Living Sugar Free…or at least attempting to live sugar free??
Personally, I use a variety of white sugar replacements in recipes such as honey, agave, brown rice syrup, and sucanat (non-refined whole cane sugar). However, my doctor recently reminded me of a great sugar replacement called Xylitol. She (and I) highly recommend it for the following reasons:
*XYLITOL is naturally manufactured in the body from fruits and vegetables.
*It WILL NOT spike/crash your blood sugar. (This is a great sugar replacement for diabetics.)
*It WILL NOT cause cavities in the teeth; it is actually wonderful for oral health and has anti-bacterial properties.
*This is a great treat alternative for those battling Candida Albicans (yeast), Diabetes or Obesity, instead of all the “sugar-free” treats on the market that are loaded with SPLENDA or ACESULFAME (K) POTASSIUM (BADDDDD NEWS!)
*It tastes like sugar
*It’s an equal conversion (1 tsp sugar= 1 tsp xylitol)
Is there any Downfall?
The only one I know of is that it cannot be used to make bread as xylitol does not feed yeast. Therefore, the bread will not rise if you use xylitol. It also will not crystallize like sugar, in case you need to know that for making a dessert. Otherwise, this is a great sweetener to keep in the cupboard for other sweetening and baking needs.