[caturopath]

There tends to be more fearmongering about non-nutritive sweeteners (like sucralose and aspartame) than sugar alcohols, for whatever reason.

FWIW, in the last few years two new low-concentration sweeteners have grown a lot: erythritol and allulose. These tend to be tolerated gastrointestinally by more folks than traditional sugar alcohols. Erythritol is in some popular mass-produced food products like Vitamin Water Zero and Halo Top--it has a bit of a cooling sensation. Allulose tends to really just read 'sweet'. It's a little behind erythritol adoption, but I've started to see it in stores (Trader Joe's now carries it) and in random drinks (I've seen a couple smaller canned coldbrew coffees with it).