xylitol sweetner. Most like sugar, no insulin spike...anyone more info?
I have been told that xylitol is the best "fake" sugar to use. Diabetics use it without a problem and it actually has health benefits. What is the rule with this for IP?
It is a little grainy (you can dissolve it in a bit of warmish water to mix with some things) but otherwise, it's EXCELLENT for the real sugar taste.
Who knows about how this works with IP?
THANKs
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