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CSPI Finally Gets It Right About Splenda (Sucralose)

CSPI Finally Gets It Right About Splenda (Sucralose)

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Splenda is a synthetic chemical created in a laboratory. In the five-step patented process of making it, three chlorine molecules are added to one sucrose (sugar) molecule. Some will argue that natural foods also contain chloride, which is true.

However, in natural foods, the chloride is connected with ionic bonds that easily dissociate. In Splenda, they're in a covalent bond that does not dissociate. In fact, there are NO covalent chloride bonds to organic compounds in nature, only ionic. Covalent chloride bonds only exist in synthetic, man-made molecules. Aside from Splenda, other examples of synthetic covalently bound chloride compounds include:

DDT
PCBs
Agent Orange
Splenda is a synthetic chemical created in a laboratory. In the five-step patented process of making it, three chlorine molecules are added to one sucrose (sugar) molecule. Some will argue that natural foods also contain chloride, which is true.

However, in natural foods, the chloride is connected with ionic bonds that easily dissociate. In Splenda, they're in a covalent bond that does not dissociate. In fact, there are NO covalent chloride bonds to organic compounds in nature, only ionic. Covalent chloride bonds only exist in synthetic, man-made molecules. Aside from Splenda, other examples of synthetic covalently bound chloride compounds include:

DDT
PCBs
Agent Orange

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Published by: Jonathan Robert Kraus (OutofMudProductions) on Feb 21, 2014
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2/21/14 12:45 PMCSPI Finally Gets it Right About Splenda (Sucralose)Page 1 of 5http://articles.mercola.com/sites/articles/archive/2013/06/26/cspi-downgrades-splenda.aspx
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June 26, 2013 | 152,058 views
CSPI Downgrades Splenda From "Safe" to "Caution"
By Dr. Mercola
The artificial sweetener sucralose, better known by its brand name Splenda, has been on the US market for fifteenyears.The US Food and Drug Administration (FDA) approved Splenda in 1998 based on more than 110 safety studies, only
two
 of which were actually conducted on humans (these two studies consisted of a combined total of 36 people, of which only 23 people actually ingested sucralose!).Since then we've seen many red flags that this artificial sweetener is anything but safe, not the least of which are themany personal anecdotes of adverse reactions to Splenda, which are posted on my site.Research has also been conducted showing that Splenda is not the safe sugar alternative it was promoted to be (seebelow for a few examples), and now even the consumer advocacy group Center for Science in the Public Interest(CSPI) is sounding an alarm against this popular artificial sweetener.
CSPI Finally Gets It Right About Splenda
CSPI, a consumer watchdog group that focuses on nutrition and food safety, has finally downgraded Splenda from itsformer "safe" category to one of "caution." The move came following an unpublished study by an independent Italianlaboratory that found Splenda may cause leukemia in mice. According to CSPI:
"The only previous long-term feeding studies in animals were conducted by the compound's manufacturers." 
 After more than 10 years, CSPI has finally gotten it right about Splenda, but generally this is an or ganization whose guidelines need to be taken with a grain of salt. For starters, while recommending that people avoid artificial sweeten
!
ers like aspartame and saccharin, they also consider drinking diet soda to be safer than drinking regular soda.Yet, there's little doubt in my mind that artificial sweeteners can be even worse for you than sugar and fructose, andthere is scientific evidence to back up that conclusion. I am glad they finally came to their senses. I remember plead
!
ing with Michael Jacobson, their director, many years ago to reevaluate his position, but at the time he was convincedof Splenda's safety.CSPI also spearheaded a campaign against the use of healthful saturated fats during the 1980s, touting trans fats asa healthier alternative. It was largely the result of CSPI's campaign that fast-food restaurants replaced the use of beef tallow, palm oil and coconut oil with partially hydrogenated vegetable oils, which are high in synthetic trans fats(linked to numerous chronic diseases like heart disease).
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2/21/14 12:45 PMCSPI Finally Gets it Right About Splenda (Sucralose)Page 2 of 5http://articles.mercola.com/sites/articles/archive/2013/06/26/cspi-downgrades-splenda.aspx
In 1988, CSPI even released an article praising trans fats and saying "there is little good evidence that trans fatscause any more harm than other fats" and "much of the anxiety over trans fats stems from their reputation as'unnatural.'"It wasn't until the 1990s that CSPI reversed their position on synthetic trans fats, citing it as the greater public healthdanger, but the damage had already been done. Even to this day, many
still 
 mistakenly believe that margarine is ahealthier choice than butter… but getting back to Splenda, it's a step in the right direction that CSPI has sounded analarm over its use.
"Caution" Regarding Splenda Is Putting It Mildly...
I would instead say that this artificial sweetener should be avoided like the plague. In 2005, I wrote
Sweet Deception
,in which I expose the many concerns related to the consumption of artificial sweeteners. It's an extremely well-researched book, and it's every bit as valid today as it was when I first wrote it. I spent over three years, and had fivehealth care professionals work on it with me to be absolutely sure of our findings.I did this because the maker of Splenda, Johnson & Johnson, had their New York legal firm write me a 20-page letter threatening to sue me if I published the book. Needless to say, the book was published and they never sued me asthe information was all true.Splenda is a synthetic chemical created in a laboratory. In the five-step patented process of making it, three chlorinemolecules are added to one sucrose (sugar) molecule. Some will argue that natural foods also contain chloride,which is true.However, in natural foods, the chloride is connected with ionic bonds that easily dissociate. In Splenda, they're in acovalent bond that does not dissociate. In fact, there are NO covalent chloride bonds to organic compounds in nature,only ionic. Covalent chloride bonds only exist in synthetic, man-made molecules. Aside from Splenda, other examplesof synthetic covalently bound chloride compounds include:DDTPCBs Agent OrangeYour body has no enzymes to break down this covalently bound chloride. Why would it? It never existed in nature, sothe human body never had a reason to address it. And since it's not broken down and metabolized by your body, theycan claim it to be non-caloric—essentially, it's supposed to pass right through you. However, the research (which isprimarily extrapolated from animal studies) indicates that about 15 percent of sucralose IS in fact absorbed into your digestive system, and ultimately stored in your body.
Splenda May Wreak Havoc Within Your Digestive Tract
Splenda has been found to be particularly damaging to your intestines. A study published in 2008 found thatSplenda:Reduces the amount of beneficial bacteria in your intestines by
50 percent 
Increases the pH level in your intestines Affects a glycoprotein in your body that can have crucial health effects, particularly if you're on certainmedications like chemotherapy, or treatments for AIDS and certain heart conditionsFurther, some of the initial studies done on Splenda revealed:
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2/21/14 12:45 PMCSPI Finally Gets it Right About Splenda (Sucralose)Page 3 of 5http://articles.mercola.com/sites/articles/archive/2013/06/26/cspi-downgrades-splenda.aspx
Decreased red blood cells -- sign of anemia -- at levels above 1,500 mg/kg/dayIncreased male infertility by interfering with sperm production and vitality, as well as brain lesions at higher dosesEnlarged and calcified kidneysSpontaneous abortions in nearly half the rabbit population given sucralose, compared to zero abortedpregnancies in the control group A 23 percent death rate in rabbits, compared to a 6 percent death rate in the control groupWorse still, the longest of the two human trials conducted on Splenda lasted only
four days
 and looked at sucralose inrelation to tooth decay, not human tolerance! So if you've been ingesting Splenda for years, you're actually acting asa human guinea pig, as no one knows what happens when humans consume this substance for long periods. Eventhe health food giant Whole Foods counts sucralose on its list of unacceptable ingredients for food…
Aspartame Also Linked to Leukemia
Splenda is not the only artificial sweetener that has been linked to leukemia. The longest-ever human aspartamestudy, spanning 22 years, found a clear association between
aspartame
 consumption and non-Hodgkin's Lymphomaand leukemia in men.The long-term nature of this study is really crucial because one of the primary tricks manufacturers use to hide thetoxicity of their products are short-term trials. The longest study prior to this one was only
4.5 months
, far too short toreveal any toxicity from chronic exposure. Unfortunately, because there are so many of these short-term trials, manu
!
facturers get away with saying that aspartame is one of the most studied food additives ever made and no healthconcerns have ever been discovered. Splenda's maker has used similar tricks as well. Aspartame is primarily made up of aspartic acid and phenylalanine. The phenylalanine has been synthetically modi
!
fied to carry a methyl group, which provides the majority of the sweetness. That phenylalanine methyl bond, called amethyl ester, is very weak, which allows the methyl group on the phenylalanine to easily break off and form methanol.This is in sharp contrast to naturally-occurring methanol found in certain fruits and vegetables, where it is firmly bond
!
ed to pectin, allowing the methanol to be safely passed through your digestive tract.Methanol acts as a metabolic Trojan horse; it's carried into susceptible tissues in your body, like your brain and bonemarrow, where the ADH enzyme converts it into formaldehyde, which wreaks havoc with sensitive proteins and DNA. All other animals, on the other hand, have a protective mechanism that allows methanol to be broken down into harm
!
less formic acid… but, according to aspartame expert Dr. Woodrow Monte, there's a major biochemical problem withmethanol in humans, because of the difference in how it's metabolized, compared to all other animals. This is whytoxicology testing on animals is a flawed model. It doesn't fully apply to humans who are unable to convert the toxicformaldehyde into harmless formic acid.
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