Summary: A common sugar substitute, erythritol, widely used in “sugar-free” and low-carb products, may increase stroke risk by damaging brain blood vessel cells. A new study found that erythritol exposure reduced nitric oxide, increased vessel constrictors, impaired clot-busting abilities, and boosted free radical production in these cells. These changes create a higher risk environment for clotting and reduced blood flow …
Read More »Common Sweetener May Raise Stroke Risk by Altering Brain Cells
