By michael - January, 29th 2014

Hundreds of millions of people globally use artificial sweeteners, which are commonly found in a wide range of food and drinks, including food for diabetes, cakes, milkshakes, soft drinks, and even medications. The steadily growing problem of obesity and type 2 diabetes in developed and middle income countries has led to rising demand for reduced-calorie foods and drinks. However, the growth of the artificial-sweetener market has brought with it concerns among consumers regarding the potential health consequences

Sucralose is a synthetic sweetener made from reacting sugar with chlorine. Marketed as “Splenda,” it was approved for sale in the United States in 1998, though it had been previously sold in Canada, Europe, and elsewhere. Since then, Splenda has become popular as a “no calorie sweetener,” according to its paper packaging. Sucralose has long been considered a safer alternative for sweetener than aspartame because it doesn’t break down at high temperatures, but now researchers have discovered a scary side effect to heating sucralose.

The study also found that sucralose reduces the quantity of beneficial bacteria in the gastrointestinal tract; and it does get metabolized in the GI tract, despite earlier studies claiming that sucralose passes through the body without undergoing metabolism. Both humans and rats exhibited changes in glucose and insulin levels after ingesting sucralose. The researchers stated: “These findings indicate that sucralose is not a biologically inert compound.”

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