The Truth Behind Sucralose (Splenda)

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The sweetener Splenda was discovered in London by a graduate student named Shashikant Phadnis, who confused the words "tasting" and "testing” and tasted a compound, while working for the British sugar company Tate & Lyle in 1976. He noted its exceptional sweetness, and two decades later the FDA approved the use of sucralose as a sugar substitute. The chemistry of the sugar does not change when heated or baked, therefore making it a great sugar substitute for cooks. Splenda is exceptionally sweet; it is 600 times sweeter than sugar. It's mixed with other fibers to bring its volume up to something more or less equal to sugar. Sucralose is usually made with malodextrin, a bulking agent, which is used to crystallize sucralose into granules like sugar. Sucralose is special because unlike earlier sweeteners, such as aspartame and saccharin, it is extremely stable and can withstand high temperatures, which make it ideal for cooking. Also unlike most sweeteners, sucralose leaves no “unpleasant aftertaste” Consumption of artificial sweeteners may help to add up pounds and contribute to metabolic syndrome, an unhealthy combination of excess belly fat, high blood pressure and insulin resistance. A study out of Duke University suggests that Splenda, and its key component, sucralose, may harm health when consumed over time. The study, which was conducted in rats, showed that rats tested had half of the good bacteria in the gut that play a role in regulating immunity and weight. Sucralose also increased the pH level in the intestines, contributed to increases in body weight and affected the P-glycoprotein (P-gp) in the body that can block the effects of drugs, such as those for cancer and HIV patients, and many others. In the other hand, it is argued that splenda it is helpful for those suffering from diabetes and obesity, but that is also empty sweetness that causes the

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