6 ms·
Doesn't look like anything new. AFAIK erythritol is the best of the sugar alcohols and potentially the safest of the sugar substitutes. Another option that nee
by pmlamotte 4y ago
Doesn't look like anything new. AFAIK erythritol is the best of the sugar alcohols and potentially the safest of the sugar substitutes.
Another option that needs to be studied a bit more but seems safe so far is allulose, which is nice for baking since it will actually brown and doesn't have the cooling effect erythritol has.
- scottlamb 4y agoI subjectively like using allulose, but I don't know the research/theory well. Does it fit into the same "nonmetabolized carbohydrates" category as sucralose?