Engineer, whose credentials include degrees in chemistry as well as chemical engineering, concurs. He says that the process changes sugar from a right-handed (DEX-trose, for all you Latin afficianados) to a left-handed molecule. Real sugar is optically active; Splenda is not. Taste buds can still recognize Splenda as sweet; enzymes that break down and digest sugar are not. Itd water-solubility is the reason for the lack of the unpleasant side effects that ensued with olestra. Thus sprach Engineer.
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