Sorbitol, a common “sugar-free” sweetener, is converted into fructose in the liver, linking it to fatty liver disease and metabolic dysfunction. Its impact depends on gut bacteria—without specific strains to break it down, sorbitol goes straight to the liver and becomes fat. High intake from diet products and internal sorbitol production can overwhelm the system. The findings reveal that sugar substitutes aren’t harmless; whole foods remain the safest path.
