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Back to Guai-Support Home I prefer Xylitol over Splenda for excellent 1 = 1 ratio to granulated sugar when baking as well as anything else except caramelizing, which neither as will do. Xylitol is naturally occurring in some fruits and vegetables, and is usually commercially made from corn husks or birch bark. Although Splenda has been the topic of only a few dozen studies, Xylitol is the star of over 300 studies and is endorsed by some dental associations in other countries for lessening cavity problems. It is also used in toothpaste for the same reason, and a special Xylitol sinus spray and ear liquid is available to address infection. Xylitol is well known as a true friend of people with hg problems and diabetics, and six of my friends love it. A few could not tolerate Splenda, but enjoy this. One is a seriously ill diabetic. Xylitol has been used for a much longer time than Splenda, and is well known and popular in many countries. If you look, many of our low carb or sugar free chocolate bars have xylitol in the ingredients. Xylitol is a wee bit more granular than Splenda, and I love that vague crunch when mixed cold and quickly. It reminds me so much of "the real thing" which I just no longer consume. Bonny J. Carlin - Copyright 2003
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