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.

  • Azteh@lemmy.worldEnglish
    5·
    2 days ago

    Taken from top result on google, so obviously not the best source, with that said

    Seeing “sugar alcohols” in the ingredient list may be the only clue that erythritol is present in the food.

    So you can’t necessarily even find it without some serious digging, so it doesn’t matter if they picked 2 or 100 examples, if they don’t clearly state it anyway.