Splenda: The Sweet Chemical Soup

The next time you consider using Splenda as a sweetener for you or your children, think twice before reaching for this conglomeration of chemicals. Splenda, also known as Sucrolose, is created in a chemist's pot through a complicated chemical process with dozens of chemicals you or I can barely pronounce. One of my rules for natural eating made easy is: if you can't pronounce it, don't eat it.

1,6-dichloro-1,6-dideoxy-BETA-D-fructofuranosyl-4-chloro-4-deoxy-alpha-D-galactopyranoside: this is Splenda's chemical formula. To end up with this synthetic chemical compound that's 300 times sweeter than table sugar, Johnson & Johnson, a well-known drug manufacturer and creator of Splenda, whips up the following batch of chemicals.

Splenda's five-step chemical process

1. White sugar (sucrose) is tritylated with trityl chloride in the presence of dimethylformamide and 4-methylmorpholine and the tritylated sucrose is then acetylated with aceticanhydride, which results in the chemical compound TRISPA

2. TRISPA (6,1', 6’-tri-O-trityl-penta-O-acetylsucrose) is chlorinated with hydrogen chloride in the presence of toluene, which results in the chemical compound 4-PAS

3. 4-PAS (sucrose 2,3,4,3', 4’-pentaacetate) is heated along with methyl isobutyl ketone and acetic acid, which results in the chemical compound 6-PAS

4. 6-PAS (sucrose 2,3,6,3', 4’-pentaacetate) is chlorinated with thionyl chloride along with toluene and benzyltriethylammonium chloride, which results in the chemical compound TOSPA

5. TOSPA (sucralose pentaacetate) is chemically treated with methanol (wood alcohol is a poison) along with sodium methoxide to produce sucralose, also known as Splenda.

Splenda is a daunting mixture of chemicals. It is registered as "chlorinated sucrose," and is not found anywhere in nature. Chlorinated compounds like Splenda are also known as chlorocarbons. A "chlorocarbon" is defined as any chlorine-containing compound that has chlorine in its chemical arrangement. Splenda has chlorocarbon relatives that have frightening side effects. DDT and other pesticide chlorocarbons are known for causing genetic, organ and reproductive damage, which is why so many people are concerned about the safety of this unnatural sweetener. Recently, a lawsuit filed by Equal’s maker against Splenda’s marketer stated, "Splenda is not natural in any sense of the word. Instead, the truth about Splenda is that it is sweetened with a synthetic compound that is the result of a complex chemical process."

Animal research studies on Splenda found that rats fed Splenda showed up to forty percent shrinkage of the thymus gland which is the foundation of our immune system. Does it make good sense to put the immune system in harms way by exposing you or a loved one to the potential risks of this controversial artificial sweetener? If you prefer to use a sweetener that doesn't enter the bloodstream and consequently raise blood sugar and insulin levels, than I recommend that you try all natural Stevia. It is extracted from a plant that grows in Paraguay, South America. Stevia has been used as a sweetener for over 400 years and over 900 research papers have been written on Stevia. It is extraordinarily safe and sweet, but, unlike Splenda, there is no controversy over the safety of this all-natural sweetener. Don't use too much—too much Stevia can leave a mild, bitter aftertaste. This all natural, extremely sweet product is 200 times sweeter than table sugar, yet it has zero calories. Simply add it to your food slowly until you reach the desired sweetness and enjoy!

Stevia Sweetness Equivalents:

To equal one cup of sugar, try:

1/3 to ½ teaspoon extract powder

1 teaspoon clear liquid

1 tablespoon concentrate (water based)

1-1/2 to 2 tablespoons ground or cut leaf

1-1/2 to 2 tablespoons powder with filler

18 to 24 individual packets

To equal one cup of brown sugar, try:

2 teaspoons concentrate (water-based)

References

Asaki, H. & Yokoyama, Y. (1975). “Dried-leaf extracts of Stevia.

Toxicological tests,” Shokuhin Kogyo: 18(20), 34-43.

Kinghorn, A. Douglas, Ph.D. “Food Ingredient Safety Review,

Stevia rebaudiana leaves,” 16 March 1992, 6.

Sasaki, Y.F., Kawaguchi, S., Kamaya, A., Oshita, M.,

Kabasawa, K., Iwama, K., Taniguchi, K. & Tsuda, S.

(2002). "Mutation Research/Genetic Toxicology and

Environmental Mutagenesis," Elsevier Science:

519(1-2), 103-119.

"Sucralose and shrunken thymus glands," New Scientist. 23

Novemeber 1991, 13.

-- Dr. James D. Krystosik

Babysteps to Health

Slow and steady wins the race. When you slowly take off the pounds and stick to an exercise program, you are more likely to keep those pounds from coming back. Look at every pound lost as a small victory in the road to health.
Don't set yourself up for failure; set goals that are attainable. Lofty goals are hard to meet and only leave you frustrated.
Make it easier on yourself--use half the cream and sugar in your coffee. Make small changes that add up to a big defecit but don't leave you feeling like your giving up everything you love.
Reward your success--the right way. We'd all like to celebrate that 5 pound milestone with a hunk of chocolate cake, but consider treating yourself in a different way. Why take five steps forward and then two back?
Keep it interesting. Variety is the spice of life; try new things and new foods. If you eat yourself into boredom, you won't be able to stick to a diet or workout routine.
Small changes for big results. Love eggs? Ditch the yolks. Chicken? Lose the skin and try baking or grilling instead of frying. It all adds up over time.
Keep track of activity. Keeping a log or journal of your workouts not only keeps you honest, it allows you to take a look back and see just how far you've come.
If you must eat sweets, eat dark chocolate because it has many health benefits
Stay away from the scale. When your clothes get looser and your measuments shrink should be proof enough that you are on the right track. Numbers on a scale are just overrated.

When is a Fad Diet a Bad Diet?

Time for a reality check: there is no magic bullet, instant cure, or easy way out. Losing weight is not easy, and many fad diets fall easily into the bad diet category. Be wary of any diet or weight-loss program that:

Promises rapid weight loss. Any weight loss of more than 2 pounds per week is too rapid, unsafe, and is unlikely to stay off.
Promises easy weight loss without exercise or that weight loss can be maintained without lifestyle changes.
Uses miracle or magical foods. No food can melt away fat or undo years of overeating and lack of exercise.
It's basis lies in consuming only one (or a limited number) of foods, encourages consuming certain foods in mass quantities, or calls for specific food combinations.
Relies on undocumented case histories. Testimonials and anecdotes mean nothing if there is no scientific data to back up claims.
Promotes unproven or inauthentic weightloss aids such as herbs, supplements, body wraps, pills, cellulite creams, etc.
Sound too good to be true. Most of the time it's because they are.

Splurge vs. Smart: Dining Out Without Breaking Your Diet

High-calorie, fat-laden, large portioned restaurant meals don't have to be a diet breaker. With some careful reading, you too can enjoy a night out without the guilt of a caloric splurge.

When dining American, be wary of words like buttery, fried, pan-fried, crispy, au gratin, creamed, sauteed, and hollandaise. Look for items that are described as steamed, broiled, grilled, roasted and poached to help cut back on calories and fat.

In the mood for a little Italiano? Sauces created from cream or cheese, such as Alfredo sauce, quickly pack in the fat. Go for sauces that are tomato based, and take half home with you--almost all pasta dishes weigh it at well over a serving or two.

Craving some late-night Chinese? Stay clear of batter-coated, breaded, or deep-fried foods and go for the stir-fry. Plain rice is better than fried, and go easy on the sauces; soy sauce and other Asian sauces tend to have high sodium content.