Sakchar

Sakchar is a term that has been used colloquially in some regions to refer to saccharin, an artificial sweetener. Saccharin was discovered in 1879 by Constantin Fahlberg and Ira Remsen. It is approximately 300 to 400 times sweeter than sucrose (table sugar). Saccharin is often used in diet foods and beverages, as well as in tabletop sweeteners. It is metabolized poorly by the body and is excreted unchanged, meaning it has negligible caloric value.

Historically, saccharin has faced scrutiny regarding its safety. In the 1970s, studies in rats linked high doses of saccharin to bladder cancer. This led to warning labels being placed on saccharin-containing products in the United States. However, subsequent research indicated that the mechanism by which saccharin caused cancer in rats was not applicable to humans. As a result, regulatory bodies in many countries, including the U.S. Food and Drug Administration (FDA) and the World Health Organization (WHO), have deemed saccharin safe for consumption. It is important to note that the term "sakchar" itself is not a formal scientific or chemical term and is likely a phonetic or informal variation.