Max Lugavere

So that's a question that's not explicitly or directly connected to brain health.

But no, I don't think it's important to get monk fruit without erythritol.

I consume erythritol here and there.

For those who don't know, erythritol is a sugar alcohol.

It's a naturally derived sugar alcohol.

It's actually a compound that we produce in our own bodies.

um but it's been synthesized now and it's available as a non-caloric sweetener and usually it tends to ride alongside monk fruit producers will usually sell monk fruit and it will tend to have a bit of erythritol in it the reason why most people don't take erythritol by itself or use erythritol by itself as a sweetener is because it tends to have a very

distinct mouth cooling feeling, which, you know, isn't always what you want when you're using it to bake low calorie cookies or cakes or whatnot.

So they'll usually cut erythritol with monk fruit.

I'm not concerned with the, you know, infrequent use of erythritol.

There's been, there have been some studies that have linked erythritol to

various negative cardiovascular disease outcomes.

But those studies, at least with regards to my read of them, are very tenuous.

So, you know, again, we produce erythritol in our own bodies.

There's a link between erythritol, endogenous erythritol production and metabolic health.

It is completely unclear at this point as to whether or not dietary erythritol has any negative impact whatsoever.

In fact, of the sugar alcohols

that are available, erythritol is among the best from the standpoint of gastrointestinal tolerance and from the taste profile, the flavor profile.

So I'm not opposed to erythritol.

I just try not to overconsume it.