Talk:Erythritol
From Wikipedia, the free encyclopedia
 |
Erythritol is within the scope of WikiProject Chemicals, a daughter project of WikiProject Chemistry, which aims to improve Wikipedia's coverage of chemicals. To participate, help improve this article or visit the project page for details on the project. | ||
|
Article Grading: The article has not been rated for quality and/or importance yet. Please rate the article and then leave comments here to explain the ratings and/or to identify the strengths and weaknesses of the article.. |
|||
This page was in serious need of cleanup. Erythritol is a wonderful ingredient, but this page didn't do it justice! So I spent a few minutes as a bit of an expert in this field and cleaned things up. I hope I have caught all my typos, but you never know... Blueandwhiteg3 05:12, 24 January 2006 (UTC)
Where did you get your information that the US ruled a 2kcal/g value for it. Furthermore values are often the geometric mean value of all values of a certain category. For instance the EU ruled a general value of 2.4 for all sugar-alcohol based sweeteners, although erythritol isn't taken into consideration yet. --Slicky 21:03, Mar 22, 2005 (UTC)
[edit] Some Unbiased Facts Please
What is the industrial source of the product?
What are the naturally occurring sources of the product justifying the statement "Erythritol has long been part of the human diet."?
Have any long term safety and food/drug interaction studies been done on it?
This article at presents sounds like something written by the Erythritol industry...
This article seems completely biased. It comes across as a panacea. I would like to see answers to the above questions as well as how long has erythritol been consumed in this isolated form.
- Not sure what you are talking about here. It's got a lot of downsides listed right in the article. The other information may well have not been studied yet - so do some research and figure it out! --66.7.96.6 20:58, 23 February 2007 (UTC)
