Science Review Reveals Laundry List of Health Hazards Associated with Splenda Consumption
December 18, 2013
By Dr. Mercola
An in-depth scientific review of sucralose (Splenda) reveals an extensive list of safety concerns, including toxicity, DNA damage, and heightened carcinogenic potential when used in cooking
When heated, it releases chloropropanols, which belong to a class of toxins known as dioxins. Dioxin—a component of Agent Orange—is among the most dangerous chemicals known to man
Sucralose can destroy as much as 50 percent of the microbiome in your gut. What’s worse, it appears to target beneficial microorganisms to a greater extent than pathogenic and other more detrimental bacteria
Both animal and human studies have shown that Splenda alters glucose, insulin and glucagon-like peptide-1 (GLP-1) levels, thereby promoting weight gain, insulin resistance, and type 2 diabetes
The adverse effects of sucralose are oftentimes misdiagnosed or overlooked entirely as the side effects are so varied and mimic common ailments
Sucralose, marketed under the brand name Splenda, is a best-selling artificial sweetener around the world. (In the European Union, sucralose is also known under the additive code E955.)
It has been nearly eight years since I published my concerns about Splenda in my book, Sweet Deception. Since then, evidence continues to support the concerns I had back then.
Splenda is found in tens of thousands of processed food products sold in 90 different countries, many of which are specifically marketed to those seeking to either lose weight or manage their diabetes.
Mounting research, however, shows that not only does it tend to worsen both of those problems, but it’s also associated with an array of other troublesome side effects.
The web site www.truthaboutsplenda.com lists a variety of consumer complaints from Splenda consumption, many of which mimic other health conditions. Some of the most commonly reported adverse effects include:
Seizures, dizziness, and migraines
Blood sugar increases and weight gain
But that’s not all. Now, an in-depth scientific review1,2 of sucralose published in the Journalof Toxicology and Environmental Health3 reveals an extensive list of safety concerns, including toxicity, DNA damage, and heightened carcinogenic potential when used in cooking.
It also blows a huge hole in the argument that Splenda is a good choice for diabetics and/or those seeking to lose weight.
Sucralose—NOT Safe for Cooking After All
The featured report came to several important conclusions—all of which challenge the “generally recognized as safe” (GRAS) status of sucralose. Of primary concern is that sucralose is not an inert substance.
When heated, it releases chloropropanols, which belong to a class of toxins known as dioxins. One of the selling points of Splenda is that it remains stable when heated, making it well-suited for cooking and baking, but these findings refute such claims. (Many other artificial sweeteners, such as aspartame, are not recommended for cooking purposes as they’re known to break down in high temperatures.)
As reported by Sayer Ji at GreenMedInfo.com,4 research now shows that sucralose starts breaking down at 119 degrees Celsius; 180 degrees Celsius causes it to degrade completely.
Dioxin is a waste product of incineration, smelting, chlorine bleaching, and pesticide manufacturing, and its well-documented health effects include cancer and endocrine disruption. In fact, dioxin, which was a toxic component of the Agent Orange used to defoliate jungles during the Vietnam War, is easily one of the most dangerous chemicals known to man.
Another study5 published in October also expressed concern over the chlorination reactions that occur when sucralose is cooked in stainless steel cookware, generating highly toxic compounds, including dioxins6 and polychlorinated dibenzofurans (PCDFs).
Recent animal research also suggests a link between Splenda consumption and an increased risk of leukemia.7 Based on such research, the time is more than ripe for the US Food and Drug Administration (FDA) to reconsider the GRAS status of sucralose…
Sucralose Also Destroys Your Gut Health
The featured review also concluded that sucralose destroys gut bacteria. (In fact, animal research8 published in 2008 found it could kill as much as 50 percent of your microbiome).
This is very important, as anytime you destroy healthy intestinal bacteria, you open yourself up to unfriendly micro-organisms that can cause health problems. Your immune system, which is imperative for general health, is dependent on healthy gut flora, so the idea that this artificial sweetener may destroy up to half of all your healthy gut bacteria is disconcerting to say the least.
Worse yet, sucralose appears to target beneficial microorganisms to a greater extent than pathogenic and other more detrimental bacteria. And remarkably, according to one study, these adverse effects on gut microbiota remained even after a three-month long recovery period…
Early studies, upon which its approval was based, claimed that sucralose would simply pass unchanged through the human gastrointestinal tract, but more recent investigations show that it is indeed metabolized in your gut. And, as reported in the featured review, “the identity and safety profile of these putative sucralose metabolites are not known at this time.”
to read more, go to: http://articles.mercola.com/sites/articles/archive/2013/12/18/sucralose-side-effects.aspx?e_cid=20131218Z1_DNL_art_1&utm_source=dnl&utm_medium=email&utm_content=art1&utm_campaign=20131218Z1&et_cid=DM37487&et_rid=372003445
If you are still purchasing chewing gum from conventional manufacturers, STOP TODAY! Don’t buy another pack or even chew another piece until you read this report. The following is a comprehensive list of major brands to avoid due to their toxic formulations containing the two very deadly sweeteners aspartame and sucralose.
When heated to 86 degrees Fahrenheit (human mouth = 98.6 degrees Fahrenheit) — aspartame releases free methanol that breaks down into formic acid and formaldehyde in the body.
Monsanto, the creator of Aspartame knows all about the dangers. They fund the American Diabetics Association, the Conference of the American College of Physicians and Congress. A recent report from businessweek showed that Monsanto spent $2 million dollars lobbying the U.S. government in the 3rd quarter of 2011 alone.
Many bills that have attempted to warn people about the dangers of aspartame have been killed off by the powerful drug and chemical lobbies, letting loose the hounds of disease and death on an unsuspecting public.
Aspartame in gum is absorbed by the buccal mucosa of the mouth, gums, and the tongue. According to research, because aspartame is absorbed this way, it makes aspartame a far worse poisoning than if given or injected intravenously. The aspartame goes directly into the brain by passing the spinal cord and the blood-brain barrier when it is absorbed in the mouth. The smallest amount of aspartame (like what is contained in a piece of gum) is very dangerous and damaging to the health of the body.
When aspartame is ingested into the digestive tract, it breaks down into numerous other poisons. The intact Aspartame molecule and its diketopiperazine form are vastly worse poisonings than any of the other poisonings which arise from it during digestion, and liver processing of the digestive blood, which is delivered directly to the liver via the portal vein. The other poisonings, as mentioned, are indeed horrendous but Aspartame from gum is far worse, making even the smaller amounts contained in chewing gum strikingly dangerous and damaging.
Aspartame, via ingestion into the digestive tract, is made into some ten other poisonings by the digestive processes, and then excepting that which is delivered directly to the pancreas, they are transported straight to the liver via the portal vein, where they then are very partially dealt with, and partially reprocessed. Afterwards, they are sent in somewhat lesser concentration to the entire body, lessening the amount which eventually goes to the brain. The amount getting to the brain from either source is devastating to it in many ways. Aspartame is most certainly devastatingly toxic when ingested, but a like amount is immensely worse when obtained from chewing gum.
If you’d like to avoid aspartame, please keep in mind that it’s not only in chewing gum. It is a common ingredient in many packaged foods and beverages, particularly those that are marketed as being sugar-free or low in calories. Examples include sugar-free or low calorie:
* Chewing gum
* Soft drinks
* Cookies and candy bars that are made for diabetics
* Frozen desserts
* Artificial sweeteners
* Cough candies, drops, and syrups
* Chewable vitamins
CHEWING GUMS CONTAINING
ASPARTAME AND SUCRALOSE
“5” – Wrigley, USA
“Big League” – Ford Gum, USA
“Big Red” – Wrigley, USA
“Bubble Yum” – Hershey, USA
“Bubblicious” – Cadbury, UK
“Clorets” – Cadbury, UK
“Cinnaburst” – Cadbury, UK
“Dentyne” – Cadbury, UK
“Doublemint” – Wrigley, USA
“Dubble Bubble” – Concord Confections, Canada
“Eclipse” – Wrigley, USA
“Eclipse Ice” – Wrigley, Australia, New Zealand
“Excel” – Wrigley, USA
“Extra” – Wrigley, USA
“Freedent” – Wrigley, USA
“Fruit Stripe gum” – USA
“Hoodia Gum” – USA
“Maple Leaf Chewing gum” – Netherlands
“Hubba Bubba” – Wrigley, USA
“Ice Breakers” – Hershey, USA
“Juicy Fruit” – Wrigley, Canada, USA
“Mentos” – Netherlands
“Nicorette” – Canada, USA
“Orbit” – Wrigley, USA
“Razzles” – Wrigley Jr. Company, USA
“Tidal Wave” – Amurol Confections, Aurora, Illinois
“Think Gum” – Think Gum LLC, USA
“Stride” – Cadbury, USA
“Trident” – Cadbury, Canada
“Vibe Energy Gum” – Super Mouth Ltd, UK
“Winterfresh” – Wrigley, USA
“Wrigley’s Spearmint” – Wrigley, USA
“Zoft Gum” – Zoft Gum Company, USA
A tsunami of bad publicity and ground root outcry has destroyed the public acceptance of aspartame and the sales are in the toilet. Netherlands producer, Holland Sweetener closed its doors and in the USA Merisant, went bankrupt a year ago for $230 million. Aspartame set an all time high in volunteered consumer complaints to the USA’s Food and Drug Administration (FDA), which once published a list of 92 reactions to it including 4 types of seizures, blindness and death. Yahoo lists 7 million aspartame sites, overwhelmingly condemnatory.
Aspartame is now set to change its name to AminoSweet. With that alias, again they intend to fool us, sicken us and murder us. They will have to buy enough advertising, bribe enough phoney “experts” and use corrupt front organizations to endorse their junk. Crime will march on and aspartame, not to be called aspartame, will retain that dear toxicity which it owns without that title.
WHAT IS ASPARTAME?
Aspartame, also marketed as Nutrasweet, Spoonful, Canderel and Equal as well as being a common additive in many foods and drinks (sometimes shown as the E number E951), is quite simply a poisonous sugar replacement.
It is made up of three chemicals: Aspartic acid, phenylalanine, and methanol.
Aspartic Acid (40 percent of aspartame)
Dr. Russell L. Blaylock, a professor of neurosurgery at the Medical University of Mississippi, recently published a book thoroughly detailing the damage that is caused by the ingestion of excessive aspartic acid from aspartame. Blaylock makes use of almost 500 scientific references to show how excess free excitatory amino acids such as aspartic acid and glutamic acid (about 99 percent of monosodium glutamate (MSG) is glutamic acid) in our food supply are causing serious chronic neurological disorders and a myriad of other acute symptoms.
Aspartate and glutamate act as neurotransmitters in the brain by facilitating the transmission of information from neuron to neuron. Too much aspartate or glutamate in the brain kills certain neurons by allowing the influx of too much calcium into the cells. This influx triggers excessive amounts of free radicals, which kill the cells. The neural cell damage that can be caused by excessive aspartate and glutamate is why they are referred to as “excitotoxins.” They “excite” or stimulate the neural cells to death.
Aspartic acid is an amino acid. Taken in its free form (unbound to proteins) it significantly raises the blood plasma level of aspartate and glutamate. The excess aspartate and glutamate in the blood plasma shortly after ingesting aspartame or products with free glutamic acid (glutamate precursor) leads to a high level of those neurotransmitters in certain areas of the brain.
The blood brain barrier (BBB), which normally protects the brain from excess glutamate and aspartate as well as toxins, 1) is not fully developed during childhood, 2) does not fully protect all areas of the brain, 3) is damaged by numerous chronic and acute conditions, and 4) allows seepage of excess glutamate and aspartate into the brain even when intact.
The excess glutamate and aspartate slowly begin to destroy neurons. The large majority (75 percent or more) of neural cells in a particular area of the brain are killed before any clinical symptoms of a chronic illness are noticed. A few of the many chronic illnesses that have been shown to be contributed to by long-term exposure to excitatory amino acid damage include:
The risk to infants, children, pregnant women, the elderly and persons with certain chronic health problems from excitotoxins are great. Even the Federation of American Societies for Experimental Biology (FASEB), which usually understates problems and mimics the FDA party-line, recently stated in a review that:
“It is prudent to avoid the use of dietary supplements of L-glutamic acid by pregnant women, infants, and children. The existence of evidence of potential endocrine responses, i.e., elevated cortisol and prolactin, and differential responses between males and females, would also suggest a neuroendocrine link and that supplemental L-glutamic acid should be avoided by women of childbearing age and individuals with affective disorders.”
Phenylalanine (50 percent of aspartame)
Phenylalanine is an amino acid normally found in the brain. Persons with the genetic disorder phenylketonuria (PKU) cannot metabolize phenylalanine. This leads to dangerously high levels of phenylalanine in the brain (sometimes lethal). It has been shown that ingesting aspartame, especially along with carbohydrates, can lead to excess levels of phenylalanine in the brain even in persons who do not have PKU.
This is not just a theory, as many people who have eaten large amounts of aspartame over a long period of time and do not have PKU have been shown to have excessive levels of phenylalanine in the blood. Excessive levels of phenylalanine in the brain can cause the levels of seratonin in the brain to decrease, leading to emotional disorders such as depression. It was shown in human testing that phenylalanine levels of the blood were increased significantly in human subjects who chronically used aspartame.
Even a single use of aspartame raised the blood phenylalanine levels. In his testimony before the U.S. Congress, Dr. Louis J. Elsas showed that high blood phenylalanine can be concentrated in parts of the brain and is especially dangerous for infants and fetuses. He also showed that phenylalanine is metabolised much more effeciently by rodents than by humans.
One account of a case of extremely high phenylalanine levels caused by aspartame was recently published the “Wednesday Journal” in an article titled “An Aspartame Nightmare.” John Cook began drinking six to eight diet drinks every day. His symptoms started out as memory loss and frequent headaches. He began to crave more aspartame-sweetened drinks. His condition deteriorated so much that he experienced wide mood swings and violent rages. Even though he did not suffer from PKU, a blood test revealed a phenylalanine level of 80 mg/dl. He also showed abnormal brain function and brain damage. After he kicked his aspartame habit, his symptoms improved dramatically.
As Blaylock points out in his book, early studies measuring phenylalanine buildup in the brain were flawed. Investigators who measured specific brain regions and not the average throughout the brain notice significant rises in phenylalanine levels. Specifically the hypothalamus, medulla oblongata, and corpus striatum areas of the brain had the largest increases in phenylalanine. Blaylock goes on to point out that excessive buildup of phenylalanine in the brain can cause schizophrenia or make one more susceptible to seizures.
Therefore, long-term, excessive use of aspartame may provid a boost to sales of seratonin reuptake inhibitors such as Prozac and drugs to control schizophrenia and seizures.
Methanol (aka wood alcohol/poison) (10 percent of aspartame)
Methanol/wood alcohol is a deadly poison. Some people may remember methanol as the poison that has caused some “skid row” alcoholics to end up blind or dead. Methanol is gradually released in the small intestine when the methyl group of aspartame encounter the enzyme chymotrypsin.
The absorption of methanol into the body is sped up considerably when free methanol is ingested. Free methanol is created from aspartame when it is heated to above 86 Fahrenheit (30 Centigrade). This would occur when aspartame-containing product is improperly stored or when it is heated (e.g., as part of a “food” product such as Jello).
Methanol breaks down into formic acid and formaldehyde in the body. Formaldehyde is a deadly neurotoxin. An EPA assessment of methanol states that methanol “is considered a cumulative poison due to the low rate of excretion once it is absorbed. In the body, methanol is oxidized to formaldehyde and formic acid; both of these metabolites are toxic.” They recommend a limit of consumption of 7.8 mg/day. A one-liter (approx. 1 quart) aspartame-sweetened beverage contains about 56 mg of methanol. Heavy users of aspartame-containing products consume as much as 250 mg of methanol daily or 32 times the EPA limit.
Aspartame is a multi-potential carcinogen, even consumed daily at 20 milligrams per kilogram of body weight. That is a lower quantity than the maximum recommended by the FDA (50 mg/kg of body weight) and the European Union (40 mg/kg).
It increases the incidence of malignant tumours in rats. In the females it increases leukaemia and lymphomas, as well as cancerous cells in the pelvis and urethra. In the males, it especially increases the incidence of malignant tumours in peripheral nerves.
According to an investigation of cancer by the World Heath Organisation, the experimental study of carcinogenic agents in rats is very important for humans. One-third of the cancer-causing agents in man have been discovered with experiments conducted on animals.
The study of the doses correlated between the milligrams that were consumed and body weight. This tells us that the carcinogenic effect in children could be greater (because of their lower weight). The carcinogenic agents have a stronger effect on the embryo, which is why pregnant women are at greater risk.
WHAT IS SUCRALOSE?
A report from scientists at Duke University demonstrated that the artificial sweetener Splenda (sucralose) and its key component sucralose pose a threat to the people who consume the product.
According to the U.S. Food and Drug Administration, 11 to 27 percent of ingested sucralose is absorbed by the human body (FDA 1998). Research published by the manufacturer of sucralose (Roberts 2000) shows that when 8 healthy male adults where given sucralose (in 1 mg/kg amounts), between 10.4% and 30.6% of the sucralose was absorbed. In addition, 1.6% to 12.2% of the sucralose accumulates in the body.
Aspartame has been forced out by increasing public awareness that it is both a neurotoxin and an underlying cause of chronic illness worldwide. Dr. James Bowen, Researcher and biochemist, reports:
“Splenda/sucralose is simply chlorinated sugar; a chlorocarbon. Common chlorocarbons include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly. Chlorine is nature’s Doberman attack dog, a highly excitable, ferocious atomic element employed as a biocide in bleach, disinfectants, insecticide, WWI poison gas and hydrochloric acid.
“Sucralose is a molecule of sugar chemically manipulated to surrender three hydroxyl groups (hydrogen + oxygen) and replace them with three chlorine atoms. Natural sugar is a hydrocarbon built around 12 carbon atoms. When turned into Splenda it becomes a chlorocarbon, in the family of Chlorodane, Lindane and DDT.
“It is logical to ask why table salt, which also contains chlorine, is safe while Splenda/sucralose is toxic? Because salt isn’t a chlorocarbon. When molecular chemistry binds sodium to chlorine to make salt carbon isn’t included. Sucralose and salt are as different as oil and water.
“Unlike sodium chloride, chlorocarbons are never nutritionally compatible with our metabolic processes and are wholly incompatible with normal human metabolic functioning. When chlorine is chemically reacted into carbon-structured organic compounds to make chlorocarbons, the carbon and chlorine atoms bind to each other by mutually sharing electrons in their outer shells. This arrangement adversely affects human metabolism because our mitochondrial and cellular enzyme systems are designed to completely utilize organic molecules containing carbon, hydrogen, oxygen, nitrogen, and other compatible nutritional elements.
“By this process chlorocarbons such as sucralose deliver chlorine directly into our cells through normal metabolization. This makes them effective insecticides and preservatives. Preservatives must kill anything alive to prevent bacterial decomposition.”
Dr. Bowen believes ingested chlorocarbon damage continues with the formation of other toxins: “Any chlorocarbons not directly excreted from the body intact can cause immense damage to the processes of human metabolism and, eventually, our internal organs. The liver is a detoxification organ which deals with ingested poisons. Chlorocarbons damage the hepatocytes, the liver’s metabolic cells, and destroy them.
In test animals Splenda produced swollen livers, as do all chlorocarbon poisons, and also calcified the kidneys of test animals in toxicity studies. The brain and nervous system are highly subject to metabolic toxicities and solvency damages by these chemicals. Their high solvency attacks the human nervous system and many other body systems including genetics and the immune function. Thus, chlorocarbon poisoning can cause cancer, birth defects, and immune system destruction. These are well known effects of Dioxin and PCBs which are known deadly chlorocarbons.”
Dr. Bowen continues: “Just like aspartame, which achieved marketplace approval by the Food and Drug Administration when animal studies clearly demonstrated its toxicity, sucralose also failed in clinical trials with animals. Aspartame created brain tumors in rats. Sucralose has been found to shrink thymus glands (the biological seat of immunity) and produce liver inflammation in rats and mice.
“In the coming months we can expect to see a river of media hype expounding the virtues of Splenda/sucralose. We should not be fooled again into accepting the safety of a toxic chemical on the blessing of the FDA and saturation advertising. In terms of potential long-term human toxicity we should regard sucralose with its chemical cousin DDT, the insecticide now outlawed because of its horrendous long term toxicities at even minute trace levels in human, avian, and mammalian tissues.
Synthetic chemical sweeteners are generally unsafe for human consumption. This toxin was given the chemical name “sucralose” which is a play on the technical name of natural sugar, sucrose. One is not the other. One is food, the other is toxic; don’t be deceived.
There are now several chewing gums free of aspartame and sucralose on the market. Some mainstream brands such as Chiclets and Bazooka claim to be aspartame free but still have toxic ingredients and colors. Zapp Gum is another alternative but it still has artificial flavour and toxic soy lecithin. Peppersmith is touted as an all natural gum but contains genetically modified rapeseed lecithin.
What you need to look for are chewing gums with no artificial preservatives, no artificial flavors, no artificial colors and no artificial sweeteners. Do they exist? Yes. Here are two brands but you can also make your own gum if you are up to the task:
Glee Gum is all-natural, gluten-free chewing gum with no artificial coloring, flavoring, sweeteners nor preservatives. Glee Gum is the only gum in North America made the old-fashioned way using chicle. Chicle is a natural tree sap harvested sustainably from the rainforests of Central America.
Pur gum comes in a couple of different (and yummy) flavors, pomegranate mint, spearmint, and peppermint.
The Center for Science in the Public Interest is urging caution in the use of the artificial sweetener Splenda.
A food safety advocacy group has downgraded its rating for sucralose, the artificial sweetener better known as Splenda, from “safe” to “caution” in its chemical guide to food additives.
The Washington-based Center for Science in the Public Interest announced Wednesday that it had long rated sucralose as “safe” but is now categorizing it with a ”caution,” pending peer review of an unpublished study by an independent Italian lab that found the sweetener caused leukemia in mice.
Previously, the only long-term animal-feeding studies were done by sucralose’s manufacturers, the CSPI said.
Rebiana, a natural high-potency sweetener obtained from the plant stevia, is considered “safe” by the CSPI, though it says the sweetener needs better testing.
“Sucralose may prove to be safer than saccharin, aspartame, and acesulfame potassium, but the forthcoming Italian study warrants careful scrutiny before we can be confident that the sweetener is safe for use in food,” said CSPI Executive Director Michael F. Jacobson.
Despite concerns about artificial sweeteners, the CSPI says that drinking diet soda is better than sugar-carbonated soda, which it says “poses greater risks such as obesity, diabetes heart disease, gout and tooth decay.”
In order to avoid the risks of both sugars and non-caloric sweeteners, the CSPI is encouraging people to switch to water, seltzer water, flavored unsweetened waters, seltzer mixed with some fruit juice or unsweetened iced tea.
Promoted for decades as a “safe” sugar alternative, presumably to prevent or reduce symptoms of diabetes, Splenda (sucralose) has been found to have diabetes-promoting effects in human subjects.
The artificial sweetener sucralose, which is approximately 600 times sweeter than sucrose (table sugar), and marketed under a variety of brand names, such as Splenda, Cukren, Nevella and SucraPlus, has recently been found to have diabetes-promoting effects in human test subjects, despite containing no calories and being classified as a ‘nonutritive sweetener.’
A new study published in the journal Diabetes Care, lead by researchers at the Center for Human Nutrition, Washington University School of Medicine, St. Louis, Missouri, set out to test the metabolic effects of sucralose in obese subjects who did not use nonnutritive sweeteners.
Seventeen subjects underwent a 5-hour oral glucose tolerance test on two separate occasions preceded by consuming either sucralose (experimental condition) or water (control condition) 10 min before the glucose load in a randomized crossover design.
The results were reported as follows:
Compared with the control condition, sucralose ingestion caused 1) a greater incremental increase in peak plasma glucose concentrations (4.2 ± 0.2 vs. 4.8 ± 0.3 mmol/L; P = 0.03), 2) a 20 ± 8% greater incremental increase in insulin area under the curve (AUC) (P < 0.03), 3) a 22 ± 7% greater peak insulin secretion rate (P < 0.02), 4) a 7 ± 4% decrease in insulin clearance (P = 0.04), and 5) a 23 ± 20% decrease in SI (P = 0.01).
In other words, a single dose of sucralose lead to a 0.6 mmol/L increase in plasma glucose concentrations, a 20% increase in insulin levels, a 22% greater peak insulin secretion rate, and a 7% decrease in insulin clearance, an indication of decreased insulin sensitivity.
These data demonstrate that sucralose affects the glycemic and insulin responses to an oral glucose load in obese people who do not normally consume NNS.
Despite the fact that pre-approval research on sucralose found a wide range of adverse health effects in exposed animals [read article The Bitter Truth about Splenda], national and international food safety regulatory bodies, including the FDA, now consider it completely safe for daily human consumption.*
Industry influence largely accounts for the fact that synthetic chemicals like asparatame, neotame, saccharin and sucralose are being foisted onto the public as ‘safe’ non-calorie sweeteners, despite obvious research to the contrary, and the fact that stevia, the non-calorie natural alternative, has over 1500 years of documented safe use.
The American Diabetes Association (ADA), for instance, does nothing to hide its explicit partnership with McNeil Nutritionals, maker of Splenda, despite the obvious conflict of interest. On its website, the ADA describes McNeil Nutritionals as a “national strategic partner ” and lauds them as “committed to helping people and their families with diabetes by focusing on the overall nutritional needs of the diabetes community.” McNeil Nutritionals sponsors the ADA’s “Recipe of the Day,” along with a variety of educational tools and information for consumers and healthcare professionals.
Despite these cozy relationships, the research on sucralose’s adverse health effects continues to accumulate. Some of the more recent research on the chemical indicate that it may contribute to the following health and environmental problems:
Inflammatory Bowel Disease: A researcher from UMDNJ-New Jersey Medical School, Newark NJ, proposes that sucralose may be causing a global increase in cases of IBS, including both ulcerative colitis and Crohn’s disease. [i] In an article titled “What made Canada become a country with the highest incidence of inflammatory bowel disease: could sucralose be the culprit?”, author Xiaofa Qin describes how Canada, which once had one of the lowest rates of IBS in the world, attained the highest levels after being the first country in the world to approve the use of sucralose in thousands of consumer products in 1991.[ii]
Harms Gut Flora and Gastrointestinal Health: A 2008 study found that the administration of sucralose to rats at a dose far below the US FDA Acceptable Daily intake level resulted in: 1) a decrease in the numbers of a wide range of beneficial gut bacteria. 2) “increase in fecal pH.” 3) “enhanced expression levels of P-gp, CYP3A4, and CYP2D1, which are known to limit the bioavailability of orally administered drugs.”[iii]
Migraines: A report was published in the journal Headache in 2006 indicating that physicians should be mindful of the possibility that sucralose can trigger migraines.[iv]
Environmental Persistence: Like many persistent organic pollutants in the pesticide category, sucralose is exceptionally resistant to degradation, both through environmental processes (microbial degradation, hydrolysis, soil sorption) and advanced treatment processes (chlorination, ozonation, sorption to activated carbon, and UV radiation). Sucralose, after all, was discovered accidentally by pesticide researchers, and is chemically related to DDT, a chlorinated hydrocarbon. Some researchers now consider it an ideal “tracer of anthropogenic activity,” which is true also of lethal radioisotopes such as uranium 238 and plutonium 239, due to their resistance to degradation. [v] Indeed, recent research found that sucralose has a low rate of removal (11%) in drinking water tested that presently serves 28 million people.[vi]
Environmental Toxicity: Sucralose was recently found to alter the physiological and behavioral status of crustaceans, leading researchers to warn that the chemical will likely have wider ecological consequences.[vii
The Food Industry’s A to Z of Toxic Ingredients to Avoid
(By Natural News) Ever wonder what’s really in the food sold at grocery stores around the world? People keep asking, “What ingredients should I avoid?” So here is a short list that covers all the most toxic and disease-promoting ingredients in the food supply. These are the substances causing cancer, diabetes, heart disease and leading to tens of billions of dollars in unnecessary health care costs across America (and around the world).
If you want to stay healthy and out of the hospital,read ingredients labels and make sure you avoid all these ingredients:
Toxic, cancer-causing chemicals formed in foods when carbohydrates are exposed to high heat (baking, frying, grilling). They’re present in everything from bread crusts to snack chips, and because they aren’t intentional ingredients, acrylamides do NOT have to be listed on labels.
Chemical sweetener that causes neurological disorders, seizures, blurred vision and migraine headaches.
Highly processed form of protein containing free glutamateand used to mimic the taste-enhancer chemical MSG.
A hormone mimicking chemical found in nearly all food packaging plastics. Active in just parts per billion, BPA promotes cancer, infertility and hormone disorders. It also “feminizes” males, promoting male breast growth and hormone disruption (http://www.naturalnews.com/032860_B…).
Milk proteins. Hilariously, this is widely used in “soy cheese” products that claim to be alternatives to cow’s milk. Nearly all of them are made with cow’s milk proteins.
FD&C Red #40, for example, is linked to behavioral disorders in children. Nearly all artificial food colors are derived from petroleum, and many are contaminated with aluminum.
Genetically Modified Ingredients
Not currently listed on the label because the GMO industry (Monsanto and DuPont) absolutely does not want people to know which foods contain GMOs. Nearly all conventionally grown corn, soy and cotton are GMOs. They’re linked to severe infertility problems and may even cause the bacteria in your body to produce and release a pesticide in your own gut. If you’re not eating organic corn, you’re definitely eating GMO corn. (http://www.naturalnews.com/026426_G…) Learn more at www.ResponsibleTechnology.org or watch my GMO music video (hilarious) at www.NaturalNews.com/NoGMO
High Fructose Corn Syrup
A highly processed liquid sugar extracted with the chemical solvent glutaraldehyde and frequently contaminated with mercury (http://www.naturalnews.com/032948_h…). It’s also linked to diabetes, obesity and mood disorders. Used in thousands of grocery items, including things you wouldn’t suspect like pizza sauce and salad dressings.
The fats in the milk are artificially modified to change them into smaller molecules that stay in suspension in the milk liquid (so the milk fat doesn’t separate) (http://www.naturalnews.com/022967_m…). While it makes milk look better on the shelf, it’s also blamed for promoting heart disease and may contribute to milk allergies.Raw milk is healthier, which is why the government had outlawed it (http://www.naturalnews.com/029322_r…).
When you see anything hydrochloride, such as Pyridoxine Hydrochloride or Thiamin Hydrochloride, those are chemical forms of B vitamins that companies add to their products to be able to claim higher RDA values of vitamins. But these are synthetic, chemical forms of vitamins, not real vitamins from foods or plants. Nutritionally, they are near-useless and may actually be bad for you. Also watch out for niacinamide and cyanocobalamin (synthetic vitamin B-12). (http://www.naturalnews.com/032766_c…)
Hydrolyzed Vegetable Protein
A highly processed form of (usually) soy protein that’s processed to bring out the free glutamate (MSG). Use as a taste enhancer.
Partially Hydrogenated Oils
Oils that are modified using a chemical catalyst to make them stable at room temperature. This creates trans fatty acids and greatly increases the risk of blocked arteries (http://www.naturalnews.com/027445_f…). It also promotes what I call “sludge blood,” which is thick, viscous blood that’s hard to pump. This is usually diagnosed by doctors as “high blood pressure” and (stupidly) treated with blood-thinning medications that are technically the same chemicals as rat poison (warfarin) (http://www.naturalnews.com/023149_d…).
The acid used in sodas to dissolve the carbon dioxide and add to the overall fizzy-ness of the soda. Phosphoric acid will eat steel nails. It’s also used by stone masons to etch rocks. The military uses it to clean the rust off battleships. In absolutely destroys tooth enamel (http://www.naturalnews.com/021774.html). Search Google Images for “Mountain Dew Mouth” to see photos of teeth rotted out by phosphoric acid:http://www.google.com/search?q=moun…
A liquid used in the automotive industry to winterize RVs. It’s also used to make the fake blueberries you see in blueberry muffins, bagels and breads. (Combined with artificial colors and corn syrup.) See shocking “Fake Blueberries” video at: http://www.naturalnews.tv/v.asp?v=7…
The processed white salt lacking in trace minerals. In the holistic nutrition industry, we call it “death salt” because it promotes disease and death. Real salt, on the other hand, such as “dirty” sea salt or pink Himalayan salt, is loaded with the trace minerals that prevent disease, such as selenium (cancer), chromium (diabetes) and zinc (infectious disease). Much like with bread and sugar, white salt is terrible for your health. And don’t be fooled by claims of “sea salt” in grocery stores. All salt came from the sea if you go far back enough in geologic time, so they can slap the “sea salt” claim on ANY salt!
A cancer-causing red coloring chemical added to bacon, hot dogs, sausage, beef jerky, ham, lunch meats, pepperoni and nearly all processed meats. Strongly linked to brain tumors, pancreatic cancers and colon cancers (http://www.naturalnews.com/007024.html). The USDA once tried to ban it from the food supply but was out-maneuvered by the meat industry, which now dominates USDA regulations. Sodium nitrite is a complete poison used to make meats look fresh. Countless children die of cancer each year from sodium nitrite-induced cancers.
The No. 1 protein source used in “protein bars,” including many bars widely consumed by bodybuilders. Soy protein is the “junk protein” of the food industry. It’s made from genetically modified soybeans (often grown in China) and then subjected to hexane, a chemical solvent (http://www.naturalnews.com/026303_s…) that can literally explode.
The bleached, nutritionally-deficient byproduct of cane processing. During sugar cane processing, nearly all the minerals and vitamins end up in the blackstrap molassesthat’s usually fed to farm animals. (Blackstrap molasses is actually the “good” part of sugar cane juice.) Molasses is often fed to farm animals because every rancher knows that farm animals need good nutrition to stay alive. Amazingly, conventional doctors don’t yet realize this about humans, and they continue to claim that eating sugar is perfectly fine for you. Sugar promotes diabetes, obesity, mood disorders and nutritional deficiencies.
Textured Vegetable Protein
Usually made of soy protein which is extracted from genetically modified soybeans and then processed using hexane, an explosive chemical solvent (see Soy Protein, above). Widely used in vegetarian foods such as “veggie burgers” (most of which also contain MSG or Yeast Extract, by the way).
Hidden form of MSG that contains free glutamate and is used in many “natural” food products to claim “No MSG!” Yeast extract contains up to 14% free glutamate. You’ll find it in thousands of grocery store products, from soups to snack chips. I even once spotted it used on fresh meat!
Food label tricks
Here’s a trick food companies frequently used to pack more sugar into their products without making sugar look like the first ingredient:
Ingredient labels, you see, must list the most prominent ingredients first, and some consumers might freak out of they saw a box of cereal that said, “Sugar, whole grain wheat, corn” and so on. Instead, the company uses 3 or 4 different forms of sugar to distribute them farther down the label, like this:
For those of you who are aware of the health dangers posed by artificial sweeteners and dutifully avoid them, the featured study findings may come as a shocking surprise…
Researchers have found that the artificial sweetener sucralose (Splenda) is a widespread contaminant in waste water, surface water, and ground water. In a recent test, water samples from 19 U.S. drinking water treatment plants serving more than 28 million people were analyzed for sucralose. The sweetener was found to be present in:
The source water of 15 out of 19 of drinking water treatment plants tested
The finished water of 13 out of 17 plants, and
In 8 out of 12 water distribution systems
The average amounts of sucralose in source water and finished water was 440 ng/L and 350 ng/L respectively.
“Further, in the subset of [drinking water treatment plants] with distribution system water sampled, the compound was found to persist regardless of the presence of residual chlorine or chloramines … The results of this study confirm that sucralose [is] an indicator compound … for the presence of other recalcitrant compounds in finished drinking water”.
Recalcitrant compounds are organic or synthetic compounds that resist being broken down by chemical processes, such as those employed by water treatment facilities. This is troublesome, particularly as sucralose can be quite detrimental to human health, and the contamination appears to be very widespread in US water supplies.
Reduced the amount of good bacteria in the animals’ intestines by 50 percent
Increased the pH level in the intestines
Contributed to increases in body weight, and
Affected P-glycoprotein (P-gp) levels in such a way that crucial health-related drugs could be rejected. In terms of human health, this P-gp effect could result in medications used in chemotherapy, AIDS treatment and treatments for heart conditions being shunted back into your intestines, rather than being absorbed
Is absorbed by fat cells (contrary to previous claims)
The fact that Splenda can destroy up to 50 percent of your healthy intestinal bacteria is truly disturbing as these help maintain your body’s overall balance of friendly versus unfriendly micro-organisms, and support your overall immunity and general health. Many people are already deficient in healthy bacteria due to choosing highly processed foods, which is why a high-quality probiotic is one of the very few supplements I recommend for nearly everyone. And now we discover that this artificial sweetener also contaminates a majority of US municipal water supplies as well…
Splenda has NEVER Been Proven Safe for Human Consumption
Did you know that only two human trials on sucralose were completed and published prior to the FDA approving Splenda for human consumption? And these two trials included a total of 36 human subjects. Worse yet, the longest running trial lasted only four days, and looked at sucralose in relation to tooth decay, not human tolerance. As for determining the absorption of Splenda into the human body, a mere eight men were studied. Based on that singular human study, the FDA allowed the findings to be generalized as being representative of and regarded as “safe” for the entire human population!
This is a potentially devastating mistake, as some groups are far more susceptible to adverse effects than others, such as infants, the elderly, and the chronically ill.
You’ve probably heard the claims that the FDA has reviewed over 100 studies on Splenda and are satisfied that it’s a safe product, but what you don’t hear is that most of those studies were on animals, and that they actually revealed plenty of problems! For example, some of these studies revealed:
Decreased red blood cells — sign of anemia — at levels above 1,500 mg/kg/day
Increased male infertility by interfering with sperm production and vitality, as well as brain lesions at higher doses
Enlarged and calcified kidneys
Spontaneous abortions in nearly half the rabbit population given sucralose, compared to zero aborted pregnancies in the control group
A 23 percent death rate in rabbits, compared to a six percent death rate in the control group
It May be Made from Sugar, But it’s Nothing Like it…
Don’t let the name fool you. Sucralose is NOT some magical calorie-free sugar, despite Splenda’s famous slogan, “Made from sugar, so it tastes like sugar.” It is in fact a chlorinated artificial sweetener cooked up in a factory, and scores of consumers have testified to its devastating effects. It does start off as a sugar molecule—to which three chlorine molecules are added. At the end of the patented process, the chemical composition of the sugar has been altered to the point that it’s actually closer to DDT and Agent Orange than sugar.
This type of “sugar” molecule does not occur anywhere in nature, and therefore your body cannot properly metabolize it. This is why Splenda is advertised as having “zero calories”—because your body cannot digest or metabolize it. Essentially, it passes right through you. Or at least that’s the claim. However, according to the available research, between 11-27 percent of sucralose is in fact absorbed into your digestive system, and according to the study mentioned above, it is also absorbed into your fat cells.
The question then becomes, just what kind of impact might a DDT- or Agent Orange-like molecule have on your health?
Furthermore, few people realize that only about one percent of that packet of Splenda is actually sucralose. The remaining 99 percent is maltodextrin—a type of sugar! Each packet actually has four calories, but because the amount of sugar is less than one gram, they get away with saying it has “no calories” due to a loophole in the labeling law.