The Real Facts On the Safety of Splenda for Type-2 Diabetics

Splenda is an artificial sweetener. In the European Union, it is also known under the E number (additive code) E955.  It is now also supplied by a variety of manufacturers and brands.


Splenda is used in products such as candy, breakfast bars and soft drinks. Sucralose mixed with maltodextrin and dextrose (both made from corn) as a filler is sold internationally by McNeil Nutritionals under the Splenda brand name.

In the United States and Canada, this blend is increasingly found in restaurants, including McDonalds and Starbucks, in yellow packets, in contrast to the pink packets commonly used by saccharin sweeteners and the blue packets used by those containing aspartame; though in Canada yellow packets are also associated with the Sugar Twin brand of cyclamate sweetener.

Splenda is approximately 600 times sweeter than sucrose (table sugar), twice as sweet as saccharin, and four times as sweet as aspartame.

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.

Since its introduction in 1999, Splenda has overtaken Equal in the $1.5 billion artificial sweetener market, holding a 62% market share. According to market research firm IRI, as reported in the Wall Street Journal, Splenda sold $212 million in 2006 in the U.S. while Equal sold $48.7 million.

Splenda is manufactured by the selective chlorination of sucrose, in which three of the hydroxyl groups are replaced with chlorine atoms to produce sucralose. An alternative pathway is to selectively chlorinate raffinose.

To create Splenda, the three hydroxide groups, which are a basic part of the simple sugar sucrose, are replaced with three chlorine atoms, “with a bit of modification,”

Products featuring Splenda are perceived as “natural” because even the FDA’s press release about sucralose parrots the claim that “it is made from sugar” — an assertion disputed by the Sugar Association, which is suing Splenda’s manufacturer, McNeil Nutritionals.

“It interacts with the taste receptors on the tongue more efficiently than sucrose to generate sweetness. Splenda is about 600 times sweeter than sugar.

The big problem is that sucralose or Splenda is a chlorinated hydrocarbon like DDT. These are normally classified as insecticides.

Research submitted to the [Food and Drug Administration] shows that Splenda shrinks the thymus gland 40 percent and enlarges the liver and kidneys.” It can cause diarrhea and loss of antioxidants in some people.

Side effects of Splenda


Evidence that there are side effects of Splenda is accumulating little by little. Sucralose has been implicated as a possible migraine trigger, for example.

Self-reported adverse reactions to Splenda or sucralose collected by the Sucralose Toxicity Information Center include skin rashes/flushing, panic-like agitation, dizziness and numbness, diarrhea, swelling, muscle aches, headaches, intestinal cramping, bladder issues, and stomach pain. These show up at one end of the spectrum — in the people who have an allergy or sensitivity to the sucralose molecule. But no one can say to what degree consuming Splenda affects the rest of us, and there are no long-term studies in humans with large numbers of subjects to say one way or the other if it’s safe for everyone.

Splenda can raise blood sugar levels

Splenda according to the manufacturer is not recognized by the body as sugar – but there is a lot of anecdotal evidence of heightened blood sugar by diabetics.
Just Google Splenda Increase Blood Sugar and you’ll find all sorts of stuff posted by diabetics about their blood sugar going up while consuming splenda

Powdered Splenda has small amounts maltodextrin (sugar) & dextrose (sugar) as bulking agents. These bulking agents are added to make it measure as the equivalent of sugar because sucralose is intensely sweet.

the bags and packets of Splenda commercially available are not pure sucralose.  They also contain bulking agents.  All artificial sweeteners use bulking agents.  Do you know what they use?  Sugar. Dextrose, sucrose, and maltodextrin.  (Maltodextrin is corn syrup solids composed primarily from fructose and glucose in a starch form.)   All sweetener packets are at least 96 percent sugar.  Splenda is 99% sugar.

When sucralose was shown to not raise blood sugars, it was the pure substance that was tested, not the mixture that is sold to the public.  Dextrose, sucrose, and/or maltodextrin are definitely going to raise a diabetic’s blood sugar.

Sweet Deception: Why Splenda, NutraSweet, and the FDA May Be Hazardous to Your HealthTo learn more on the health hazards of Splenda read Sweet Deception: Why Splenda, NutraSweet, and the FDA May Be Hazardous to Your Health by Dr. Joseph Mercola.

Most people believe that sucralose (Splenda) is a perfectly safe artificial sweetener. Big business and the FDA have fostered that dangerous misconception. The truth is Splenda is by no means safe; and the same is true for many of the other artificial sweeteners being marketed today. Dr. Joseph Mercola—supported by extensive studies and research—exposes the fact that Splenda actually contributes to a host of serious diseases.

The fact is that the safety of Splenda for diabetics is inconclusive according to the research documents submitted to the FDA. And we must never forget to listen to the people with diabetes who use Splenda. Many have noted blood sugar spikes after using products with Splenda.

Sweet Deception will lay out how the FDA really works for big food companies and should not be trusted when it comes to your health.

Health experts advise that excessive energy intake in any form leads to weight gain. Consumers should consider the total calorie content of the diet and should avoid over consumption of all foods including those containing sugar alcohols.

Do not eat too many sugar alcohols because they can have a laxative effect. Incompletely absorbed sugar alcohols are fermented by bacteria in the large intestine, which can produce gas, bloating, and diarrhea.



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