The xylitol is not equal to a sugar-free food

    Xylitol is widely found in fruits, vegetables, grains, mushrooms, food and wood, straw, corn cob and other plants safer and healthier compared to acesulfame, aspartame, artificial sweeteners, polyols the sweetest sweetener, the sweetness of sucrose equivalent to 1.2 times that of sucrose at low temperatures. Xylitol can only be absorbed slowly or in part, be used, low in calories and metabolism in early does not require insulin to promote, so widely used in "sugar-free food".

    The survey found that in certain foods, despite the added xylitol as a sweetener, but may also add white sugar, or fructose, pay attention to see the list of ingredients, can not simply look at the packaging and marketing of goods, carbohydrates content have to see if higher levels of diabetes and weight loss must not let go and eat.

    Tip:

    Xylitol and glucose are the same as the composition of carbohydrates from carbon, hydrogen, oxygen, xylitol metabolism initial, may not require insulin to participate, but later in the metabolism, you need insulin to promote. Clinical practice shows that xylitol and the treatment of diabetes, and xylitol overeat, blood triglycerides increased, caused by coronary atherosclerosis, diabetes should not eat xylitol.

    Xylitol is a cool side, and food like seafood, green beans and the like, it is not easy to stomach enzymes decompose directly into the intestine, eating more than a modest boost to the gastrointestinal, may cause abdominal discomfort, flatulence, bowel. Xylitol in the intestine absorption rate of less than 20 percent, easily accumulated in the intestinal wall, could easily lead to osmotic diarrhea. To the constitution of the Chinese people, the upper limit of intake of xylitol a day is 50 grams.