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.
Brand names in the US are Swerve and Truvía. I don’t think it gets added to much in junk food factories, but it is available in packets for tea and such.