- All Natural Xylitol Sweetener
Sugarsweet with no Aftertaste A delicious, low calorie sweetener
XyloSweetT has all the sweetness of common sugars, yet has 40% fewer calories. XyloSweet is an ideal alternative sweetener in foods prepared for weight loss or for anyone concerned about the overuse of sugar in their diet. But XyloSweet's low cal sweetening characteristics are only the beginning of its nutritional story.
What is Xylitol?
Xylitol is the commercial name for a naturally occurring sugar called xylose commonly derived from corncobs and birch trees. It is much like many other sugars, but with a significant difference - the xylose molecule contains only 5 carbon atoms rather than the 6 of most other sugars.This molecular difference is the key to xylitol's beneficial qualities both as a food source and as a bacterial inhibitor in both medical and dental use.
XyloSweet in Diabetes Management:
XyloSweet can be substituted by most common sweeteners without compromising taste or texture. XyloSweet is metabolized without insulin so it creates a significantly lower glycemic effect when eaten - a glycemic index of only 7. Good news for diabetics.
Anti-bacterial Benefits:
XyloSweet inhibits the ability of bacteria to attach to the tissues of the mouth, nose and throat. This is why physicians are using xylitol to reduce the symptoms of middle ear infections (otitis media) - particularly in children.
Dental Benefits
The health benefits of Xylitol extend to dental use as well. XyloSweet in diets inhibits the ability of bacteria to adhere to the teeth, reducing the production of the acids that dissolve tooth enamel and lead to tooth decay.
XyloSweet is the sweetener for the 21st Century
As more and more Americans discover xylitol's great taste and many uses, it will soon replace the more commonly used sugars in our diets. And soon, like the people of Scandinavia, Americans will enjoy stronger, healthier teeth, less bacterial infection, and a more sensible and manageable diet through the used of XyloSweet instead of sugar.
