What is sucrin?

Because diabetics are recommended to reduce sugar intake, appeal to science for help in finding an artificial sweetener. Saccharin, one of the oldest, has been in the shelves for many years, matches candies, biscuits, soft drinks and other foods.

Saccharin was accidentally discovered in 1879 Ira Remsen and Constantin Fahlberg, scientists at Johns Hopkins University. They experimented with toluene and discovered its sweetness while eating shortly afterwards-they did not prepare it all from their hands. Like most artificial sweeteners, however, has an unpleasant bitter aftertaste. It is stable when it is heated, which means it is good for cooking. It also goes through the body without any impact on blood sugar, which is ideal for diabetics. It is a complicated mixture of elements such as calcium, sodium, hydrogen and oxygen, all -bombing with fabric. Now the infamous study with rats has made a reason for sucrin as carcinogen. The debate has gone back and forth for years about sucrin safety, but this study has forced US food administrationAnd medicines to build warning labels on all products containing a substance.

Although these concerns were not published by other studies, controversies have forced the scientific community to look for other, safer forms of artificial sweeteners. One of the remarkable achievements was aspartame, which has been popular for about 20 years. The last artificial sweetener that hit the market was sukralosis, which often bear the SPENDA brand. These sweeteners do not have as much as possible as sucrin and sukralosis, they are also stable when they heat up.

Saccharin is Still is widely used, often with other artificial sweeteners, and seeks to abolish each other. Since the studies have not confirmed carcinogenic connections with sucrin, the warning labels were removed. Sacachin is still valuable in helping diabetics eat tastier diet without damaging their health.