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 425º and bake 13-15 min. Makes 2 dozen.
*Ingredients available at
www.barryfarm.com
