Among the most famous sugar substitutes of our time, sucralose is not in the last place. The benefits and harms of this substance will be discussed in this article.
You can form a more objective attitude to sweet substitutes.
Saccharin, aspartame and sucralose - benefits and harms
People who follow low-calorie diets and play sports often have to exclude sweets from their diet. To this compromise between harmony and good nutrition was not too difficult, many resort to the help of sugar substitutes. For example, such as sucralose. The benefits and harms of sweeteners have long been widely debated by both physicians and the public. All of them are preferable than sugar, for the reason that they have an extremely low calorie content and cannot contribute to the synthesis of fat (namely, almost all types of natural sweet carbohydrates possess this unpleasant property). But, unfortunately, some of them have dangerous side effects. Saccharin was the first sweetener recommended to diabetics at the very beginning of the twentieth century.
But animal experiments have shown that this substance can cause cancer. Aspartame was invented already in the late seventies of the 20th century. Until now, it is widely used in the production of drinks, chewing gum, pastries,
chewing sweets and various industrial products, including for children. Although it has not been officially proven that aspartame is harmful, many still consider it unsafe. Various complaints of headaches have been repeatedly reported with frequent use of this substance in large quantities, although in general it is considered non-hazardous. One of the latest inventions approved for use in the food industry is sucralose. The benefits and harms of this substance have already been examined in detail by scientists and submitted to general discussion. In America, this substance was produced under the name "Splenda."
Sucralose. Instruction manual
It can be added during cooking. And also directly into the finished dish. Various assumptions that the sweetener sucralose is harmful due to the formation of harmful substances in it are not confirmed. It can be added to food in much smaller quantities than sugar. Suitable for use in the diet of insulin-dependent people.
History of the invention of sucralose and opponents of its use
This substance was patented as a sugar substitute after, by mistake, in the synthesis of sucrose derivatives, one of the scientists tasted it. It was first allowed to sell sucralose in 1991. It has no extraneous flavors like stevia or aspartame. Sucralose is obtained from sucrose by the inclusion of several chlorine atoms in its composition. Since this modification is carried out under laboratory conditions, natural nutritionists tend to question the safety of this substance. However, official science does not find anything alarming in its effect on the human body.