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  2. Should You Be Taking a Fiber Supplement If You Can't Poop ...

    www.aol.com/lifestyle/taking-fiber-supplement...

    Constipation is no fun. Yet, it’s incredibly common. According to the National Institute of Diabetes and Digestive and Kidney Diseases, roughly 16% of U.S. adults struggle with it. And if you ...

  3. Common low-calorie sweetener linked to heart attack and ... - AOL

    www.aol.com/common-low-calorie-sweetener-linked...

    A common low-calorie sweetener called xylitol, found in gum, candy, toothpaste and more, may cause clots that can lead to heart attack and stroke, a new study found.

  4. Functional constipation - Wikipedia

    en.wikipedia.org/wiki/Functional_constipation

    For both adults and children, glycerine or bisacodyl suppositories provide an alternative to enemas. [13] The first-choice maintenance treatment advised for functional constipation is osmotic laxatives. [14] [16] Other often used laxatives include milk of magnesia (magnesium hydroxide) and mineral oil, a lubricant. [13]

  5. Constipation - Wikipedia

    en.wikipedia.org/wiki/Constipation

    Constipation is more concerning when there is weight loss or anemia, blood is present in the stool, there is a history of inflammatory bowel disease or colon cancer in a person's family, or it is of new onset in someone who is older. [12] Treatment of constipation depends on the underlying cause and the duration that it has been present. [4]

  6. See If You Know the Top Foods to Eat When You Have an Upset ...

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    Cruciferous veggies: “High-fiber veggies like broccoli, cauliflower, Brussels sprouts, and cabbage are really good for you, but they can lead to gas, bloating, cramps, constipation, or diarrhea ...

  7. Xylitol - Wikipedia

    en.wikipedia.org/wiki/Xylitol

    Xylitol has about the same sweetness as sucrose, [15] but is sweeter than similar compounds like sorbitol and mannitol. [10] Xylitol is stable enough to be used in baking, [18] but because xylitol and other polyols are more heat-stable, they do not caramelise as sugars do. When used in foods, they lower the freezing point of the mixture. [19]