This is a conversation I've had with some of my foodies in the past - real v. fake flavors, and what the actual difference is. What, then, are your feelings on Sucralose (aka Spenda)? Chemically it's identical to normal sucrose but that it's mirror-image, which doesn't occur in nature. So it reacts the same way on your taste buds, but the chemicals that actually break down the sugar for digestion/absorption can't do their thing because they're all designed for the right-handed molecule, not the lefty). And the aftertaste issue has to do with the fillers they add so the stuff "measures like real sugar!", that's not the taste of the sugar itself.
Also, if you look at those cheese-and-crackers snacks you can find in gas stations and vending machines, they say "Real Cheese!" on the package but don't mention much in the way of the stuff in the ingredients. There are, however, apparently the components that create cheese... which appears to be good enough.
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zvi and
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Date: 2010-07-31 06:59 am (UTC)Also, if you look at those cheese-and-crackers snacks you can find in gas stations and vending machines, they say "Real Cheese!" on the package but don't mention much in the way of the stuff in the ingredients. There are, however, apparently the components that create cheese... which appears to be good enough.