From low-carb ice cream to keto protein bars to “sugar-free” soda, the decades-old sweetener erythritol is everywhere.
But new University of Colorado Boulder research shows the popular sugar substitute and specialty food additive comes with serious downsides, impacting brain cells in numerous ways that can boost risk of stroke.
The study was published in the Journal of Applied Physiology.
“Our study adds to the evidence suggesting that non-nutritive sweeteners that have generally been…
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News Source: www.sciencedaily.com
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