Hi,
Im doig some research on splenda and honestly want to know what others think after you hear what i found, In comparison to what the makers of splenda are saying.
Now on the bag of splenda I bought at the local store it clearly says that it is safe for use by diabetics. According to splenda.com it is safe and does not affect your blood sugar level. Opposing the other side we have splendaexposed.com which sayd that
"The artificial sugar industry markets fake sugars as totally harmless to the diabetic, and tempts them into believing they can eat and drink all they want by “tricking” their bodies. But what works for one person may not work for another. What makes this matter even more difficult to understand: diabetes is just a little bit different for every diabetic. This is why no one artificial sweetener company can truly make a blanket statement that their product is “safe for diabetics.”
Back to something that I had observed on the package in the past was the quote "made from sugar so it tastes like sugar" Im sure you have all seen it in the past and i do recall seeing it on the website now I went and looked at the website as it stands today, And to my surprise it cleary states that splenda is not made from sugar. And according to splendaexposed.com a compound called stevia is said to be safer than splenda and sweetNlow. The same website also says that
" You will be alarmed once you realize how chlorine, this common chemical we’ve trusted as a “purifier”, is actually affecting our health in more ways than you know. "
I feel very sketchy on what decision to make about a sweetener. I dont want to put a chlorine product into my coffee but i dont want to have the bitter taste of stevia, I also cannot use normal sugar as I will gain lots of weight. Please and professional or personal oppinion will help me and many more people like me.
I have read that sweetNlow can cause cancer as well. I really wish i had an answer for you. Why don't you use regular sugar but just less of it. I know you said it makes you gain weight but less sugar might not affect you as bad.
I really do not know. I guess you might have to wait until they actually come out with something...that isn't so flawed. They make diabetic cereals and drinks now maybe see what kind of sweeteners are in those?
Hope this helped a little bit. Sorry I could not help that much.
http://www.progressiveu.org/032913-lupus-uncureable-wait-what
Love comments? I do too!
But I have a body, and I can say that my body feels like shit when I'm eating fake sugar. I try to keep all that chemical nast out of my diet. I am not diabetic, so I don't have to keep sugar out, but I do anyway, because even refined sugar is not that natural. You know what? My tastes have changed. I used to have a TERRIBLE sweet tooth, but since I went organic and cut out refined sugar and white flour, I don't like the taste of processed foods and sweets anymore.
I don't know if that helps, but going organic and cutting out artificial sweeteners altogether may help you get over the need for them. Then you could just have them occasionally and it wouldn't be so poisonous.
http://www.progressiveu.org/blog/ediblewoman
that sweetnlow has aspartame which I think can contribute to cancer.
Splenda is said to be a little safer I guess.
The only reason why I use splenda is because when I drink my coffee, regular sugar tends to go to the bottom, so I'm left with this horrible coffee taste. (Even though that's what I want, but....not that much)
Splenda dissolves in the coffee just right, but at first I hated it. My mom introduced me to it and I shrugged it off thinking it was just like sweetnlow or equal. But it actually tastes a little better.
When you get used to it at least.
But I'm sorry, that was all I heard. Splenda is said to be a little safer than other sugar substitutes.
My dad is diabetic, and so he watches his sugar and carb intake very carefully - and he refuses to go near Splenda.
He also works a lot in pharmaceuticals and gets reports and research studies sent to him on a regular basis. I asked him once about Splenda, and he had very mixed feelings about it.
First, Splenda has, evidently, been in regular use in Canada for a long time before it ever was marketed in the United States - and as far as he knows, there have been no reported bad effects from it. Second, the FDA never finished testing it - and therefore none of the studies he saw had any conclusive findings as to whether or not it had any lingering or long term effects... That alone makes it scary for me to even try.
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"when you have nothing else to say, "Fwonk" is always the perfect thing."
"yeah well, fwonk"
--Devon
Fanaile Essence
...and I use Splenda. In my experience, it is an awesome product. Most of the anti-sucralose information on the net is economically motivated (the company that makes Equal publishes most of it). There is legitimate data that indicates some health-risks associated with excessive sucralose consumption (and by "excessive," I mean consuming somewhere between 10,000-20,000 packets a day), but the reasonable use of the chemical (it isn't a naturally occurring sugar, regardless of what the companies that produce it like to imply in their commercials) has been determined to be safe by a wide range of regulatory agencies, both in the U.S. and elsewhere (the FDA, the WHO, the E.U.'s Scientific Committee on Food, etc.). The product has been in use the longest in Canada, I think, and the Canadia Diabetes Association states that a diabetic person can safely consume as many as 75 packets a day (LINK...though honestly I can't imagine how someone could stomach THAT much sweetness in a single day).
From personal expericence, Splenda is a pretty cool product. It does have a little bit of an after-taste that you have to get used to (but less that Equal, Sweet-n-Low, or any of the other major sugar substitutes). The biggest negative that I noticed, is that if you eat a lot of it in a day, it can...(how to say this tactfully?)...ahem...cause you to have loose poopies. But, the BEST aspect of the product is that it can be used in baking. No more diabetic "cakes" that are little more than rubbery hockey-pucks. HOORAY! You can acutally cook with it just like you would sugar, and when used reasonably it opens up a lot of dietary options that used to exist only in very unappealing diabetic versions.
Of course, if you're not sure about whether or not you should use Splenda, the proper person to ask is your doctor.
TTFN,
percivale
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Yes, I've changed my username from "percivale" to "Blackout." Go here if you want to know why.
The thing you have to remember about diabetes and diabetics is that anything that ultimately becomes sugar when processed in the body affect blood sugar levels.
In other words, there is no such thing as "safe for diabetics," especially in such things as sweeteners (unless you use antifreeze to sweeten your food, in which case you have a whole new set of problems).
I am treated as evil by people who claim that they are being oppressed because they are not allowed to force me to practice what they do. ~D. Dale Gulledge