Hi there Reader,

Have you seen the latest headline about erythritol? If so and you're worried, I'd like to clear a few things up.

First, erythritol is usually blended with other sweeteners, including the popular Lakanto and Swerve sweeteners, and it has been deemed safe by the FDA for many years.

Second, if you are worried about the findings of the study, here are a few things to keep in mind about the study:

1) In the first study on men in their 60's and 70's, erythritol levels were measured a single time over the span of 3 years. Even though the study associated erythritol levels with risk for a cardiovascular event, it never measured erythritol levels more than once and the people in the study already had other risk factors, such as diabetes, obesity, smoking, etc... To draw a clear conclusion, a study needs to be able to repeat its findings.

2) The second study that correlated erythritol with blood clotting was done in vitro (outside of humans, in the lab). This does not tell the whole picture without testing on humans outside the lab.

3) Lastly, the third study measured results in a very small group (8 people!) of healthy people but they were consuming 30 grams of erythritol/day. To help you visualize, the average keto dessert only has 4 to 8 grams of erythritol - this is a crazy large amount of erythritol!

What You Can Do

I totally understand if you are still concerned about the findings in the study. Here are some things you can do:

1) Reduce the amount of erythritol you consume. The study assumed you were ingesting extremely large amounts (about a pint of keto ice cream), however, most keto recipes only contain a few grams.

2) Read labels and avoid foods with erythritol.

3) Use a different sweetener such as allulose or xylitol when cooking or baking. I personally LOVE allulose and xylitol because they have NO aftertaste, dissolve beautifully, and are my sweeteners of choicel. I have been transitioning to these sweeteners as much as I can since erythritol has a strong cooling-like aftertaste, doesn't dissolve well, and can cause stomach issues in some people.

Baking with allulose and xylitol: For every cup of pure allulose, you will need an EXTRA 1/3 cup because it's not quite as sweet, and xylitol measures cup for cup. But be warned: Xylitol is toxic to dogs! Also, keep in mind, allulose and xylitol produce very soft baked goods, so you will not get anything crispy and you may need to slightly reduce the liquid, as they don't absorb as much liquid as erythritol.

I hope this helps! If you have questions or thoughts, reply to this e-mail or let me know in my private facebook group.

XO,

Cassidy

407 W Main St., , Purcell, OK 73080
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