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Splenda's Dirty Little Secret: It's Terrible for the Environment


Green Lifestyle  (tags: environment, green, sustainable, health, food )

Cal
- 284 days ago - takepart.com
Linda Sharps discovers her favorite sweetener has a dark side.



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Comments

Col N. (56)
Wednesday November 20, 2013, 5:34 am
Never use artificial sweetners myself... won't even buy desserts, drinks or juices that use them. Eat a natural diet and everything in moderation... makes for a better weight control than any false chemicals in our food that just lead us down the path of nasty addictions!

Interesting and scary how Splenda might never disappear from the environment... we are truly not connected to our planet any more!
 

Bob P. (426)
Wednesday November 20, 2013, 5:58 am
thanks
 

Theodore Shayne (56)
Wednesday November 20, 2013, 6:36 am
Splenda was just another way to obfuscate the fact that it's Aspartame when Aspartame became a dirty word.
A lady was telling me the other day that a health consultant told her that when you eat sugar your immune system shuts down for thirty minutes. Considering that sugar's in just about everything in the fast food and convenience world; not to mention your favorite cereal or muffin it's no wonder we have the problems we do. Sugar is worse than heroin. It's everywhere and its cheap.
 

Gloria picchetti (287)
Wednesday November 20, 2013, 6:37 am
I drink black coffee.
 

Mike M. (53)
Wednesday November 20, 2013, 6:39 am
All life on this planet is not wired to be able to use modified or GE foods because it is not of the earth but of the laboratory. These types of foods are alien to all life that evolved on this planet. Why is this so difficult for governments and people to grasp.
 

Sheila D. (25)
Wednesday November 20, 2013, 8:07 am
I don't use artificial sweeteners because I don't think they're good for me. Now I find they're bad for the environment, also. So I try to stick to honey and real maple syrup, though I do use cane sugar sometimes. I agree with Theodore; sugar is addictive, and it's extremely hard to stop using, whether it's the real thing or the fake stuff. Thanks for the article.
 

Carol D. (109)
Wednesday November 20, 2013, 8:16 am
thanks for article
 

Theodore Shayne (56)
Wednesday November 20, 2013, 9:40 am
Actually I have to retract my claim about it being like Aspartame. Aspartame changed its name to AminoSweet.
Still even Stevia like Splenda will send false signals to the body. I use raw, unpasteurized honey a lot in cooking. When I need a sweet fix that's what I have - two tablespoons. I wonder if honey has the same affect as these non natural ingredients.

Wikipedia:
Splenda /ˈsplɛndə/ is the commercial name and registered trade mark of a sucralose-based artificial sweetener derived from sugar,[1][2] owned by the British company Tate & Lyle and American company Johnson & Johnson. Sucralose was discovered by Tate & Lyle and researchers at Queen Elizabeth College, University of London, in 1976. Tate & Lyle subsequently developed sucralose-based Splenda products in partnership with Johnson & Johnson subsidiary McNeil Nutritionals LLC.[3]


 

Bryna Pizzo (139)
Wednesday November 20, 2013, 12:10 pm
Thank you for the news.
 

Betsy Bee (1050)
Wednesday November 20, 2013, 3:53 pm
I knew it. All of these false sweeteners have evil surprises.
 

Lois Jordan (55)
Wednesday November 20, 2013, 4:30 pm
Noted. Thanks, Cal. I tried an artificial sweetener once, and it left a horrible aftertaste in my mouth. Pouring it into my tea, I could smell something chemical in the powder that floated into the air, too. So, I've stuck with sugar and will just continue.
 

Ben B. (39)
Wednesday November 20, 2013, 6:56 pm
Not sure why anyone would wont to pollute their bodies with artificial sweeteners in the first place. If you need a sweetener I think raw sugar or honey would be better, but perhaps one should consult their doctor or nutritionist before making a decision on what to use, i.e. if you have concerns.

I actually don't add any sweeteners to tea or coffee and only use them in cooking when a recipe calls for it, otherwise I don't use them at all. If you use good coffee (not instant) it should have it's own innate sweetness. If it doesn't it has been burnt at some point during production. Melitta, a German medium-roast coffee, makes a very aromatic and tasty cup of coffee. (And no, I don't have any shares in the company :-)

Noted, thanks for posting Cal.
 

John S. (301)
Thursday November 21, 2013, 2:46 am
I'm certain if you use too much of anything it's not good.
 
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