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I don’t know about the safety of Sucralose, which was only approved in the European Union as late as 2004, but from a taste bud perspective it sure is quite awful. Normally I would be all for low-carb food, chlorocarbon or not, but this really fails to impress. Especially since manufacturers go overboard and add too much of the sweetener because they know it will hardly change the carbohydrate content.
Whatever happened to raw sugar? I’ll rather take my chances with a product and an enemy that I know well. Or better yet, try some mental discipline and cut down on sugar instead of clinging to the “light” substitutes.
