Erythrit vs. Xylit – Was ist besser für Deine Gesundheit?
·12 min·1 clip
Chris 'The ROC' compares erythrit and xylit, two natural sweeteners, to see which is better for your health.
The episode begins by introducing the comparison between erythrit and xylit as natural sugar substitutes. The host, Chris 'The ROC', frames this as a practical guide for listeners looking to reduce sugar intake. He mentions that Rocksports, his company, uses erythrit in two products: a bioprotein chocolate and a protein hazelnut cream, which have less than 2 grams of sugar. The decision to use erythrit was based on several criteria. First, erythrit has almost zero calories, while xylit has about 2 to 2.4 calories per gram, though both are manageable in normal amounts. Metabolically, 90% of erythrit is processed in the small intestine, compared to 50% for xylit, with the rest fermenting in the large intestine. Insulin response is another factor; erythrit has almost no effect on blood sugar, whereas xylit has a low glycemic index. Gastrointestinal compatibility favors erythrit, as it causes less bloating than xylit in higher doses. Taste-wise, xylit matches the sweetness of household sugar, but erythrit is only 60-70% as sweet and can have a cooling effect. Both sweeteners are heat-stable for cooking and baking, with xylit caramelizing more easily. They also benefit dental health by inhibiting plaque or promoting remineralization. Safety is discussed, with both classified as safe by EFSA, emphasizing that moderation is key. Production methods are compared: erythrit is made through fermentation of bio-corn, while xylit involves hydrating xylose with nickel, a heavy metal. The host concludes that erythrit is the preferred choice due to its zero calories, blood sugar neutrality, tolerance, and natural production, though he acknowledges personal taste may vary. He invites feedback for future episodes on other sweeteners.
