X is for Xylitol

Xylitol is a naturally occurring carbohydrate. It is widely found in nature, as well as a variety of fruits and vegetables. Xylitol is also extracted from birch bark.  It is important to remember, however, that Xylitol is a specific molecule. The Xylitol extracted from one source is exactly the same as Xylitol from any  other source – just as the sugar (sucrose) extracted from beets is exactly  the same as the sugar we get from sugar cane.

I never knew, or cared, about any of these things until I understood that I was also a sugar addict and needed to attend Overeaters Anonymous meetings. Now it’s important to me to read labels, to know how many grams of sugar are in the things I’m eating, etc.

“If taken in moderation, xylitol is unlikely to pose a problem. However, refined carbohydrates, such as pasta, white bread, pastries, and cakes are quickly broken down into glucose and act just as refined sugar does. (Note: complex carbohydrates as found in whole grains and washed white Basmati rice are fine, but avoid most other types of polished white rice due their depleted nutritional value.) Obviously, sugar-rich foods and beverages, such as chocolate, ice cream, and soda should be avoided.”

– Andreas Moritz Cancer Is Not A Disease – It’s A Survival Mechanism

Peace out.

 

3 Comments

Xylitol and the other -ol sugars (maltitol, etc.) give me terrible gas and stomach cramps…

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    Yes, I’ve noticed that too! I mostly use Truvia to sweeten things now.

    Like

      I’ve really cut back the sweets I eat, and now I don’t like really sweet stuff as much as I used to. It seems to be “sweet things” generally more than any particular kind of sweetener.

      Like

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