- cross-posted to:
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- cross-posted to:
- [email protected]
What I don’t get is why it took them decades to figure this out. Why have they been giving us sugar substitutes without understanding what they have been doing to us? Why were these approved for use in the first place?
I’ve never even seen this in any food. Think I’ll be okay.
The article calls it “common”, but I’ve only seen it in a single brand of low-carb ice cream. I’ve actively sought low-carb options for over a decade. It’s even less common than xylitol.
According to this site, stone fruits like apricots, peaches, cherries, etc., dates, chewing gum, horseradish, jams, pears, apples, prunes, raisins, and many sugar-free processed foods have significant amounts in them.