— Char Nolan

You know, when you're doing research, you have to be careful, you have to really look at the source. I hope you all know that. And particularly the same with recipes. You can't just like, oh, I found a recipe out in the universe there. The twitterverse or no, I didn't mean to say that. So this was the N I H and it was the Cleveland Clinic, the World Health Organization is talking about this now. And so is Dr. Michael Greger nutrition facts.org. Michael, Dr. Greger had been a real fan of erythritol and he has taken that back. These non-sugar sugars, many of them are sugar alcohols, all non nutritive sugars. I'm not just talking about the first iteration, the SP Splendas and I don't know what was in that pink thing, the pink packet, somebody might remember. Those we knew were terrible for us pretty early on. But this new, this new group of non-nutritive sweeteners has been linked now to cardiac incidences and strokes and other issues. So sh I would say for baking it's a little tricky to use date paste and other fruit paste. You can try some applesauce. Um, I know that Char, you are an expert in whole food plant-based cuisine and I know you've figured some things out, but use fruits that are sweet like our beloved prunes and dates and apricots and see what you can do with that. And then use some coconut sugar, which still has minerals and some fiber in it. It's not just about the sweetener, it's about everything else. When you are adding fiber to your food, you're slowing down the digestion of these sugars. Next month I'm going to be doing the topic is going to be yet another look at vegan sweeteners and sweeteners in general because it's such a big topic and things change and we want to get to what's real. These sweeteners are not necessarily interchangeable.

https://www.nih.gov/news-events/nih-research-matters/erythritol-cardiovascular-events