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.
I don’t know about baking, but avoiding random other stuff blended in is why I get my stevia as a liquid – the one I use only has water, stevia extract, and a couple of preservatives.