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Tue Mar 06, 2007 11:33 am  |
As I was pouring 2 packets of Splenda in to my coffee this morning, I started to wonder if it's really true that Splenda is made from real sugar, but no calories.
What do you all think of Splenda? Is this another evil in disguise? |
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Tue Mar 06, 2007 11:43 am |
| I suspect that it is another evil in disguise. On a personal note, I think we are being "scared to death" by too many things. |
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53 and starting to show it |
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Tue Mar 06, 2007 11:49 am |
Evil Splenda,  I must object M'lord.
I have been using it for at least a year. I just cannot give up sugar in my coffee & it's the only sweetener that doesn't leave a horrible after taste in my mouth.
I love it.  |
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50, happy reluma user started 16.6.12 original formula. PMD user. started LouLou's ageless regime. |
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Tue Mar 06, 2007 11:53 am |
| I've heard that if you want to use artificial sweetner, then Splenda is the best one to use. Not sure why though, or how it is different than other sweetners. |
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Tue Mar 06, 2007 12:14 pm |
| This is what I have been told - Splenda, of all artificial sweetners most like regular sugar. So I guess it would be considered the lesser of the evils. |
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53 and starting to show it |
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Tue Mar 06, 2007 12:43 pm |
I learned to drink coffee without sugar.
If espresso - then I add just a tiny bit.
I would not use any artificial substitute, I do not believe they are good for one's health.
For a diabetic I would suggest Stevia, since it is a more natural product.
HTH,
Lucy. |
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Early 50s, Skin: combin.,semi-sensitive, fair with occasional breakouts, some old acne scars, freckles, under-eye wrinkles; Redhead with hazel eyes |
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Tue Mar 06, 2007 12:48 pm |
I've been using Splenda for over 3 years and have heard all of the scares. I also use erithrytol which is one of the better sugar alcohols. The rat studies for Splenda show less bad effects than regular sugar (have you seen the PBS NOVA episode where they feed kids high sugar laden Jello and then watch them go Wacko and an hour later crash!!!).
Of course we should all be using less sweetners I have a blood sugar problem so SPlenda is a must for me.
But life without sweet foods? WHAT A BORE.
Don't listen to the scare tactics on the WEB there are people out there who write bad things about everything. |
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Tue Mar 06, 2007 1:10 pm |
| I agree with sharkey on the "scare tactics". Many years ago they did a study on saccharine and cancer in rats. That study "showed" that saccharine caused cancer in the rats. Thusly, saccharine was banned from the market. After a time, it came to light that the poor rats had been given a grossly large amount of saccharine. Moral of this story would be MODERATION. Thank you for reading and I will now shut up. |
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Tue Mar 06, 2007 1:32 pm |
Salli
You make an excellent point. Honestly if believe everything we are told then everything is bad for us & different tests come up with different conclusions. We aren't even safe if we board up our houses and wrap ourselves up in cotton wool. Lifes a risk and I am not giving up my splenda. I don't care if it is good or bad, I need it.  |
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50, happy reluma user started 16.6.12 original formula. PMD user. started LouLou's ageless regime. |
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Tue Mar 06, 2007 1:36 pm |
| I think you will be fine dear. Just don't eat the entire box in one sitting. Remember the poor rats. |
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Tue Mar 06, 2007 1:47 pm |
| salli wrote: |
| I think you will be fine dear. Just don't eat the entire box in one sitting. Remember the poor rats. |
pmsl. It's tooo expensive to use it all at once. |
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50, happy reluma user started 16.6.12 original formula. PMD user. started LouLou's ageless regime. |
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Tue Mar 06, 2007 2:17 pm |
 I heard brown sugar is more natural and healthy. |
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Tue Mar 06, 2007 2:21 pm |
| poohlisey wrote: |
| I heard brown sugar is more natural and healthy. |
Now they make a splenda brown sugar alternative. It's quite good. |
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40, fair skinned, dark hair, blue eyes |
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Tue Mar 06, 2007 2:32 pm |
| c4ward wrote: |
Now they make a splenda brown sugar alternative. It's quite good. |
Thanks. I didn't know that. I should try that!  |
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Tue Mar 06, 2007 3:22 pm |
If I eat something with Splenda in it I faint.
So I'd say it's evil. |
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25, very fair, dry/sensitive, mild rosacea, otherwise good skin!  |
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Tue Mar 06, 2007 4:08 pm |
I've just been reading about Xylitol. It sounds safer than the others and is naturally derived.
http://en.wikipedia.org/wiki/Xylitol#Properties |
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"When you arise in the morning, think of what a precious privilege it is to be alive - to breathe, to think, to enjoy, to love." |
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Tue Mar 06, 2007 11:53 pm |
Another vote for Xylitol, here. Or agave nectar.
Splenda alters my mood. Turrible depression. Aspartame gives me headaches. Chemicals, you know. Stevia tastes bitter to me.
Sugar is really not too bad -- in moderation. 14 calories a teaspoon.
The problem with the fake sweetners is they are 200-600 times sweeter than sugar. After becoming accustomed to them, anything made with real sugar does not taste sweet anymore.
It's all a matter of degree. And you can defintely train your taste buds to require less sweetness. |
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tenderlovingwork.com, astonishing handmade gifts |
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Wed Mar 07, 2007 12:43 am |
| Sidda wrote: |
| And you can defintely train your taste buds to require less sweetness. |
Agree with this completely. Sugar is an * spam alert * like smoking and drugs. You need to wean yourself off it. It takes about a couple of weeks to train your tastebuds I think, also smoking really numbs them so I wouldn't be surprised if smokers needed more sugar.
I now eat porridge without sugar using natural flavourings like fruit, vanilla and cinnamon. To begin with it was a bit bland. Now I really enjoy it. |
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"When you arise in the morning, think of what a precious privilege it is to be alive - to breathe, to think, to enjoy, to love." |
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Wed Mar 07, 2007 3:01 am |
| Never heard of xylitol or agave nectar before. Think I will try it. Can I use either one for cooking? |
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Wed Mar 07, 2007 5:04 am |
I got this from Wikipedia. I've never heard of agave nectar either. It sounds interesting.
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Culinary use
Agave syrup may be substituted for sugar in recipes.
* Use 1/3 cup of agave syrup for every 1 cup of sugar in the original recipe.
* The quantity of liquids in the original recipe must be reduced due to the moisture included in the syrup.
* Some chefs also reduce the oven temperature by 25°F in recipes requiring baking.
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http://www.groovyfood.co.uk/thingswemake/agavenectar.html
After reading here I'm even more interested |
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"When you arise in the morning, think of what a precious privilege it is to be alive - to breathe, to think, to enjoy, to love." |
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Wed Mar 07, 2007 6:06 am |
I agree that you can train yourself to like things less sweet. I use mostly Splenda and erythritol. Xylitol is also good but it spikes my blood sugar some. The problem with sucrose is that we are in the midst of a diabetes epidemic. I have Syndrome X (a prediabetic condition linked to blood pressure). Although heart disease rates have been more or less constant the past decade and a half have seen an enormous increase in Type II diabetes, 7% of Americans have it and 40% of Americans over 40 have prediabetes or reduced insulin sensitivity.
In the past 20 years death related to diabetes has increased 30%!! It also severely compromises quality of life for older people. It is mostly preventable by not consuming refined carbohydrates. It is NOT related to fat consumption but it is correlated to being overweight. (for a while people thought it was related to fat consumption simply because that can correlate with weight. When data is corrected for that it is weight and simple carbs not fat. In fact good fat consumption (Omega 3s like fish and Omega 9s like olive oil are ANTI correlated with diabetes).
Anyway sugar is definately NOT good for you.Splenda is likely not good for you but it substitutes for something bad. There are absolutely no studies showing bad side effects search MEDLINE yourself. |
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Wed Mar 07, 2007 6:41 am |
| sigma wrote: |
I learned to drink coffee without sugar.
If espresso - then I add just a tiny bit.
I would not use any artificial substitute, I do not believe they are good for one's health.
For a diabetic I would suggest Stevia, since it is a more natural product.
HTH,
Lucy. |
Lucy, I agree. We limit sugar consumption in our home, but never use substitutes. I don't buy sugar-free prepackaged items because of artificial sweeteners that are slipped in there. No diet sodas either. We just consume regular sugar reasonably. I believe in the basics with regard to food; the more simple, the better. I personally think that people in general eat too many pre-packaged foods that are loaded with preservatives and additives, so I try to limit the overload whenever possible.
Tina |
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Wed Mar 07, 2007 8:20 am |
| I am convinced that Splenda is much better for the American, or Western, human body than sugar -- including for the skin, by the way. In the developing world or anywhere where real hunger or famine are an inssue -- or for a dangerously underweight person in the west, then the calories from sugar will be of benefit. |
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Wed Mar 07, 2007 8:27 am |
I think the jury is still out on Splenda as it is a relatively new sweetener. I know bakers are thrilled w/ it b/c it browns and caramelizes just like sugar. And, yes, it is derived from sugar. I prefer to use splenda sweetened items (I have a HUGE sweet tooth so I' never gonna be able to kick the habit completely  ) versus aspartame/saccharin.
BTW, I use stevia also but didn't care for the licorice taste much. When I was at Whole Foods a couple of wks ago, they had bottled stevia in maybe six different flavors. Some I recall are lemon, valencia orange (I got for teas), grape, english toffee (I got for cereal - kinda vanilla tasting), and can't remember the rest. HTH |
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