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Anyone had problems with xylitol?
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<blockquote data-quote="Robbity" data-source="post: 912187" data-attributes="member: 93179"><p>I believe that xylitol and erythritol are both good to use for baking. I preferentially use erythritol in a "golden" granulated form (Sukrin Gold) - mainly because of the danger to dogs issue with xylitol, and also because erythritol's also lower in calories, and together with stevia it's the one that seems to be most recommended for diabetic use.</p><p></p><p>Robbity</p></blockquote><p></p>
[QUOTE="Robbity, post: 912187, member: 93179"] I believe that xylitol and erythritol are both good to use for baking. I preferentially use erythritol in a "golden" granulated form (Sukrin Gold) - mainly because of the danger to dogs issue with xylitol, and also because erythritol's also lower in calories, and together with stevia it's the one that seems to be most recommended for diabetic use. Robbity [/QUOTE]
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Anyone had problems with xylitol?
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