Have you been eating lots of sugar-free foods lately? You might want to pay attention to these new findings.
According to a new study in the journal "Arteriosclerosis, Thrombosis and Vascular Biology" consuming a common amount of the sweetener erythritol, but not glucose, increases blood clotting activity in healthy people, raising concerns that erythritol might increase the risk of clots. Recent studies on a large scale, along with lab and animal research, suggest that it's time to reconsider whether erythritol should still be classified as safe for use in foods.The study's conclusion states "the present findings suggest that discussion of whether erythritol should be reevaluated as a food additive with the Generally Recognized as Safe designation is warranted."
