Natural Sugar Substitute: Xylitol 1.5kg
31 Left in stock
Our 100% Pure Caring Candies Sugar free and Gluten free Xylitol crystals contain no bulking agents or fillers. With zero glycaemic carbs this is the IDEAL sugar substitute for Diabetics, the health conscious, and those following a low-carb lifestyle. It looks like sugar, tastes like sugar, but has none of the nasty effects of sugar! Certified Kosher and Halaal.
Suitable for Vegans, Vegetarians, Diabetics, those with ADD/ADHD, Coeliac Disease, Candida, the Health Conscious, and those following a Sugar free, Gluten Free, Dairy Free, Banting, Keto, Low Carb or Carb free Lifestyle!
- Xylitol may lower your blood sugar levels.
- Not suitable for animals as it can quickly lead to a sudden drop in their blood sugar, which in turn could lead to Hypoglycaemia (low blood sugar), and possibly even their death.
- Sugar-free products work in the body like dietary fibre. For this reason, we recommend you limit yourself to around 25g per day in the beginning to avoid a possible laxative effect.
2 years from date of manufacture.
Pure Xylitol Crystals (we have not added any bulking agents, fillers, or talc).
None. Our Xylitol, as with most Xylitol these days is sourced from corn cob. Whilst some people prefer birch to the corn variety because they have a corn intolerance, when the corn product is finished in the production process, there are no proteins left over to provide any allergen which may cause a corn-based reaction.
Please visit our Nutrition page for more information
Marketing myths abound that the plant source of xylitol impacts the end product (i.e., corn vs. birch), but any scientist will tell you there’s no molecular difference in the harvested end product with regards to its source - be it corn or birch.
The cost of the production for the birch product is quite a lot more and the product is not as easily renewable as corn, so the end cost to the consumer is much higher.
Our Xylitol is produced to pharmaceutical standards and these standards are checked for compliance when the product arrives in South Africa whereas birch Xylitol is produced to only food standards, which is a slightly less rigorous standard.
For an interesting article on this subject, please read the following excerpt courtesy of Karen Edwards, Nutritionist and author of "Sweeten Your Life The Xylitol Way":
There have been many questions and concerns voiced about the perceived differences between xylitol made from birch bark and/or hardwoods versus xylitol made from other raw materials, principally corn cobs. Certain website distributors of xylitol have, for some time now, been giving misleading and often incorrect information to the consumer, in our opinion.
Even though xylitol is found in nature in certain fruits and vegetables in small quantities, it must be synthesized from plant matter containing hemicellulose in order to provide sufficient quantities necessary to meet the increasing demand. Several types of raw materials have been investigated over the years and found to be capable of being chemically converted into the same molecular composition as xylitol found in nature. Originally, small quantities were made primarily from the bark of birch trees during the sugar shortages that occurred in some European countries during WWII. After the war, sugar became plentiful again, and xylitol production was limited to that needed for pharmaceutical or special dietary purposes.
When the demand in Asia for a natural sugar substitute increased, the overwhelming choice of a raw material was a renewable source that was available in larger quantities and more economical than tree bark: corn cobs. The lack of a sufficient supply of tree bark and the high cost and complexity of processing it caused China to begin production of xylitol using corn cobs from the regions where corn had been grown by subsistence farmers for many generations. Factories were built in these regions, and they provided additional income for these farmers by purchasing the corn cobs that would have otherwise been discarded as waste. The technology for these factories was made available from Europe and the US.
When demand for xylitol in the US and Canada increased to the point where the supply available from birch and other hardwoods became limited, and costs began to spiral upward, importers began to travel to China to review their processes and work with their government to increase their production and inspection techniques to meet the more stringent US requirements needed for importation and sale of the finished product. As a result, the quality of the imported product was improved to the point that most of the xylitol sold in the US for many years came from China. In addition, the xylitol was also laboratory inspected after arrival in this country to further verify its purity and conformance to international standards prior to being accepted for distribution.
We have had experience personally with both the claimed “birch only” xylitol and that produced in China from corn cobs and imported by trustworthy companies in the US. We have found little difference in any of these products that we have used over the past 10 years, other than some brands had a coarser texture than others. We have never personally suffered from any negative side effects other than occasional gastric discomfort when it was ingested in larger quantities at a time. This is a normal side effect that has been well documented. We have also failed to detect any noticeable difference in the taste of any of the xylitol that is made from corn cobs and that made from “birch only”. Note that we have stated that the xylitol from China and some from the US is made from corn cobs, not from the corn kernel itself. This is an important distinction, because our research has shown that most food allergies are in response to the protein found in the grain itself. Also, when “corn allergy” or “allergic reaction to corn” was researched, no results were obtained when these keywords were entered into the USDA, FDA, The Food Allergy & Anaphylaxis Network, and The Center for Food Safety websites.
The other concern about corn from many people is the genetically modified organism (GMO) problem. Much has been written and publicized about the dangers, both real and imagined, of genetically modifying corn to increase yields and make it less susceptible to pests. There are basically two reasons that this should not be of any concern to purchasers of xylitol manufactured from corn cobs. The first is that the Chinese farmers not only do not have any need or desire for GMO corn, but rather have been farming in their traditional ways for centuries and do not want to change their methods.This information was provided to us first hand by the owner of one of the largest xylitol importing companies who has personally made many trips to China to inspect their facilities and work with their government regarding the inspection and regulations that are required for importation into the US. The second reason should be obvious to anyone who has researched the methods of production of xylitol from corn cobs. The complex processes necessary to convert the hemicellulose first into xylan, then into D-xylose, and finally into xylitol actually changes the chemical composition of the raw material so completely that the end product, which must also be filtered and refined, is of 99.5% or greater purity and has the same 5-carbon molecular structure as the xylitol that is found in nature. By the time this process is completed, there is nothing remaining that bears any resemblance to the original raw material, and all that is present are the pure xylitol crystals.
As long as the final inspection, tests, and laboratory verification of the purity of the product are performed rigorously, the consumer can have complete confidence that there are no residual elements from the raw materials present in the final product.