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Sucralose Diabetes Safe

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Sugar Substitutes: Sucralose

Last week we took a look at aspartame, a popular nonnutritive sweetener that’s been around for a long time and is found in a “little blue packet.” It’s interesting to hear and read about people’s reactions to and opinions about sweeteners. Some people won’t touch them with a 10-foot pole, while other people find them to be helpful to include in their diets. The good news, I suppose, is that there are many different types of sweeteners (caloric and non-caloric alike) to choose from. This week, we’ll look at another very popular sweetener called sucralose. What is sucralose? Not surprisingly, sucralose is a very different type of sweetener than aspartame. This sweetener, which is 600 times sweeter than regular sugar, is actually made from sugar. For you chemistry buffs, sucralose is made by replacing three hydrogen-oxygen groups on a sucrose molecule with three chlorine atoms. These chlorine atoms help to create a structure that is very stable. Sucralose was discovered in 1976 and was approved for general use in 1999. Sucralose is found in over 4500 foods and beverages. Unlike aspartame, which breaks down at high temperatures, sucralose is approved for cooking and bakin Continue reading >>

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Popular Questions

  1. twininnc2

    Truvia vs Splenda

    Can someone explain the difference to me regarding Truvia vs Splenda? I have heard Truvia has less effect on diabetics than Splenda for sweet craves.

  2. lalsingh

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  3. I_Fortuna

    I am T2 and have used Splenda for years with no adverse effects. In addition, it does not raise my BG. I used stevia years ago before it was processed into crystals. I liked it but, like everything else, it needs to be made so it will dissolve in liquid which I had a hard time doing with it in the natural state.
    I recently came cross Swerve, another sugar sub but made from fruit. It is expensive but very good and leaves no aftertaste. Nectresse is good and very sweet, only a little is needed.
    Some people are concerned that chlorine is used to process Splenda but it contains only 5%. Our drinking water, even filtered contains much more chlorine I believe. I have never had a problem. However, we drink probiotic homemade kefir everyday for our digestive systems. Kefir has about 3 times the probiotics that yorgurt has and is easier to make at home.

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