Erythritol, a widely used sugar substitute found in many low-carb and sugar-free products, may not be as harmless as once believed. New research from the University of Colorado Boulder reveals that even small amounts of erythritol can harm brain blood vessel cells, promoting constriction, clotting, and inflammation—all of which may raise the risk of stroke.
Stevia is often blended with it but only lists in the ingredients.
it’s also often blended with dextrose which is SUPER annoying if you’re trying to do specialized baking or diets
I’ve checked store brands
https://www.fooducate.com/product/Food-Lion-Stevia-Extract-Sweetener/58988B77-93DA-593B-4AF9-85AAB6F98848
www.fooducate.com/product/Sweet-Additions-Stevia/7D892B72-6914-11E1-AFF9-1231380C18FB
https://tools.myfooddata.com/nutrition-facts/373190/wt1
https://www.fooducate.com/product/Kroger-Stevia-Blend/B5C6A580-5826-11E2-A40C-1231381A0463
ETA: in the raw lists dextrose
I don’t know about baking, but avoiding random other stuff blended in is why I get my stevia as a liquid – the one I use only has water, stevia extract, and a couple of preservatives.
It’s probably a lot more manageable as a liquid. I had powdered pure stevia and it would get EVERYWHERE and contaminate random things with horrible levels of sweetness. I think I’ll get a liquid next time I need it (e.g. for rounding out allulose to make up for its 70% sweetness compared to sucrose)
its either dextrose, or maltodextrin, which are basically sugar with extra steps.