The Forum

Made a basic pastry in the food processor 150g UF flour 75g butter 30g fibre sugar 4g baking powder water Blitzed flour, sugar and butter to fine breadcrumbs then pulled together with water. Split into approx 45g balls, rolled out 2 and lined 2 mini pastry cases. Blind baked for about 30min, until cooked and slightly browned. Filled with a layer of mashed strawberries then sugar free pastry cream (made with Allulose). Topped off with mashed strawberries + sugar free jam and a layer of strawberry on top. Froze the rest of the pastry balls. They came out so well, the UF pastry tarts are always a hit, they taste great and hold up really well with any filling. I have also made Bakewell tarts, millionaire shortbread tarts and chocolate tarts (I always forget to take photos, too busy eating! 😂)

The article that got so much attention was a successful click bait ploy for its authors and misleading IMO. The main point made was that higher blood erythritol levels were associated with increased heart disease. The subjects were studied were not screened for erythritol consumption and most likely were not taking it. It is known that erythritol is produced from excessive sugar/carb consumption as well as metabolic syndrome So erythritol produced by the "pentose phosphate pathway" is not by itself toxic but a byproduct of disordered metabolism from overeating high glycemic carbs. The preponderance of all the evidence on erythritol is that it is a beneficial food ingredient.

What is your view of the latest research on erythritol suggesting it is linked to heart disease and thrombosis.