Apr 01

This is why you should never bake with Splenda (TreeHugger, Jan 28, 2014):

Sucralose is a synthetic sweetener made from reacting sugar with chlorine. Marketed as “Splenda,” it was approved for sale in the United States in 1998, though it had been previously sold in Canada, Europe, and elsewhere. Since then, Splenda has become popular as a “no calorie sweetener,” according to its paper packaging. Sucralose has long been considered a safer alternative for sweetener than aspartame because it doesn’t break down at high temperatures, but now researchers have discovered a scary side effect to heating sucralose.

A study review recently published in the Journal of Toxicology and Environmental Health says that baking or cooking with Splenda releases cancer-causing dioxins into the food. The process of heating and cooking generates chloropropanols, a potentially toxic class of chemicals that may be linked to higher risk of cancer.

Continue reading »

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Dec 19

Artificial sweeteners found in river water and drinking supplies (Los Angeles Times, Dec 16, 2013):

Canadian researchers think they have found a great way to trace the travels of treated sewage after it is discharged into rivers: Follow the artificial sweeteners.

The scientists found elevated concentrations of four sweeteners – cyclamate, saccharin, sucralose, and acesulfame – in water samples collected along the length of the Grand River in Ontario, Canada.

Commonly used in diet drinks, the sweeteners got into the Grand by way of the 30 sewage treatment plants that empty into the river and its tributaries.

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Jul 29

What’s really in the food? The A to Z of the food industry’s most evil ingredients (NaturalNews, July 28, 2011):

Ever wonder what’s really in the food sold at grocery stores around the world? People keep asking me, “What ingredients should I avoid?” So I put together a short list that covers all the most toxic and disease-promoting ingredients in the food supply. These are the substances causing cancer, diabetes, heart disease and leading to tens of billions of dollars in unnecessary health care costs across America (and around the world).

If you want to stay healthy and out of the hospital, read ingredients labels and make sure you avoid all these ingredients:

Acrylamides – Toxic, cancer-causing chemicals formed in foods when carbohydrates are exposed to high heat (baking, frying, grilling). They’re present in everything from bread crusts to snack chips, and because they aren’t intentional ingredients, acrylamides do NOT have to be listed on labels. Continue reading »

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