What I don't get is why it took them decades to figure this out. Why have they been giving us sugar substitutes without understanding what they have been doing to us? Why were these approved for use in the first place?

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[–] 4 points 11 months ago (1 child)

The article calls it "common", but I've only seen it in a single brand of low-carb ice cream. I've actively sought low-carb options for over a decade. It's even less common than xylitol.

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