Sucralose

Sucralose is beneficial for individuals with diabetes because research demonstrates that sucralose has no effect on carbohydrate metabolism, short- or long-term blood glucose control, or insulin secretion. Sucralose is beneficial for individuals with diabetes because research demonstrates that sucralose has no effect on carbohydrate metabolism, short- or long-term blood glucose control, or insulin secretion. One advantage of sucralose for food and beverage manufacturers and consumers is its exceptional stability. One advantage of sucralose for food and beverage manufacturers and consumers is its exceptional stability.
Sucralose is a chlorinated sucrose derivative. This means it’s derived from sugar and contains chlorine.
Making sucralose is a multistep process that involves replacing the three hydrogen-oxygen groups of sugar with chlorine atoms. The replacement with chlorine atoms intensifies the sweetness of sucralose.
Originally, sucralose was found through the development of a new insecticide compound. It was never meant to be consumed.
However, it was later introduced as a “natural sugar substitute” to the masses, and people had no idea that the stuff was actually toxic.

In 1998, the Food and Drug Administration (FDA) approved sucralose for use in 15 food and beverage categories, including water-based and fat-based products like baked goods, frozen dairy desserts, chewing gum, beverages and sugar substitutes. Then, in 1999, the FDA expanded its approval for use as a general-purpose sweetener in all categories of foods and beverages.