3 ms·

I saw this news last year: https://www.nature.com/articles/s41392-023-01504-6 https://www.nature.com/articles/s41392-023-01504-6 I use a mix of erythritol and

I saw this news last year: https://www.nature.com/articles/s41392-023-01504-6 https://www.nature.com/articles/s41392-023-01504-6 I use a mix of erythritol and xylitol (there is evidence of synergistic effects) to brush my teeth, I use it as a home made mouth wash without swallowing. Not sure how good they are as sweeteners. They are not very sweet and are not suited for baking. Most other artificial sweeteners, except stevia, disrupt your gut microbiome. I think it was this study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10144565/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10144565/

zamadatix 2y ago
You say not suited for baking but baked goods is one of the most common use of erythritol and des pretty decent at it IMO.
- Beijinger 2y ago
  Never head about this. At least, it won't do much for the taste, except sweetness. You need a reducing sugar to make bread. Cooking is nothing but chemistry! https://en.wikipedia.org/wiki/Maillard_reaction https://en.wikipedia.org/wiki/Maillard_reaction
  - zamadatix 2y ago
    Usually you don't replace sugar 1:1 with sweeteners like Erythritol for these kinds of reasons. Sometimes you mix it with other sweeteners to bulk them up and other times you include other non-sweetening agents combined with recipe adjustments to compensate for the lack of certain effects. In general you usually include more erythritol than you would sugar, even with these other things accounted, to get the same level of sweetness (but not a ridiculous amount more, like 40% or so depending on what else you change). That said it's often impossible to get something people like more than real sugar no matter what you use/do ;). E.g. a Cleveland Clinic article about it which headlines "Erythritol is a common artificial sweetener found in baked goods, beverages, gum and candy" https://newsroom.clevelandclinic.org/2024/08/08/cleveland-clinic-study-adds-to-increasing-evidence-that-sugar-substitute-erythritol-raises-cardiovascular-risk https://newsroom.clevelandclinic.org/2024/08/08/cleveland-cl...
  - deleted 2y ago
    [deleted]
  - reverius42 2y ago
    You definitely don't need any added sugar to make bread. Flour, water, salt, yeast.

zamadatix 2y ago

You say not suited for baking but baked goods is one of the most common use of erythritol and des pretty decent at it IMO.

Beijinger 2y ago
Never head about this. At least, it won't do much for the taste, except sweetness. You need a reducing sugar to make bread. Cooking is nothing but chemistry! https://en.wikipedia.org/wiki/Maillard_reaction https://en.wikipedia.org/wiki/Maillard_reaction
- zamadatix 2y ago
  Usually you don't replace sugar 1:1 with sweeteners like Erythritol for these kinds of reasons. Sometimes you mix it with other sweeteners to bulk them up and other times you include other non-sweetening agents combined with recipe adjustments to compensate for the lack of certain effects. In general you usually include more erythritol than you would sugar, even with these other things accounted, to get the same level of sweetness (but not a ridiculous amount more, like 40% or so depending on what else you change). That said it's often impossible to get something people like more than real sugar no matter what you use/do ;). E.g. a Cleveland Clinic article about it which headlines "Erythritol is a common artificial sweetener found in baked goods, beverages, gum and candy" https://newsroom.clevelandclinic.org/2024/08/08/cleveland-clinic-study-adds-to-increasing-evidence-that-sugar-substitute-erythritol-raises-cardiovascular-risk https://newsroom.clevelandclinic.org/2024/08/08/cleveland-cl...
- deleted 2y ago
  [deleted]
- reverius42 2y ago
  You definitely don't need any added sugar to make bread. Flour, water, salt, yeast.