Erythritol
UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin.
Article in Physioliogy https://journals.physiology.org/doi/10.1152/japplphysiol.002...
In vitro with human cells, at a reasonable concentration, apparently. Looks worrying.
Almost every single other sugar substitute is filled with erythritol as an additive. Monk Fruit products tend to be really bad offenders. Check the labels carefully.
Is any amount dangerous? Or would you need to drink 6 Bottles of something with Erythritol daily to see the effect?
Lol at all the people in this thread stressing out about their artificial sweetener consumption while disregarding all the other dangerous shit they do, eat, and drink.
Forest for the trees.
Switch to Stevia, but it kind of has a weird taste imo
Why are companies allowed to put this stuff in food before testing to prove safety? Our system is backwards.
These sugar alcohols are a scourge. I quit buying my favorite fake crab (Kroger) because it's full of this garbage.
Test tube study.
> Human cerebral cells were cultured and treated with 6 mM of erythritol, equivalent to a typical amount of erythritol [30g] in an artificially sweetened beverage, for 3 hr.
the cells were in the substance for 3hrs? I'm not reading the whole study now, but that sounds...interesting.
Does this mean it also effects athletic performance due to lowering nitric oxide production?
I wonder if it would be possible to compare the introduction and adoption of erythritol to stroke rate in the population.
Dang, I think my favorite brand of sugar free ice cream uses erythritol (Rebel)
It is pretty wild how many "healthy" or "sugar-free" products are loaded with erythritol, and how little long-term data we have on what these sweeteners really do. It feels like we’re repeating the same playbook as with artificial sweeteners in the past: new molecule, quick adoption, unintended side effects turn up years later.
There you go. No artificial sweetener seems to be safe...guess I'll have to get used to making unsweetened protein bars and the occasional drinks and ice cream. Their sugar counterparts are too caloric.
I've been consuming protein bars that has Maltitol, in the ingredients its mentioned as : INS 965(i) . I am not sure how this can impact in the long run , wish there was an easier way to find out
Sounds like stevia is the safer choice
Another allulose fan here. I use it as part of a half-baked, sort-of-keto approach to help me avoid carbs and sugar. Unlike Stevia, I find it has pretty much no distinctive aftertaste - it seems too good to be true. I'm in the UK and buy it mail-order from the US as it is still awaiting regulatory approval in the EU/UK afaik... Does anyone have more background on this process or why it is delayed? Anything I can find via search seems heavily polluted by quack health BS...
Zero-calorie sugar is on of those things that's just too good to be true. It's either gotta taste awful or give you cancer.
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The study : https://journals.physiology.org/doi/epdf/10.1152/japplphysio...
From a quick read : It was tested in a cell culture, so not in a human or animal. That does change a lot of things.
For the dosage:
> Thereafter, hCMECs were treated116 with regular media or media containing 6 mM erythritol (Sigma Aldrich, Cat #E7500; St. Louis MO), a117 dose equivalent to a typical amount of erythritol [30g] in a single can of commercially available118 artificially sweetened beverage, for 24 hours (N=5 experimental units)