Are some of the artificial sweeteners unhealthy? READ NOW!
	SuperSugar is all you like about sugar with zero side effects of sugar! It has been U S Food and Drug Administration approved, it's safe for children and even pregnant women!
	It is the only sugar substitute that doesn't influence your insuline level, therefore it is safe for diabetics and great for all low carb diets, like Atkins, South Beach or Paleo! Plus, it's extremely convenient, even if you don't care about calories. One or two drops is enough to sweeten a cup of tea, so you can take a 2-3 inch bottle for camping and it will be enough for the whole family for a month! You won't get tired from stirring as all you need is to pour a drop or two into your beverage :-)
	This 1.2 fl oz of SuperSugar has as much sweetness as 50 lbs of sugar! Here is detailed comparison!

Here is detailed info if you are into science:


Sucralose is a derivative of sucrose - and sucrose is what you call table sugar. It is approximately 320 to 1,000 times more sweet as sugar, twice as sweet as saccharin, and three times as sweet as aspartame, but as it's closer to sugar, it doesn't have the weird aftertaste that aspartame or saccharin have.


What's most important, the majority of ingested sucralose is not broken down by the body, so it is noncaloric. When you look at a pouch of Splenda (and the sweetener in Splenda is sucralose) you'll see that it does have a few calories, but none of them come from sucralose.

Sucralose is the sweetener used in Splenda, but SuperSugar is way better than Splenda. Why? The actual caloric content of a single-serving (1-gram packet) of Splenda is 3.36 calories while one serving of sucralose has 0.00 calories. Why? Splenda contains a relatively small amount of sucralose, all of Splenda's caloric content derives from the dextrose and highly fluffed maltodextrin "bulking agents" that give Splenda its volume!\

Basically... Splenda minus crap equals...SuperSugar!

SuperSugar is 25% solution of sucralose in water. It is the maximum safe concentration. Technically 27% is possible, but everything over 25% can cause crystallization.


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.

Official statement from U S Food and Drug Administration:
"In determining the safety of sucralose, the FDA reviewed data from more than 110 studies in humans and animals. Many of the studies were designed to identify possible toxic effects, including carcinogenic, reproductive, and neurological effects. No such effects were found, and FDA's approval is based on the finding that sucralose is safe for human consumption." For example, McNeil Nutritional LLC studies submitted as part of its U.S. FDA Food Additive Petition 7A3987 indicated that "in the 2-year rodent bioassays ... there was no evidence of carcinogenic activity for either sucralose or its hydrolysis products

Chemically, it comes from substituting a few atoms from common sugar by chlorine:

Sucrose:           C₁₂ H₂₂ O₁₁
Sucralose:         C₁₂ H₁₉ C_l3 O₈

BAKING

Unlike sucrose, which melts when baked at high temperatures, sucralose maintains its granular structure when subjected to dry, high heat (e.g., in a 350 °F or 180 °C oven)!

Last, but not least, most of sold solutions of sucralose claim to be 1 fl oz while they really are 0.4 - 0.7 fl oz! This one is 1 FULL FLUID OUNCE!

Any questions? Don't hesitate to ask! supersugar@predi.us!

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Are some of the artificial sweeteners unhealthy? READ NOW!