It tastes the best, it never gets implicated in these studies, and is used in many keto/no sugar products today.

I love it, and insulin and allulose. Not sure why people are obsessed with the nasty shit like stevia, monk fruit, or blue agave...

Agreed. Xylitol is yummy, good for your teeth, inexpensive, time tested, and doesn't have a weird aftertaste.

The only downsides are that it doesn't work quite the same as sugar in cooking, some are sensitive to it, and if you overdo it there can allegedly be some runny side-effects.

Doesn't look like anything new. AFAIK erythritol is the best of the sugar alcohols and potentially the safest of the sugar substitutes.

Another option that needs to be studied a bit more but seems safe so far is allulose, which is nice for baking since it will actually brown and doesn't have the cooling effect erythritol has.

I subjectively like using allulose, but I don't know the research/theory well. Does it fit into the same "nonmetabolized carbohydrates" category as sucralose?

I recently read some interesting info on xylitol and benefits for dental health: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4232036/

Unless you own a dog, and then it can be a huge risk. It doesn’t take much xylitol to kill your dog, and I’ve watched a friend lose their dog due to this. I’ve had a scare where my dog ate a piece of a popsicle on a hot day that, unknown to me in the moment, was sweetened with xylitol; thankfully not in a fatal concentration but we still had to stay up all night to keep an eye on our dog and were hours away from the nearest animal hospital. Allulose won’t kill your dog.