Discussion about sucralose (Splenda), which is chlorinated table sugar. Information will be shared about how bad this additive can be, as it promotes a "quasi-diabetic" state by increasing time to reduce the glucose level in blood. However, being tied to big money in industry - what can be done? Also, with new dietary guidelines promoting "reduced calorie" sodas and baked goods - most manufacturers are swapping in sucralose for sugar. This provides reduced calories, but at what cost to health?