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[–] 27 points 10 months ago (4 children)

I was expecting yet another aspartame-bashing article, but it's an erythritol-bashing one this time.

Look, it's really simple: all those sweeteners have been in widespread use for a long time. Wanna know if they're harmful? Do some stats correlating release dates in several countries and occurrence of this-or-that disease and death records. If you can't find a statistically-significant correlation, well... it doesn't prove the stuff is harmless, but chances are it is.

That's assuming there aren't already a kajillion inconclusive studies on the particular molecule you're interested in, as with aspartame.

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  • [–] 28 points 10 months ago (1 child)

    Compare it to sugar while at it. It doesn’t need to be harmless, it needs to be less harmful than sugar.

    And that’s a fairly low bar to cross.

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  • [–] 6 points 10 months ago* (last edited 10 months ago)

    Sugar is like water and air: it's fine in reasonable quantities 🙂

    As the saying goes, the dose makes the poison.

    And the same goes for all sweeteners too. In fact, I know for a fact that consuming aspartame in large quantities is harmful, because I used to consume entirely too much of it every day by mistake, and I very much felt the effects when I quit.

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  • [–] 0 points 10 months ago (1 child)

    I don't need to do hours of graduate level health polling and statistics if I only eat what my great grandparents would have recognized as food. Rules of thumb aren't perfect but they're good enough.

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  • [–] 5 points 10 months ago

    I don’t mean to be argumentative but this is a logical fallacy called “appeal to tradition” where something is argued to be correct because it has been historically accepted.

    For example, your great grandparents could have had a diet heavy in saturated fats (bacon, etc) and died prematurely from cardiovascular disease, albeit not before they had children. So just because they recognized it as food doesn’t mean it’s a healthy choice for people seeking a healthy, long life.

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