If you are a diabetic or dieter, day to blow away the dessert tray are your past, thanks to xylitol, a natural sweetener that can be used as a stand-in for sugar in any recipe that satisfies your sweet tooth.
In 2003, a nutrition consultant Karen Edwards xylitol rather than a cookbook - "sweeten the life of the Xylitol Way" - and three years later revealed an enhanced version with more than 100 recipes for cookies, cakes, pies, ice and evenCondensed milk, adapted to the tastes of those who crave carbohydrates, but concerns are the sugar content.
Xylitol, a sweetener that occurs naturally in plants and in small quantities in human tissues sold in granular form and the sweetness of sugar, but contains no calories, about 40 percent less and does not create insulin sugar or aftertaste artificial sweeteners like aspartame and Splenda.
Since xylitol and sugar react in a similar way to heat,Xylitol can replace sugar relationship with the cooking and mainly on a one-on-one. However, experts recommend starting with a small amount of xylitol and adjust to taste. The recipes call for white flour, is a good rule of thumb, use half a cup of xylitol, which usually use a cup of sugar gradually, until the dough is quite sweet.
bread yeast is the exception to the rule. The same chemical compound that inhibits the production ofharmful microorganisms in the mouth has the same effect on the microorganisms in the yeast so that xylitol unsuitable for use in breads made with yeast.
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