Erythritol, the FDA, and f*ck boys.

What’s Wrong with Food

Remember in the last episode, where we said stevia is just erythritol in a trench coat? Well, now it’s erythritol’s turn in the spotlight, which is funny because it’s basically an ingredient that doesn’t exist, at least according to nutrition labels. But trust us, it’s out there and the studies have shown some… potentially alarming things.

In this episode, we’re talking about what’s wrong with erythritol. We share its history and commercialization, who makes erythritol, why the FDA is kind of a mess in terms of regulating the food industry, and what f*ck boys have to do with all of this.

Disclaimer: We want to emphasize that we're not medical professionals, and none of this podcast should be interpreted as medical or legal advice or counsel. The ingredients we're discussing are all currently approved by the FDA and, as such, are legal in the U. S. And any statements we make about corporations or individuals are opinions based on publicly available information, either published by those entities themselves, or reputable third party journals and sources.

In this episode, you’ll learn…

[03:07] Some context on erythritol, which is a sugar alcohol

[08:39] The history, or should we say, commercialization of erythritol

[12:27] Who makes erythritol and why they’re basically f*ck boys

[26:27] The FDA is a straight up mess, y’all, plus the revolving door between industry and regulation

[34:58] The gray area and debate behind erythritol, even though it’s FDA-approved

To join the conversation on what’s wrong with food, sign up here. Every week we do the homework on what exactly that hard-to-pronounce ingredient on the nutrition panel is so you don't have to. But we make it, like, fun.