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I'm not a doctor. I'm not an expert. But I do my research. File this under the "thought you should know" catagory...
Sucrolose, which is the ingredient in Splenda, may be more toxic to your system than any other artificial sweetener aside from the highly toxic aspartame.
Mercola's article:
mercola.com/2000/dec/3/s...e_dangers.htm
Sucralose Toxicity Information Center:
www.holisticmed.com/splenda/
Splenda's claims:
www.splenda.com/page.jhtml
Aspartame risks:
www.321recipes.com/aspartame.html
Healthy Sweetener Use Guide:
www.holisticmed.com/sweet/
The sweetener that health websites are recommending now is saccharin. While some links to cancer have been made with saccharin, if you must use an artificial sweetener, it is best to use saccharin. In 1977 the Food and Drug Administration (FDA) required that any food containing saccharin be labeled with warnings about potential hazards to your health. However, recent studies have found the health hazards to be negligable and the label warning is no longer required. That isn't to say that there are no health effects though.
Health risks for the big three:
Aspartame (Equal): High
Sucralose (Splenda): Medium to high (insufficiant studies)
Saccharin (Sweet'n'low): Low to medium
And here is some information on Stevia, a sweetener proven safe and healthful in other countries but not approved in the U.S. (available online):
www.holisticmed.com/sweet/stv-faq.txt
www.raysahelian.com/stevia.html
Another recommended sweetener is Lo Han Fruit Extract (SlimSweet). It is, however, expensive:
www.iherb.com/slimsweet2.html
***Still, most low-carb diets recommend Splenda. Here's are sites that recommends it and gives tips on other sweeteners:
www.lowcarb.ca/tips/tips006.html
www.askmen.com/sports/foo...g_well.html
Also, if you must use an artificial sweetener for baking, sucralose does not break down when heated so, in spite of it's dangers, is the safest bet.
As the studies are incomplete on sucralose use, it may turn out to be as "harmless" as saccharin - or as dangerous as aspartame. It's your risk.
Lastly, a word about diet sodas. Because of the toxins in artificial sweeteners, diet sodas could lead to fat deposits such as cellulite and saccharin contains sodium that can increase water weight. The artificial sweeteners may also negate the metabolism raising effects of the water in the soda. It is recommended that one drinks water instead of diet sodas. You can drink carbonated water and/or water flavored with citrus juices for variety. 8 oz of water, 3 times a day, will decrease water weight (by flushing out sodium), improve metabolism, improve flexability, and improve complexion.
I hope this long post is helpful to everyone.
Sucrolose, which is the ingredient in Splenda, may be more toxic to your system than any other artificial sweetener aside from the highly toxic aspartame.
Mercola's article:
mercola.com/2000/dec/3/s...e_dangers.htm
Sucralose Toxicity Information Center:
www.holisticmed.com/splenda/
Splenda's claims:
www.splenda.com/page.jhtml
Aspartame risks:
www.321recipes.com/aspartame.html
Healthy Sweetener Use Guide:
www.holisticmed.com/sweet/
The sweetener that health websites are recommending now is saccharin. While some links to cancer have been made with saccharin, if you must use an artificial sweetener, it is best to use saccharin. In 1977 the Food and Drug Administration (FDA) required that any food containing saccharin be labeled with warnings about potential hazards to your health. However, recent studies have found the health hazards to be negligable and the label warning is no longer required. That isn't to say that there are no health effects though.
Health risks for the big three:
Aspartame (Equal): High
Sucralose (Splenda): Medium to high (insufficiant studies)
Saccharin (Sweet'n'low): Low to medium
And here is some information on Stevia, a sweetener proven safe and healthful in other countries but not approved in the U.S. (available online):
www.holisticmed.com/sweet/stv-faq.txt
www.raysahelian.com/stevia.html
Another recommended sweetener is Lo Han Fruit Extract (SlimSweet). It is, however, expensive:
www.iherb.com/slimsweet2.html
***Still, most low-carb diets recommend Splenda. Here's are sites that recommends it and gives tips on other sweeteners:
www.lowcarb.ca/tips/tips006.html
www.askmen.com/sports/foo...g_well.html
Also, if you must use an artificial sweetener for baking, sucralose does not break down when heated so, in spite of it's dangers, is the safest bet.
As the studies are incomplete on sucralose use, it may turn out to be as "harmless" as saccharin - or as dangerous as aspartame. It's your risk.
Lastly, a word about diet sodas. Because of the toxins in artificial sweeteners, diet sodas could lead to fat deposits such as cellulite and saccharin contains sodium that can increase water weight. The artificial sweeteners may also negate the metabolism raising effects of the water in the soda. It is recommended that one drinks water instead of diet sodas. You can drink carbonated water and/or water flavored with citrus juices for variety. 8 oz of water, 3 times a day, will decrease water weight (by flushing out sodium), improve metabolism, improve flexability, and improve complexion.
I hope this long post is helpful to everyone.
posted by:
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Los Angeles
|
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Re: Sweeteners
Wed, April 14, 2004 - 4:03 PMMy $.02...
I agree with you that aspartame is of the devil. However, I honestly would not recommend saccharin over sucralose. Saccharin, after many long term human studies, *has* been linked to cancer for years , as you mentioned. (I think the first study linked it to bladder cancer) There has not yet been, or I have not yet seen, any long term studies of sucralose. This does not mean that it does not have toxic effects, but it does mean that most of the studies are educated guesses to the long term effects of sucralose on the body.
Also, contrary to popular belief, sucralose and saccharin are safe for cooking. It is aspartame that breaks down under high heat.
I dunno about you...but the reason I choose splenda is because it is recommended as having the lowest possible effect on blood sugar, it tastes DRAMATICALLY better and I end up using much less because of that, and it is safe for cooking.
...but I am not an expert either. -
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Re: Sweeteners
Wed, April 14, 2004 - 4:13 PMThanks, Regina. I agree that the jury is still out. The sites I got my info from may only be alarmists. I can also point to many sites that tell of the evils of low-carb diets but I know they are judging it without a full understanding. And you're right about saccharin's links to bladder cancer.
Another good thing about Splenda is the taste. I don't plan to stop using it until I hear more. But I think it's a good thing to be informed. -
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Re: Sweeteners
Tue, April 20, 2004 - 3:58 PMWell, I bought some stevia and tried it. It's not very pleasant. I'll use it in my coffee but it's back to Splenda for everything else until I find something better. After all, I'm not going to stick to a diet if it tastes bad. -
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Re: Sweeteners
Tue, April 20, 2004 - 4:05 PMAgreed. Splenda is the greatest thing ever for sweeteners. If they could only create a safe and synthetic no carb starch now...:):) -
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Re: Sweeteners
Tue, April 20, 2004 - 4:21 PMHa! Yes, I miss potatoes and noodles. I've tried a few alternatives and I would like some suggestions myself. I'll start a new topic. :) -
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Re: Sweeteners
Sat, June 5, 2004 - 6:21 PMI wonder why nobody has mentioned stevia (the sweet leaf).
www.stevia.net
I think it tastes better than any sweetener, and it is an herb.
If you read on the website, you will learn that it isnt actually considered a "sweetener" by the FDA.
It is a safe herb that tastes sweet and comes in tincture form (one drop is like a teaspoonful of sugar!) and in powder (bulk or packets). I use it every day for my coffee and I put it in Greek Yogurt (cuz its not that good without honey or some kind of sweetener in it).
Check it out, yall!!
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Re: Sweeteners
Sat, June 5, 2004 - 6:23 PMoh yeah ... and you can use it for baking!
I just wish they made cugar free chocolate with stevia instead of malititol. My tummy doesnt like that stuff!
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Re: Sweeteners
Sun, June 6, 2004 - 10:50 AMI mentioned Stevia in my first post in this topic (above). I have a large jar of it. I personally think it has an odd bitter sort of taste. Works well in coffee though, so I use it there. I otherwise use Splenda (in spite of what I posted above). -
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Unsu...
Re: Sweeteners
Sun, June 6, 2004 - 12:26 PMYeah, stevia has a fairly strong anise/licorice aftertaste, which makes it gross to me, but I could see where it might work in coffee, as it might sorta taste like the chicory that goes in turkish/middle eastern coffee.
I still say that Splenda is nasty in coffee, it flattens out the flavor and almost makes it taste like plastic. I only use it for that when I'm at my parents' house, because that's the only fake sugar they buy. I stick with Equal/Natra-Sweet for coffee. I don't bother baking with fake sugar anymore, though I did try it a few years ago when I first started low-carb. Now I just avoid baked goods/sweets, or eat real-sugar ones and accept the consequences. :)
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Re: Sweeteners
Wed, June 9, 2004 - 8:58 PMI believe that all artificial sweeteners are evil and quite dangerous. Aspartame gives me headaches and asthma, sucralose gives me the shakes and panic attacks. Stevia seems OK but does taste pretty foul. Just because these sweteners have been passed, doesn't make them safe! We have no long-term stats on most of these.
I have cut down the sugar to almost none (I never drank soda anyway) but if I feel like it, I have a little tiny bit of honey and it usually satisfies, without the ugly side-effects.
I'd rather have slower weight loss than awful side-effects. I was a real sugar junkie before starting South Beach (for chocolate mostly) but now I rarely want sweet things and never want starches, so I guess it works! -
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Re: Sweeteners
Thu, June 10, 2004 - 8:24 AMI think this is what it all comes down to. People were not meant to eat as much sweet stuff as we do. Even the fruit we buy in the supermarket today is much sweeter and has far less fiber than it ancestors. All kinds of sugar and it's substitutes have side effects. Choose what works with your chemistry best and use it in moderation.
Remember, everything in moderation. I've talked to people who eat low carb ice cream and chocolate in large amounts every day. I say, it's a wonderful treat to have those substitutes, but has it ever been healthy to eat copious amounts of junk food every day? No!
Be healthy, eat your veggies and treat yourself once in a while.
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Re: Sweeteners
Wed, June 9, 2004 - 9:01 PMInstead of diet sodas, try naturally flavored seltzer waters. They are cheap, sold at most supermarkets (make sure you get the one without sweetener!). Poland Spring does the best ones, the lime-raspberry is fab and only about 75c a litre.
