What is wrong with Splenda?

-

What is wrong with Splenda?  Well to begin with it is an artificial sugar.  It is made by chlorinating sugar.  This process chemically changes the structure of sugar on a molecular level. 


 


The reading I have done on it shows that there have been very few studies done on its safety for people.  There have been no long term studies done to determine if there could eventually be health problems.  No studies have been done on its safety for pregnant women or children.


 


There have been some studies done on rats and there are numerous problems for the rats (enlarged liver and kidneys, decreased red blood cell count, aborted pregnancies, diarrhea, to name a few that I read). 


 


The makers of Splenda say it is not metabolized into our bodies but some studies show that about 25% of it is.  They have no idea at this point what affect that could have on humans.


 


If you would like some further and more indepth reading:


http://www.mercola.com/2000/dec/3/sucralose_dangers.htm  


 


 

Comments

  1. thatdayMay 25, 2006 at 5:03 AM

    I don't like to use any of the artificial sweeteners - I am amazed at how many drink the so-called diet sodas. I don't like the taste to begin with - just give me the "real" thing - and, of course, that would be Coke (but what is "real" in a Coke) - not Pepsi.

    But, really I drink very little pop - my main drink is iced tea with a slice of lemon - now that is a "real" drink.

    Barb

    ReplyDelete
  2. morningsunshineMay 25, 2006 at 7:56 AM

    sorry, but if I cannot pronounce the ingredients on a package of something, that is a sign to me that I should not be eating it. And if something "new" and "healthy"comes out suddenly, I step back and learn how it is made - if it is by chemically altering the natural state of something, I also stay away. I have heard of this Splenda, but you cannot convince me that it is better for me than white sugar (which I know is not the healthiest thing to be eating....)

    ReplyDelete
  3. dhcfarmMay 25, 2006 at 8:39 AM

    Thanks for posting this! I had gestational diabetes during my last pregnancy (thank goodness I haven't gotten it yet with this one). What do you think is the best sweetener for use with diabetes or with ADHD children? We've tried sucanat (SP?) and may try stevia. We also use honey a lot, especially in baking bread and hot tea.

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more