Erythritol, a widely used sugar substitute found in many low-carb and sugar-free products, may not be as harmless as once believed. New research from the University of Colorado Boulder reveals that even small amounts of erythritol can harm brain blood vessel cells, promoting constriction, clotting, and inflammation—all of which may raise the risk of stroke.

Erythritol, a widely used sugar substitute found in many low-carb and sugar-free products, may not be as harmless as once believed. New research from the University of Colorado Boulder reveals that even small amounts of erythritol can harm brain blood vessel cells, promoting constriction, clotting, and inflammation—all of which may raise the risk of stroke.

  • 2910000@lemmy.worldEnglish
    1·
    22 hours ago

    As long as they don’t find a problem with maltitol. I just discovered “low-sugar” ice creams made using the stuff and they’re amazing

    It’s not zero sugar like erythritol, and it’s not as sweet, but I like it