Guest guest Posted January 8, 2009 Report Share Posted January 8, 2009 Cyndikrall Sent: 1/8/2009 9:48:17 A.M. Pacific Standard TimeSubj: Re: [RFSL] Grandma & apos;s Home-Made Sucralose Sounds like this guy has a great sense of humor. I'd love to see the rest of the book. Did they really attack the guy who posted it? Why, because they are fans of Splenda? That's very sad. It's amazing the number of people who really think Splenda is healthy. Cyndi In a message dated 1/7/2009 4:33:42 P.M. Pacific Standard Time, lady_celia writes: Hahahahaha!!! I died laughing too, Cyndi...almost splorked coffee onto my monitor when I read it! Got it from another list where no one had an appreciation for it. in fact they mass attacked the guy who posted it. I use Splenda also, (albeit as sparingly as possible) but let's get real...it *is* processessed as hell!!! --C-- "cyndikrall (AT) aol (DOT) com" <cyndikrall (AT) aol (DOT) com> Sent: Wednesday, January 7, 2009 6:47:37 PMRe: [RFSL] Grandma's Home-Made Sucralose HAAAAAAAAAAAAAAAAAA A HAAAAAAAAAAAAAAAAA! !!!!!!!!! !!!! This is sooooo funny! I think I need to read this book! Cyndi In a message dated 1/7/2009 10:48:11 A.M. Pacific Standard Time, lady_celia writes: Grandma's Home-Made Sucralose(Reprinted from "Better Meals Through Chemistry" by Alton McGuiness,Jr.)"The most indispensable ingredient of all good home cooking - love, for those you are cooking for." - Sophia LorenIf you love the great taste of Splenda® sweetener ("Made from sugar,so it tastes like sugar"), you're a fan of sucralose – knownaffectionately to gourmets around the world as 4,1',6'-trichloro-4,1',6'-trideoxygal actosucrose. If you are a die-hard traditionalist or do-it-yourselfer, you may have thought about whipping up a batch in your kitchen, just like grandma used to do. Here's your chance.This recipe has been handed down for generations, starting with U.S.patent 4,362,869 which was filed on December 4th, 1980, just in time for holiday baking. At least a dozen more patents have come along since then, but most people use the original method which is fine as long as you're not too worried about impurities or residual hydrochloric acid.Sucralose can be used as a substitute for sugar, but in lesser amountssince the same "magic trick" that is used to make pesticides more potent – chlorination – is used here to make the sugar more potent. Soyou use less! And since your body can't use sucralose the way it usessugar, ninety percent of the sucralose you eat comes back out again.They hope to find out where that other ten percent goes someday in thefuture, but sucralose is something you can enjoy today!Ingredients2 cups white sugar1 quart water2 quarts pyridine4 cups acetic anhydride1 cup thionyl chloride1 cup sulphuryl chloride4 cups dimethylformamideA pinch of Splenda® brand sucralose2 ion exchange columnsCheeseclothLarge mixing bowl (not plastic)Ice cream maker (at least 1½ quart capacity; hand-crank or electric)Rock saltIceNotes on IngredientsPyridine is a toxic colorless flammable liquid with a disagreeable,putrid fish-like odor, and is usually derived from coal tar although if you are out of coal you can whip up a batch using acetaldehyde,formaldehyde and ammonia.Acetic anhydride is the chemical compound with the formula (CH3CO)2O and is used in lots of recipes, like the one that you use to refine opium into heroin.Thionyl chloride is listed as a "Schedule 3" compound under the Chemical Weapons Convention Act, along with phosgene gas and cyanide, so be sure that you start on the paperwork at least six months before you need it.Sulfuryl chloride is a colorless liquid with a thick pungent odor so be sure to leave the windows open, especially since it can explode oncontact with water. Since sulfuryl chloride is not found in nature, itcan be pricey but when it comes to attaching chlorine atoms to sugar,pesticides, etc. there is just no substitute.Dimethylformamide has been linked to cancer and birth defects in humans and penetrates most plastics, so be sure to use a glass or metal mixing bowl.Steps1. Be sure to use all of the necessary safety precautions thatgrandma taught you in chemistry lab.2. Slowly add the acetic anhydride to the pyridine. When it isdissolved, pour half of it into the ice cream maker, reserving the other half for later. Pack the ice cream maker bucket with ice and rock salt to bring the temperature of the pyridine-acetic anhydride solution to around four degrees below zero Fahrenheit. Be sure to never use the ice cream maker for anything else ever again.3. Add the sugar and crank the ice cream maker for about four hours.If you are using a hand-crank ice cream maker, you will probably want to get family members or neighborhood kids to take turns – when theyhear that their reward will be cookies made with chlorinated tablesugar, they'll be eager to help!4. After four hours, most of the sucrose will now besucrose-6-acetate, which sounds tasty but the overpowering toxic fishyscent of the pyridine will help remind you not to sample the goods until we're finished. Separate out the sucrose-6-acetate using the ionexchange column; if you don't have an ion exchange column, try whisking in the whites of six eggs and a pinch of baking powder, then strain through two layers of cheesecloth. Note that this latter method will not work.5. Now, we'll make some fresh "Vilsmeier reagent." Pour the thionylchloride into a mixing bowl and add the dimethylformamide. Put someplastic wrap over the bowl and put it in the freezer for four hoursuntil a white precipitate forms. Take it out of the freezer and pourinto the ice cream maker. Resist the urge to lick the bowl! As if yourlife depended on it, which it does.6. Mix the sucralose-6- acetate with the Vilsmeier reagent, and addthe remaining pyridine-acetic anhydride solution plus a quart of water, and whisk for as long as you can stand the fumes. This is the magic step that adds the chlorine to the sugar to give sucralose itsdistinctive chemical structure and make it superdy-duperdy sweet.7. Add one quart of water and cook over low heat to drive off thepyridine and other stuff. Run the resulting solution over another ionexchange column. I'm pretty sure that's the next step, I was havingtrouble thinking straight when Grandma showed me this because of all the fumes. I think it was my Grandma anyway.8. The liquid you have left should have about 1 cup of sucralose and1 cup other stuff that came pretty close to being sucralose, but nocigar. Put this in the freezer and add the pinch of sucralose. Thiswill cause the sucralose in the liquid to crystallize and come out ofthe solution and mostly leave everything else behind. It's weird thatyou need sucralose to make sucralose, isn't it? Maybe it's just thedimethylformamide talking, but how the heck did they make it the firsttime?9. Strain through a cheesecloth. Voila, a chlorine-enriched,zero-calorie sweetener just like Grandma used to make!10. Sucralose is an amazing 600 times sweeter than sugar, so mix the 1cup of sucralose with 599 cups of suitable "filler material" (sawdust,baby laxative, etc.) and use just like sugar. Now go make thosecookies! New year...new news. Be the first to know what is making headlines. A Good Credit Score is 700 or Above. See yours in just 2 easy steps!A Good Credit Score is 700 or Above. 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Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 Yeah, no kidding! They went commando on this poor guy!!! It was a low carb group that I monitor for an occasional good idea, but for the most part they indulge in all-fat-sugar-substitute-filled garbage food with no concern for chemical additives or nutritional value. Since I value simple food in its most natural state, I'm not a good fit and have never contributed anything to the list. In fact, I'm about ready to drop the list, not because of the attack, per se, but the fact that it just reminded me that my values are too different. I dropped my Retro-Recipes group also! (Turned it over to a new owner.) My focus is just elsewhere right now...like on whole grains, fruits, veggies and legumes. Now THAT'S some good food IMO!--Cee-- Cyndikrall1/8/2009 9:48:17 A.M. Pacific Standard TimeSubj: Re: [RFSL] Grandma & apos;s Home-Made Sucralose Sounds like this guy has a great sense of humor. I'd love to see the rest of the book. Did they really attack the guy who posted it? Why, because they are fans of Splenda? That's very sad. It's amazing the number of people who really think Splenda is healthy. Cyndi ._,___ Quote Link to comment Share on other sites More sharing options...
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