Just a few comments: 1) This is not a zero-carb product. While xylitol probably won't raise your blood sugar very much, large quantities of this sweetener aren't that compatible with a low-carbohydrate diet, either. If you want something "guilt free," go with a zero-carb liquid sweetener. In moderation, though, this shouldn't ruin your diet. 2) Some people complain of GI distress. That's never happened to me, but I don't eat that much at any sitting. 3) Maybe I've just gone without sugar for a long time, but xylitol is very sweet. I usually have to use half the amount of xylitol that the recipe calls for, otherwise the result turns out so sickeningly sweet that I can't eat it. 4) Xylitol has a strange effect on my baked goods and other dessert items. I bake with almond and coconut flours and I make ice cream at home. Let's start with the ice cream - the ice cream doesn't freeze completely when I use xylitol. I used less this last time because I was running out and the ice cream is as hard as a rock now. The other times, it'd freeze, but as soon I as took it out, it'd start to get a little on the soupy side. As for baked items, I found that my almond flour crusts weren't hardening up. They were quite mushy. I am not sure why this is happening, but just a word of caution that its effect can be somewhat unpredictable. 5) This is crystallized, not powdered, so it doesn't incorporate quite as well as would liquid or powdered. It's not a huge issue - I just stir as I am pouring batter so that the xylitol mixes in well - but you can grind the xylitol at home if you would prefer a different texture.