Nature’s alternative to sugar
Xylitol, also called 'wood' or 'birch sugar', is used around the world, by millions of people, as an alternative to sugar and is a naturally occurring sweet tasting substance that looks and tastes just like sugar, but has various healthy benefits. Xylitol is found in a whole host of plants and fruits, such as raspberries, plums and strawberries, and is even made in small amounts by the human body.
With all the sweetness of common sugar, Xylitol has 40% fewer calories, a GI of 8 and is excellent as part of any weight management program. Food or drinks containing xylitol instead of sugar induces a lower blood glucose rise, after their consumption compared food or drinks that contain sugar.
Xylitol is delicious and versatile. Enjoy it in equal measures to standard sugar in your hot drinks, cakes and cooking or sprinkle over fresh fruit, cereals and yoghurt.
Pouch Size: 250g
- 40% less calories than sugar.
- GI of only 7 (whereas sugar is 100).
- 100% Natural.
- Suitable for Diabetics.
- Proven to benefit dental health.
Ingredients
100% Pure Xylitol Derived From Birch Tree
Nutritional Information
| Typical Values | per serving 4g | per serving 100g |
|---|---|---|
| Energy | 9.6kcal/40kJ | 240kcal/1004kJ |
| Fat | Zero | Zero |
| Saturated Fat | Zero | Zero |
| Carbohydrate* | 4g | 100g |
| of which sugars | Zero | Zero |
| Polyols | 4g | 100g |
| Protein | Zero | Zero |
| Salt | Zero | Zero |
Directions
Use XYLITOL in all hot drinks, biscuits, crumbles, muffins, ice cream, and confectionery. Sprinkle it over fresh fruit or use it to sweeten cereals or yoghurt. XYLITOL is as versatile and delicious as regular sugar. XYLITOL is heat-stable for cooking and baking. It mixes and dissolves just like regular sugar and can replace sugar in equal measurements.
Advisory Information
Storage
Once opened store in a cool, dry place.
Safety Warning:
Not Suitable for Pets as this can be toxix to them.
Excessive consumption may have a laxative effect
*Always discuss your health concerns with your doctor.
