Science has declared Splenda a chlorocarbon by virtue of it's processing and chemistry. By definition, chlorocarbon is a chemical compound containing carbon and chlorine, as carbon tetrachloride, or containing carbon, chlorine, and hydrogen, as chloroform. Carbon tetrachloride and related chemicals, such as chloroform, are linked to cirrhosis of the liver.
Splenda is not natural and does not taste like sugar. The sweetness of Splenda derives from a chlorocarbon chemical that contains three atoms of chlorine in every one of its molecules. The manufacturer of this chlorinated compound named it sucralose. The improper use of “ose” in the name creates the illusion that sucralose is natural like sucrose which is the precise name for table sugar.
Johnson & Johnson wants consumers to believe that the taste of Splenda is due solely to natural sugar, that is, due to sucrose. However, the manufacturer has patented several chemical processes for making the chlorinated chemical compound it calls sucralose. The patent literature illustrates that sucralose can be chemically manufactured from starting materials that do not require natural sugar.
In one patent, for example, the manufacturer constructs sucralose from raffinose by substituting atoms of chlorine for hydroxyl groups in raffinose. Raffinose is a molecule found naturally in beans, and onions and other plants, but unlike natural sucrose, it has very little taste.
In another patented process three atoms of chlorine are substituted for three hydroxyl groups in sucrose. The end product of both of these manufacturing processes is an entirely new chlorocarbon chemical called sucralose.
Each molecule of sucralose contains three atoms of chlorine which makes it 600 times sweeter than a natural molecule of sugar which contains no chlorine. Splenda has it’s own artificial taste which is due to this chlorinated compound.
Animal studies have revealed that sucralose can cause:
• 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
While we're on the subject of artificial sweeteners, we'd be remiss not to review Aspartame, the most highly studied food additive in the history of the FDA (which is of itself a red flag). Here's the science:
Aspartame is made up of three chemicals:
• aspartic acid, a non-essential amino acid
• phenylalanine, an essential amino acid
• methanol, a known toxin
What does this mean? Amino acids are protein building blocks. Non-essential amino acids are produced by the body. Essential amino acids are not produced by the body and are acquired through food sources (meat, dairy, legumes). For the purposes of this research, toxins create Human Health Hazards. I've included a list of Human Health Hazards associated with Methanol and their sources:
Developmental Toxicant, CERHR JANK OEHHA-CREL
Gastrointestinal or Liver Toxicant, RTECS
Kidney Toxicant, MERCK
Neurotoxicant, DAN EPA-HEN EPA-SARA HAZMAP KLAA OEHHA-AREL RTECS TANN
Respiratory Toxicant, RTECS
Skin or Sense Organ Toxicant, EPA-HEN RTECS
You may be interested to know that aspartame can:
• Stimulate your appetite
• Increase carbohydrate cravings
• Stimulate fat storage and weight gain
We suggest raw, unheated honey (my personal favorite), agave and stevia as sweeteners. They are truly natural sources. Raw, unheated honey is unique because it can be consumed by diabetics. Contact the LNH office for information.