I was at this bbq a few weeks ago (where I met -- totally randomly -- two other WSC spin instructors), but also met and hung out with some cool lesbians, one of whom was a chemist (bear with me, I'm getting to a point).
Anyway, she explained how Splenda® works, it's pretty simple really. They altered the sugar molecules somehow and bonded them with chlorine (yes as in bleach) which makes the carbohydrate indigestible. Now, of course, every time I put some Splenda® in my coffee, I think I am getting a little whiff of chlorine. Blech. I mean Bleach. I mean... ew.
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