Xylitol serves as a natural substitute for sugar and artificial sweeteners. It is found in some fruits, fibrous vegetables, hard wood and other natural products. During normal metabolism xylitol is produced in our bodies.
In Europe, Japan, USA and former Soviet Union xylitol is used as a sweetener in diabetic diet. It has low glycemic index of 7 and its steady and slow release of energy helps balance blood sugar and insulin level. Xylitol is insulin independent and 75% less carbohydrate than sugar. Xylitol’s safety has been extensively evaluated in about 1500 studies and has been accepted in about 35 countries including USA, UK, Europe, and Australia.
Professor Kauko K. Makinen from the Institute of Dentistry, University of Turku, Finland stated that xylitol had long been used among diabetic patients with about 70g daily consumption without any adverse effects. Small xylitol doses have been found to stabilize metabolic situation among unstable diabetics.
Sherill Shellmal, author of bestseller ‘Mothers, prevent your daughters from getting breast cancer states that xylitol has demonstrated in many studies to be slowly metabolized resulting in negligible changes in insulin. In glycemic index, glucose is rated to be 100 and xylitol at 7. It is a natural insulin stabilizer and so doesn’t cause abrupt rise or fall of sugar and carbohydrate cravings which makes it a perfect sweetener for people with diabetes and also people willing to lose weight.