SUCRALOSE

Discussing the Safety of Splenda (Sucralose)

noreply@blogger.com (radzispirit) — Sun, 25 Oct 2009 14:57:00 +0000

Is Splenda (Sucralose) safe?

In my research, I've found that Sucralose, otherwise known as Splenda, isn't natural. It comes from a Chloro-carbon chemical that has chlorine in every molecule. This means that it is 600 times sweeter than sugar. The tast Splenda has is because of it's chlorinated compound.

As of 2005, there have been no long-term studies on humans to accurately report on the safety of Sucralose in children or pregnant women. Not even regular long-term human consumption. All but 6 studies done (by the manufacturers) have been done on animals. These animals include rats and rabbits.

Sucralose, (Splenda) is currently found in approximately 3,500 food and drink products. Not all of these products are properly labeled as having this chemical, nor for that matter chlorine. The FDA has found that as much as 27% of sucralose may be absorbed into the body. which is scary considering there is Chlorine involved.

I personally have been consuming Splenda (and in rather large amounts), for over 2 years now. I've noticed changes most recently when I increased my intake do to the fact that I stopped drinking soda and switched to coffee. I am having frequent headaches and I've also noticed digestion changes. Now, I know what has caused them. My teeth have also gotten worse in the last two years, which is also probably due to my Splenda consumption. The only "long-term" studies that have been done on humans, have been for tooth decay, and it only consisted of 36 people. Of those 36 people, only 21 were given sucralose. In my opinion, that's not exactly a model study that will produce accurate results.

All I can say if you consume Sucralose (Splenda), is be wary. This is because no real long term effective studies have been done on people to accurately state that Splena is completely safe for you and won't cause any future potential reactions in humans.

by Kristi Turner

Sucralose Is Sweetening Ingredient

noreply@blogger.com (radzispirit) — Wed, 02 Sep 2009 14:06:00 +0000

Sucralose (CAS: 56038-13-2) is the low-calorie sweetener made from sugar, so it tastes like sugar. It is a non-nutritive sweetener and safe for use as a sweetening ingredient.

Others Benefit :-

*Advantageous for people with diabetes

*Can Help Control Calorie Intake

*Does Not Promote Tooth Decay

*Extraordinary Heat Stability

*Ingredient Compatibility

*Long Shelf Life

*Tastes Like Sugar

Sucralose is about 600 times as sweet as sugar and tastes like sugar. It has a clean, quickly perceptible, sweet taste that does not leave an unpleasant aftertaste. One advantage of sucralose for food and beverage manufacturers and consumers is its exceptional stability. It retains its sweetness over a wide range of temperature and storage conditions and in solutions over time. The exceptional stability of sucralose allows both food manufacturers and consumers to use it virtually anywhere sugar is used, including cooking and baking. In fact, sucralose is the sweetening ingredient in over 3500 products worldwide, and may be used across a broad range of major categories including:

* Beverages and beverage mixes, Baked goods and baking mixes

* Breakfast cereals, Beverages, alcoholic

* Cheeses, Chewing gum

* Condiments and relishes, Confections and frostings

* Dairy product substitutes, Frozen dairy desserts and mixes

* Gelatins, puddings, and fillings, Hard candy and cough drops

* Meat products, Milk products

* Processed fruits and fruit juices, Snack foods

* Soft candy, Sugar substitutes

* Sweet sauces, toppings and syrups, nutritional dietary supplements

* Pharmaceuticals

Sucralose is now permitted for use in over 60 countries, such as Australia, Canada, European Union , Japan , USA etc.

Benefit of Sucralose

noreply@blogger.com (radzispirit) — Sat, 29 Aug 2009 09:21:00 +0000

BENEFITS

* Taste of Sugar - Sucralose tastes like sugar and has no unpleasant aftertaste. In taste tests by independent scientists, conducted research, were found sucralose to an impression very similar sugar profile.
* Can help control calorie intake - Sucralose is not metabolized, so it has no calories. It is fast through the body virtually unchanged, is not affected by the digestion of the body, and does not accumulate in the body. Due to the substitution of sucralose for sugar in food and drink, calories be substantially reduced or, in many products, practically eliminated.
* Advantageous for people with diabetes - Sucralose is not recognized by the body as sugar or carbohydrates. Thus it has no effect on glucose utilization, carbohydrate metabolism, insulin secretion or glucose and fructose absorption. Studies in patients with normal blood sugar levels in patients with type 1 or type 2 diabetes have confirmed that sucralose has no effect on the management of short-or long-term blood sugar.
* Do not promote tooth decay - Scientific studies have shown that sucralose does not support the growth of bacteria in the mouth and does not promote tooth decay.
* Require exceptional thermal stability - Sucralose is very heat stable and is ideal for baking, canning, pasteurization, aseptic processing and manufacturing processes, the high temperatures. In studies from a range of pastries, fruit, syrups, jams and jellies, produced no measurable sucralose during processing and shelf life.
* Long shelf life - Sucralose combines the taste of sugar with heat, liquid and storage stability for use in all types of foods and drinks needed. It is) very stable in acidic products such as soft drinks and other products based liquid (e.g., sauces, jams, dairy products, fruit drinks. Sucralose is also very stable in dry applications such as powdered drinks, instant desserts, and tabletop sweeteners.
* The compatibility of the ingredients - sucralose has excellent solubility for use in food and beverage manufacturing and it is very compatible with the usual ingredients such as flavourings, spices and preservatives.

What Is Sucralose?

noreply@blogger.com (radzispirit) — Sat, 29 Aug 2009 09:03:00 +0000

Sucralose was discovered in 1976 and has hit the market in the United States in 1998. There is currently no requirement to wear safety information and warnings on the label. Sucralose is used as a substitute for or in combination with other natural or artificial sweeteners and is used in products such as candy and soft drinks. It is also added to breakfast foods, fruits and other processed foods used. Sucralose mixed with maltodextrin and dextrose as a filler sold under the brand name Splenda in the yellow box are.

According to the website Splenda Splenda is made from using a patented approach, with sugar cane and selectively replaces three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms. Simply put, the use of chlorine used to convert sugar, sucralose. The assertion of sugar is a misunderstanding about the final product. The process of chemical evolution of sucrose (sugar) in the sucralose is unlike anything in nature.

The most dangerous of sucralose is chlorinated. Chlorine is classified as a carcinogen and has been used in poison gas, disinfectants, pesticides and plastics. Digestion and absorption of sucralose is not clear due to the lack of long-term human studies. Most studies have been conducted on animals for short lengths of time. But few studies have shown that sucralose causes adverse effects: reduction increased the amount of good bacteria in the intestines of rats up to 50 percent, the level of pH in the intestines, contributed to the increase in body weight affects the body in a manner that is essential health drugs, which could be rejected by the body, a possible trigger for migraine suffers, causing DNA damage in mice, and showed the potential negative effects on the human thymus is important for protection against autoimmunity.

The only way to be sure the safety of sucralose is to conduct long-term human studies, however, have other symptoms of the men are reported with sucralose-related: gastrointestinal problems (bloating, flatulence, diarrhea, nausea), skin irritation (rash , hives, redness, itching, swelling), wheezing, cough, runny nose, chest pain, palpitations, anxiety, anger, mood swings, depression, and itchy eyes.

Products which contain sucralose are: baked goods and baking mixes, spirits, mixed drinks, cereal, cheese, chewing gum, coffee, tea, spices, condiments, icings, candies, dairy products, oils and fats, frozen products, gelatin, puddings, toppings, sauces, dressings , candy, cough lozenges disadvantages, herbs, spices, seasonings, extracts and flavorings, jams and jellies, meat, dairy products, fruits and fruit juices, vegetable and fruit juices, snacks, sweets, soups, soups, sauces, creams, syrups, nutritional supplements and medicines.

The bottom line is that, in contrast to sugar (a natural substance), sucralose is not a natural product. He is a man-made chemicals invented in a laboratory and provide companies with a lot of money at the expense of human health. The solution is to be aware of the public, and check the list of ingredients on any items purchased and not buy products with sucralose.

If you are in the Twin Cities, markets like Whole Foods and Trader Joe's, and many cooperatives in and around the Twin Cities, do not sell products with harmful artificial sweeteners.

Facts You Should Know About Sucralose

noreply@blogger.com (radzispirit) — Sat, 29 Aug 2009 08:10:00 +0000

Here's My Thoughts About Sucralose
Sucralose is a non-caloric, high intensity sweetener made from sugar, 600 times sweeter than sucrose.

Long Shelf-Life
Sucralose is particularly stable in acidic products, such as carbonated soft drinks, and in other liquid based products (e.g., sauces, jelly, milk products, processed fruit drinks and beverages), instant desserts, and tabletop\ sweetener.

Application
Sucralose has been approved by the FDA for use as a general purpose sweetener. The unique attribute of sucralose is that it can be used virtually like sugar.

Extraordinary Heat Stability
Sucralose is exceptionally heat stable, making it ideal for use in baking, canning, pasteurization, aseptic processing and other manufacturing processes that require high temperatures.

The key benefits
Taste like sugar
Helps control calorie intake
Normal blood glucose levels
Does not promote tooth decay
Extraordinary Heat Stability
Long Shelf Life