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Noble Realms → Health → SPLENDA: Is there a downside?
I quit using Equal after hearing that it causes seizures and that it turns into
formaldehyde at body temperature. Saccharine started looking like a better
alternative to my sweets habit until I found out about Stevia. I've been
using Splenda in my coffee, (I know, coffee not good?) but I'm wondering
what the downside to Splenda might be.
Anybody heard anything bad? Or has the Splenda producer managed to
squelch any negative reports?
Yes, in fact, there is a serious concern about Splenda.
It is produced by attaching fluorine moieties to naturally occurring sugar, which is why they say it is made from real sugar.
Ostensibly, this prevents the molecule from being absorbed by the digestive system. I have heard reports, but haven't verified them, that the digestive system does in fact absorb some of the substance. If this is true, then once it gets inside the body, those fluorine molecules would become detached and wreak all sorts of havoc. Fluorine is the most reactive element known to man.
Stevia also has some problems associated with it, and to a large degree, the natural health community has moved away from use of it as well.
In my opinion, it is best to use unrefined cane sugar (turbinado) such as Sugar In The Raw. There is evidence to believe that it is the refining process, which removes all of the minerals, through the use of bleaching agents, is what causes table sugar to be so detrimental.
Stevia also has some problems associated with it, and to a large degree, the natural health community has moved away from use of it as well.
Can you elaborate on this at all? I wasn't aware of any problems with stevia.
I quit using Equal after hearing that it causes seizures and that it turns into
formaldehyde at body temperature. Saccharine started looking like a better
alternative to my sweets habit until I found out about Stevia. I've been
using Splenda in my coffee, (I know, coffee not good?) but I'm wondering
what the downside to Splenda might be.
Anybody heard anything bad? Or has the Splenda producer managed to
squelch any negative reports?
Common sense would say to stay away from all artificial sweeteners. Of course they have issues and cause health problems.
I read some woman's horror story about her health ailments that erupted from the moment she began using Splenda.
Just use good old fashioned organic sugar in the raw if you must have sweetness added to your food. Or honey, if you don't have honey / bee product allergies.
My 2 cents.
Tom Paine, you must be on the same brainwave as me--I was logging today to post a post about sugar.
...But first about Splenda. I heard a medical researcher speak about on Coast to Coast AM probably two months ago. He was on with Ian. I cannot remember his name. The show was about artificial sweeteners, though, especially aspartame; Ian asked about Splenda and the researcher replied that Splenda is essentially no different from any other artificial sweetener and that the studies being done on it are not good news.
In the light reading I've done ("Sugar Busters" by H.L. Steward), I learned that--allegedly, anyway--as little as 2 tablespoonsful of sugar can immobilize the immune system for up to four hours. And "sugar" could mean: white refined sugar, alcohol, artificial sweeteners--anything, as I understand it, that causes a glycemic spike.
Sweeteners like xylitol and stevia don't, or cause very little, gylcemic spikes. (I can't exactly describe what a gylcemic spike is...)
My own questions about (refined) sugar today were: is it a drug? What is a drug? Has anybody else noticed major shifts in consciousness with refined sugar-consumption or periods of abstention? If it is a drug, how does one break the habit? I mean, aside from sheer willpower is anyone aware of other food-medicines or herbs that help with sugar-craving or withdrawal?
My own questions about (refined) sugar today were: is it a drug? What is a drug? Has anybody else noticed major shifts in consciousness with refined sugar-consumption or periods of abstention? If it is a drug, how does one break the habit? I mean, aside from sheer willpower is anyone aware of other food-medicines or herbs that help with sugar-craving or withdrawal?
I think sugar definitely is a drug. Terrence Mckenna wrote an interesting chapter about sugar in his book "Food of the Gods", which is available in the file section, and I quoted some of it ages ago in the following thread about addictions
http://forum.noblerealms.org/viewtopic.php?id=1011
As I said in that thread I overcame my addiction to sugar quite accidently because I never even realised I was addicted until I went on my first 30 day detox and abstained from sugar completely.
Sugary foods, particularly chocolate, were about the only thing I experienced intense cravings for (which came as quite a surprise to me!), but I never gave into those cravings and by the end of the 30 days those cravings had completely left me.
Now, almost 6 years later, I still hardly ever use sugar or any kind of sugar substitute.
I think sugar definitely is a drug. Terrence Mckenna wrote an interesting chapter about sugar in his book "Food of the Gods..."
"Let us be absolutely clear, sugar is entirely unnecessary to the human diet; before the arrival of industrial cane and beet sugar humanity managed well enough without refined sugar, which is nearly pure sucrose. Sugar contributes nothing that cannot be gotten from some other, easily available source. It is a 'kick,' nothing more."
Wow. My feeling is is that the majority of people understand that refined sugar products are only luxury, but most are unwilling to understand them as excessive. The line between luxury and excess has become hectically blurred in our culture. In strict, physiological terms, refined sugar products are excessive; but human beings are also psychologies in addition to physiologies...Failing to differentiate between the needs of both parts, and the best way to fulfill both parts, is probably where abuse begins in regards to sugar and drugs.
Congratulations, Ayahuasca, on kicking your habit.
I've personally struggled with a recurrent candida infection for the last several years--I had a very painful case of thrush during college--and so, for me, the issue of sugar-consumption is an immediate matter of health.
I've given up beer, sodas, only occasionally drink liquor, donuts, cookies, cake, ice-cream (I don't buy any of those things anymore), but I do binge. And I pay a price for it. I'm very sensitive even to high-sugar peanut-butters or pasta sauces or salad dressings.
I've gotten into a game of how-much-sugar-can-I-eat-without-triggering-my-candida? Asking myself if it's worth it. It usually isn't--that's why I think I'm addicted somehow.
Christmas almost kills me. For a month and half everyone and their Mini Pinscher are offering me sweets, making gifts of sweets, and because I'm a sucker and don't want them to feel unappreciated I literally make myself sick by eating them (and I don't mean sick as in full or bloated, I mean sick as in sores on my tongue and in my mouth).
...Time for another major cleanse. How do you cleanse Ayahuasca? I've done several in order to balance my candida, but it always seems to creep back--always after I think it's safe to eat a piece of pie or have fudge.
I'm beginning to form the opinion that to permanently heal myself of candida I might have to cut out all sugar products for life. And, actually, individually, that doesn't seem too big a task--I've already cut out 90% compared to what I consumed in high school and college--it's socially that it's hard for me. All the nice, cheery people who bake muffins and then bring them into work. I hate deflating them. But, from another (maybe not so extreme) point of view, what they're peddling is poison and there's no reason to feel bad.
Thank you everyone for all this information! It's something I haven't wanted to look at,
but I'm tired of being sick and tired!
Congratulations, Ayahuasca on your kicking the sugar habit. I quit alcohol and tobacco
but sugar remains an obstacle that's hard to come to terms with. They sneak it into
almost every processed food. I guess the keyword there is: processed!
I bought a couple of pounds of xylitol and was using it a couple of years ago but you
really have to watch the quantity or you'll find yourself using the porcelan convenience
all the time. I have read that it prevents e-coli from attaching to the lining of your colon.
Guess I'll stick to Stevia and Xylitol for occasional sweetening.
One other thing. Cinnamon prevents the growth of mold and candida. I'm currently
using an extract of cinnamon powder and vodka: 12 tbs in 1 1/2 cups vodka, shaken
morning and evening for two weeks, let the sediment settle out and take an eye dropper
of it in the morning and evening as a mouthwash and swallow it. I was eating cinnamon
toast with a lot of cinnamon added (along with butter and brown sugar) but now I'll just
eliminate the sugar and maybe add some xylitol. Now I'll check out the links you folks
have given. I'm also currently doing a cleanse. Maybe it'll work better if I cut out the
sugar, ey?
Ostensibly, this prevents the molecule from being absorbed by the digestive system. I have heard reports, but haven't verified them, that the digestive system does in fact absorb some of the substance. If this is true, then once it gets inside the body, those fluorine molecules would become detached and wreak all sorts of havoc. Fluorine is the most reactive element known to man.
They are putting that fluorine molecule in all kinds of things it seems, if they cant get you with the water they will get you through food and medical drugs and teflon non stick pans.
tenetnosce wrote:Stevia also has some problems associated with it, and to a large degree, the natural health community has moved away from use of it as well.
Can you elaborate on this at all? I wasn't aware of any problems with stevia.
Morning,
Here is some information:
http://www.cspinet.org/new/stevia.html
http://www.cbc.ca/consumers/market/files/food/stevia/
http://www.cspinet.org/nah/4_00/stevia.html
I guess the problem is:
1. Not enough research to be sure of long term effects
2. large corporations such as the maker of Splenda flooding the market with half lies trying to keep Stevia from becoming a major competitor.
If I had to choose between the two I would go natural. Stevia over Splenda.
Regards,
Lee
Thanks whywhywhy.
I agree with your conclusions, so far. I'm not advocating widespread use of it in everything,
hell, I just want my coffee or tea to be sweetened.
Makers of Equal and Splenda have lots of money and ferocious a**hole lizard lawyers to
do their bidding and strongarm the FDA and even Canada to toe their line. So I'm not
surprised that it hasn't been more widely accepted.
This guy who wants to put it in everything
and reap the benefits just may queer the whole deal by getting the FDA and other organizations
to ban it totally.
Not to mention the Sugar Lobby. They've got a helluva lot at stake. That would be like finding
a healthy substitute for heroin. Whole lotta people would be off the dope money gravy train.
One other thing. Cinnamon prevents the growth of mold and candida. I'm currently
using an extract of cinnamon powder and vodka: 12 tbs in 1 1/2 cups vodka, shaken
morning and evening for two weeks, let the sediment settle out and take an eye dropper
of it in the morning and evening as a mouthwash and swallow it.
Hi Tom, this sounds interesting, did you find any improvement/health benefit when you were using it? Do you think it really may help prevent mold and candida related health problems? I have this feeling that the stuff they are spraying from heaven also may predispose us to mold and yeast infections, and that the aluminum in their cocktail also has the property of reflecting UV sunlight. Contrary to popular opinion, I think that UV is needed in our bodies and actually helps to combat mold and candida growth.
Hi whitewater,
Funny you should mention UV because I've been making it a point to go out and expose
myself (ha!) from the waist up to direct sunlight whenever I can, like today.
I think moisturizing your skin is one thing but those UV blockers just might be poisons
that we're conveniently dosing ourselves through our opened pores. UV does kill mold
and wintertime or heavy cloud cover deprives us of those good rays. The Seasonal
Affected Depression (SAD) may have as one of its contributors the overgrowth of mold
and fungi which thrives in dark places and, curiously now that I think of it, in the MOONLIGHT!
The information about cinnamon comes from Heinerman's Encyclopedia of Healing Herbs & Spices
by John Heinerman, copyright 1996 by Parker Publishing Company.
ISBN: 0-13-310210-6 (pbk)
He cites an experiment in the Journal of Food Science in 1974, in which "slices of white, raisin, rye
and whole wheat breads, manufactured without the usual mold inhibitors, were subjected to
various aflatoxins, a group of toxic molds so dangerous that they can cause liver cancer and
kill humans and animals alike. These toxins often occur in foods. The toxic molds grew like
crazy on all of the other breads, except for the raisin bread where growth was described as
being "scant" or "not visible at all" In trying to identify whether it was the raisins or cinnamon
responsible for this, food scientists discovered that as little as 2% or 20mg of cinnamon per
milliliter of a yeast-extract and sucrose broth inhibited 97-99% of these molds.
"What this tells us is that cinnamon is a super remedy for reducing the incidence of
Candida Albicans, a widespread yeast infection, and for clearing up athlete's foot."
I also use food grade cinnamon essential oil (cinnamomum zeylanicum) a couple of
drops in my coffee so I'm getting it in me more than morning and night.
As to the improvement/health benefits, it's working on my athlete's foot and since I'm also
doing a cleanse and tapering off sugar I'm starting to feel a lot better. Be aware that if
you try to detox/cleanse too quickly you'll get a die off that'll make you feel like hell due to
the ammonia released from the dying parasites, mold, fungi and bacteria that you've
suddenly killed. Better to remove them in layers.
As to chemtrails and all this other stuff they're bombarding us with, it's a concerted effort
to dumb us down and keep us sick and distracted and chasing false fixes to keep us from
seeing what's really going on, IMO.
How about Xylitol as a sugar substitute?, i have not read about any side effects on the internet apart from mild diarrhea if too much is taken.
We only use unprocessed mollases suger for cooking which is no where near as sweet as the white poison and has all its minerals intact.
Hi Tom
'UV does kill mold
and wintertime or heavy cloud cover deprives us of those good rays. ' I also don't believe in the UV blockers, Tom, my Mum used to always use them and now has to visit the doctors once a fortnight (sometimes once a week now) to have her skin cancers cut out from her skin. I used to live in South Africa and there is some kind of fruit (not edible), quite large from memory, an Afrikaner showed me how you can apply a very very very minute amount of the fleshy part from the fruit directly onto the skin cancer. It seems to natural burn it off somehow. I remember that you can only use a very tiny amount of this on the skin, i wish i could remember the name of the fruit though..................I get my UV fix from sungazing within the safe windows (within 2 hours after sunrise and 2 hours before sunset). Iam up to 80 secs now and am hooked on it. I can Reallynotice an improvement.
I had no idea that cinnamon was so efffectiveTom, thanks for the information, could you use any spirit or is Vodka special? Have you heard of a product called 'Zam-Buk', no hiker worth his salt will not include it in his back-pack, its great for all kinds of things, athletes foot, blisters, cuts scratches insect bites etc, its really compact too, and doesn't cost much, all natural ingredients including camphor. I buy it on-line from: satooz
There are so many different cleansers about....... I m not sure which one....... Some sound a bit extreme, I might just try fasting on apples for a week. Back to the sugar substitute, the unprocessed mollases for cooking that doc uses also sounds like a good idea but I don't cook much sweet food.
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