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Post by mickster on Jul 19, 2006 16:24:54 GMT -5
I visited my doctor today and asked her about Splenda. She is a GYN Surgeon, has been for some 30 years. She uses splenda and said that FDA has studied the sweeteners thorougly and would have pulled Splenda off the market if it was bad or effected the imune system, or anything else. I also made the rounds and asked my favorite nurse practicioner and the Dietician. They both said Splenda is safe. They both use it as well. The dietician also recommends buying foods that contain Splenda instead of other artificial sweeteners, and those that contain sugar. Of course Splenda has a website www.splenda.com that also tells about it. So MA, thank you for your concern. I appreciate it. I love the taste of Splenda.
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Post by allezcuisine on Jul 19, 2006 16:31:48 GMT -5
I just started using Splenda, and I don't have a problem with it. The taste is fine, and it is re-assuring to hear that it is 100% safe. Thanks for the info, Mick.
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Post by missteetheironchef on Jul 19, 2006 16:55:27 GMT -5
I love Splenda and Equal. Sweet n' Low is OK.
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Post by mickster on Jul 19, 2006 19:21:29 GMT -5
I can remember when Splenda was first being advertised. It took about three years after it was first advertised to finally hit the market. It was still being tested. My doctor also said for most foods like that a person would have to eat tons of it to be affected. So, that's good because I use it a lot. But I don't use tons. LOL
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Post by Arrianna on Jul 19, 2006 20:13:31 GMT -5
Here's a con site if you're actually interested. www.holisticmed.com/splenda/From what I can see with Splenda the only concern is that there has been insufficient testing for long term since the longest any of the studies ran was 6 months. From what I can see if you're going to use an artificial sweetener then Splenda is the way to go (I would not use aspertame however). So enjoy. Now me, I use Xylitol
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Post by K-Chan on Jul 19, 2006 21:35:42 GMT -5
I know when my Grandma bakes, she uses Demerara. Not a sweetner, but a type of natural cane sugar. I like to use it in my coffee.
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Post by mickster on Jul 20, 2006 9:16:48 GMT -5
Xylitol, what is that Arrianna? Walmart has packaged their (less expensive) brand of Splenda under the name of Altern. It's the same thing but a dollar cheaper. I'm not recommending, of course, that anybody use Splenda or any artificial sweetner, just telling ya'll that I will continue to use it. I need something that tastes sweet.
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Post by Man Alive! on Jul 20, 2006 11:29:47 GMT -5
Oh well, I tried. Congrats on 1,600 posts, Mickster!
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Post by Arrianna on Jul 20, 2006 13:26:43 GMT -5
Xylitol, what is that Arrianna? It's a natural sugar alcohol that prevents and even reverses tooth decay. Kinda like the opposite of sucralose (sugar). It can be subsituted at a 1/1 ratio and has almost half the calories. Xylitol <-link
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Post by allezcuisine on Jul 21, 2006 9:31:03 GMT -5
Wow. That is very interesting Arrianna. Is there a brand name that you use?
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Post by Arrianna on Jul 21, 2006 10:05:43 GMT -5
What my local vegan market carries? I've tried several brands. The ones that cost more are actually higher refined in my experience and a little sweeter. (I think that brand was Smart Sweet.) When I buy those I tend to cut the amount down. I think the last stuff I bought was Xylo Sweet.
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Post by allezcuisine on Jul 21, 2006 19:46:26 GMT -5
OK. I'll have to look for that.
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