Comments on: Splenda misinformation

By: nonegiven

nonegiven — Wed, 11 Jan 2012 18:15:32 +0000

Erythritol is a better sugar alcohol, it has less of the side effects because 80% is elminated unchanged in the urine so it is about 0.2 calories per gram. It has a slight cooling effect and you have to powder it in the blender or buy it already powdered if you can find it. It is less sweet, about 2/3 as sweet so you need to use more of it than you would sugar or Splenda. Truvia is a stevia/erythritol blend.

By: Jane

Jane — Wed, 11 Jan 2012 14:54:11 +0000

I guess I’m one of the unlucky ones; I’ve had bad reactions to both aspartame and sucralose, with the latter being much more obvious. Talk about bizarre–it causes, and to keep from being long-winded, I won’t put here the reasons I finally settled on Splenda being the culprit–in me, pain in certain areas of my body (always the same ones), the worst being my lower back. The pain there is so marked that I have to use crutches to get around, until I stop using sucralose.

Saccharine doesn’t *seem* to cause problems; however, I don’t know what it’s doing silently. Stevia I haven’t really used enough yet to sure about. Sugar alcohols tend to make me run for the bathroom. Do I have to give up saccharine? I will if I must, but I do so like my mostly-decaf coffee in the mornings…

All that being said, I have a history of food allergies and sensitivities. Splenda doesn’t seem to affect my husband. Speaking of which, I started getting hives all over when I started low carbing this time around. It doesn’t seem food related, as elimination of practically everything at one time or anotherdoesn’t help, and I can get them in the middle of the night as well as other times. ???

Well, I *tried* not to be long-winded.

By: Erin

Erin — Sat, 24 Dec 2011 16:09:37 +0000

I’m going to be blunt. I find it very disturbing how blatantly inaccurate this article is about sucralose. As a doctor, he should know better, which is why I can’t help but wonder if he’s deliberately misleading (and that’s a nice word) his readers. Sucralose is not natural. It ceases to be sugar when the 3 chlorine molecules are added to each sugar molecule. It is not sugar, it is just another chemical artificial sweetener like saccahrin, contrary to what he says. As I recall, you can go to http://www.splenda.com and even they admit, that their sweetener is not natural.

Furthermore, chloride and chorine are not the same thing. Choride, as that in salt, is in ionic bond, while chlorine in sucralose is in a covalent bond. How elements are bonded together are just as important, if not more so, than the elements themselves. The chlorine in sucralose makes it a chlorocarbon in the same class as DDT, mustard gas, and agent orange. It is the only one of its kind approved for human consumption. Sucralose was actually originally developed to be an insecticide.

I’m not a doctor, but it is my business to know the differences between sweeteners, including their chemical make-up as I work for Wisdom Natural Brands, the makers of SweetLeaf Stevia. This doctor should know better, which is why even though he begins the article saying he doesn’t work for the people or get any compensation from them, I can’t help question his motives–or maybe he really doesn’t know better?

By: Thomas Plummer

Thomas Plummer — Sat, 24 Dec 2011 05:42:35 +0000

Splenda caused my hypochondria.

By: swtheart

swtheart — Wed, 07 Dec 2011 19:53:21 +0000

This is inaccurate. I recently began experiencing symptoms of autoimmune and neurological disorders after I replaced my sugar with Splenda. It has caused a range of symptoms and immense suffering. I am a believer that Splenda might have caused this sudden appearance of debilitating symptoms. Perhaps some are more sensitive to Splenda than others.

“It is logical to ask why table salt, which also contains chlorine, is safe while Splenda/sucralose is toxic? Because salt isn’t a chlorocarbon. When molecular chemistry binds sodium to chlorine to make salt carbon isn’t included. Sucralose and salt are as different as oil and water. – http://www.rense.com/general65/splend.htm

By: lisa truitt

lisa truitt — Wed, 23 Nov 2011 23:01:00 +0000

I am skeptical that occasional use of splenda poses any problem. I eat well, getting plenty of good quality fats and adequate protein, so I am not subject to frequent sweets cravings. I only use splenda so that I can make a dessert that I can eat at thanksgiving and christmas, rather than have nothing and have to watch everyone pigging on sugary desserts. I m sure that like everything else effect are dose dependent. Many things can become toxic if consumed in large doses frequently. I get IBS from eating sugar and starchy carbs and simply cannot eat it. It is not just a weight issue. Eating low carb, no grain/starch keeps the colitis away. I don’t have any negative effects from the rare uses of splenda, like 2 to four times a year. Im sure if I didn’t have it I would succumb to all the sugar pigging going on around me and indulge and it would be far worse for me than the little bit of splenda.
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By: Sue Laing

Sue Laing — Mon, 03 Oct 2011 15:04:01 +0000

I find that using granulated splenda causes digestion problems but the packets don’t. I think it must be their fillers. Might want to try that.

By: steve glenn

steve glenn — Fri, 09 Sep 2011 12:32:32 +0000

Using splenda has caused my right foot to swell almost to the point where I could not walk. Stopped using it and the pain and swelling went away. Will stop using this product.

By: Grandmother J

Grandmother J — Fri, 29 Apr 2011 20:35:18 +0000

I am the grandmother of two diabetic children. The eldest has been diabetic for 15 of his 17 years. He was diagnosed last fall with MS. We are considering that the MS might have been caused by his ingestion of aspartame in soda and jello and etc; over 15 years.
I should think, considering the amount of artificial sweeteners used by Diabetics over the decades that Doctors would be able to tell if Diabetics are developing cancers and other autoimmune disorders at a greater rate than the general population.
Can anyone respond to this? Thank you, Grandmother J

By: Charlie Sommers

Charlie Sommers — Mon, 22 Nov 2010 21:39:50 +0000

I am a diabetic who has been using Splenda for a number of years with no obvious side effects. I have noticed no pronounced aftertaste. I think the benefits of Splenda satisfying my craving for sweets without sending my blood glucose levels through the ceiling far outweigh any potential risk.

I love the fact that Splenda can be substituted for sugar in like volume in recipes. I eat very few sweets but an occasional small sliver of sugarless cheesecake is a welcome addition to my diet.

I sing the praises of Splenda!