[OT] Experiences with Xylitol (sugar substitute)?

Someone pointed me to Xylitol as a sugar substitute, particularly for
baking. It apparently has dental benefits and fewer calories than
sugar. This person said that she has even made a creme brule that
turned out beautifully. I think she said that, in a recipe calling
for sugar, she uses half that amount of Xylitol instead.

Has anyone else used this, either as a sweetener or in baking? What
are your experiences?

I read that it can have a laxative effect in large doses ... that
doesn't sound wonderful, but I wonder if the average person using it
in normal situations notices the effect.

Monique Y. Mudama...

Well, given its effect on me when I use a few packets in my coffee, I
am sure as heck not using it for baking, where you need large amounts!

Back to sugar for me.

Christine K....

Xylitol isn't a sugar substitute, it's sugar derived from birch trees,
if I remember correctly. A little like maple syrup but from birches. And
I do believe it to be of Finnish origin.

Here's some info:

I don't personally use it in baking. I mainly come across it in chewing
gum I usually take after eating something, as Xylitol is tooth friendly
and stops the "acid attac" in your mouth when you've eaten something.