Xylitol

[CK]

Has anyone tried cooking with Xylitol? I see that some have the gum with Xylitol, but I thought I would see if anyone has tried it in baking. I am wondering if they could tolerate it, and also if it makes good products that work.
Thanks!

[mazian]

Hi, My daughter cannot tolerate any sugars with tol at the end eg, sorbitol, manitol, xylitol. Just check if you have HFI that is is allowed? I know that some are and some aren't. Good luck.

[charlie]

I seem to remember reading somewhere that Xylitol can convert to fructose but I can't remember where that was. Not sure if that helps or not.

[mazian]

Yep, I just looked at a medical site which needs a password (my dad uses it at work). Xylitol has a similar structure to fructose and sorbital, but not as complex and isn't absorbed into the body very well. I am not sure if it will effect HFI's or not. It is all very interesting reading up on this stuff.

[mazian]

Hi Fred, I think that CK was trying to find out if there was anyone baking with it?
My daughter cannot tolerate xylitol even though the Boston University Site says she should be able to. It seems to me that there are lots of different types of this HFI, which makes it so frustrating for us all trying to get it right. Is that what you have found? I have printed out heaps of info from the Boston site. Some of which has helped heaps.

[cdalsass]

Have you tried cooking with Barley Malt? I find Xylitol way too sweet and tried baking with it myself and it made me exceptionally nauseous. (but that could also be that I associate getting sick & eating sweet things) Barley malt is sweet but safe for HFIers. I used it a few different recipes and have been happy with results after a bit of practice & tweaking of a recipe.

[lisa]

I found xylitol in the health food store in the nutritional supplement section, but did not buy it since I have a load of dextrose at home and he does OK with that. Also, had some catering lately and the company supplied xylitol packets instead of splenda or equal as the sugar substitute. Nate has eaten it on his cereal a couple of times and has done OK with it, but he is DFI, so that may make a difference. It looks quite a bit like sugar does.

I googled cooking with Xylitol and came up with this: www.epicdental.com/t-cooking-with-xylitol.aspx

One warning: Some websites say that xylitol can harm/kill dogs even if ingested in small amounts.

[ukbill]

Xytol was tested as part of my challenge test diagnosis for HFI.

I was told Xytol was not metaboliesed by the body and came straight threw, boy it did that!..

I cannot remember having problems drinking a glass with 150grams of the stuff so it cannot be that sweet tasting.. although it was 29 years ago so maybe I'm forgetting ..

However I cannot forget the Laxative side effects!

I had to fast for 12 hours then drink 150 g (approx 5 oz!) of Lactose.. which is very sweet tasting and also extremely thick and glutinous , it was like trying to drink sweet frog spawn! YUCK!

Then I had to collect all the urine I passed for the next 12 hours while eating nothing just allowed to drink plain water..

I had no side effects from Lactose or Glucose.

I then had to repeat this with Xylitol 3 times!

This was because of the violent Laxative side effects, I spent most of the 12 hours sitting on the loo not standing in front of it as a man has want to do!

So I lost sample every time..

I cannot think of why anyone would want to buy or use the stuff unless suffering from constipation.

If this effect is common I would not recommend this to HFI people, or anybody else.

[CK]

I bought some gum and tried it before I tried baking with it. I felt horrible after chewing the gum. I waited a couple more weeks, then tried it again (in case I was reacting to something else) and had the same results.

Thanks for the suggestiono of Barley Malt, but I have celiac disease as well, so I can't try it. I am going through a stage where I don't even want pixie sticks or any dextrose, so that may be good so I can quit trying to create a Gluten free, Fructose free, dairy free cookie that is edible.

[Deb Mc]

Nov 16, 2009 18:56:30 GMT -5 cdalsass said:

Have you tried cooking with Barley Malt? I find Xylitol way too sweet and tried baking with it myself and it made me exceptionally nauseous. (but that could also be that I associate getting sick & eating sweet things) Barley malt is sweet but safe for HFIers.

FYI - Barley is a fructan or form of fructose. I have HFI, an absolute deficiency, and cannot tolerate any form of fructose including fructans. In other words, barley malt is not safe for all HFIers.

Xylitol is supposedly safe *if* pure. None of the product manufacturers I contacted could tell me if the xylitol in their product was pure or not. That in itself.

Deb Mc

[ukbill]

Deb Mc..

Do the same check with Glucose.. You will find that Glucose for confectionary is frequently 40% other sugars and still called Glucose..

Pixie stick or bottle top anyone???

So far my research has discovered the Gold standard for Glucose is made in Japan from rice.. however even they do not claim it to be 100% Glucose.

[elilly]

CK-
I have several gluten, dairy, and fructose free cookie recipes. Please pm me if you want ones for chocolate chip cookies, brownies, and sugar cookies.
Erica

[Deb Mc]

Feb 25, 2010 18:28:46 GMT -5 ukbill said:

Deb Mc..

Do the same check with Glucose.. You will find that Glucose for confectionary is frequently 40% other sugars and still called Glucose.

ukbill - And that is why I steer clear of glucose. I do purchase 100% pure dextrose for baking and also get 5% dextrose IV drips. Since we can't have any fruit or veggies or nuts or grains (except white rice) in any amount or form,we have to take in dextrose several times a day for energy and brain function. The variant of HFI that my family has is insidious in the way it affects muscle and the nervous system. Because of physician failure to diagnose, ours went untreated for decades causing complications and wreaking havoc on our livers, kidneys and muscle/CT - some of that damage may be permanent, we're told....we'll see.

Deb Mc

[ukbill]

Hi Deb, sorry I just found this post I have replied to another of your posts not knowing this one..

I would imagine the Glucose you are getting in the 5% IV drips should be pure enough but I am not sure of the Glucose you are buying for baking.

The process of making solid Glucose (dextrose) is a bit iffy and will produce fragments of sugar molecules which is how they "seed" the high solids Glucose syrup to get it to solidify.

Unfortunately it is also made in the same factories as they will be making High fructose corn syrup so some cross contamination is quite possible I'm afraid.

I know the "gold standard" for Glucose is a Japanese product made from rice starch. I will see if it is available on line and edit this post later to add any links I can find.

I hope you start to recover and feel better soon.

If I can help then I will.

Keep smiling..

PS I feel physically sick when I just look at some of the recipes that people are actually recommending for HFI children and adults. Without even checking on the purity of the Glucose! Madness!

[ukbill]

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[charlie]

Hey Bill, you are finally talking sense!!!!!!!!!!!!!!!!!!!

[ukbill]

Well there a first time for everything.. but I cannot take the credit for this bit of "sence" even if it makes more "sence" than I usually do

So watch this space.. I might get something right sometime eventually.. tee hee.

[charlie]

Except now you are talking gobbledygook again as the original spam has been deleted................. So normal service resumed............

Don't worry everyone else, the excitement of the sun coming out in Britain has finally got to us!!!! ;D