Proof The Bible Is True

“Let’s face it, the fewer artificial ingredients you put into your body the more healthy you’re likely to be.”  Admin

A new, in-depth review on the synthetic sweetener sucralose (marketed as Splenda), published in the journal of Toxicology and Environmental Health, is destined to overturn widely held misconceptions about the purported safety of this ubiquitous artificial sweetener.

Found in tens of thousands of products and used by millions of consumers around the world, sucralose’s unique ability to dissolve in alcohol and methanol as well as water, makes it the most versatile and therefore most widely used artificial sweetener in production today.

And yet, its popularity is no indication nor guarantee of its safety, as is evidenced by the widespread use of other artificial sweeteners like aspartame, which while being safety approved in 90 nations around the world, has been linked to a wide range of serious health conditions including brain damage.

But the tide may be turning…Already this year, the Center for the Public Interest in Science downgraded Splenda from “safe” to “caution,” citing their need to evaluate a forthcoming Italian study linking the artificial sweetener to leukemia in mice as a basis for their decision.

Another recent human study linked Splenda to diabetes-associated changes, calling into question its value as a non-calorie sweetener for those suffering with, or wishing to prevent, blood sugar disorders.The new study, however, may be the most concerning yet to surface in the peer-reviewed literature.

Titled, “Sucralose, a synthetic organochlorine sweetener: overview of biological issues,” it reveals an extensive array of hitherto underreported safety concerns, not the least of which is the formation of highly toxic chlorinated compounds, including dioxins, when Splenda is used in baking, an application which its manufacturer, McNeil Nutritionals (a subsidiary of Johnson & Johnson), actively encourages it to be used for. [see: Cooking and Baking: SPLENDA®]

Read More  Sucralose’s Splenda Harms Vastly Underestimated: Baking Releases.