Date: July 22nd, 2022 2:00 pm EDT
Industrial sweeteners have evolved over the decades. Sugar and high fructose corn syrup were the first. The second generation was those artificial sweeteners in pastel packets. We were soon introduced to the third generation, sugar alcohols like erythritol, and now have the fourth, sugars like allulose. I’ve talked about the concerns surrounding both artificial sweeteners and natural sweeteners, such as stevia and monkfruit, but I’ve generally given erythritol a pass. In this one-hour webinar, I discussed the latest research on the health and safety of erythritol, as well as a new sweetener on the block: allulose.
IMPORTANT NOTE: Though the observational data does appear rife with reverse causation, a new study published interventional data in mice and in vitro on 2/27/23 that suggests erythritol may indeed be harmful, and so I urge everyone to stop consuming it until we know more.
All of the content was extremely useful. Dr. G is the best teacher, even via the web, I have ever listened to. Clear, engaging, personable, passionate, patient and very interesting.
It is a very cool feeling that there are over 500 people around the globe, who are interested in nutrition and want to know even more. So keep up the good work.
Dr. Greger did a fantastic job bringing his genius knowledge down to my level. I learned so much on all the ways to research effectively, thoroughly and truthfully. He was fantastic! He went over aspects enough times for me to get what he was talking about. So he didn't go too fast. He went just at the right pace. He did it with humor and fascination on a subject that can be tedious, he made it an adventure. I really appreciate all the work and planning that went into the four hours! Can't wait for him to do it again on another subject!
This course is worth so much money and a huge value to those particularly in university and research. Thank you so much for your time and efforts!
Dr. Greger is a rare treasure and his educational style is engaging. Thank you all!