No. of Recommendations: 1
The way I understand it erlythritol by itself is generally considered safe. However, erythritol is not really all that sweet by itself and is typically combined with other questionable sweeteners (I'm thinking aspartame for example and god only knows what else).
My issue is that most if not all erythritol in foods and drinks today are highly processed and are derived from cornstarch that comes from genetically modified corn (me no likey GMO foods if I can avoid them). So if I did use it, I would get erythritol by itself in a granular form. For me, I'm sticking with plain old sugar when baking/cooking (Me likey brown sugar and pineapples when preparing a bone-in ham in the oven).
Don't get me wrong, I am by no means a saint when it comes to food preparation and or the consumption of it. But when I can, I try and make the "best" choices for me and my family. Another example that comes to mind is that we use real butter now. None of those other artificial versions (10+ years now or so). We also buy real maple syrup (crazy expensive, but it is what it is).
I suspect it all comes down to moderation, If someone was to present a tray of assorted chocolate bars at a kids sporting event or whatever, I might indulge in a Snickers bar, if there was one. Of course, it would all be in the name of science, quality control and to weed out any concerns of potential food poisoning exposure to any of the little ones present :)
