Interestingly, this ability to stimulate insulin and even glucose uptake, when glucose also exists, continues in our intestines, where our intestines ALSO have these sweet tasting receptors that inform our bodies to take in more calories and boost more insulin into our bloodstream. In effect, the sweetness we taste continues long after we eat it, as long as it is still resident in our intestines and not yet absorbed or broken down to where our bodies no longer recognize it as something to open the calorie-absorbing gates in our gut, which then goes into our bloodstream.
Interestingly, the substance that prevented glucose and insulin release, lactisole, despite having sweet tastes present, is normally found in roasted coffee beans.
This might mean we get a little less glucose uptake and insulin release if we have coffee with something sweet tasting, but this was not tested and is only my current thinking on this.
What we need to note is that normal glucose, which also comes from any carbohydrate, once broken down, or something like Sucralose, impacts our blood sugar and insulin, long after we eat it.
How does stevia fit into this?
So is sucralose a good thing or a bad thing?
Military rations included sugar-free drinks, which I think is missing the plot. While they are already over loaded with inexpensive refined carbohydrate and candy, I want calories in my food, sweet tasting or not.
Perhaps this supports the anecdotes of why some people who consume a lot of diet-soda remain heavy or even gain wait.
How does this react with HFCs Vs sucrose?...........