Thanks to the Atkins and other low-carb diets, refined white sugar has a well-deserved bad name. But in our quest to keep satiating our collective sweet tooth, we’ve created a myriad of fake, artificial sweeteners.
Most of us know to stay away from those. The dangers of aspartame and other artificial sweeteners have been widely circulated.
But there’s one sweetener out there that’s marketed as a “natural” alternative to sugar which is anything but — Splenda. Also known as “sucralose” this aberration of chemical engineering is an experimental insecticide turned sweetener. I kid you not.
For the complete run down on the evils of Splenda, I encourage you to watch the 10 minute video below. It’s a crazy, fascinating story about how an insecticidal concoction became transformed into one of America’s most popular alternative “natural” sweeteners. And hopefully, it will make you toss the stuff out your kitchen.
A good rule of thumb: Only eat food that your great grandmother would have recognized as food. Splenda is a new, manufactured, edible sugar-like substance created in laboratories. It is not food.
When I “need” a sweetener, I turn to natural sweeteners like raw honey, rapadura, and maple syrup. Even those I use in severe moderation because I’m intentionally trying to lower my family’s hyperactive sweet craving.
This post is part of the Fight Back Fridays carnival of renegade food links. For other tips, anecdotes, and recipes from lovers of Real Food, go check it out!
(h/t to Augie at The Journal of Whole Food and Nutritional Health for the video, and Photo by Bukowsky18)