Maybe we should just settle on using the real thing. Sugar.
Ping!..................
How long has erythritol been around?
How long have they been seeing an uptick of these ‘erythritol’ clots?
Any time you ingest something your body makes little, or nothing, of, your blood levels are similarly increased.
Who paid for the study?
Not sure what to make of this except the obvious:
If they put as much effort into anti sars-cov-2 therapies, we wouldn’t be facing a new public health crisis.
But that wouldn’t have been so bountiful (power & money)...
If I take a vaccine after consuming Stevia, will I be saved? What about a few dozen boosters?
Oliver Jones, a professor of chemistry at RMIT University in Australia, noted that the study had revealed only a correlation, not causation.
“As the authors themselves note, they found an association between erythritol and clotting risk, not definitive proof such a link exists,” Jones, who was not involved in the research, said in a statement.
“Any possible (and, as yet unproven) risks of excess erythritol would also need to be balanced against the very real health risks of excess glucose consumption.”
Thanks for posting! This is the 2nd such article I’ve seen on this. My wife and I have been using Erythritol but I stopped after seeing the first article. Strokes run in my family and heart issues in my wife’s (I’m still working on her). While the article says it’s correlated I’d rather not take the chance. Perhaps more research will give more definitive answers. In the meantime...
“Here are four key points about this study:
1. Correlation does not mean causation.
2. This study was based on endogenous erythritol and did not measure dietary erythritol. The body makes endogenous erythritol.
3. The body produces erythritol when you metabolize sugar, have oxidative stress or belly fat, or consume alcohol. The great majority of people in this study were in poor health, so how do we know erythritol was the problem?
4. Other research has liked erythritol to many different health benefits.”
https://www.youtube.com/watch?v=0oPkpa3ovSo
Dr Berry’s take:
https://www.youtube.com/watch?v=U0p-EOHv6gY
Years ago I would use the pink & green packets in my iced tea. One day I drank unsweetened tea with lemon & never looked back. Will never use those again.
Most Stevia is just that-—Stevia from the plant. The article makes it seem that Stevie is the same as Erythritol. Usually an item is sweetened with one or the other. Stevia is from a plant and steeped in alcohol to leech out the sweetness...
https://www.healthline.com/nutrition/erythritol-vs-stevia
How fortunate to discover something that causes clotting problems and heart attacks at this particular moment in history.
Strange. What else causes sudden heart attacks, blood clots, and strokes?
also works as well as ex-lax
There are versions of Stevia without it, though, such as Stevia in the Raw, which my wife uses.
It’s quite annoying... in some countries such as Portugal I’ve noticed that they’re adding this damned stevia (and also aspartame) even to sodas that aren’t marketed as “light” or “zero” or “diet.” I was drinking a can of Fanta orange there a few months ago, and noticed that the calorie count was surprisingly low of a standard-sized can of soda, like 60 calories or something like that. I started reading the ingredients, and it had sugar AND stevia AND aspartame — pretty much the blend Coca-Cola pushed in their failed “Coca Cola Life” product here a few years back. But, again, this was in a Fanta can that wasn’t labelled as “diet” or “Zero” or “light.”
Unfortunately, almost nothing contained in this article is even a fraction of the truth. 90% of erythritol is peed out.
Erythritol is inert in the human body and is processed by benign bacteria into short chain fatty acids which are hugely
beneficial to virtually all humans. “Meta studies” )like this one) can use carefully selected other clinical studies to support the biased opinions of the author.
Eat Sucanat which is minimally processed cane sugar.
About the only trusted sweetener these days is Allulose.
It is not a sugar alcohol, it is sugar, or really, fractional sugar. It’s made from sugar and is about 70% as sweet as sugar. You can do a anything with it you can do with sugar, in cooking.
https://en.wikipedia.org/wiki/Allulose