sweeteners for candida sufferers

[Guest guest]

Since I am new to the candida fighting scene, I've just started to

experiment with recipes that contain sugar substitutes. Right now, I do

not like stevia, the aftertaste is just too much. This weekend I plan

on experimenting with vegetable glycerin. I am wondering what some of

the other members' reactions have been to stevia and vegetable

glycerin. I'm also curious as to the thoughts on xylitol as a suger

substitute, and it's interactions with candida. Thank you!

Nora

[Guest guest]

Xylitol is great. Tastes just like sugar and does not cause any

problems for candida sufferers.

Gail

>

> Since I am new to the candida fighting scene, I've just started to

> experiment with recipes that contain sugar substitutes. Right now, I

do

> not like stevia, the aftertaste is just too much. This weekend I plan

> on experimenting with vegetable glycerin. I am wondering what some of

> the other members' reactions have been to stevia and vegetable

> glycerin. I'm also curious as to the thoughts on xylitol as a suger

> substitute, and it's interactions with candida. Thank you!

>

> Nora

>

[Guest guest]

Hi Nora,

I have found the brand of stevia can be a factor. I use " stevita

spoonable stevia " which is very affordable and sold by the pound and

this for me doesn't have the aftertaste of others. You may want to

sample a few brands beofre giving up.....

Here is a description of potential problems with xylitol and other

alcohol sugars from an article on sugar substitues from the

Westonaprice website:

" The ADA description hints at more than it actually says. Sugar

alcohols are not broken down in the stomach, so they make their way

intact into the bowels. It is here in the bowels that the " passive

diffusion " mentioned by the ADA takes place, meaning that the

presence of the sugar alcohols draws water into the bowels. This

leads to the fermentation by undesirable bacteria and a resultant

partial degradation or " metabolism " of the sugar alcohols. (This

fermentation of intestinal bacteria can lead to or exacerbate

problems with candida and other yeast problems.) The direct result

of this chain of events is the severe stomach cramping and diarrhea

that many people experience after ingesting too much sugar alcohol.

So how much is too much? The above quotation lists the official,

generally agreed upon thresholds for sorbitol and mannitol, but each

sugar alcohol has its own threshold. However, certain individuals

have been known to experience reactions at much lower dosages.

Lactitol in particular may be problematic in small doses, especially

for lactose-sensitive individuals.103,104 "

Personally, I tried using alcohol sugars and each time got a massive

stomach ache and painful gas so it doesn't work for me.

Here is a link to this entire article entitled " Sugar-Free Blues "

which covers quite a few options for sweetening without using

candida-feeding sugars and which ones can be potentially dangerous:

http://www.westonaprice.org/modernfood/sugarfree_blues.html

This article also has a section on inulin and FOS and not only

confirms what Duncan writes about but actually uses him as a

reference. This is what got me to his website and this group and has

helped my digestive health tremendously in a short time since I have

implemented the suggested protocol. I hope this is of some help

Nora.

Rock

>

> Since I am new to the candida fighting scene, I've just started to

> experiment with recipes that contain sugar substitutes. Right now,

I do

> not like stevia, the aftertaste is just too much. This weekend I

plan

> on experimenting with vegetable glycerin. I am wondering what some

of

> the other members' reactions have been to stevia and vegetable

> glycerin. I'm also curious as to the thoughts on xylitol as a

suger

> substitute, and it's interactions with candida. Thank you!

>

> Nora

>

[Guest guest]

Hi Nora,

I have found the brand of stevia can be a factor. I use " stevita

spoonable stevia " which is very affordable and sold by the pound and

this for me doesn't have the aftertaste of others. You may want to

sample a few brands beofre giving up.....

Here is a description of potential problems with xylitol and other

alcohol sugars from an article on sugar substitues from the

Westonaprice website:

" The ADA description hints at more than it actually says. Sugar

alcohols are not broken down in the stomach, so they make their way

intact into the bowels. It is here in the bowels that the " passive

diffusion " mentioned by the ADA takes place, meaning that the

presence of the sugar alcohols draws water into the bowels. This

leads to the fermentation by undesirable bacteria and a resultant

partial degradation or " metabolism " of the sugar alcohols. (This

fermentation of intestinal bacteria can lead to or exacerbate

problems with candida and other yeast problems.) The direct result

of this chain of events is the severe stomach cramping and diarrhea

that many people experience after ingesting too much sugar alcohol.

So how much is too much? The above quotation lists the official,

generally agreed upon thresholds for sorbitol and mannitol, but each

sugar alcohol has its own threshold. However, certain individuals

have been known to experience reactions at much lower dosages.

Lactitol in particular may be problematic in small doses, especially

for lactose-sensitive individuals.103,104 "

Personally, I tried using alcohol sugars and each time got a massive

stomach ache and painful gas so it doesn't work for me.

Here is a link to this entire article entitled " Sugar-Free Blues "

which covers quite a few options for sweetening without using

candida-feeding sugars and which ones can be potentially dangerous:

http://www.westonaprice.org/modernfood/sugarfree_blues.html

This article also has a section on inulin and FOS and not only

confirms what Duncan writes about but actually uses him as a

reference. This is what got me to his website and this group and has

helped my digestive health tremendously in a short time since I have

implemented the suggested protocol. I hope this is of some help

Nora.

Rock

>

> Since I am new to the candida fighting scene, I've just started to

> experiment with recipes that contain sugar substitutes. Right now,

I do

> not like stevia, the aftertaste is just too much. This weekend I

plan

> on experimenting with vegetable glycerin. I am wondering what some

of

> the other members' reactions have been to stevia and vegetable

> glycerin. I'm also curious as to the thoughts on xylitol as a

suger

> substitute, and it's interactions with candida. Thank you!

>

> Nora

>

[Guest guest]

We really like Stevia a lot so that's what we use the most. The flavored

liquid stevias are a big hit here especially with the kids.

From what I understand some brands are very bitter. That or you're using

too much and need to use less.

We've only just started using vegetable glycerin and we haven't tried

xylitol yet.

Debbie

sweeteners for candida sufferers

Since I am new to the candida fighting scene, I've just started to

experiment with recipes that contain sugar substitutes. Right now, I do

not like stevia, the aftertaste is just too much. This weekend I plan

on experimenting with vegetable glycerin. I am wondering what some of

the other members' reactions have been to stevia and vegetable

glycerin. I'm also curious as to the thoughts on xylitol as a suger

substitute, and it's interactions with candida. Thank you!

Nora

[Guest guest]

So are we looking here at the possibility that passing a lot of wind, at

least, might be caused by xylitol? Has anyone experimented or found other

research?

I had accepted that xylitol was innocuous despite being made from birch

trees - or are they making that from corn too, now?

Rowena

Here is a description of potential problems with xylitol and other

alcohol sugars... " The ADA description hints at more than it actually says.

Sugar

alcohols are not broken down in the stomach, so they make their way

intact into the bowels. ... " passive

diffusion " ...the sugar alcohols draws water into the bowels.

....fermentation by undesirable bacteria and a resultant

partial degradation or " metabolism " of the sugar alcohols. ... can lead to

or exacerbate

problems with candida and other yeast problems.) The ... severe stomach

cramping and diarrhea ... each

sugar alcohol has its own threshold....

Personally, I tried using alcohol sugars and each time got a massive

stomach ache and painful gas so it doesn't work for me.

..:

http://www.westonaprice.org/modernfood/sugarfree_blues.html

[Guest guest]

Xylitol is almost definitely not the source of your gas problem.

Although science has not tested every single bacteria and yeast, the

ones tested can't use it. In the studies I saw there was very little

fermentation even in a closed and optimized system.

This will hold true for most of the alcohols and polyols, which are

already waste products so appeal to very few life forms.

Xylitol is made by natural fermentation of other substrates, for

example xylose and lignin.

I think when you look into the science behind the passage below there

might be some specific sugar alcohols that undergo some bacterial

degradation up to a point, but the dose-related threshold they refer

to is rather high; at the doses we use of a tenth to 1/2 gram or so,

there won't be a problem for most people. By comparison there's more

than 1/2 gram of sugar in a carrot, and we know most bacteria can eat

that

Duncan

>

> So are we looking here at the possibility that passing a lot of

wind, at

> least, might be caused by xylitol? Has anyone experimented or

found other

> research?

> I had accepted that xylitol was innocuous despite being made from

birch

> trees - or are they making that from corn too, now?

>

> Rowena

>

> Here is a description of potential problems with xylitol and other

> alcohol sugars... " The ADA description hints at more than it

actually says.

> Sugar

> alcohols are not broken down in the stomach, so they make their way

> intact into the bowels. ... " passive

> diffusion " ...the sugar alcohols draws water into the bowels.

> ...fermentation by undesirable bacteria and a resultant

> partial degradation or " metabolism " of the sugar alcohols. ... can

lead to

> or exacerbate

> problems with candida and other yeast problems.) The ... severe

stomach

> cramping and diarrhea ... each

> sugar alcohol has its own threshold....

> Personally, I tried using alcohol sugars and each time got a massive

> stomach ache and painful gas so it doesn't work for me.

> .:

>

> http://www.westonaprice.org/modernfood/sugarfree_blues.html

>

[Guest guest]

A quick scan of the sugar-free blues article by Jim Earles turned up

numerous errors. I doubt I found them all so I'd advise caution.

Duncan

> >

> > So are we looking here at the possibility that passing a lot of

> wind, at

> > least, might be caused by xylitol? Has anyone experimented or

> found other

> > research?

> > I had accepted that xylitol was innocuous despite being made from

> birch

> > trees - or are they making that from corn too, now?

> >

> > Rowena

> >

> > Here is a description of potential problems with xylitol and other

> > alcohol sugars... " The ADA description hints at more than it

> actually says.

> > Sugar

> > alcohols are not broken down in the stomach, so they make their

way

> > intact into the bowels. ... " passive

> > diffusion " ...the sugar alcohols draws water into the bowels.

> > ...fermentation by undesirable bacteria and a resultant

> > partial degradation or " metabolism " of the sugar alcohols. ...

can

> lead to

> > or exacerbate

> > problems with candida and other yeast problems.) The ... severe

> stomach

> > cramping and diarrhea ... each

> > sugar alcohol has its own threshold....

> > Personally, I tried using alcohol sugars and each time got a

massive

> > stomach ache and painful gas so it doesn't work for me.

> > .:

> >

> > http://www.westonaprice.org/modernfood/sugarfree_blues.html

> >

>

[Guest guest]

OK, what it amounts to that I caught in the sugar blues article was:

The use of Mercola's Splenda innuendo, which is based on Betty

i's innuendo and backed with the same lack of data; using

CSPI's innuendo, which no doubt originates from the special-interest

groups (agendists) the organization is associated with, on I think

Splenda and Acesulfame K. Data is obviously better than quoting the

opinion pieces.

The use of vagaries that more or less lump the sugar alcohols

together and make them look like they are to be avoided because they

might upset bowel ecology, I think is detrimental. A more accurate

approach would note dissimilarities such as those we use to

distinguish between sugar, inulin and FOS.

A wide range of 20-50 grams or more of a sugar alcohol in a single

dose may or may not not agitate digestion; some of the sugar alcohols

aren't fermented, they don't all feed the same bacteria, it's not

established that those that are fed are pathogenic, and results

produced in the optimal conditions of a laboratory usually can not be

duplicated in the competitive environment of the bowel ecology

because it would depend heavily on what the state of the bowel

ecology is.

For some reason inulin in the FOS category in this article even

though it quotes my site, which stresses the exact opposite. FOS is

really a subset of inulin because inulin has a wider range of chain

lengths than FOS. Both are fructans, but not FOS; this is explained

in the first section of Tungland's article in my inulin

references section.

Duncan