butter
2 eggs, beaten
1 T lemon juice

Combine dry ingredients.  

Combine wet ingredients and add to dry.  

Stir til moistened.  Spoon into 24 greased muffin cups.  

Bake 425 and bake 13-15 min.  Makes 2 dozen. 

*Ingredients available at www.barryfarm.com

NutritionFacts
1 tsp 
Amount per serving
Calories10
Calories from fat0
% Daily Value *
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 0mg0%
Total
Carbohydrate 2.5g
Sugars  0g
Sugar Alcohols  4g
1%

Dietary Fiber 0g0%
Protein 0g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
0% of calories from Fat
100% from Carbohydrates
0% from Protein