Comments on: The Dangers of Splenda

By: joanne minuete

joanne minuete — Tue, 10 Jan 2012 19:06:28 +0000

so what do diabetics do for sweeteners? I am not about to ferment anything for my diabetic husband who will be on dialysis soon and I will be doing the dialysis, not to mention everything else I have had to take on since he is getting more disabled and tired. Plus, having to take care of my 97 yr old mother

By: KClay

KClay — Fri, 07 Oct 2011 14:19:32 +0000

I have also read that Splenda is processed sugar that they add chlorine to the sugar, and personally I am allergic to chlorine. I had no idea, but I suffer from an auto-immune disorder similar to lupus and when I cut Splenda from my diet my symptoms almost completely cleared up. It is poison for my system. I went back to Turbinado sugar and agave. They are natural and minimally processed, and I just use sparingly.

By: Elias Zafrani

Elias Zafrani — Wed, 21 Sep 2011 16:21:40 +0000

What you recommend for type II diabetics?
I have been fooled with Splenda because I belived that is better than aspartame.
At supermarkets there are no diet soft drinks or candies without aspartame or Splenda.
If i take natural honey it will increase my blod sugar level.
How can we find foods that contains appropiate sweeteners for diabetics?

By: Erin

Erin — Tue, 28 Jun 2011 02:55:20 +0000

Yeah, I’d rather stay away from splenda. I prefer to use SweetLeaf Stevia Sweetener–both powder and the flavored liquids. Of course it helps that I work for wisdom natural Brands, the makers of SweetLeaf, so it’s easy for me to get products. (0 calories, 0 carbs, and 0 glycemic index, and inulin fiber in the powder)

I tried the stevia herbal tea for the first time because I think I had food poisoning and it did seem to help soothe my stomach! I didn’t need to ingest anything else!

By: Nan

Nan — Sat, 04 Dec 2010 19:05:06 +0000

Yup, made from sugar….and cyanide is made from almonds.

By: Nicole

Nicole — Mon, 18 Oct 2010 20:21:31 +0000

You said it perfectly, and this is something that I definitely believe: “Only eat food that your great grandmother would have recognized as food.” Thank you for standing up for us!

By: Karley

Karley — Mon, 07 Jun 2010 23:07:39 +0000

Hayley, thanks for your take on this.

I found this video pretty much unwatchable, largely due to the lack of any scientific evidence being presented and ignorance of the presenter. But, I’m very interested in learning about the downsides of sucralose, as a family member consumes a great deal of it.

Does anybody have any links to actual scientific studies or recognized authorities covering the dangers of this stuff, rather than a video of some dude in a hat expounding? Thanks in advance!

By: BeeKeeperTim

BeeKeeperTim — Fri, 28 May 2010 11:04:55 +0000

Well I’m glad someone is speaking out on this! I couldn’t agree more on the Stevia discussion some of you have posted. The jury is still out in my mind.
One word of caution to add to what Kristen has already said about “natural sweeteners” as I think today everyone needs to be even more careful to educate themselves on EXACTLY what they are buying natural or not.
As a beekeeper I know there are a lot of honey out there called “raw honey” or “organic honey” which are just as processed and unhealthy as table sugar. Raw honey can be VERY good for you and has been scientifically shown to treat several health issues but it must be truly raw meaning it has been spun from the comb and put in a jar PERIOD!
The pasteurization process and the straining process conducted by most honey producers removes goodies like pollen and propolis which support immune health and can even be a solid treament for allergy sufferers. The heat associated with pasteurization destroys both the flavor and the natural antioxidant/antibiotic properties of honey. If you’re interested visit this blog for more details!

By: HerbalJunky

HerbalJunky — Mon, 29 Mar 2010 17:22:20 +0000

As soon as I heard that splenda contains aspertame I stopped using it. In fact Stevia seemed to be a great choice. Its all natural zero calories, zero glycemic index and zero carbohydrates. Moreover stevia with inulin fibre helps maintain good cholesterol level.

HerbalJunky

By: Hayley

Hayley — Fri, 08 Jan 2010 03:22:00 +0000

Ok, I got a little ways into the video, and here are my first two observations. Not all insecticides are chemical poisons, many are physical, meaning they are meant to essentially choke the bug. It is the size of the particle that is dangerous, to a tiny bug, so saying it is related to insecticide therefore it is poison it not good logic (I know that’s not quite what he’s saying, but it proves that you need to read further that “insecticide” to prove that something is poison). Second, he said chlorine and chloride are different, they are not. The last element in a chemical compound always gets -ide put on the end, so carbon dioxide is carbon + di- (2) +oxygen + -ide. That has absolutely nothing to do with what “kind” of chlorine is used. Not even a tiny bit.

Also, to say that a piece of a molecule is poison, therefore the whole thing is bad doesn’t work either. For example CO2 is carbon dioxide, the air we breath out and plants breath in, and CO is carbon monoxide, a poison. Scientists don’t entirely understand why, but molecules generally bear no resemblance to their elements and molecules containing the same elements are not the same. So, relating this compound to a known poison that has some similarities at a molecular level is proof of nothing. (I do, however, for this same reason agree that saying it came from sugar makes it safe.)

I don’t entirely want shoot down what he is saying, I just want to point out that his explanation is weak at best, and people should do more research before making a decision. I think it’s a shame that people fighting for natural foods are losing respect because of bad science.