What's the takeaway from that? Sucralose (Splenda) has long been my sweetener of choice. I prefer the taste over actual sugar in many things.
Should I be avoiding it? Is that impaired glycemic response a bad thing I should be worried about?
What's the takeaway from that? Sucralose (Splenda) has long been my sweetener of choice. I prefer the taste over actual sugar in many things.
Should I be avoiding it? Is that impaired glycemic response a bad thing I should be worried about?