OneSource Network


We see a few questions repeated a lot - here come the answers!



Q: Xylitol? What's "xylitol" and why are you folks so seemingly fascinated with the stuff?

A: Xylitol is a sugar alcohol that can be found in a lot of natural sources, such as fruit and certain types of plant and trees (most notably corn and birch trees, the two most common sources). It's called a "sugar alcohol" but it's non-fermentable, which means it's not the type that can make you drunk. It tastes sweet to the human tongue, and has a "brighter" flavor than sugar because it stimulates a wider range of tastebuds on the tongue than sugar does. It's also a near-drop-in replacement for sugar in many applications, including some types of baking.

We like it because it has a number of very useful properties, to Diabetics in particular:


Q: Are there any issues or hazards with xylitol?

A: A few:


Q: Can I use another sweetener instead of xylitol?

A: You sure can! You can also shift the recipes back to using sugar if you'd like. You may need to adjust quantities according to the sweetener, and this usually works out as follows:

Please note that you will need to experiment a bit to fine-tune the adjustment proportions.


Recipe Attributions

Q: I've seen this recipe elsewhere...

A: Many recipes we use are adapted from recipes that are already published elsewhere, most notably by converting them to use xylitol, etc. instead of using sugar, brown sugar, etc. We use the following guidelines when working with modified recipes:


Q: Can I republish your recipes?

A: While a recipe cannot be Copyrighted in and of itself, a description that's sufficiently unique in a literary sense is subject to Copyright protection. That having been said, it's usually considered bad form from a professional-courtesy standpoint to reproduce someone's recipe without at the very least giving credit where it's due.

That having been said, we encourage the keeping of copies of our recipes for personal use but must request that they not be professionally republished in, say, a newspaper article or cookbook. The reason for this is that we do plan to release cookbooks and would appreciate the support from our regular visitors and fans through the purchase of our cookbooks.


The Videos Themselves

Q: Why the captions? (Or, why don't you have spoken dialogue like "normal" cooking videos?)

A: Our videos are intended to be played as a "follow along as you make this" type of instruction. Spoken dialogue doesn't lend itself well toward following along, as it's tricky to backtrack if you miss something. Captions, on the other hand, are easy to see in video previews and thumbnails and are easy to pause without losing their information.

Also, we're also not that photogenic and don't have movie-trailer-guy voices.


Q: What do you use to shoot/make your videos?

A: Right now this is a budget operation - were using Kodak HD Playtouches for video capture and Adobe Premiere Essentials for NLE (Non-Linear Editing) work. Once the channel gains more traction we are eyeing a number of upgrades (Canon XF105? Yes please!) so that we can bring more visual detail to the (dinner) table.


Q: Your videos look terrible! (Not really a question, but hey.)

A: As we just said, this is a budget operation - at least for now. We do plan to upgrade to real, broadcast-quality production equipment as the finances allow, and when we do our videos will be shot in 50MB/second, 4:2:2 chroma, true 1080i/60 HD. Until then, we've got to make the most of what we have.


The DFK Crew

Q: Who are the people responsible for these (either wonderful treats or culinary atrocities depending on your tastes - or lack thereof)?

A: A few people are involved in the video series - these are: