Xylitol

Xylitol was pronounced as a safe sugar free sweetener by World Health Organization and the Food and Agriculture Organization of the United Nation. Since then, it became an important supplement and was started being used in gums, cooking, baking, or as a sweetener for beverages. While it contains about 40% lesser calories and 75% fewer carbohydrates than sugar, Xylitol’s sweetening power is the same as that of the sucrose. It looks, tastes and feels exactly like sugar and leaves no repulsive aftertaste.

Xylitol is primarily a natural substance found in gristly fruits and vegetables as well as in corn cobs and various hardwood trees. While sugar can mess up our system, Xylitol rebuilds and restores our bodily systems. Its five carbon sugar property makes it impossible for the bacteria to feed on it. Xylitol is non-fermentable and its long-term use suppresses the most detrimental strains of oral bacteria.