[Just a heads-up that itβs recently been found that consumption of large amounts of Xylitol can cause blood-clotting issues.](https://www.nih.gov/news-events/nih-research-matters/xylitol-may-affect-cardiovascular-health#:~:text=Results%20appeared%20in%20the%20European,platelets%20help%20blood%20to%20clot.)
Xylitol is a form of sugar that cannot be effectively broken down for energy.
When bacteria break down sugar, they need to spend 2 energy units called ATP to digest it. Normally, bacteria gets 4 ATP back. So overall you get 2 ATP as profit.
But this is for normal glucose. Xylitol is chemically similar enough to sugar that cells treat it like glucose, but it doesn’t break down like glucose. Instead, a bacteria is spending 2 ATP to break down the sugar molecule, and getting less than 2 ATP back. It’s basically scamming the bacteria into paying more than it gets in return, and over time the bacteria uses up all its energy and starves to death.
It’s not. It kills bacteria and alters the microbiome of the mouth.
Arguably it’s damages the cardiovascular system by inhibiting the synthesis of nitric oxide in the mouth by bacteria when we chew food, which is critical for the vascular systems elasticity short term and health of the endothelial lining if the vascular system long term.
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