Thanks Lena.  I have always used it sparingly because of the corn thing.

PT

 

From: Lena Guyot [mailto:[email protected]] 
Sent: Friday, June 29, 2012 12:46 PM
To: [email protected]
Subject: Re: Stevia Re: CS> Anti-Inflammatory Lemonade

 

There was a kerfluffle about xylitol being made from corn, but I found a
brand, Xyla, that's made from wood as it was, originally. No matter what
source, it should be used very sparingly at first and slowly ramped up. Not
everyone can tolerate it for some reason. Léna

On Jun 29, 2012, at 11:55 AM, Tel Tofflemire wrote:





 I am glad you discovered ( Xylitol )  PTF,  

I have been using it in place of any sugar, or sugar wanta be's,

 for close to 20 years. It is a great health breakthrough 

for sue, I have diabetics I work with, who dropped all sugar stuff and
switched to xylitol & some who could not walk, now do, and some who were
very heavy have lost a lot of extra weight.  I see why Dr's do not mention
this to them. humm ?

 

Tel Tofflemire

  _____  

From: sol <[email protected]>
To: [email protected] 
Sent: Thursday, June 28, 2012 8:30 AM
Subject: Re: Stevia Re: CS> Anti-Inflammatory Lemonade


PTFerrance wrote:
> 
> I find that a mix of stevia and xylitol suits me best.  That way I can
avoid the off taste of the stevia and the gut reaction of the xylitol.
> 
> PT
> 
ANY amount of xylitol no matter how small causes me increased "transit
time", but then I also have the same problem from the other sugar
alcohols.... erythritol is the only one I can tolerate (a small amount).

In general though I've gone back to actual sugar, honey, maple syrup, even
agave.
sol


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Checked by AVG - www.avg.com
Version: 2012.0.2180 / Virus Database: 2437/5100 - Release Date: 06/29/12