Splenda

[Mar]

Hi all - I tried Splenda (sugar substitute) for the first time oover the weekend. I made a lemon meringue pie. I happened to mention it to a friend who works in a health food store and she said splenda is carcinogenic. Is this true? And if it's not, do you think it's still o.k. to use it? The pie came out great.

Thanks

Mar:9

 

[scm]

Your friend is right. Splenda is not a healthy sugar substitute. I could give you a lot of details, but instead of typing it all out I'll list a website to refer.

http://www.mercola.com/2000/dec/3/sucralose_dangers.htm

Besides the health concerns listed, also read Contaminates.

Susan C.M.

 

[Kathy02]

Um, if Splenda is not a good sugar substitute, and neither is sweet and Low, is there actually a good sugar subsitute out there? I am very curious because my son has diabetes and I need to know so I don't hurt him unintentionally.

 

[YasBeFit]

Splenda is not carcinogenic. Splenda is a chemically altered form of natural sugar molecules. The FDA would NOT approve of a substance that is a KNOWN carcinogen. (That said, no long term human studies were done before the product was put on the market).

Be wary of information on the internet about Splenda and cancer, much of it starts with one misinformed source that others quote and it multiplies from there.

The same scare tactics are used for Nutrasweet,but where are all the people dying from nutrasweet related diseases??

But, if you are concerned, stick to sugar.
Enjoy your pie!

 

[kathryn]

>Um, if Splenda is not a good sugar substitute, and neither is
>sweet and Low, is there actually a good sugar subsitute out
>there? I am very curious because my son has diabetes and I
>need to know so I don't hurt him unintentionally.


Fructose (NOT high-fructose corn sweetener, which actually contains several different types of sugars) is often used in foods for diabetics because of its low glycemic index. It tastes fairly similar to sugar. Stevia is derived from plants, and has been used in the "diet" versions of gum and sodas in Japan for several decades, as well as in the native diet in some South American countries. It is a highly concentrated sweetener, so is often mixed with something to make it go farther.

There are also several low glycemic fruit-based sweeteners out there. One is called "lo-han sweet" and is made from a fruit concentrate and xylitol (which also protects against cavities).

 

[autumn]

Kathy02,

I understand your concern with your diabetic son. Fructose is certainly an option as already mentioned, as are the 'tols (xylitol, maltitol, etc.). Be careful with the 'tols, they have a laxative effect if too much is eaten. There is a great syrup made with maltitol though, here is the link for more info on it http://www.josephslitecookies.com/index.cfm?method=Home
It is the best sugar free syrup I have eaten.

Another option is a product availabe at http://wheylow.com/
Whey Low is a blend of Sucrose (which I believe is table sugar), Fructose, and Lactose. It has a low glycemic index, but the site explains more on this. It is bit more pricey than some of the other options, such as xylitol or fructose, but it may be a better option for glycemic control. I know a handful of people who have "studied" their glucose levels after using various sugar substitues and have had the best levels with Whey Low.

As always, talk with your son's physician regarding the subject.

Take care!

Autumn