By David Wall
For so many of us, especially for diabetics, it’s important to check the sugar content in products. We normally think “no sugar,” “less sugar,” or “lite” must be better for us, and in most instances, such is smart thinking. Recently, however, an ingredient often found in regular or no-sugar products has been found to be unwanted, an in some case, perhaps downright dangerous.
Some years back, I wrote an article about artificial sweeteners and specifically recommended Stevia. Regrettably this recommendation must be withdrawn, due to its contained ingredient of erythritol (E). Stevia-in-the-Raw, however contains no E.
Researchers examining blood compounds have found that elevated levels of E can predict a definite risk for heart attack or stroke. Ironically, E is manufactured by our own bodies in very low levels and isn’t considered a problem. The problem is that adding high doses of E to foods we eat, allows it to build up in our bodies. It’s made by fermenting corn, and as a result, is found in so many everyday products we daily consume.
Products containing E increase blood’s ability to clot. When ingesting E-contained foods over a period of days, the result can be as much as a 1,000% increase in the blood’s E-content. Then, blood’s he ability to clot goes, shall we say, sky high. If blood clots form and move, the result can be a heart attack or stroke.
I’ve often wondered why, though in excellent condition, I had a serious heart attack last September. Fortunately, speed by EMS and a hospital trauma team stopped it cold by quickly getting stints in place in a heart artery within 16 minutes. Then when starting therapy, I was able to perform much better than expected. The answer remains unknown, but I strongly suspect E as being a basic cause.