Obesity is now at epidemic proportions in the US and many other societies throughout the world. One of the principle contributors to this problem are the foods we eat. Much of the food we eat is what some categorize as “Fast Sugar Foods”. These are foods that contain large quantities of sugar and/or highly processed compounds that the body converts very rapidly into glucose (blood sugar). This creates a blood sugar spike in the body, which in turn triggers an insulin spike to counter the amount of sugar in the blood. This creates a situation that encourages excess weight along with all of the subsequent health conditions, (i.e. diabetes, neuropathy, cardiovascular disease, liver disease, certain types of cancer, etc.).
Sucralose was developed as an alternative sweetener that had virtually no caloric value and would not induce a blood sugar spike. Thus it would not contribute to excess weight. Sucralose was first approved for use in Canada in 1991. Subsequent approvals came in Australia in 1993, in New Zealand in 1996, in the United States in 1998, and in the European Union in 2004. By 2008, it had been approved in over 80 countries, including Mexico, Brazil, China, India and Japan. In 2006, the Food and Drug Administration amended the regulations for foods to include sucralose as a non-nutritive sweetener in food.
As with most ingredients Sucralose has had it’s share of bad press and scares. More than 100 studies conducted during 20 years of research have determined that sucralose is safe for human consumption, according to Food Insight. Studies looked at cancer risks, developmental abnormalities and effects on the nervous system.
And again, as is the case with almost all ingredients, if Sucralose is overused, the overuse can override the benefits of using the ingredients. Our comfort level is to not exceed a dose in excess of 300 milligrams. Heart & Hydration has nowhere near that amount of Sucralose. The result is a great tasting drink that is very healthful and safe!
More can be read on our TRUFEED in the Article Why Sucralose?