Slenda like DDT and other pesticides are stored in human fat

[Guest guest]

Jennifer Lazenby

 

 

 

http://www.healthylivingnyc.com/article/137

In the last year, Splenda (chemical name: Sucralose) has become hugely popular in the United States, most recently due to the numerous catchy campaigns Johnson & Johnson employed to market their new sugar substitute. One clever catchphrase reads, “Splenda and Spice and Everything Nice.” But their most famous and controversial slogan is unquestionably, “Splenda is made from sugar, so it tastes like sugar.” Is this statement true? And, is Splenda even natural? “The truth is that Splenda is not natural and does not taste like sugar,” reports www.truthaboutsplenda.com, a site run by the Sugar Association. While the sugar spokesmen have reason to fear Splenda’s growing popularity, the sources and information linked to and made available on the website raise legitimate health concerns originating from notable outside sources. Most Americans are acquainted with artificial sweeteners, those ubiquitous tabletop companions bedecked in pretty pastel-hued packets. But the arrival of canary yellow Splenda has caused quite a stir. Why the fuss over this new arrival? Because interestingly people think that Splenda is different. It is considered by many to be a natural sweetener, free of chemicals unlike its artificial predecessors. However, truth be told, Splenda is far from natural. Splenda is derived from a chlorocarbon chemical, yet because it is originally derived from natural sugar molecules, it claims to be natural. Spelnda is manufactured as a result of chlorinating a sugar molecule by substituting three hydroxl groups with three chlorine atoms. On January 13, 2005 the consumer advocacy group, Generation Green, called upon the Federal Trade Commission (FTC) to investigate Splenda’s misleading marketing (often directed at children), and to force the makers of Splenda to reveal its true identity. The group maintains that this marketing not only gives the impression that Splenda is healthy, but that it is also a natural substance. One month after this statement was released another group, consisting of the Center for Science in the Public Interest, the National Grange and the Sugar Association, raised the same concerns to the FTC. The outcome of these actions has yet to be determined. Splenda diverts this criticism by pointing to their backing by the FDA, whose safety studies (short-term and non-human based) revealed that the amount of Splenda used in the recommended serving size did not constitute a significant risk of toxicity. However the same report did find something potentially worrisome. It was initially believed that sucralose was entirely excreted after consumption. Because chlorinated compounds (such as DDT and other pesticides) are stored in body fat, that Splenda was not absorbed initially diminished these health concerns. But the FDA determined that up to about 27% of sucralose can be absorbed by the body. Thus, this new information ignited concern over the dangers of elevated chlorine levels in the body. “In a simple sentence, you would just as likely have a pesticide in your food as sucralose, because sucralose is a chlorocarbon. The chlorocarbons have long been known for causing organ, genetic, and reproductive damage,” stated Dr. Janet Starr in her Healthy Living Newsletter. Though chlorine is commonly found in many foods, those opposed to Splenda may contend that it bears more resemblance to toxic pesticide than table salt (sodium chloride). If negative information and speculation surrounding Splenda abounds, why is this product still on the market? Mainly because there is a great deal of positive information surrounding Splenda as well. For starters, diabetics benefit enormously from sugar substitutes. As is clearly stated on Splenda’s website, the product enables those who suffer from the disease to consume sweet foods. Furthermore, unlike sugar, Splenda does not promote tooth decay. Splenda has also gained vast acclaim thanks to dieters. Atkins, South-Beach and other low-carb diets recommend Splenda because one cup of it has 96 calories and 24 grams of carbohydrates, compared to the 770 calories and 192 grams of carbohydrates in one cup of sugar. And, as our country is in the midst of an obesity epidemic, many overweight individuals have begun to take action by switching to lower calorie foods and experimenting with sugar alternatives. For many, making this switch to sugar-free is a simpler way to lose extra calories instead of adopting a longer-term regimen of whole foods and exercise. While abandoning refined sugars and high-fructose corn syrup is a step in the right direction ( Sugared Soda Contributes to Childhood Obesity Epidemic, Journal Finds) , we must not overlook our health as a whole, or forget the importance of nurturing our bodies with natural foods and physical activity. While Splenda was created in 1980 and has been used in Canada since 1991, there are still no controlled, independent, and long-term human studies on its potential health hazards. Splenda may not yield the same level of toxicity concerns as other sweeteners, but because of its formula and potential for toxicity (determined by the FDA’s pre-approval test), the risks of using this chlorinated sweetener should not be ignored. Conclusive studies may not be available for many years to come, yet this lack of ample research should in no way imply its safety. Therefore many health practitioners recommend that Splenda, like refined sweeteners, should be used minimally pending further research. Sweet-toothed food lovers who wish to abstain from refined sugars, yet also question the safety of artificial sweeteners, could experiment with natural sweeteners. Honey, molasses, stevia, date sugarsand agave syrup are just a few examples of centuries-old sugar alternatives. But bear in mind, no matter what you choose, staying well informed on the sweeteners you consume will surely lead you on the sweetest path to healthy living. Resources: FDA Report on Splenda Official Splenda Website/.A> Green Group’s Letter to the Federal Trade Commission, January 13, 2005. Sucralose Toxicity Information from HolisticMed Dangers of Sucralose from Mercola.com Whole Foods Market Statement Regarding Sucralose