"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.
I ate quite a bit of the sugar alcohols when on Atkins. I can't say I
noticed any laxative effect.
monique, who spoils Oscar unmercifully

Splenda, as I posted in an earlier thread, makes me very sick, very
quickly (few hours) and we are talking similar effects - not of a
regular OTC "laxative" - but like "X-Prep", a most powerful,
purging-type laxative given to patients to take before their
digestive barium-type or renal contrast-type radiology exams.
A pleasant way to do myself in would be to bake Splenda
cookies and eat them all, LOL. Good luck to those who get
no effect from consuming Splenda and all its beneficial qualities.
I'll stick to Equal and saccharin (aftertaste of the latter is
nothing compared to a Splenda happening!)........
Good news for you Splenda fans: it's being put in more and
more commercially-produced foods and I have to read all
labels before tossing my usual treats into my cart......or
they'll bite my ***!