Nutri Courses

Advisory

Xylitol

Xylitol is a natural sweetener found in some plants, including fruits, vegetables, and hardwood trees. It is a five-carbon sugar alcohol that has a sweet taste similar to regular sugar but contains 40% fewer calories. Xylitol is popular in diet and diabetic foods because it does not cause a spike in blood sugar levels like regular sugar.

From a health and nutrition perspective, xylitol is considered a healthier alternative to regular sugar. It has prebiotic effects that can promote gut health and can also help prevent tooth decay by inhibiting the growth of bacteria that cause dental plaque. Xylitol is also safe for diabetics as it has a low glycemic index and does not cause a sharp increase in blood sugar levels.

Hello, Mr. Master, I am interested in how sugar alcohols, such as xylitol, affect the gut microbiota. Do they benefit it, harm it, or are they neutral? Thank you in advance for your response.

You inquire about a typical situation where it is essential to distinguish whether the individual is healthy or not. Generally, polyols are fermented by the gut microbiota. This information indicates that in a healthy individual, this is acceptable as it increases microbiome activity with all its consequences. Conversely, the most commonly presented example where it is recommended to eliminate sugar alcohols from the diet is irritable bowel syndrome, which is associated with the so-called FODMAP diet. In such cases, intestinal dysbiosis causes increased gas and bloating as a result of the inability to efficiently process certain forms of carbohydrates, leading to a range of very unpleasant symptoms (pain, cramps...).

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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