"Monique Y. Mudama" wrote in message
...
Someone pointed me to Xylitol as a sugar substitute, particularly for
baking. It apparently has dental benefits and fewer calories than
sugar. This person said that she has even made a creme brule that
turned out beautifully. I think she said that, in a recipe calling
for sugar, she uses half that amount of Xylitol instead.

Has anyone else used this, either as a sweetener or in baking? What
are your experiences?

I read that it can have a laxative effect in large doses ... that
doesn't sound wonderful, but I wonder if the average person using it
in normal situations notices the effect.

Any form of 'artifical sweetner' leaves me with godawful stomach cramps
followed by violent diarrhea. I have to be very careful these days. I can't
have any chewing gum (all have artifical sweetner in them) and have to be
very careful around 'low fat' and 'healthy' foods, because they often add
some artifical sweetners to reduce the calorie content.

If you are looking for something to substitute for sugar, I'd go fructose,
the fruit sugar. Its twice as sweet, weight for weight, as normal table
sugar (and therefore effectively half the calories), but is in no way
"artificial", and you should be able to cook with it.

Yowie