One of the sugar substitutes poses a health risk | Health

The German magazine “Helpraxiscent” reported that erythritol, which is used as a sugar substitute, increases the risk of heart attacks and strokes.

The German magazine relied on a new study in which experts at the Cleveland Clinic in the United States participated, which proved a relationship between erythritol, glucose, atherosclerosis, and blood clots in the blood vessels.

This substance is found in some types of fruits and fermented foods, and this sugar is produced industrially by fermenting corn or glucose with the yeast Monililapulens.

The sweetness of this substance is equivalent to 60-70% of the sweetness of table sugar, and its calories are almost zero.

The German magazine stressed that more research is needed to confirm this matter, but with these indicators, it may currently make sense to limit the consumption of erythritol in the diet.