Oh, good lord! I googled "Splenda". I found the most amazing number… - Melodramatic, corsetted mistress of the obscure
Oh, good lord! I googled "Splenda". I found the most amazing number of fear mongering "Splenda is dangerous" sites. OMG, their misinformation is WORSE the what they are claiming the makers of Splenda are foisting off on us!
But I wish I had the time and saavy to track down where this 'chlorination' part comes in. Sucrose (sugar) is all carbon, oxygen and hydrogen. I THOUGHT sucralose was just the same, but with a mirror-image structure.
I think I will look up the structure of sucralose.
This is the closest I could find:
"Sucralose is made from sucrose by substituting three chlorine atoms for three hydroxyl groups to yield 1,6-dichloro-1,6-dideoxy-BETA-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside. "
Interesting. But I still think the fearmongers misinformation and misdirection is actually worse.
Current Mood: pissed
Oh, post it when you find it.
|Date:||March 13th, 2006 07:33 pm (UTC)|| |
Holy crap. I didnt' even know it was supposed to be dangerous.
I've been living on the edge for weeks now, and didn't even know it.
Now it's too late... it's lost the feeling of danger.
It's one of those things where if you have a reaction, you have a reaction. People don't work the same way. My aunt was having multiple panic attacks a day and thought she was going crazy; after a bit of research into Splenda just in case (she didn't want to head to a hospital quite yet) she stopped it and was back to normal within a day.
It's a balancing act. Do the benefits outweigh the risks for you? Go ahead.
|Date:||March 13th, 2006 07:40 pm (UTC)|| |
That's my thought. It's all personal. Heck, SUGAR is dangerous, if you happen to be diabetic!
And dose: you really can get sick (and DIE) off of too much water. And, no, I don't mean drowning. It's all about the dose.
Yeeup. I can understand people getting very freaked out about it and posting whatever worries they have-- people assume things are okay if they can't find anything, usually. People who think Splenda's fine don't make websites about how it won't hurt you. The misinformation continuum's another balance, mostly because I don't have the resources to test most of it.
I'm not giving up my sugar. Must have sugar. Deliciously processed bad-for-me sugar.
Thanks for checking la casa yesterday. Plus, I lerve that icon!!
|Date:||March 13th, 2006 07:48 pm (UTC)|| |
did the checking, but I was happy to pass it on. ;)
And, thanks! :D
These are idiots think that mixing Clorox with sugar will make splenda.
Or that turning sugar 90º will make it have fewer calories.
|Date:||March 13th, 2006 07:55 pm (UTC)|| |
Heh. Although, the fact that sucralose is a chlorinated version of sucrose explains (to me) how there's a sweetness differential. I had been wondering about that.
okay. So after your chemical investigation, do you belive that Splenda is of the DEVIL like some folks are saying? because I've been using it off and on for about 4 years and haven't had any ill effects that I could attribute to my use of it.
|Date:||March 13th, 2006 08:47 pm (UTC)|| |
I really don't think it's a problem except in rare cases.
Like the less rare cases of sunlight sensitivity to the point of near-lethal allergy? :o)
If I seem snarky, it's more that I really hate mis-information sites. You are being a great help, really. Thanks. :o)
|Date:||March 13th, 2006 09:33 pm (UTC)|| |
I saw that, too. :O Imagine! ;)
Splenda breaks my Prime Directive of Food:
I do not eat things if they are pretending to be other things. I will eat, for example, tofu but not tofu 'chicken'. I am deeply affronted by 'I Can't Believe It's Not Butter' (besides the bit with Fabio), and I don't eat fake sugar because I dislike it when food tries to trick me.
It's mostly philosophical.
I've known about the chlorine use in Splenda for well over a year-- in those amounts, it's not going to make a difference unless one's got a serious body chemistry issue already, and it's still by far the lesser of evils compared to aspartame (Nutrisweet), which after 20ish years of consumption has completely screwed my mother's immune system. Yet, she's back to drinking it, as her husband the Assbag won't buy her regular soda due to his being diabetic, and not picking up Splenda items.
Anyhow, could be worse-- decaf coffee is made decaf by the use of trichlorethylene. We used to (for all sakes and purposes, illegally) use that at Watlow to strip grease of metal coils, and were warned not to have any sort of even minor prolonged exposure to it while doing that. Mmm. Tasty. Not that I drink coffee, but when I found that out it pretty much killed any chance of my ever doing decaf coffee... and I do mean ever.