RECIPE: APPLE CRISP
The following information and recipe are taken from this great recipe book Sweeten Your Life the Xylitol Way, by Karen Edwards. Learn how to remove the refined white sugar from your life. Xylitol is a delicious sweetener.
APPLE CRISP
6 cups thinly sliced apples
1 cup quick cooking oats, uncooked
1/4 cup spelt flour or whole wheat pastry flour
1/2 tsp. cinnamon
1/2 cup Xylitol
1/4 tsp. maple flavoring
6 Tbsp. unsalted butter
1/4 cup chopped pecans
Place apple slices in a buttered 9" square baking pan. Combine Oats, flour, cinnamon, xylitol and maple flavoring. Cut in butter until mixture is crumbly, and spoon over apples. Bake at 350 degrees for 40-45 minutes or until apples can be easily pierced with a knife and topping is golden brown. Do not allow topping to darket as this will result in a bitter taste.
YIELD: 12 SERVINGS
PER SERVING:
CALORIES: 150.2
CARBS: 21.9g
FIBER: 2.7g
FAT: 8.1g
SODIUM: 1.1mg
NET CARBS: 12.2g
What is Xylitol?
Xylitol is a naturally occurring sweetener that is found in raspberries, strawberries, plums, corn, endive, and mushrooms, and it is produced by the human body during its normal metabolism of glucose at the rate of about 10 to 15 grams daily. It is a five-carbon sugar alcohol, or polyol, that can be synthesized from a number of natural products such as corn cobs or the bark of birch trees. Even though commercial xylitol is synthesized, it is considered a natural substance because its chemical composition is identical to the naturally occurring substance. It is an odorless white crystalline powder with the same sweetness and bulk as sucrose (sugar), but having 40% less calories. It is metabolized in the body as a normal carbohydrate, but at a much slower rate than sucrose. Xylitol has a glycemic index of 7 as compared to that of sugar which is 64 and glucose which is 100. It has no aftertaste and also has very pleasant cooling sensation when it dissolves in the mouth.
MEDICAL INFORMATION
Because of Xylitol's unique 5-carbon structure, many types of bacteria such as Streptococcus mutans cannot metabolize it. This is the key reason that xylitol has been found to be effective in preventing or reducing cavities and sinus infections and inhibiting the growth of bacteria that cause ear infections in children.
A number of research studies conducted over more than 30 years have confirmed that using xylitol in the form of chewing gum from 3-5 times a day (about 4 to 12 grams a day) will reduce or prevent dental caries. In the United States, xylitol is approved as a food additive in unlimited quantities for foods with special dietary purposes.
Xylitol is useful as a sweetener in foods for persons who have diabetes because of its low glycemic index and its reduced caloric value (2.4 calories per gram vs 4.0 for sugar). This was the first medical use of xylitol. Insulin is required to get glucose into the cells, which is a problem for diabetics. Because xylitol is metabolized into glycogen that can be stored directly in the cells until it is converted into glucose for energy, no insulin is therefore required. Also because xylitol is slowly absorbed and is a natural insulin stabilizer, the rapid rise in blood glucose levels normally associated with the ingestion of sugar is greatly reduced.
Another benefit of xylitol is prevention of Candida Albicans because it inhibits yeast growth. It also increases the absorption of B vitamins and calcium, thus aiding in the prevention of the onset of osteoporosis. Studies in Finland have shown evidence that xylitol can actually reverse bone loss. Recent research by the University of Iowa has found promising evidence, that xylitol may be helpful in preventing lung infections in cystic fibrosis patients, and experimentation is continuing.
APPLE CRISP
6 cups thinly sliced apples
1 cup quick cooking oats, uncooked
1/4 cup spelt flour or whole wheat pastry flour
1/2 tsp. cinnamon
1/2 cup Xylitol
1/4 tsp. maple flavoring
6 Tbsp. unsalted butter
1/4 cup chopped pecans
Place apple slices in a buttered 9" square baking pan. Combine Oats, flour, cinnamon, xylitol and maple flavoring. Cut in butter until mixture is crumbly, and spoon over apples. Bake at 350 degrees for 40-45 minutes or until apples can be easily pierced with a knife and topping is golden brown. Do not allow topping to darket as this will result in a bitter taste.
YIELD: 12 SERVINGS
PER SERVING:
CALORIES: 150.2
CARBS: 21.9g
FIBER: 2.7g
FAT: 8.1g
SODIUM: 1.1mg
NET CARBS: 12.2g
What is Xylitol?
Xylitol is a naturally occurring sweetener that is found in raspberries, strawberries, plums, corn, endive, and mushrooms, and it is produced by the human body during its normal metabolism of glucose at the rate of about 10 to 15 grams daily. It is a five-carbon sugar alcohol, or polyol, that can be synthesized from a number of natural products such as corn cobs or the bark of birch trees. Even though commercial xylitol is synthesized, it is considered a natural substance because its chemical composition is identical to the naturally occurring substance. It is an odorless white crystalline powder with the same sweetness and bulk as sucrose (sugar), but having 40% less calories. It is metabolized in the body as a normal carbohydrate, but at a much slower rate than sucrose. Xylitol has a glycemic index of 7 as compared to that of sugar which is 64 and glucose which is 100. It has no aftertaste and also has very pleasant cooling sensation when it dissolves in the mouth.
MEDICAL INFORMATION
Because of Xylitol's unique 5-carbon structure, many types of bacteria such as Streptococcus mutans cannot metabolize it. This is the key reason that xylitol has been found to be effective in preventing or reducing cavities and sinus infections and inhibiting the growth of bacteria that cause ear infections in children.
A number of research studies conducted over more than 30 years have confirmed that using xylitol in the form of chewing gum from 3-5 times a day (about 4 to 12 grams a day) will reduce or prevent dental caries. In the United States, xylitol is approved as a food additive in unlimited quantities for foods with special dietary purposes.
Xylitol is useful as a sweetener in foods for persons who have diabetes because of its low glycemic index and its reduced caloric value (2.4 calories per gram vs 4.0 for sugar). This was the first medical use of xylitol. Insulin is required to get glucose into the cells, which is a problem for diabetics. Because xylitol is metabolized into glycogen that can be stored directly in the cells until it is converted into glucose for energy, no insulin is therefore required. Also because xylitol is slowly absorbed and is a natural insulin stabilizer, the rapid rise in blood glucose levels normally associated with the ingestion of sugar is greatly reduced.
Another benefit of xylitol is prevention of Candida Albicans because it inhibits yeast growth. It also increases the absorption of B vitamins and calcium, thus aiding in the prevention of the onset of osteoporosis. Studies in Finland have shown evidence that xylitol can actually reverse bone loss. Recent research by the University of Iowa has found promising evidence, that xylitol may be helpful in preventing lung infections in cystic fibrosis patients, and experimentation is continuing.
You can purchase this great Xylitol recipe book on http://naturestools.soundconcepts.com/p/SLB002
You can purchase Xylitol on my web site at this link
Be sure to search my website with the key word "Xylitol" in the search box to find our Xylitol candy, gum and mouthwash too.
Share the Health,
Karen Herrmann-Doolan, NSP District Manager
Karen Herrmann-Doolan, NSP District Manager
An Independent Distributor of Nature's Sunshine Products
Natural Health Educator
704-588-7638
Check out my Health & Nutrition Blog!
posted by Karen Herrmann-DeSantis, Herb Specialist, Natural Health Educator | 10:44 PM
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