“Sucralose is an artificial sweetener and sugar substitute. As the majority of ingested sucralose is not metabolized by the body, it adds very little food energy”

“At normal baking temperatures, sucralose is mostly heat-stable, indicating that it retains its sweetness and is suitable as a sugar substitute for use in baked goods.[4] Although there is concern about a possible formation of dioxines when heated.[13] Especially when heating sucralose above 120 °C, chlorinated organic compounds such as polychlorinated dibenzo-p-dioxins (PCDD) or dibenzofurans (PCDF) or chloropropanol might form.[14]”


why yes I would like more novel chlorinated compounds in me