September 19, 2003

By: Mark Harris
Website: http://www.atkins-diet-plan-n-recipes.com

A Low Carb Sugar Substitution – Naturally Good

Xylitol, a natural substance found in berries, mushrooms, lettuce, hard woods, and corncobs, has been used in Europe and Asia as a substitute for sugar for more than 40 years. It has been approved by the FDA as a food additive for more than 25 years. It has been the subject of more than 1,500 research studies. In The Sweet Miracle of Xylilol (Basic Health Publications, $5.95), Fran Care, N.D., one of the foremost authorities on Xylitol, offers an introduction to this natural sugar substitute. She describes its many health benefits, explains its chemical properties and how it compares to other sugar alternatives, and presents a weight-loss program and recipes that make use of its remarkable properties.

Xylitol is produced in crystallized form just like sugar and tastes exactly like table sugar. Unlike sugar, which contributes to obesity, diabetes, and many other health conditions, Xylitol:

• does not cause an insulin reaction in the body, so it is desirable for people with diabetes and hypoglycemia and for low-carbohydrate dieters
• rates a 7 on the glycemic index, as opposed to table sugar's 110 rating
• helps prevent tooth decay by inhibiting plaque and cavities by 80 percent
• may help prevent osteoporosis by remineralizing bones
• has 40 percent fewer calories than sugar while being as sweet as sugar
• has 75 percent few carbohydrates than sugar
• makes the mouth and gut unfriendly environments for bacteria to live in
• can prevent middle ear infections in children
• plays a role as a yeast killer
• is being explored as an antioxidant
• has a slow, steady energy release

A chemical profile of this natural product is presented, showing bow it differs from sugar and other sugar alcohols, such as sorbitol, maltitol, mannitol, and lactitot. Xylitol is also compared to sweeteners that come from natural sources, including stevia and fructose; and with non-nutritive artificial sweeteners made in laboratories-aspartame, saccharin and acesulfanie-K.

Virtually none of these share the healing effects of Xylitol. Alongside the scientific attributes of Xylitol, Dr. Gate cites case studies from her health practice of people who have successfully used Xylitol to break their sugar addictions, lose weight, and achieve better health. Drawing on her experiences writing sugar-free cookbooks with Dr. Atkins, she additionally offers her own three week "sweet miracle" diet that incorporates Xylitol- sweetened salad dressing, ice cream, sorbets, biscuits, and cookies (recipes provided), as well as Xylitol gum and mints.

The reason Xylitol is not currently better known in the United States is its cost; it is more expensive than sugar. It is available in most health food stores and also through the World Wide Web—and there are signs that the cost is coming do. One U.S. company, for example, is now buying in volume and has been able to lower the price as it produces a wide range of cake mixes and other products, with more to come. With today's health- conscious lifestyles, where we crave sugar even while knowing its hazards, we have a range of sugar-free choices, many of them not very appetizing. Xylitol offers a natural alternative that not only tastes the same as sugar, but has many proven health benefits as well.

Also see; Atkins low carbohydrate products.

About The Author:

Mark Harris is a successful author and regular contributor to http://www.atkins-diet-plan-n-recipes.com.  Information about the Atkins diet plan and low carb cooking for long term weight loss.