Erythritol is used in 9% of Protective Diet recipes. It is an optional addition to cut the bitter taste of cacao in Breakfast Brownies or soften the tang of vinegar in Sweet and Sour Tofu. It balances out a vinaigrette so perfectly and has everyone asking for a daily salad.
Erythritol was introduced to a Protective Diet after Dr. Greger featured research studies showing it to be beneficial in the diet. It is proven to be an excellent sugar substitute that is rich in antioxidants, reducing free radical formation. Unlike other sugar alcohols, this one is digested and doesn’t cause gastrointestinal symptoms and headaches. It is free of sugar grams, eliminating cravings for more.
It was almost too good to be true, and I felt like it was sent to me by angels to insure my success in practicing a diet free of sugar. When I dug a little deeper I found out it was first discovered in the 1800s and has been tested for safety throughout the years. It doesn’t cause cavities, or an inflammatory response in the body. No issues with preterm births, hypertension, brain disorders and it’s well tolerated. Erythritol is made from non-GMO corn. It has 70% of the sweetness of classic sugar and has no odd aftertaste. It even smells like sugar.
After learning that Dr. Greger blended it up and gave it to his kids to sweeten natural herbal beverages, I felt comfortable using it in my health promoting personal diet. I tested it and tested it. I found I could eat BBQ sauce and brownies sweetened with it and stop at full. There wasn’t any draw to over-consume like my previous experiences with sweetening recipes with sugar, dates, honey, agave and maple syrup.
Erythritol allowed for the creation of classic condiments such as Sweet & Spicy BBQ Sauce and Killer Ketch-up. This health promoting, non-toxic, low calorie sweetenerhas made life a little sweeter and dinner parties a lot more entertaining for my guests. I have found since the addition of this ingredient that months have passed without the thought of it. Although I do consume it in my vinaigrette salad dressings on a regular basis, the baked goods have lost their appeal. This has confirmed what the studies suggest as non-addictive. I have found since creating dressings using erythritol my daily salad satisfaction has increased. I’m not only getting the boost of antioxidants found in my salad, but I’m topping them off with more in Protective Diet’s perfectly balanced vinaigrettes.
Watch Dr. Greger’s video reviewing studies and the benefits of Erythritol.
Today’s villain is erythritol.
Once again, we have a click-bait, fear-mongering headline that serves the needs of platforms earning money from views but does little to serve the public in their quest for healthy dietary choices.
Debunking the study:
“The investigators did not collect any data on erythritol intake from any of their human cohorts, so we have no way of correlating consumption with MACE risk because we have no way of knowing which participants were regularly consuming erythritol-containing foods. Indeed, Witkowski et al. note that the vast majority of their study participants were enrolled prior to erythritol becoming a common sweetener and food additive. In other words, this study provides no evidence whatsoever that the association between circulating erythritol and MACE has anything to do with dietary erythritol intake.” Well, that is undoubtedly problematic, especially given the much greater presence of individuals with diabetes in the Q4, higher-risk group.
Erythritol naturally occurs in the body without dietary intake. Inconclusive study information was shared to promote something other than human health.