Why CELLg8® does not use Erythritol

Erythritol in Liposomes

Erythritol has been in the news recently because it is a popular sugar substitute that is being increasingly used in the food industry. With the rise in interest in low-carbohydrate and low-sugar diets, erythritol has become a popular alternative to sugar and other high-calorie sweeteners. Additionally, erythritol is a key ingredient in many popular low-carb and keto-friendly food products, including protein bars, snacks, and desserts.

However, some recent news stories have raised questions about the safety of erythritol, particularly in high amounts. While erythritol is generally considered safe for consumption in moderation, consuming large amounts of erythritol can cause digestive issues, including bloating, gas, and diarrhea. Additionally, there is limited research on the long-term effects of erythritol on human health, which has led to some concerns about its safety.

Potential Health Risks of Consuming Large Amounts of Erythritol

  1. Tooth decay: Although erythritol does not raise blood sugar levels, it can still contribute to tooth decay when consumed in high amounts. This is because oral bacteria can ferment erythritol and produce acid that can erode tooth enamel.
  2. Allergic reactions: While rare, some people may be allergic to erythritol. Symptoms of an allergic reaction can include hives, itching, swelling, and difficulty breathing.
  3. Limited research: While erythritol has been shown to be safe for consumption in the short term, there is still limited research on its long-term effects on human health.
  4. Heart attack risk
  5. Stroke risk


  1. https://www.nature.com/articles/s41591-023-02223-9
  2. Food and Drug Administration. (2021). Erythritol. https://www.fda.gov/food/food-additives-petitions/erythritol
  3. EFSA Panel on Food Additives and Flavourings (FAF). (2019). Re‐evaluation of erythritol (E 968) as a food additive. EFSA Journal, 17(7), e05747. https://doi.org/10.2903/j.efsa.2019.5747
  4. Livesey, G. (2017). Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutrition Research Reviews, 30(2), 194-215. https://doi.org/10.1017/S0954422417000082
  5. Ma, X., & Zhou, M. (2021). Low-calorie sweeteners and health outcomes: A systematic review and meta-analyses of randomized controlled trials and prospective cohort studies. Advances in Nutrition, 12(5), 1577-1596. https://doi.org/

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