Aspartame vs. Sucralose

Quoted message said:

Could someone explain the different between the two products? Lots
articles seem to differentiate between the two. But, aren't they
basically similar?

No, not even close. Aspartame is a dipeptide ester---a modified hookup
of two amino acids, close in structure to breakdown products of
proteins. It doesn't survive heat well and isn't good for baking.
Sucralose/Splenda does survive baking-- it is a partly chlorinated
version of table sugar (sucrose). Obviously it's closer in structure
to a sugar, but chlorinated carbohydrates like this don't occur in
nature (at least not on land).

SBH

What I want to know is if there is any reliable evidence out there
that shows aspartame and sucralose have significant effects on insulin
secretion.

I know theoretically all artificial sweeteners can, but I also know
that Dr. Atkins specifically singled out aspartame as being bad for
messing with insulin, and he banned it from his diet. I've mostly
ignored this in my dieting.

260/215/200
4/27/05

Sbharrisatsignix.netcom.com said:

Quoted message said:

Could someone explain the different between the two products? Lots
articles seem to differentiate between the two. But, aren't they
basically similar?

No, not even close. Aspartame is a dipeptide ester---a modified hookup
of two amino acids, close in structure to breakdown products of
proteins. It doesn't survive heat well and isn't good for baking.
Sucralose/Splenda does survive baking-- it is a partly chlorinated
version of table sugar (sucrose). Obviously it's closer in structure
to a sugar, but chlorinated carbohydrates like this don't occur in
nature (at least not on land).

SBH

Insulin levels are not typically part of the bloodwork at the doctor's
office.

When I would have a splurge of sugar, I would often feel lethargic. I
speculate that the lethargy was because of a large insulin release. Neither
aspartame nor sucralose had any apparent subjective effect on me. I might
note that I used lots of the gray market liquid sucralose, and was,
therefore, given a very large exposure.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What I want to know is if there is any reliable evidence out there
that shows aspartame and sucralose have significant effects on insulin
secretion.

I know theoretically all artificial sweeteners can, but I also know
that Dr. Atkins specifically singled out aspartame as being bad for
messing with insulin, and he banned it from his diet. I've mostly
ignored this in my dieting.

260/215/200
4/27/05

Sbharrisatsignix.netcom.com said:

Quoted message said:

Could someone explain the different between the two products? Lots
articles seem to differentiate between the two. But, aren't they
basically similar?

No, not even close. Aspartame is a dipeptide ester---a modified hookup
of two amino acids, close in structure to breakdown products of
proteins. It doesn't survive heat well and isn't good for baking.
Sucralose/Splenda does survive baking-- it is a partly chlorinated
version of table sugar (sucrose). Obviously it's closer in structure
to a sugar, but chlorinated carbohydrates like this don't occur in
nature (at least not on land).

SBH

Quoted message said:

What I want to know is if there is any reliable evidence out there
that shows aspartame and sucralose have significant effects on insulin
secretion.

I know theoretically all artificial sweeteners can, but I also know
that Dr. Atkins specifically singled out aspartame as being bad for
messing with insulin, and he banned it from his diet. I've mostly
ignored this in my dieting.

260/215/200
4/27/05

Sbharrisatsignix.netcom.com said:

Quoted message said:

Could someone explain the different between the two products? Lots
articles seem to differentiate between the two. But, aren't they
basically similar?

No, not even close. Aspartame is a dipeptide ester---a modified hookup
of two amino acids, close in structure to breakdown products of
proteins. It doesn't survive heat well and isn't good for baking.
Sucralose/Splenda does survive baking-- it is a partly chlorinated
version of table sugar (sucrose). Obviously it's closer in structure
to a sugar, but chlorinated carbohydrates like this don't occur in
nature (at least not on land).

SBH

It is common to talk about the harmful effects of Aspartame. It is rare
to find quality peer reviewed double blind tests that document that
there is a health hazard to Aspartame, beyond that prominently listed on
the labels of most products containing Aspartame. PHENYLKETONURICS beware.

It is common to talk about the harmful effects of fat in the diet, and
how it clogs up your artries.

It is common to argue that anything that tastes good has got to be bad
for you.

--
1) Eat Till SATISFIED, Not STUFFED... Atkins repeated 9 times in the book
2) Exercise: It's Non-Negotiable..... Chapter 22 title, Atkins book
3) Don't Diet Without Supplimental Nutrients... Chapter 23 title, Atkins
book
4) A sensible eating plan, and follow it. (Atkins, Self Made or Other)

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What I want to know is if there is any reliable evidence out there
that shows aspartame and sucralose have significant effects on insulin
secretion.

I know theoretically all artificial sweeteners can, but I also know
that Dr. Atkins specifically singled out aspartame as being bad for
messing with insulin, and he banned it from his diet. I've mostly
ignored this in my dieting.

The short answer to your question is "no, there is no evidence that
aspartame and sucrolose have significantly (different) effects on insulin";
they probably don't have any effects on insulin at all. Here is the long
answer:

There are two ways that sweeteners influence insulin levels:

1. They can interact directly with pancreatic beta cells, which produce
insulin. This is the major mode of action for glucose and other sugars
(which are broken down into glucose) but this is not relevent for artificial
sweeteners like aspartame and sucralose.

2. They can stimulate a cephalic reflex. That is, the taste of the
sweeteners activates a neural circuit from the tongue to the brain and then
along the vagus nerve to the pancreas, and this can release insulin. This
is a very small effect - a tiny blip - relative to the direct effects of
sugars (see 1 above). However, it is very rapid and so might be important
to "prime" other metabolic processes. It is controversial whether
artificial sweeteners can initiate a cephalic insulin reflex in humans (the
best work is by K. Teff, who found no effects). If there are effects, any
difference between aspartame and sucrolose would be due to relatively
trivial differences in their taste qualities.

Thus, there is no evidence that aspartame and sucrolose will have different
effects on insulin and no reason to believe that they should do.

Mike Tordoff

"Sbharris[atsign]ix.netcom.com" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Could someone explain the different between the two products? Lots
articles seem to differentiate between the two. But, aren't they
basically similar?

No, not even close. Aspartame is a dipeptide ester---a modified hookup
of two amino acids, close in structure to breakdown products of
proteins. It doesn't survive heat well and isn't good for baking.
Sucralose/Splenda does survive baking-- it is a partly chlorinated
version of table sugar (sucrose). Obviously it's closer in structure
to a sugar, but chlorinated carbohydrates like this don't occur in
nature (at least not on land).

Pattie baked Zesty Pumpkin Pudding today, sweetened
with Splenda. Delicious. BTW the eggs were Certified
Humane Raised and Handled.

http://www.certifiedhumane.com/

We ingest quite a bit of Splenda: it's in the Cappuchino
and Chocolate soymilk we drink and the flavored water
Patti puts in our morning blended drink. I wonder if this
stuff has a downside. Oh yes, Patti sweetened our cran-
berries with Splenda. And I make an unsweetened cocoa,
nonfat yogurt dessert sweetened with Splenda.

George