The Hidden Chemicals In Splenda

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The Hidden Chemicals In Splenda

By Dr. Janet Starr Hull

IsSplendaSafe.com

People may think Johnson & Johnson’s Splenda®, made from sucralose, has

"come to the rescue" as the newest chemical sugar replacement "made from

real sugar." People don’t want to hear that it may be just as dangerous

as aspartame, and this "white knight" of sweeteners is no improvement.

So, what exactly is Splenda? Splenda is the trade name for sucralose.

Johnson & Johnson bought the rights in 1998 to sell sucralose in the

United States as Splenda. Its basic characteristics are:

* Its taste is nearly identical to sugar because it’s made from sugar

* Its "trademark" inability to break down in processing or in storage

But Splenda is potentially harmful because it contains chlorine, which

is a carcinogen. The Splenda marketers insist the chlorine is chemically

"bound" so it cannot be "released" in the body during digestion. I

question that, and wonder if this artificial chemical can safely pass

through the human body. Wait until you discover what chlorine can do to

the body. Then, you decide if you want to ingest this chemical.

Splenda (sucralose) is created in the lab, using a complex process

involving dozens of chemicals you and I can barely pronounce - let alone

consume. Basically, the chemists force chlorine into an unnatural

chemical bond with a sugar molecule, resulting in a sweeter product, but

at a price: a huge amount of artificial chemicals must be added to keep

sucralose from digesting in our bodies. These toxic substances prevent

(hopefully) the dangerous chlorine molecules from detaching from the

sugar molecule inside the digestive system, which would be a

carcinogenic hazard.

To illustrate the alarming "chemical soup" required to create sucralose,

I have listed here the actual process for producing this sweetener. I

highlighted the chemicals in bold type for emphasis.

According to the Splenda International Patent A23L001-236 and PEP Review

#90-1-4 (July 1991), sucralose is synthesized by this five-step process:

1. sucrose is tritylated with trityl chloride in the presence of

dimethylformamide and 4-methylmorpholine and the tritylated sucrose is

then acetylated with acetic anhydride,

2. the resulting TRISPA (6,1',6'-tri-O-trityl-penta-O-acetylsucrose) is

chlorinated with hydrogen chloride in the presence of toluene,

3. the resulting 4-PAS (sucrose 2,3,4,3',4'-pentaacetate) is heated in

the presence of methyl isobutyl ketone and acetic acid,

4. the resulting 6-PAS (sucrose 2,3,6,3',4'-pentaacetate) is chlorinated

with thionyl chloride in the presence of toluene and

benzyltriethylammonium chloride, and

5. the resulting TOSPA (sucralose pentaacetate) is treated with methanol

(wood alcohol, a poison) in the presence of sodium methoxide to produce

sucralose.

The Splenda marketers stress that sucralose is "made from sugar but is

derived from this sugar through a process that selectively substitutes

three atoms of chlorine for three hydrogen-oxygen groups on the sucrose

molecule." While this is true, it is a deceptively simple description,

implying that sucralose is just a benign sugar with a touch of chlorine,

and thereby, safe for consumption. According to research on the

hydrolysis of sugars, just the process of inserting chlorine into the

sugar molecule (hydrolysis means breaking it into smaller molecules)

ultimately allows these chemicals to penetrate the intestinal wall.

So sucralose becomes a "low-calorie" sugar with a complicated process

that results in Splenda’s chemical formula: 1,6-dichloro-1,

6-dideoxy-BETA-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside.

This is Splenda. They say it is a perfectly safe sugar molecule.

Sucralose is patented as a manmade "chlorinated sucrose sweetener" and

it is registered as "chlorinated sucrose." Chlorinated sucrose is not

found anywhere in nature, like real sugar (sucrose) that is extracted

from sugar cane and sugar beets. Chlorinated sucrose exists because of man.

The FDA states in their Final Report on Splenda that sucralose is

"produced at an approximate purity of ninety-eight percent." The other

two percent does not have to be reported to the FDA, nor listed as added

ingredients. So what’s in the other two percent? The chemicals used to

synthesize sucralose in the five-step process:

1. Acetone

2. Acetic acid

3. Acetyl alcohol

4. Acetic anhydride

5. Ammonium chloride

6. Benzene

7. Chlorinated sulfates

8. Ethyl alcohol

9. Isobutyl ketones

10. Formaldehyde

11. Hydrogen chloride

12. Lithium chloride

13. Methanol

14. Sodium methoxide

15. Sulfuryl chloride

16. Trityl chloride

17. Toluene

18. Thionyl chloride

Although manufacturing guidelines specify limits on these veiled

substances, there are no assurances these limits have been met since

they do not have to be reported. In addition, the FDA does not presently

require an Environmental Impact Statement for sucralose, so it’s open

season for the rules, at present.

Now you can see why I do not recommend sucralose for pregnancy or for

children, especially after reading this list.

It’s time to admit that there is no free ticket to eating all the

sugar-free products you desire without paying the high price of harming

your body in the long run. The "technology of foods" (artificial

sweeteners and manmade foods) has gone too far, and will not secure

eternal health, beauty, slimness, or youth. Laboratory chemicals are not

the answer.

__

This information is based on research from Dr. Janet Starr Hull. For

more information on Splenda, see Dr. Hull’s newly released book Splenda:

Is It Safe Or Not? at http://www.issplendasafe.com.

http://www.splendaexposed.com/articles/2005/11/the_hidden_chem.html

***

 

 

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