Sugar is more of a problem for me than gluten, so I'm wondering, does anyone know how healthy maltitol and xylitol are and if they would be a good substitution for sugar or agave nectar, particularly for people with candida?
Has anyone had success using one or the other in everyday baking?
Elana's Pantry Forums » general
maltitol or xylitol
(4 posts)-
mandy
MemberPosted 11 months ago # -
Xylitol is unique in having many therapeutic benefits and being anti-microbial. It actually destroys candida. It is also alkalinizing, and will help prevent cavities, ear infections, and more. Maltitol and the other sugar alcohols will feed candida. You can substitute it 1:1 in baking for sugar.
You can read more about it in the article on Xylitol in my document library: http://fransussman.com/documentlibrary.htmlwarm regards,
Fran Sussman
www.fransussman.comPosted 11 months ago # -
mandy
MemberThanks for your response - I can't wait to try that recipe you had for chocolate covered strawberries. I've heard that because xylitol is a sugar alcohol, it can cause indigestion in some people. I've had that problem with maltitol. Do you know if this is a problem with xylitol?
Posted 11 months ago # -
Generally I have found that if it is a problem, it is because of other digestive issues, not the xylitol, per se. (Often the fundamental problem is previously undiagnosed gluten sensitivity!) Once we identify and eliminate food sensitivities and heal the intestinal tract, I rarely find xylitol causing problems for my clients. Otoh, I wouldn't recommend having HUGE amounts of any sugar. But I don't generally see this problem with normal portions in cooking, baking, tea, etc. One more thought: xylitol can be made from either corn stalks or birch. Most commercial brands are from the corn stalks. I have a few clients who can tolerate the birch just fine, but not the corn.
Posted 11 months ago #
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