Benefits of using Xylitol - Xylitol for Diabetes

Xylitol other benefits:

The sweetness and pleasant cooling effect of Xylitol-sweetened products (such as mints and chewing gum) create an increase in salivary flow, which helps rinse away excess sugar residues and neutralize any acids that have been formed. Saliva helps with cleaning and protecting teeth from decay. Xylitol also raises the Ph of saliva so it changes both the quantity and the quality of saliva, thus aiding the remineralization process.

Xylitol and Diabetes:

Control of blood glucose, lipids and weight are the three major goals of diabetes management today. Xylitol is a low glycaemic sweetener, is slowly absorbed and is metabolized independently of insulin. Xylitol does not cause the sharp increase in blood sugar level or the associated serum insulin response, which is usually seen following consumption of other carbohydrates. Thus, Xylitol can be recommended as a sugar-free sweetener suitable for diabetics as well as for the general population seeking a healthier lifestyle. The reduced caloric value (2.4 calories per gram versus 4.0 for sugar) of Xylitol is consistent with the objective of weight control.

Despite the improvement in dental health achieved through the use of fluoride, cavities incidence is still widespread and cause for concern in many countries. Decreasing sugar intake and finding practical means of combating its detrimental effects remains a priority in controlling the incidence of cavities. One way to achieve this goal is to provide confectionery sweetened with dentally safe sugar substitutes.

Xylitol is particularly recommended for this purpose since in addition to not causing cavities it actually:

• Helps reduce the development of cavities (dental caries).
• Resists fermentation by mouth bacteria.
• Reduces plaque formation.
• Increases salivary flow to aid in the repair of damaged tooth enamel.
• Compliments fluoride in oral hygiene products.
• Has a good taste with no unpleasant aftertaste.
• Provides One-Third Fewer Calories than Sugar – about 2.4 Calories per Gram May Be Useful as an Alternative to Sugar for People with Diabetes on the Advice of their Health Care Providers.

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