Splenda vs. Equal: How this lawsuit may change the way we sweeten our foods!

By now you've probably heard that Splenda is being sued – by both the Sugar Association and its main competition – Equal. At issue is Splenda's use of the slogan "made from sugar" which appears both in its advertising as well as on its package. Both groups contend that the slogan is misleading ... what do you think?

Read the facts below and then take our Quick Poll.

SUGAR
The standard for comparison is sugar and its level of sweetness. Otherwise known as sucrose, sugar is a carbohydrate that occurs naturally in every fruit and vegetable but occurs in greatest quantities in sugar cane and sugar beets. The chemical composition of both these plants is identical, and separating the natural sugar from the plant material, as we know it, produces sugar. There is no whitening or bleaching in the production. Refined white sugar is pure (99.9%) sucrose, and does not contain any additives or preservatives, and in fact the term "refined" is defined as "making pure", as the refining removes the yellow or brown pigments. A teaspoonful of sugar actually contains 16 calories per teaspoon, but due to the FDA regulation may be rounded down to 15 calories. Sugar metabolizes in our bodies quickly and is broken down in our digestive system into simple sugars and then absorbed to start energy cycles that we need for brain and muscle functions. The sugar that is not used is stored, and converted for later use for energy as glucose or can be converted into other molecules including fat.

SPLENDA, or SUCRALOSE
Sucralose- known by the brand name of Splenda, is 600 times sweeter than sucrose and is not perceived by the body as a carbohydrate. It starts out as a cane sugar molecule then substitutes three hydrogen-oxygen groups with three tightly bound chlorine atoms, which make it inert (not broken down), it has no calories and the body does not recognize it as a carbohydrate. It produces no glycemic response. Approximately 15% of sucralose is passively absorbed in the body, and the majority is excreted unchanged. The small amount that is passively absorbed is not metabolized and is eliminated within 24 hours. FDA concluded that it does not pose a carcinogenic, reproductive or neurologic risk to humans. Heating or baking does not reduce its sweetening power.

EQUAL, or ASPARTAME
Aspartame - known as Nutrasweet and Equal, provides the same energy as any protein (4 calories per gram) because it is a combination of phenylalanine and aspartic acid, which are two amino acids, which is then combined with methanol. It is 180-200 times sweeter than sucrose, so the small amount needed to sweeten products does not actually contribute a significant number of calories. The product is required to carry a warning label about the contents of phenylalanine and the possibility of Phenylketonuria (a genetic disease where the body cannot produce the enzyme necessary to use phenylalanine). The FDA has set the acceptable daily intake at 50 mg per kilogram of body weight (about 17 cans of aspartame-sweetened soft drinks).

Based on what you've just read ... click here to let us know what you think.

So which one is the right sweetener for you?

To be honest, in my opinion, when it comes to a table top sweetener used to add sweetness to beverages or on top of cereal or fruit, the differences are more about personal taste preferences than anything else. My personal preference, since I use only a teaspoon or so, is to use sugar.

Read those labels carefully to understand which sweeteners or sugars are used as ingredients in foods. Be sure to read both the Nutrition Facts label which lists the amount of Total Carbohydrates and Sugars in grams; as well as the ingredient listing to see exactly which sugars or artificial sweeteners are contained in the product.

My recommendation is to consume as many fresh foods and minimally processed foods as possible with little or no added sugars, and if there is an added sugar, look for those foods that list sugar (rather than another type of sweetener) as the ingredient.