From low-carb ice cream and keto protein bars to “sugar-free” soda, the artificial sweetener erythritol has become a staple for anyone trying to cut calories or carbs.
However, new research suggests the popular sugar substitute may come with serious downsides—including changes in brain blood vessels that could increase the risk of stroke.
I’m just used to seeing lactose as the only backsweetener, but I imagine erythritol should work. Might have to give it a try. I was just making sure you didn’t make any bottle bombs because it unexpectedly fermented or something.