How Xylitol is Manufactured
It is true that xylitol is a naturally occurring substance. However, manufactured xylitol is another matter entirely. Food manufacturers produce it using the
industrialized process of sugar hydrogenation. In order to hydrogenate anything, a catalyst is needed. In this case, Raney nickel is used which is
a powdered nickel-aluminum alloy.
This poses the risk of heavy metal residue and contamination. Nickel, by the way, is a recognized carcinogen and aluminum is associated with development of dementia. Heavy metals in the body are notoriously difficult to eliminate with frequent use of infrared sauna probably a good idea.
This alternative sweetener doesn’t seem quite so warm and fuzzy anymore, does it?
There is currently no literature on any detrimental health effects of consuming hydrogenated sugar. However, food manufactures widely used hydrogenated fats for decades before the very damaging effects to cardiovascular health became widely known!
Given the violent industrialized process that is required to produce a hydrogenated sugar like xylitol, it would seem wise to avoid it based on the very poor track record of hydrogenated foods in general.
Most Xylitol Sourced from GMO Corn
While it is true that xylitol can be derived from the xylan of birch trees, xylan is also found in corn cobs. It is much cheaper to use corn instead of birch bark to derive xylitol and so what do you think manufacturers prefer? Corn of course.
Therefore, unless the label of a xylitol containing product specifically notes that it is from birch or another nonGMO source, xylitol is very likely from genetically modified corn or possibly GMO sugar beets. This is the same problem as high fructose corn syrup (HFCS) and white sugar from beets, which food manufacturers widely use in sodas and sports drinks.
You get a dose of GMOs with every sip! More on GMO dangers including sterility and stomach holes at the provided link.
Xylitol Contributes to Gut Imbalance
The digestive process does not break down sugar alcohols like food. Rather, xylitol arrives intact into the intestines.
At that point, a process called “passive diffusion” takes place. This means that the xylitol draws water into the bowels. Only partial breakdown is the end result. The unmetabolized portion ferments providing the perfect environment for undesirable bacteria to thrive and grow.
It is true that xylitol itself does not feed candida directly like sugar does. As a result, this artificial sweetener is even promoted as a useful part of the Candida Diet. Unfortunately, the fermentation of undigested xylitol in the gut most definitely can exacerbate yeast problems. Don’t be fooled by this argument!
This is exactly why consuming xylitol
can make some folks so gassy and even trigger cramping and diarrhea. Gut pathogens having a heyday in your intestines give off a lot of smelly toxins!
Other Little Known Problems with Xylitol
Xylitol
can contribute to acid reflux problems. As a result, those who have issues in this area should avoid it for that reason alone. Chronic acid reflux is a serious problem that can lead to cancer of the esophagus and larynx.
In addition, those who suffer from seizures of any kind should stay away from this alternative sweetener as it
can increase the frequency of epileptic attacks.
Xylitol in Two Pieces of Gum Can Kill a Rat
According to lab tests, approximately 1.65 grams of xylitol kills a 100 gram rat half the time.
Two little pieces of xylitol gum contain about .7 – 1 gram. This is probably enough to meet the definition of rat poison.
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