Erythritol vs Splenda

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The main difference between Erythritol and Splenda is Erythritol is much more like natural sugar and looks like sugar but Splenda is not look like sugar and its more like snow and it has small amount of carbs

Erythritol is like real sugar but Splenda is more like fluffy snow

What is Splenda?

Splenda is a brand name product, comprised of sucralose, an artificial sweetener, and other chemical “bulking agents”. It is know by its chemical additive code, E955, within the European Union. It is about two times as sweet as Saccharin (another chemical sweetener) and four fold as sweet as aspartame. It is produced by adding chlorine atoms to sucrose. This chemical bond ensures that Splenda is extremely stable in high heat conditions, making it great for baking and for use in products requiring a long shelf life, such as frozen foods.

Dangers of Splenda / The Splenda Controversy

Although Splenda has been touted by its manufacturers as the magic silver bullet for dieters and low-carb lifestyle fans, its safety and potential for long term side effects have come into question.

The FDA (United States Food and Drug Administration) seemingly approved Splenda and sucralose for use as a food additive to large scale manufacturers, however there’s been a great deal of debate questioning just thorough their testing methods were. For example, the FDA has never formerly announced whether their tests were performed on humans and/or animals. Their tests, along with those of Splenda’s own manufacturer, revealed signs of shruken thymus glands, atrophy of lymph follicles in the spleen and thymus, increased cercal weight, lowered red blood cell count … and the list goes on. In one small scale test of Splenda on diabetics, the FDA found a significant increase in glycosylated hemoglobin, which could potentially lessen the subject’s control over the diabetic condition. In short, the long-term dangers of Splenda are entirely unknown, and there are zero studies currently underway to determine same.

What is Erythritol?

Do you know what Erythritol is? Do you have knowledge on Erythritol? Are you interested in knowing about it and gain some knowledge on it? So, this is the article where you can know what exactly Erythritol is and can also gain good knowledge on it. Erythritol is a natural sugar which can be called as natural sugar alcohol or a type of sugar substitute. This type of substitute is used in many different countries all over the world. It is known as a carbohydrate which is generally found in fruits and veggies. It is a natural sugar alcohol that get from the veggies and fruits. Not all vegetables have this natural sugar substance but some vegetables do have this natural substance. It is the natural sugar alcohol that is being extracted from the natural fermentation of the glucose. This glucose is formed from a natural enzymatic breakdown of starch. Both the substitute’s glucose and Erythritol are found in the nature in different vegetables & fruits.

high carb high sugar desert

Natural Sugar?

Erythritol is known as pure sugar, it has 60-70% sweet than any other sugar alcohols. . This natural sugar alcohol has a special effect which when added to the water dissolves. This natural substitute is found in less quantity in fruits, vegetables and greater amount in mushrooms, fermented foods items like soya sauce etc. There are many advantages with the intake of this natural sugar alcohol.

The advantages can be, it does not affect the blood sugar level in the body, intake of this natural does not lead to decaying of the tooth, even if the body absorbs this sugar alcohol there are no side effects to cause gastric. But there is a disadvantage also with this natural sugar alcohol. The intake or consume of the natural sweet has no side effects. It can be taken in the daily balance diet. But if it is taken in excess amount it may lead to some problem like laxative effect. The other disadvantage with this sugar alcohol and that is, when is mixed with the fats like butter etc, it leads in forming of waxy texture which is not good and many leads to some other problem. There is also another problem or disadvantage with this natural sugar, it that it cannot attract to the water which can cause the bake items to get dry sooner and quickly.

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