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Are Xylitol, Sorbitol, and Other Sugar Alcohols Safe Replacements for Sugar?

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sorbitol, xylitol, is sorbitol safe
Sorbitol and xylitol are both sugar alcohols. Are they safe sugar alternatives? istock.com/grafvision

In the last article of this series I discussed artificial sweeteners, and gave you my take on whether you should include them in your diet. This week, I want to talk about sugar alcohols, which are another popular low-calorie sugar substitute.

Xylitol is the most popular and most extensively researched, so I’ll focus my discussion on it, but the general takeaway of this article applies to other sugar alcohols as well, such as sorbitol and erythritol.

Xylitol and sorbitol are commonly used as sugar replacements, but are they safe? Here’s what you need to know! #foodadditives #sugarreplacements #xilitol #sorbitol

What Exactly Are Sugar Alcohols?

Sugar alcohols are a type of ‘low-digestible carbohydrate,’ a category that also includes fiber and resistant starch. Sugar alcohols occur naturally in many fruits and are also known as ‘polyols,’ which you may recognize as a FODMAP.

Unlike artificial sweeteners, sugar alcohols aren’t completely calorie-free, because we are able to digest and absorb them to some extent. The absorption rate varies among sugar alcohols, from about 50% for xylitol to almost 80% for sorbitol, depending on the individual. (1) Erythritol is almost completely absorbed, but is not digested, so it provides almost no calories. (2)

Compared with artificial sweeteners, sugar alcohols have very few safety and toxicity studies, and are generally accepted as safe. (3) In one long-term human study, 35 participants consumed xylitol as their primary dietary sweetener for two years, and no adverse effects other than GI distress were observed, and GI symptoms dissipated after the first couple months. (4) The amount of xylitol consumed during this trial regularly exceeded 100g per day, often going over 200g per day, depending on the participant.

Metabolic Effects of Sugar Alcohols

Sugar alcohols are a popular choice for weight loss due to their reduced calorie content, and for diabetics due to their low glycemic index. There’s not nearly as much research on the metabolic effects of sugar alcohols as there is on artificial sweeteners, but the evidence we have suggests that sugar alcohols are at least harmless, and possibly beneficial.

For the most part, sugar alcohols cause no appreciable changes in blood glucose or insulin in humans, and sorbitol and xylitol have not been found to raise blood glucose following consumption. (5) In diabetic rats, 5 weeks of xylitol supplementation (as 10% of their drinking water) reduced body weight, blood glucose, and serum lipids, and increased glucose tolerance compared with controls. (6) Two other rat studies also found that xylitol-supplemented rats gained less weight and fat mass compared with control rats, and had improved glucose tolerance. (7, 8)

Because sweetness does not predict caloric value in sugar alcohols, one might expect that they would cause the same ‘metabolic confusion’ that is seen with noncaloric artificial sweeteners. Unfortunately there isn’t enough evidence to form a conclusion about this, but my feeling based on what I’ve read is that this isn’t a significant issue for sugar alcohols.

For one, sugar alcohols aren’t ‘intense sweeteners’ like artificial sweeteners, which are hundreds of times sweeter than sugar. In fact, many are less sweet than sugar. Also, sugar alcohols do provide some calories, so there’s not as much of a discrepancy between the caloric load your body expects and the caloric load it actually gets.

Does Xylitol Prevent Tooth Decay?

The most well-known health benefit of xylitol is easily its effect on dental health, and evidence for xylitol’s ability to prevent tooth decay is pretty robust. (9) A couple trials have found xylitol to be more effective at preventing cavities than fluoride, and benefits of xylitol consumption have even been observed in children whose mothers chewed xylitol-containing gum. (10) Unsurprisingly, the most drastic effects are observed when xylitol replaces sucrose in either the diet or in chewing gum, but significant reductions in cavities have been observed when xylitol is simply added on top of a normal diet as well. (11, 12)

Although some effects of xylitol are undoubtedly due to nonspecific factors such as increased saliva production or the replacement of sugar, it does appear to have specific properties that support dental health. Xylitol is not fermentable by common plaque-forming oral bacteria like sugar is, so it doesn’t provide a food source. (13) Additionally, xylitol actively inhibits the growth of these bacteria. It also forms complexes with calcium, which may aid in demineralization.

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Sugar Alcohols and Digestive Health

While sugar alcohols appear to be safe and potentially therapeutic, they are also notorious for causing digestive distress. Because sugar alcohols are FODMAPs and are largely indigestible, they can cause diarrhea by pulling excess water into the large intestine.

The fermentation of sugar alcohols by gut bacteria can also cause gas and bloating, and sugar alcohols may decrease fat absorption from other foods. (14, 15) However, most evidence indicates that people can adapt to regular sugar alcohol consumption, and the adverse GI effects reported in studies tend to fade after the first month or two.

Erythritol is probably the best-tolerated sugar alcohol, and a few human trials have found that if the amount of erythritol is gradually increased and doses are spread throughout the day, many people can tolerate large amounts (up to1g/kg of body weight) of erythritol without GI distress. (16, 17) The average tolerance for xylitol and sorbitol is lower; most study subjects could tolerate about 30g per day without a problem, but significant adaptation was necessary to increase xylitol content in the diet. (18)

A few studies indicate that sugar alcohols may have a prebiotic effect. This isn’t too surprising, considering the prebiotic effects of other low-digestible carbohydrates such as fiber and resistant starch. Animal studies have found that xylitol causes a shift from gram-negative to gram-positive bacteria, with fewer Bacteroides and increased levels of Bifidobacteria. (19, 20) A similar shift has been observed in humans, even after a single dose of xylitol. (21) Additionally, the shifts observed allowed for more efficient use of the sugar alcohols by gut bacteria, which largely explains the reduction in GI symptoms after a few months of regular consumption.

In addition to the potential metabolic, dental, and prebiotic benefits already discussed, xylitol shows promise for preventing age-related decline in bone and skin health.

One interesting study found that 10% xylitol supplementation over 20 months increased collagen synthesis in the skin of aged rats, resulting in thicker skin. (22) Preliminary rat studies have also shown that xylitol can increase bone volume and mineral content and protect against bone loss. (23, 24, 25)

Overall, sugar alcohols appear to be safer than artificial sweeteners with several potentially therapeutic effects. Although the metabolic and weight loss benefits of sugar alcohols haven’t been studied as extensively, I would recommend sugar alcohols over artificial sweeteners to anyone who needs a low-calorie sweetener, although I wouldn’t recommend that anyone consume huge amounts of them. I’ll also be interested to see additional research on their ability to alter the gut microbiome and disrupt biofilms, because this could make sugar alcohols a useful tool for certain patients.

At this point, there don’t seem to be any major problems with sugar alcohols, so if it’s something you’re interested in, I would experiment with your own tolerance and see how they affect you. However, people with gut issues should be cautious.

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189 Comments

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  1. Why do we think foods need supplemental sweeteners in the first place. I have quit sweetening things long ago and get along just fine. I do, on occasion, indulge in a sweet dessert, but besides that, no added sweeteners! I even make rhubarb juice and drink in unsweetened. I do dilute it ~4 to 1. It is tart, but refreshing and quite enjoyable.

  2. Wow, I am extremely impressed with your article. I have been researching info on artificial sweeteners and sugar alcohols for a long-time now on the internet and have found your article to be one of the most informative and comprehensive on the subject. Thank you very much for your diligence in your research, analysis and commentary.

    I am definitely going to switch to sugar alcohols to see how they work for me. Hope you are having a wondrous day…:)

  3. The studies referred to by the healthy home economist only apply to ONE method of extracting xylitol, and the source was corn from China. If you get organic birch xylitol, the data from that study is entirely irrelevant. Just doesn’t apply. So while that type of xylitol may indeed be hazardous in large quantities, I still like xylitol from birch, for all the reasons that Chris outlined. I think he did a really good job in this article.

      • Xylitol is produced chemically from wood sugar
        Glucose can be the base material for the production of xylitol. This develops in the process of starch saccharification of plant starch (corn syrup, glucose, fructose )
        • If glucose is from maize or maize starch it may definitely consist partly of genetically modified maize, this is especially true when the raw materials are imported from the China or Argentina. In the USA, genetically modified maize is grown nearly exclusively by GMO
        • GM-microorganisms are used to make enzymes …Amylases, glucose-isomerase, and pullulanase. These enzymes solubilise plant starch and metabolise it into compounds classified as ingredients and additives.
        • The USA uses a procedure that has been developed to produce xylitol by using a microorganism (Escherichia coli) Yes the same E coli. This bacteria also helps to solubilise cellulose and can produce Xylitol…Yes from birch trees
        • Do these companies need to label this? The short answer is NO because enzymes do not have to be declared on the list of ingredients.
        • An additive is not subject to labeling requirement even on the case that the microorganisms used in its production have obtained nutrients (substrates) derived from GM plants.
        Do Not be Deceived. This is not as sweet as you may believe. Eat real food!
        John

      • Hi Jennifer, I did read the article on Karens healthy kitchen the truth about xylitol.
        There are a few miss leading statements, To make a blanket statement that GMO corn is a non-issue with xylitol is quite frankly deceptive. China both imports and export Corn and it is all GMO. To say the farmers in China have no interest in changing the way they have been farming for hundreds of years is absolutely ridiculous …The article goes on to say “This information was provided to us first hand by the owner of one of the largest xylitol importing companies who has personally made many trips to China to inspect their facilities and work with their government”..He surely isn’t going to say anything else is he! However he better visit China again I would say. I feel he has missed a few things.
        GM-microorganisms are used to make enzymes …Amylases, glucose-isomerase, and pullulanase. These enzymes solubilise plant starch and metabolise it into compounds classified as ingredients and additives used in the production of Xylitol These enzymes are used in Birch and maize or corn produced Xylitol.
        I would take Any Information coming from The USDA and the FDA with a grain of salt… IT is not well researched and biased to say the least. They are corporations representing corporations and their investors . They have NO interest in the health of the people in general, this is quite common knowledge.
        John

    • I have a previous comment above concerning xylitol from Xyloburst made not only from birch but label says made in the US. I love the stuff and find nothing detrimental when taking it so far.

  4. I found it best just to stay away from all sugar alcohols…..just natural ingredients…once away from all I don’t even crave it and when i do taste it they all taste too sweet for me….I used to be an addict to diet colas ..since giving up altogether do not even crave it…..xylitol extremely poisonous to pets…..

  5. Excellent piece. I’ve been using xylitol, erythritol and although not addressed in this post, stevia, in my recipes for years. Interestingly, although I have a lot of Paleo followers, I’ve often been criticized for using these sweeteners. One of the things that I’ve found is when we make Paleo treats and swap out the flour for nut based flours and add in cups of honey, the end result is a treat that has more caloric density than its conventional counterpart.

  6. Xylitol is part of the formula I use as a tooth powder. I can barely taste it in the toothpaste but I am confident that it is better for me than sugar and stuff like Splenda and other artificial sweeteners that may not be so good for you. I like that Xylitol helps prevent cavities and may aid in the remineralization of tooth enamel. I will continue to use Xylitol. Thank you for your insights into this Chris. I appreciate your posts!

  7. The page on Erythritol at znaturalfoods.com has this warning: “May be fatal to pets including dogs & cats!” So I’d keep both Xylitol and Erythritol away from all pets.

    • Interesting, I have read studies that show erythritol to be safe (but not xylitol!) except in extreme high doses. I wonder if that is what they are referencing? I also noticed their xylitol comes from China, um.. no thanks.

  8. Hmmm. I am a bit stunned that you would promote this. Why something so unnatural when a healthy, NATURAL sweet like raw honey is available? Xylitol’s own promotional material says it is not safe for everyone to use.

    “While it is true that xylitol is a naturally occurring substance, manufactured xylitol is another matter entirely. Commercially available xylitol is produced by the industrialized process of sugar hydrogenation. In order to hydrogenate anything, a catalyst is needed, and in the case of xylitol, Raney nickel is used which is a powdered nickel-aluminum alloy. ”

    “Given the violent industrialized process that is required to produce a hydrogenated sugar like xylitol, it would seem wise to avoid it based on the very poor track record of hydrogenated foods in general!”

    “In a long term toxicology study on rats researchers found that xylitol caused a significant increase in the incidence of adrenal medullary hyperplasia in male and female rats in all dose levels tested (5%, 10% and 20%).5 That means it caused abnormal cell growth in the adrenal glands. In one higher-dose study in which mice consumed 20 percent of their diet as xylitol, there was a significant increase in the mortality of the males as compared to those consuming sucrose.6 A major study in dogs found an increase in liver weight associated with xylitol use.7”

    I prefer what some others say about this:

    http://www.thehealthyhomeeconomist.com/xylitol-not-as-sweet-as-its-cracked-up-to-be/

    http://www.curetoothdecay.com/Tooth_Decay/xylitol_tooth_decay.htm

    • I understand your concerns but why would anyone feed Xylitol to their pet? Sweets are a no no for pets to begin with. My cat seems to like bananas but I don’t just feed him sugar or any other sweetener. He would love to have some of the chocolate I consume but I don’t let him have it, either. I rarely use sweeteners, except for Xylitol in my toothpaste to make it a little more palatable.

      • Pets tend to get into things and some gum, Mentos for example, has large amounts of Xylitol for which a small amount can be fatal. My dog go into the garbage and ate my already chewed gum which was lucky for us as the chewing removed most of the Xylitol! If they get a hold of your gum or any product with large amounts of Xylitol, you will end up with a large vet bill or a dead pet. We no longer buy gum or any product with Xylitol and are suspect of many others: Sorbitol, etc. Why take a change with your pets life!

    • I think this is a valuable discussion as some of us, T2 diabetics for example, cannot tolerate even the “natural sugars” such as honey. I find that erythritol and stevia, used in combination, can be very useful in baked goods. Consistency is different but since I am baking with nut flours , consistency IS DIFFERENT anyway. Another all natural sweetener that does not affect my BG levels is yacon syrup. It is expensive and is used in place of agave, honey, molasses or other liquid sweeteners. It may actually benefit T2D. Well worth a try when looking for a natural alternative. One thing I find difficult in baked goods is the cooling effect of sugar alcohols. Neither yacon or stevia cause this… For already cool things that need a bit of a sweet hit, erythritol is great!

    • Jeanne, as in so many things, the dose makes the poison. A xylitol study dosed at 20% of body weight is not relevant. People add teaspoons of this stuff. Also, I wouldn’t say Chris is promoting xylitol. He is rendering an interpretation of the available data. That’s one of the main reasons people visit his blog.

      Also, I don’t intend offence, but the blogs you listed don’t do much to disprove this article. The homeeconomist link extensively references a blog – mostly NaturalNews (not peer reviewed research). The curetoothdecay link references some research, but much of it is neutral, and the negative studies are less real world relevant than what Chris posted.

      I can appreciate that you prefer foods that are less processed, and agree that in many cases raw honey may be a better choice. Here is a current article on raw honey in Type II diabetes:
      http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3909917/

      • Very well put Tim. “Processing” has acquired a bad rap. Yet even filtering, cooking or fermenting is processing. Processing isn’t good or bad, you have to look at what’s being changed and the evidence surrounding it.

        • We humans all have such individual tolerances and needs that we need to be our own food advocate/detective. Highly processed foods worry me, too, but honey gives me gut distress, though Maple syrup does not. Xylitol does not. Nevertheless I don’t consume processed xylitol or maple syrup often. We just have to stay informed as best we can and Chris’s blog has helped me so much in that respect. And thanks to Kai and Tim for your rational approach to this topic.

    • I am VERY thankful someone addressed the TOXIC manner in which sugar alcohols are made…
      MSG is naturally occurring, however it is toxic to many in its manufactured form…
      Isn’t it part of the ethos of ‘healthy’ diet and living to eat what comes naturally to us through nature??? Is not the argument for why we are so ‘unhealthy’ these days due to the fact we have consumed all to many highly processed foods…
      Is not promoting yet another highly processed product a breach of this ‘healthy ethos’?

      • Exactly a nelstone! I thought REAL FOOD was the key to health…certainly is for me and my family. xylitol is NOT real food.

        Type 2 diabetes is around because of eating processed foods. Why not just cure it and most of what ails one by eating REAL Food?

        I thought that was the key factor in “Ancestral Eating” !!

    • I agree with you Jeanne, Personally I do not want any food stuff that has been manufactured. These artificial sweeteners are a con. Organizations create the studies they want the public to read, mostly BS. Be on alert with anything made in China. 99% of Xylitol and Erythritol is made in china from GMO products and they are then repackaged here in the USA with a smiley face to say how good they are. They do not have to tell you where it comes from or if it has been irradiated. All non foods are irradiated. Xylitol is a non food as all grains and pulses. anything that has been irradiated is specifically dangerous to cats. Most labeling on packaged food is deceptive,so if its not clear or you don’t understand it don’t buy the crap.The consumer must take their power back. Just remember how many wonderful and well endorsed products have been recalled or are suspect carcinogens etc over the last 30 or 40 yrs. you can add these sweeteners to the list. be educated in this food deception people.
      john

      • I agree with you totally John! We are on the same wave length.

        Labeling is indeed, EXTREMELY deceptive, even in health food stores and organic.

        The best bet is to eat real food, grow it yourself if you can or make partnerships with sustainable farmers who let you inspect and prove their integrity.

  9. I have tried using xylitol for several months and found it caused diarhea, excessive gas and abdominal pain which did not go after 1 or 2 months of use. After research I found that this is because it is from beets and the body digests it as fibre rather than as a sugar/carbohydrate so not everyone can tolerate it.

    • I use Xylitol Sweetener from XyloBurst in a 1 lb. bag and it is made from birch, it says on the lower left corner on package back. It’s working well for me; I’m not diabetic that I know of. Just overweight by about 25 lbs!

  10. Regarding erythritol, it does not raise blood sugar in diabetics and can actually be beneficial for diabetics (improving endothelial functioning. It is a great polyol bulk sweetner to mix with high intensity sweetners (HIS) like stevia. I speak from personal experience with my son with T1D, and also these references:

    Effects of erythritol on endothelial function in patients with type 2 diabetes mellitus: a pilot study. Flint N, Hamburg NM, Holbrook M, G Dorsey P, LeLeiko RM, Berger A, de Cock P, Bosscher D, Vita JA. Acta Diabetol. 2014 Jun;51(3):513-6
    Multi-targeted mechanisms underlying the endothelial protective effects of the diabetic-safe sweetener erythritol.

    Multi-targeted mechanisms underlying the endothelial protective effects of the diabetic-safe sweetener erythritol. Boesten DM, Berger A, de Cock P, Dong H, Hammock BD, den Hartog GJ, Bast A. PLoS One. 2013 Jun 5;8(6):e65741

    • I’m confused, I’ve read that sugar alcohols do raise BG and that they don’t. Has this been proven either way or is it totally individual….?

  11. What about a product called “Just Like Sugar.” The ingredients list: Chicory root dietary fiber, calcium, vitamin c, natural flavors from the peel of the orange.

    I do have to watch how much sugar replacements I use as they do upset my gut.

    I have been experimenting with half natural sugars and half sugar alcohols/Just like sugar. Also because the flavoring is better.

  12. Two important considerations:

    Consider the source. Xylitol can come from GMO corn or as a byproduct of hardwood which can be sustainably harvested. Look for the hardwood source.

    Xylitol is HIGHLY poisonous to dogs. If you have a beloved pet, use with caution or choose Erythritol instead.

    Xylitol and Erythritol do not have unpleasant aftertastes that stevia and artificial sweeteners do. They are stable in cooking. I was surprised to find I tolerate them well because the tiniest bit of sorbitol triggered instant heart burn and GI distress even before I swallowed it (eg, it’s used in many products used by dental hygienists and dentists, though I think they are shifting to more xylitol as my GI system is not being as disrupted during treatment now).

    • Yes indeed about dogs. I’m very careful with my Xylitol… I can’t use it much now because a pair of poodles keep coming over and they’re little munch hounds. Also I bake for my niece and nephew and I just can’t expect them to keep treats away from dogs. 🙂 They’re only little kids…

    • Because it is poisonous to dogs I won’t let xylitol in my house, and honestly why consume something that will kill another living being if they ingest even a tiny amount? I understand we are different species but still I think I’d rather not.

        • True. A friend’s dog died after getting into the garbage and eating the raw onion discards.
          True also the problem to dogs. However, I am very careful with my sprays and digestion of Xylitol around my corgi. I do, however, spray her ears and eyes with it and then wash the fur afterwards. It has eliminated gunky eyes and itchy ears. I might do it once a week.
          According to research this teensy amount of Xylitol is safe. It is the ingestion that plagues their liver.

      • The only reason it’s bad for dogs is it causes an insulin release as if it were real sugar. This puts them into a hypoglycemic coma/death. Humans simply don’t have this insulin release. What’s more is you are currently getting 5-15g of xylitol a day in your body, so I really don’t think a few more grams would hurt 🙂

        • Insulin release is not the only reason. “Once thought to cause only hypoglycemia in dogs, this sugar substitute has recently been discovered to also produce acute, possibly life-threatening liver disease and coagulopathy.” See “New findings on the effects of xylitol ingestion in dogs,” Eric K. Dunayer, Veterinary Medicine, Dec 2006.

          • That means they probably carried out their research on poor lab dogs (beagles?) and deliberately fed them xylitol, thereby knowingly killing them, so that the effect you mention could then be observed on their corpses; honestly, that kind of research on animals makes me sick…
            On the other hand, I have learned something from some of the experiences shared above. I too have replaced artificial sweeteners with Xylitol made from Finnish birch for almost 3 years now and have noticed all sorts of digestive problems, including the gut gurgling sound as well as an unexplained sudden weight gain. I was baffled by this but hadn’t at all thought of my taking Xylitol as a possible explanation. I am now going to try and take it out of my diet and see what happens, so, thank you 🙂 !!

      • The reality is that there are a lot of foods in the normal human diet that could either cause severe medical conditions or even deth in dogs. So, jumping to conclusions about how your body will react to a food or substance choice, based on another species reaction, may not be such a great guide to use, seeing that chocolate, garlic, onions, grapes, macadamia nuts, and a host of other items humans consume every day can impair or even kill dogs. To complicate matters further, the fact that some people can eat peanuts and drop dead on the spot from a dangerous peanut allergy does not make peanuts deadly to everyone who eats them either.

      • Dark chocolate can be fatal to dogs too. That’s not a good reason to avoid xylitol. Because your dogs will eat anything that hits the floor, that’s a good reason. 🙂

  13. So what would be your take on Xylitol vs concentrated Stevia?

    • Interesting topic. My body functions best when I avoid sugar alcohols. They cause digestive disturbances and bloating in my body. Diarrhea is another bothersome side effect.

      The worst of all is Truvia brand of stevia. The first time I ingested it, I had severe distress for over two weeks. Burning sensation in the mouth was the initial reaction, followed by muscle spasms and severe stomach ache and bloating. I had been eating a careful, limited diet of only unprocessed foods for a month when a friend served strawberries dipped in Stevia. The first taste was bitter, followed by sweet, then the burning in mouth. Even my teeth hurt. I stopped eating, immediately spit out the food and rinsed my mouth.

      Eventually I looked up Truvia, read manufacturers website and discovered despite claims of all natural, it is a highly processed product that creates a potent sugar alcohol. I then researched on line, side effects from Truvia. There were multiple websites containing reports of side effects ranging from mild to severe. A number of people reported identical side effects to the ones I experienced. One woman, a tennis pro had been unable to play tennis for months due to debilitating muscle spasms. Only after she discontinued Truvia as a sweetener did she recover. This stuff is dangerous!

      • The majority of xylitol is now made from GMO corn according to my nutritionist as well as articles I’ve read. Xylitol certified to be made from birch trees may be available on the internet.

        I eat few sweets except fruit any more. For my family, I do want to get an organic stevia plant from whole foods and a dehydrator for the leaves. I’ve heard the crushed leaves are good and a small amount goes a long way.

        My friend and her daughter who definitely eat less sugar and flour foods than the average person still had to go through withdrawal symptoms from a sugar detox. They really liked the recipes and info in the 21 Day Sugar Detox by Diane Sanfilippo (which is similar to paleo with a few important differences posted by Amazon reviewers for anyone interested who doesn’t want to buy another book).

      • Best to get liquid stevia with no additives. I get mine at VitaCost.com I do use the powered packets with dextrose which seems ok. The brand is Stevia in the raw.

      • This sounds so extreme. How can this stuff still be on the shelves if it is like a poison?

        • Everything — including water — is potentially poisonous. The dose makes the poison.

    • This I’d a great article. We didn’t use stevia in our products because of the after taste. I can’t stand the aftertaste! But fresh stevia leaf is quite nice. xylitol also bakes well as a replacement for sugar 1:1 ratio and it improves the texture of baked muffins and cakes. See Ugg foods.com for recipes.

  14. Great article.
    I wonder if this will become another rage like resistant starch.
    Biofilm disruption? Intriguing.

  15. I like Xylitol for brushing my teeth, but I instantly get heartburn even after swallowing tiniest amounts of it.

    • Hey Petrell,
      I did too, then started separating sweets from proteins by an hour for sweets, and several hours for proteins….addressing GERD issues helps.

  16. Thanks for putting together the facts about xylitol, Chris.
    Since it benefits so many crucial aspects of health, it seems to me that many would do well to incorporate it in their diets, although I agree that large amounts aren’t desirable or necessary.

    I understand that some say it raises their blood sugar. However, a study at PubMed reported significant decreases in blood glucose.
    http://www.ncbi.nlm.nih.gov/pubmed/22832597

  17. There’s a device that will tell you which sugar alcohol is safe for you–it’s called a BG meter. If the sugar alcohol doesn’t make your blood sugar rise much in 2 hours, then it’s safe for you. For Hubby, it’s stevia glycerite–made him rise 1 point in 2 hours.