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Sucralose creates toxic chemicals when heated and increases glucose levels

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Taylor and Francis released a report on December 1, 2013 entitled Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues in the Journal of Toxicology and Environmental Health, Part B: Critical Reviews. The article was by Susan S. Schiffman of the University of North Carolina, and by Kristina I. Rother of a division of the National Institute of Health.

The major conclusions from this review are:

  1. Sucralose is not inert when heated. It releases chloropropanols, which are in the same classification as dioxins. Dioxin is a known carcinogen and is a component of Agent Orange.
  2. Sucralose destroys important helpful bacteria in the gastrointestinal tract.
  3. Sucralose alters glucose, insulin and GLP-1 levels.

“Sucralose and one of its hydrolysis products were found to be mutagenic at elevated concentrations in several testing methods. Cooking with sucralose at high temperatures was reported to generate chloropropanols, a potentially toxic class of compounds. Both human and rodent studies demonstrated that sucralose may alter glucose, insulin, and glucagon-like peptide 1 (GLP-1) levels. Taken together, these findings indicate that sucralose is not a biologically inert compound.”

These findings are in direct opposition to information provided by the Science of Cooking, which states that sucralose is safe and is stable when heated.

"Sucralose is an artificial sweetener known by the trade name Splenda. In the European Union, it is also known under the E number (additive code) E955. It is 320 - 1,000 times as sweet as sucrose[2], making it roughly twice as sweet as saccharin and four times as sweet as aspartame. It is manufactured by the selective chlorination of sucrose, by which three of sucrose's hydroxyl groups are substituted with chlorine atoms to produce 1,6-Dichloro-1,6-dideoxy-β- D-fructofuranosyl-4-chloro- 4-deoxy-α-D-galactopyranoside or C12H19Cl3O8. Unlike aspartame, it is stable under heat and over a broad range of pH conditions, and can be used in baking, or in products that require a longer shelf life."

Sucralose is classified by the FDA as safe for human consumption as a food additive. The FDA stated that their decision was based upon results from 110 animal and human studies of the effects of sucralose. Of the 110 studies, two were on human beings, with one being a four day trial by the manufacturer.

The Sept. 2013 issue of Diabetes Care outlines the conclusions from a study at the Center for Human Nutrition at the Washington University School of Medicine in St. Louis, MO. The title of the article was Sucralose affects glycemic and hormonal responses to an oral glucose load.

“CONCLUSIONS: These data demonstrate that sucralose affects the glycemic and insulin responses to an oral glucose load in obese people who do not normally consume NNS.”

NNS refers to non-nutritive sweeteners.

Further scientific research is needed regarding the safety of sucralose as a food additive, and the impact of the ingestion of sucralose by people with Type II diabetes. These studies, which were funded in part by the National Institute of Health (NIH), indicate that the FDA needs to reevaluate their classification of sucralose as a safe food additive.

Contact Senator Sherrod Brown and Senator Rob Portman to ask them to fund a study on the safety of sucralose and also on aspartame, which is also a major food additive that has been found by independent studies to be unsafe. Contact Speaker of the House, John Boehner, and Congressman Pat Tiberi and Congressman Steve Stivers to support the same study.

Splenda produces toxic chemicals when subjected to high heat, and it impacts the sugar levels of type II diabetics. The attached articles provide additional details on the effects of sucralose, aspartame, high fructose corn syrup, and excessive sucrose (table sugar) on our health.



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