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  2. Health Benefits of Xylitol Gum

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    Participants who chewed gum containing 2.40-2.74 grams (g) of xylitol in gum every 2 hours experienced normal bowel movements. Chewing xylitol gum three times a day also helped participants with ...

  3. Study Finds Popular Artificial Sweetener Increases Risk of ...

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    Xylitol may be useful in place of traditional sugar for people who need to manage their total carbohydrate intake or blood glucose levels, like people with type 2 diabetes, says Jackie Newgent, R ...

  4. Xylitol - Wikipedia

    en.wikipedia.org/wiki/Xylitol

    Xylitol is used as a sugar substitute in such manufactured products as drugs, dietary supplements, confections, toothpaste, and chewing gum, but is not a common household sweetener. [ 4 ] [ 12 ] Xylitol has negligible effects on blood sugar because its assimilation and metabolism are independent of insulin . [ 12 ]

  5. Common low-calorie sweetener may be riskier for the heart ...

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    Erythritol and xylitol are sugar alcohols that are sweet like sugar but with far fewer calories. Erythritol is often mixed with another sweetener, stevia, and xylitol is often found in gum ...

  6. List of chewing gum brands - Wikipedia

    en.wikipedia.org/wiki/List_of_chewing_gum_brands

    This is a list of chewing gum brands in the world. Chewing gum is a type of gum made for chewing, and dates back at least 5,000 years. Modern chewing gum was originally made of chicle, a natural latex. By the 1960s, chicle was replaced by butadiene-based synthetic rubber which is cheaper to manufacture. Most chewing gums are considered polymers ...

  7. Sugar substitute - Wikipedia

    en.wikipedia.org/wiki/Sugar_substitute

    Other colors used are green for stevia. [1] A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie ( non-nutritive) [2] or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant ...

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