Sucralose is a derivative of sugar, made by replacing three hydroxy groups with chlorine groups. I can't grab an exact structure right now (can't get a link to either database), but I strongly suspect that these modify the hemi-acetal chemistry, so that the bond between the monomers, and the ring cyclation reactions, are blocked from enzymic catalysation. Still leaves one to place, so I'm thinking around the available reducing carbon. If you want more info, just ask. I'm a chemist, and I've got a universtity here with a lot of sugar chemists spending faar too much time 'studying sugars' in the coffee room
Jargon free: Bits of sugar moleclues are repaced with something different, so that the body can't break it down. [0]
It's worth noting that, along with all the other artifical sweetners, there have been safety concerns raised over long term use of sucralose. Some are spurious, other are real questions, as yet unansweared. Here's a couple of web sites, giving both sides:
anti:
http://www.holisticmed.com/splenda/
pro:
http://www.caloriecontrol.org/sucralos.html
Like all things, the best advice is, in my opinion, 'everything in moderation'. Another point of view is that sucralose
might cause problems, whilst diabeates
will cause problems. Don't stop using it on the basis of a few claims on a web page - but do keep an eye on the matter.
Good to hear your all getting the diabetes under control.
Stuart.
[0] Hmm. You'd probably guessed that though