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2. Xylitol - Wikipedia

   en.wikipedia.org/wiki/Xylitol

   Xylitol is used as a food additive and sugar substitute. Its European Union code number is E967. [3] Replacing sugar with xylitol in food products may promote better dental health, but evidence is lacking on whether xylitol itself prevents dental cavities. [4][5] In the United States, xylitol is used as a common sugar substitute, and is ...

3. Birch sap - Wikipedia

   en.wikipedia.org/wiki/Birch_sap

   Birch sap, birch water or birch juice is the sap directly tapped from birch trees, Betula pubescens (white birch), Betula pendula (silver birch), Betula lenta, Betula papyrifera, and Betula fontinalis. Birch sap may be consumed both fresh and naturally fermented. When fresh, it is a clear and uncoloured liquid, often slightly sweet with a ...

4. Maltitol - Wikipedia

   en.wikipedia.org/wiki/Maltitol

   Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch. Maltitol syrup, a hydrogenated starch hydrolysate, is produced by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch. This product contains between 50% and 80% maltitol by weight. The remainder is mostly sorbitol, with ...

5. Common sugar substitute linked to increased risk of heart ...

   www.aol.com/news/xylitol-linked-increased-heart...

   Xylitol is a sugar alcohol that is found in small amounts in fruit and vegetables, and the human body also produces it. As an additive, it looks and tastes like sugar but has 40% fewer calories.

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

   www.aol.com/study-finds-popular-artificial...

   Xylitol is a sugar alcohol used as a sweetener, says Grace A. Derocha, M.B.A., R.D., C.D.C.E.S., spokesperson for the Academy of Nutrition and Dietetics. “It is found naturally in small amounts ...

7. Xylitol Increases Heart-Health Risks

   www.aol.com/xylitol-increases-heart-health-risks...

   Xylitol and erythritol are considered polyols, or sugar alcohols, and both occur in nature, unlike some artificial sweeteners—including aspartame, sucralose, and saccharin—that are synthetic.