Tel Tofflemire wrote:
In Cooking Xylitol is one to one in a recipe that calls for
sugar, and it tastes just like real sugar (without the fat left on
your bones.)
Unfortunately ALL sugar alcohols cause GI adventures in many people.
The only exception seems to be erythritol.
I can do a little erythritol, but do not tolerate even tiny amounts
of any other sugar alcohol.
sol
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