Xylitol :
If one goes beyond the a priori of this barbarian name to chemical sound, this organic compound extracted from birch is a remarkable substitute for sugar. It offers all the advantages without the disadvantages: Its taste and texture are similar, its sweetening power is greater, (70 g of xylitol replace 100 g of sugar), it has 40% less calories, and a low glycemic index. On the other hand, it is preferable not to use it in the composition of the pie doughs, which then lose their crispiness.
