Chemical sweetener pills on a wooden surface with a light source above

Brazza vs. Chemicals

Old sweeteners are increasingly linked with trade-offs when it comes to taste, and our health

Brazza™	Chemical sweeteners (aspartame, sucralose, saccharin, Ace-K)
Characteristic flavor — no bitter or metallic notes	Detectable bitterness, metallic “chemical” aftertaste, especially at high doses
Naturally occurring sweet protein	Synthesized or chlorinated molecules developed in the 20th century
Safe to friendly gut bacteria	Repeatedly linked to dysbiosis and metabolic changes, microbiome perturbation, gut inflammation
Digested like any dietary protein; no GI distress; suitable even for sensitive stomachs	Many consumers report bloating, laxative effect (sugar alcohols) or neuro–behavioral concerns (aspartame)
Heat- & pH-stable; compatible with baking, canning, yogurts, etc.	Stability varies: aspartame breaks down above 85 °C; sucralose can chlorinate in acid + heat, with risk of toxic breakdown products

Better Taste You Can Feel Instantly

Chemical sweeteners often start sweet but finish with bitterness or a metallic linger as they co-activate bitter taste receptors—an effect well documented in human and animal sensory work.(frontiersin.org)

Brazzein’s compact protein structure, by contrast, engages only the sweet-taste receptors, delivering a sucrose-like onset and clean finish even at high concentration. (sciencedirect.com).

Diagram of sweetness perception through T1 receptors with tongue and receptor illustration.

Gut-Friendly by Design

Because Brazza is fully digested to amino acids before it ever reaches the colon, it is harmless to the friendly resident bacteria.

A six-month, full-length 16S sequencing study in rats confirmed no changes in microbial diversity, taxa abundance,
short-chain-fatty-acid profiles, or inflammatory markers at doses far above expected human intake.(frontiersin.org)

Chemical sweeteners tell a different story:

Saccharin

induced glucose intolerance via microbiome disruption in mice and humans.(pubmed.ncbi.nlm.nih.gov)

Sucralose

elevated potential pathogens (Staphylococcus, Ruegeria) and reduced beneficial Lachnospiraceae (pmc.ncbi.nlm.nih.gov)

Acesulfame-K

altered community structure and promoted weight gain in mouse studies.(pmc.ncbi.nlm.nih.gov)

Bottom line: Brazza keeps your gut flora—and your metabolism—right where you want them.

Nothing “Chemical” About It

Brazza is a fruit protein—originally discovered in the oubli berry of West Africa. Every batch is vegan, gluten-free, and allergen-free, with an FDA “no-questions” GRAS notice on file.

Chemical sweeteners, by contrast, are chlorinated sucrose (sucralose), methyl ester dipeptides (aspartame), or sulfonated benzoic acids (saccharin)—formulas that sound as synthetic as they are.