Splenda Users Beware

By GabbyPA Latest Reply 2013-12-23 12:11:22 -0600
Started 2013-12-18 08:23:49 -0600

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.
Story at-a-glance

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

15 replies

KeepinOn 2013-12-23 12:11:22 -0600 Report

I am afraid to go to the grocery store anymore. So many ingredients to avoid. When you add the label reading to shopping it really adds a lot of time to a shopping trip. I love our organic farmer's market but I live in the midwest, the grocery store is a requirement six months out of the year. Sigh

theladyiscrazy 2013-12-23 07:22:34 -0600 Report

Unfortunately, they have put Splenda (sucralose) in "regular" foods. Thomas English muffins switched all but one of their products to include sucralose even though it still has regular sugar. The same with things like gum and cough drops, and other foods. Label reading is a must and even to spot check as they change. I was listening to a news report where there has been a push for the FDA to approve the use of artificial sweeteners in dairy products and NOT having to list them. I do not know what the status of that request is at this time.

GabbyPA 2013-12-23 11:56:37 -0600 Report

I knew about gum, but I never thought about the english muffins. Good grief. There is nothing sacred. And not listing it when it's in there....that is the worst thing. Why do they need to add sweet to dairy anyway. I guess I need to get a cow and learn how to make my own english muffins. Hubby loves those.

theladyiscrazy 2013-12-23 12:03:26 -0600 Report

I found out the hard way. I bought some and made it up and couldn't figure out why I was getting migraines. Well, daughter looked at the ingredients and there it was. :(

Glucerna 2013-12-23 10:17:45 -0600 Report

Thanks for bringing this up theladyiscrazy. I did some searching, and found this FDA report about why the dairy industry petitioned to change the labeling on flavored milk: http://www.fda.gov/ForConsumers/ConsumerUpdat... The ingredients list won't change, so sugar substitutes will still be listed. The major change is the description of the flavored milk from the current 'reduced calorie' to the proposed 'chocolate milk'. The consumer comment period is over, but I haven't seen where the FDA has made a final ruling yet. ~Lynn @Glucerna

Glucerna 2013-12-18 17:35:16 -0600 Report

I found an interesting article comparing different types of sugar substitutes in baking: http://www.diabeticlivingonline.com/diabetic-... I've found that using sugar substitute is very individual, and that once again there isn't one product that is a good fit for every person. Using less of any type of sweetener is always a good strategy! ~Lynn @Glucerna

jaydoubleyou23 2013-12-18 15:44:35 -0600 Report

I don't consume any artificial sugars for these reasons lol. It's really bad when people get me on my artificial sugar rant..

Just Joyce
Just Joyce 2013-12-18 13:56:18 -0600 Report

I don't use splenda nor do I cook with it. There is so much controversy surrounding Aspartame that I no longer pay attention to it.

GabbyPA 2013-12-18 14:10:20 -0600 Report

Splenda doesn't have aspartame in it. That is Equal that uses that. Splenda is a sucralose based sweetener.

Just Joyce
Just Joyce 2013-12-18 14:19:17 -0600 Report

LOL I get the two confused. I use equal but I don't cook with it or any other artificial sweetener. The thing is as you said it is in so many processed foods. I can't use splenda. It makes me sick and so do all of the natural sweeteners so I am stuck with equal that is all I can tolerate.

GabbyPA 2013-12-18 14:24:24 -0600 Report

It's like remembering if HDL is good or bad cholesterol. I finally got a word association to help me out. H = Helpful (or good cholesterol)
Sucralose is the same S = Splenda

jigsaw 2013-12-18 14:40:19 -0600 Report

I have a word association too! If it's sweet it's probably (fill in the blank) sh-t! Doesn't matter if it's sugar or artificial sweetner. (-;

jigsaw 2013-12-18 09:35:32 -0600 Report

Interesting article! I do use splenda in my coffee, but i'm pleased to say that I don't cook with it.

Just Joyce
Just Joyce 2013-12-18 13:57:37 -0600 Report

I don't cook with it either Jigsaw. I use sugar for cooking because I have found that sugar substitutes ruin the flavor of some dishes.

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