Xylitol, also called birch sugar, has a 14-times lower glycemic index than sucrose, i.e. ordinary food sugar. The calorific value of xylitol is as much as 40% lower than the calorific value of sucrose, but both parameters, reduced compared to food sugar, do not affect the taste.
These two sugars do not differ in appearance either. Currently, xylitol is obtained most often from corn, only in Finland some producers still use birch bark for its production. Xylitol, unlike sucrose, does not contribute to the formation of caries and does not promote the development of mycosis.
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