Xylitol and Sugar

Dear Jessica:

The xylitol won't raise the sugar that much but most polyol sugar I found tends to cause the body to be somewhat more acid, but especially the mannitol and possibly the mannose sugar. Hence, if xylitol were taken I would consider taking more baking soda or citrates (from lemon and baking soda remedy). Usually the simple baking soda remedy requires about 1/4 teaspoon in 1/2 glass of water taken twice a day. If sleepiness is indicated, I will take it in early and late evening.

Alkalization is an important factor in reducing the problems of candida, although a borax remedy used together, such as 1/4 teaspoon of borax in one liter drinking water drank the whole day may work better as the borax is antifungal. Generally fungus and yeast has difficulties in growth in presence of high mineral boron, copper, molybdenum, chromium, vanadium, tungsten, and possibly manganese, but also certain compounds such as ammonium, polyol sugars (e.g. xylitol!) and alkalization.

It should be noted that polyol sugars, which is xylitol, have antifungal properties that is hard to ignore. My experience of diabetes is that the cause of diabetes came from high fatty foods and free fatty acid (glycine supplements will reduce that), while sugar only made it worse. Sugar causes acidosis and interferes with the body's immune system. Taken at 10 grams of sugar (sucrose), causes the body's immune system to be impaired for about 5 hours. Hence, drinking plenty of water (with some sea salt at 1/4 teaspoon of sea salt per one liter of water, or in addition to the 1/8 teaspoon of borax that I might add too) will dilute the sugar concentration in the body by 1/2 the sugar level if the water were drank twice the amount. Hence a person with a sugar of 280, if drank twice the amount of water would have only 140 instead since the water (with some salt to help protect electrolytic balance PLUS some magnesium) would dilute the sugar level, yet maintaining a steady pH and electrolytes of the body.

A longer term strategy against fungus is to lower the body's sugar level with one tablespoon of lecithin would at least reduce the food source of the fungus, which consists of high fats (yes, fungus loves this), high metals (from metal pots and pans and iron cookware), and of course, high sugar (most dangerous is the glucose, fructose, but to some extent the sucrose). Borax interferes with the negative effects of sugar by protecting the sugar's reaction of glycation that damages the cell and hence, borax, is my favorite treatment against candida, and other yeast infection problem in general.

Ted

Here is the reference material concerning antifungal properties of polyol sugars, such as xylitol (it seems that people keep patenting things people know decades before and deters companies from ever marketing them! :-) ):"

United States Patent 6414035
Use of polyols in combating yeast infection and polyol preparations for said use US Patent Issued on July 2, 2002

The present invention relates to the use of polyols such as xylitol for the preparation of a composition to be administered in the treatment or prophylaxis of mucosal yeast infection in mammals, as well as to preparations for use in the systemic or topical therapeutic or prophylactic treatment of mucosal yeast infections. The invention relates specifically but not solely to the combating of infections caused by Candida s.p. in mucosa in connection with exocrine glands of the mammalian body.

I heard that stevia is another 'safe' and health-promoting sweetener. Your comments?