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Popular sugar substitute linked to brain cell damage and stroke risk (www.sciencedaily.com)
submitted 1 year ago by to c/science@lemmy.world
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Erythritol, a widely used sugar substitute found in many low-carb and sugar-free products, may not be as harmless as once believed. New research from the University of Colorado Boulder reveals that even small amounts of erythritol can harm brain blood vessel cells, promoting constriction, clotting, and inflammation—all of which may raise the risk of stroke.

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[–] 11 points 1 year ago (2 children)

here's a pretty good meta-analysis I found of various studies of stevia affecting bacteria in vitro and in vivo

the conclusion this paper comes to seems to be "depends on the species and strain of bacteria"

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  • [–] 10 points 1 year ago (1 child)

    so just like pretty much anything you eat then.

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  • [–] 1 point 1 year ago

    yes, but I think it warrants further study. some GI issues are related to one or just a few bacterial strains being unbalanced, so it could be extremely useful in treating gut microbiome imbalances to know which strains are negatively impacted by specific sweeteners

    conversely if we found any specific sweetener to have a bacteriostatic or bactericidal effect on a strain that is pathological when overly populated (e.g. H. pylori), that could be a super easy way for some people to prevent chronic flare-ups

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