That's a bummer because erythritol has practically zero calories, works well as an ingredient for keto baking recipes, and is relatively affordable and easily available. It was approved by the FDA as a food additive back in 2001, so it's been around for over a couple of decades now.

So what's this about an increased risk of stroke? The researchers wanted to closely examine how erythritol affects the functioning of blood vessels at the cellular level – specifically, brain microvascular endothelial cells, found in small blood vessels in the brain that regulate blood flow and prevent clots.