Xylitol, which is the principle sugar found in plums, cherries and most berries, has been shown to effectively prevent tooth decay by acting as an antibacterial agent against organisms that cause cavities.
Bacteria that feed off xylitol become unable to stick to teeth and cause rotting. This recent study in the Archives of Oral Biology is considered definitive because it simulated all the conditions of the mouth and showed that a small amount of xylitol added to saliva dramatically reduced levels of tooth rotting bacteria. Previous studies have reported benefit from xylitol chewing gum or lozenges used in school-age children with permanent teeth. Also, a study published in the Archives of Pediatric and Adolescent Medicine in July, gave young children age 9 to 15 months a xylitol syrup two or three times a day, versus placebo over a ten month period. The incidence of tooth decay was more than halved. “Our results suggest that exposure to xylitol (8 grams per day) in a twice-daily topical oral syrup during primary tooth eruption could prevent up to 70 percent of decayed teeth,” the authors write.
“Dividing the 8 grams into three doses did not increase the effectiveness of the treatment. These results provide evidence for the first time (to our knowledge) that xylitol is effective for the prevention of decay in primary teeth of toddlers.”
However, this recent study suggests that you need much less for a bacteria reducing effect - perhaps one 5 gram serving a day. Xylitol contains 40 per cent less calories than conventional sugar, is sweeter than most other sugar substitutes but unlike artificial sweeteners such as aspartame or saccharin and it doesn’t contain any unnatural chemicals or have an unwanted aftertaste. Xylitol is also excellent because it has a very low GL compared to regular sugar or fructose. You’d have to eat nine whole spoons of xylitol to achieve the same effect on your blood sugar as just one spoon of regular sugar. It has half the glycemic load (GL) of fructose (the sugar found in fruit) and tastes as good as sugar, unlike some natural sugar alternatives such as stevia, which I find taste strange. On top of all this, it has none of the tooth decaying downsides of sugar. Unlike normal white sugar however, xylitol is metabolised differently in your body and won’t raise your blood sugar levels in the same way.
Its low glycemic load (GL) of 2 won’t give you those big highs and lows – which can cause weight gain and unstable energy that you get from sugar.
Guilt Free Sweet Treats
You can eat xylitol just as you would regular sugar. I sometimes sprinkle a little over berries and add it to drinks. And unlike other sweeteners which break down with heat, xylitol can be used for cooking. Use it in almost any recipe that calls for sugar (the substitution is 1:1). It’s a great guilt-free sweetener for cereals, baking and puddings. But since yeast cannot metabolise it, it is not recommended for yeast bread recipes.
A good value for money brand is Xylitol Sachets (50 x 5g). Each sachet gives 5 grams of xylitol, which is only 0.5GLs. Adding that to a drink, for example, and swish around the mouth, would expose bacteria to its effects.
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Tarahumara indians were fueled by the starch of potato for their 100 mile runs surely, do you really believe you could live off chia seeds as well as the you could a sweet potato.
Matthew M, 20 Oct 2016
Carbohydrates, primarily from corn, beans, and squash, make up almost 80% of their diet, and meat consumption is rare.
I think have to stop the mind-set where we feel we have to kill all the germs and "bad bacteria" in our bodies. We have a finely tuned microbial system, good and bad that is being slaughtered at every angle where the bad bacteria is now overrunning our bodies.. We need to re-think bacteria holistically. Where is the "bad bacteria" (in this case - in our mouth's) coming from? The GUT. When our gut is out of balance, the mouth bacteria is out of balance and that is how cavities are formed. ALL dis-ease begins in the gut.
Xylitol has been found to disrupt our mouth microbes which in turn harm our stomach microbes, which is counter productive for the health of our bodies as a whole. Not only this, 80% of xylitol has been found to be made from GMO corn!
We need to stop looking for magical sugar substitutes, and train our bodies to eat less of it! I quit sugar for life.
Matthew M, 11 Oct 2016
My Dad, at 83 years old, had a quadruple bypass at 58. If he has any amount of so called healthy olive oil on his salads he will develop angina. I think we are definately hindering our circulation all day long on fats from cheese fish nuts and seeds and even avocados.
The blood sludges when a certain percentage of calories are derived from fat in the diet, small blood vessels become blocked and the tissues are deprived of nutrients and oxygen.
Matthew M, 4 Oct 2016
Carbohydrates and sugar do not store, in any great amount, in the human being. Saying fat burns easier than it stores as fat, its a very similar line the low carbers use.
Last night on BBC One Wales confusing the public again, lying to the public and as a result, they are killing our spouses, our children, our grandchildren by using information paid for by industry. 92% ot the research on the 'goodness' of eggs is paid for by them, whereas before the 1980s eggs were used to produce atherosclerosis in animals and people. They buy up the media, Mulhatra and Harcombe should be exposed as liars who work for organisations who are supported by the meat industry and by pharmaceutical companys they are doing terrible harm to the people of Wales and England.
Patrick Holford, 30 Sep 2016
A quarter of a bar, that is a 1GL serving, gives a the equivalent of a heaped teaspoon of fat (5.9g), 2.8g of which are polyunsaturates including omega-3 from the chia and monounsaturates from both the almonds and the cocao butter. These, as well as the saturated fat in cacao butter, are medium chain triglycerides (MCTs), also found in coconut butter, which are much easier for the body to burn for energy than store as fat. So, this is good fat, and not much of it.