I have not been reading too much of Dr. Mercola for a while, but this article caught my eye. I don't use Splenda any more, but I am sure I am consuming it some where along the line in any processed foods. Anyway, it is showing that when it's used in cooking that it releases a carcinogenic toxin among other issues with the sweetener.
Here is the link to the whole article. It's long, but worth the read if you are using Splenda or other sucralose based artificial sweeteners. http://articles.mercola.com/sites/articles/ar...
I know I personally have suffered from issues with Aspartame, and my natural switch was to Splenda. Now I use Stevia and stevia based sweeteners along with natural cane and palm sugars. We all owe it to ourselves to not change one disease for another health issue.
An in-depth scientific review of sucralose (Splenda) reveals an extensive list of safety concerns, including toxicity, DNA damage, and heightened carcinogenic potential when used in cooking
When heated, it releases chloropropanols, which belong to a class of toxins known as dioxins. Dioxin—a component of Agent Orange—is among the most dangerous chemicals known to man
Sucralose can destroy as much as 50 percent of the microbiome in your gut. What’s worse, it appears to target beneficial microorganisms to a greater extent than pathogenic and other more detrimental bacteria
Both animal and human studies have shown that Splenda alters glucose, insulin and glucagon-like peptide-1 (GLP-1) levels, thereby promoting weight gain, insulin resistance, and type 2 diabetes
The adverse effects of sucralose are oftentimes misdiagnosed or overlooked entirely as the side effects are so varied and mimic common ailments
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