why, splenda?

it’s made from real sugar. so why does it taste so gross? poor splenda, no one likes you. well, maybe a few people.

the way it works is that they add a chlorine molecule to it, which prevents your body from metabolizing the sugar. so, you taste the *cough* sweetness, but you do not digest it as you would regular sugar – so it doesn’t affect your blood sugar. Thusly it is acceptable for diabetics to use, plus you don’t take in any calories. and its properties aren’t really affected by the heat of cooking. yet it tends to overpower the flavors of what you are trying to bake, such as a crème brûlée or brownies. and if my crème brûlée comes out wrong, i get cranky. i kid.
yet as a highly respected dietetics professor said, it’s best to just have a little bit of the real stuff, as your body knows what to do with it. just don’t go overboard.