Re: Coffee / Artificial Sweeteners

[Guest guest]

In a message dated 2/27/2003 12:29:30 PM Eastern Standard Time,

jegadeli@... writes:

> Ideally I would like to get off of coffee - has anyone ever done

> that? Or, what do you put in coffee?

> Jeff

>

Hi Jeff,

I used to drink my coffee with cream and sugar. Now I drink it with a

tablespoon of whole milk. I can't even imagine putting sugar in coffee

now...gives me the shudders. But I do have my Starbucks Cafe Mocha every

Saturday morning on free day....looking forward. That is a whole other

coffee experience.

Kelley

[Guest guest]

I mix vanilla protein powder in mine.

> Any coffee drinkers out there? I think I'm addicted to the stuff.

> What do you put in it? I like mine light and sweet. However, to

me

> non-fat milk and Equal taste yuccy. Lately I add whole milk &

> sugar. But with guilt.

>

> More importantly, I am concerned about the cumulative effects of

> aspartame (Equal). Myoplex (I have it at least 2x a day) is made

> deliberately with aspartame, according to Hussman, because the

> protein in Myoplex is low in phenylalanine (the main ingredient in

> aspartame). So the aspartame is added for amino acid balance and

> just happens to sweeten it. But then when I think of adding Equal

to

> coffee - it may be too much aspartame in a day for one person.

>

> One site on artificial sweeteners (maybe the one I posted under "

> http://groups.yahoo.com/group/bodyforlife/links " ) said that

> aspartame accumulates in your body and converts to formaldehyde,

the

> stuff that frogs in a jar are preserved in Junior High School

biology

> class. Formaldehyde can affect your nervous system. So I'm not

sure

> what to put in coffee. Sugar? Equal? Sweet N Low? I've been

erring

> on the side of sugar lately - is that a BFL no-no?

>

> Sweet N Low - now considered safe. Not sure who to believe about

> that. Used to be a warning it caused cancer in laboratory rats,

> preggers womyn shouldn't use it, etc. Under Prez Clinton, the

> warning labels were removed, and to this day, S & L is considered

safe

> for humans. I wonder who the Sweet N Low people paid off to have

> that done. Should I put that in coffee?

>

> Ideally I would like to get off of coffee - has anyone ever done

> that? Or, what do you put in coffee?

> Jeff

[Guest guest]

Try Splenda. It's what I use in my oatmeal and sometime sin cottage

cheese or coffee, if I feel like having them sweet. It really does

taste like sugar and I haven't heard anything about it. I think it

uses Acesulfame-K, which is supposed to be safe.

For coffee, try some Coffeemate Light and Splenda. It tastes pretty

good to me.

> Any coffee drinkers out there? I think I'm addicted to the

stuff.

> What do you put in it? I like mine light and sweet. However, to

me

> non-fat milk and Equal taste yuccy. Lately I add whole milk &

> sugar. But with guilt.

>

> More importantly, I am concerned about the cumulative effects of

> aspartame (Equal). Myoplex (I have it at least 2x a day) is made

> deliberately with aspartame, according to Hussman, because the

> protein in Myoplex is low in phenylalanine (the main ingredient in

> aspartame). So the aspartame is added for amino acid balance and

> just happens to sweeten it. But then when I think of adding Equal

to

> coffee - it may be too much aspartame in a day for one person.

>

> One site on artificial sweeteners (maybe the one I posted under "

> http://groups.yahoo.com/group/bodyforlife/links " ) said that

> aspartame accumulates in your body and converts to formaldehyde,

the

> stuff that frogs in a jar are preserved in Junior High School

biology

> class. Formaldehyde can affect your nervous system. So I'm not

sure

> what to put in coffee. Sugar? Equal? Sweet N Low? I've been

erring

> on the side of sugar lately - is that a BFL no-no?

>

> Sweet N Low - now considered safe. Not sure who to believe about

> that. Used to be a warning it caused cancer in laboratory rats,

> preggers womyn shouldn't use it, etc. Under Prez Clinton, the

> warning labels were removed, and to this day, S & L is considered

safe

> for humans. I wonder who the Sweet N Low people paid off to have

> that done. Should I put that in coffee?

>

> Ideally I would like to get off of coffee - has anyone ever done

> that? Or, what do you put in coffee?

> Jeff

[Guest guest]

*everyone hears the sound of a newbie unlurking*

I have been using Splenda for a couple of years. It tastes better and

is made from sugar. They take a hydrogen atom out and create

Sucralose. It measure spoon for spoon with sugar and you can

substitute it for sugar in any recipe or cooking method. ZERO

Calories.

Diet Rite soda is made with it and I drink it all the time.

I try to avoid Saccharin (Sweet and Low) and Aspartame (NutraSweet)

at all costs. Also, non-dairy creamers contain aluminum sulphate and

aluminum has been directly linked to Alzheimer's Disease.

Hi Everyone!

Dave

[Guest guest]

What about Splenda?

Andy

> Any coffee drinkers out there? I think I'm addicted to the stuff.

> What do you put in it? I like mine light and sweet. However, to

me

> non-fat milk and Equal taste yuccy. Lately I add whole milk &

> sugar. But with guilt.

>

> More importantly, I am concerned about the cumulative effects of

> aspartame (Equal). Myoplex (I have it at least 2x a day) is made

> deliberately with aspartame, according to Hussman, because the

> protein in Myoplex is low in phenylalanine (the main ingredient in

> aspartame). So the aspartame is added for amino acid balance and

> just happens to sweeten it. But then when I think of adding Equal

to

> coffee - it may be too much aspartame in a day for one person.

>

> One site on artificial sweeteners (maybe the one I posted under "

> http://groups.yahoo.com/group/bodyforlife/links " ) said that

> aspartame accumulates in your body and converts to formaldehyde,

the

> stuff that frogs in a jar are preserved in Junior High School

biology

> class. Formaldehyde can affect your nervous system. So I'm not

sure

> what to put in coffee. Sugar? Equal? Sweet N Low? I've been

erring

> on the side of sugar lately - is that a BFL no-no?

>

> Sweet N Low - now considered safe. Not sure who to believe about

> that. Used to be a warning it caused cancer in laboratory rats,

> preggers womyn shouldn't use it, etc. Under Prez Clinton, the

> warning labels were removed, and to this day, S & L is considered

safe

> for humans. I wonder who the Sweet N Low people paid off to have

> that done. Should I put that in coffee?

>

> Ideally I would like to get off of coffee - has anyone ever done

> that? Or, what do you put in coffee?

> Jeff

[Guest guest]

Splenda or sucralose and Ace K are not the same. Diet Rite soda

actually uses both.

Sucralose is the common name for the only calorie-free sweetener

created from ordinary sugar. It looks and tastes like sugar, but is

not broken down in the body and hence provides no calories. On

average, sucralose is about 600 times more sweeter than sugar.

Sucralose does not build up in the body nor does it promote cavities.

Many studies have been done and evaluated on animals and humans over

the past two decades and sucralose has been approved for use in

Canada since 1991.

Acesulfame K (ace-K) is a white crystalline, calorie free sweetening

ingredient. It is almost 200 times sweeter than sucrose and is

commercially sold under the brand name Sunett. It gives a sweet taste

with no lingering aftertaste. Ace-K is calorie free, sodium free and

does not promote tooth decay. It is heat stable, therefore, you can

cook and bake with ace-K. In Canada, ace- K has received Health

Protection Branch Approval (HPB) for use in tabletop sweeteners,

beverages, desserts, chewing gums, baked goods, confections, breath

fresheners, fruit spreads, and salad dressings.

Ace-K can be blended with nutritive sweeteners. The blending of

nutritive and non-nutritive sweeteners produces the desired level of

sweetness in the product while needing substantially less of the

individual sweeteners. More and more food companies are using

sweetener combinations because blending provides advantages for both

the food manufacturer and the consumer. The food company is able to

use less total sweetener while providing the consumer with an

improved taste profile in the end product. Ace-K requires no health

warning/information statement, however, it may be blended with one

that does require a statement. Ace-K can be blended with nutritive

sweeteners such as fructose, sorbitol and mannitol. It has been

concluded that ace-K does not promote tooth decay.

Studies with animals with chemically-induced diabetes have shown that

ace-K has no effect on glucose, cholesterol, total glycerol in the

blood serum nor is it cancer-causing. Ace-K was fed in progressively

larger doses in excess of the possible consumption by individuals.

Pregnant women may incorporate products containing ace- K into their

balanced diet.

The chemical structure of ace-K contains the sulfur atom, however,

there is no concern that people who are allergic to sulfa drugs or

products containing sulfites will have a reaction because ace-K's

properties are different from products containing sulfites and sulfa

drugs.

Potassium makes up about 20% by weight of the total amount of ace-K

added to a product. This amount of potassium contributed by ace-K is

minimal compared to the average daily intake of potassium from other

food sources. For example, only 10 mg of potassium is contributed by

ace-K in the sweetening equivalent of 2 tsp of sucrose, while a

medium sized banana contains 440 mg of potassium, an orange 263 mg,

sweet potato 394 mg.

The average daily intake (ADI) of ace-K is 15 mg/kg. For a 60 kg (132

lbs) person, this corresponds to 900 mg everyday for a person's

lifetime or about 200 gm or almost ½ lb of sucrose equivalent.

Ace-K is not broken down nor does it in the human body, therefore it

has no caloric value. It is rapidly absorbed after ingestion, and is

then rapidly eliminated, unchanged in the urine. Over 98% of ace-K is

excreted within 24 hours in humans.

More info at: http://www.sugarbytes.com/Eatbigsweet.htm

Andy

> Try Splenda. It's what I use in my oatmeal and sometime sin

cottage

> cheese or coffee, if I feel like having them sweet. It really does

> taste like sugar and I haven't heard anything about it. I think it

> uses Acesulfame-K, which is supposed to be safe.

>

> For coffee, try some Coffeemate Light and Splenda. It tastes

pretty

> good to me.

[Guest guest]

In a message dated 2/27/2003 1:03:10 PM Eastern Standard Time,

dave_robbins@... writes:

> I have been using Splenda for a couple of years. It tastes better and

> is made from sugar. They take a hydrogen atom out and create

> Sucralose. It measure spoon for spoon with sugar and you can

> substitute it for sugar in any recipe or cooking method. ZERO

> Calories.

>

> Diet Rite soda is made with it and I drink it all the time.

>

> I try to avoid Saccharin (Sweet and Low) and Aspartame (NutraSweet)

> at all costs. Also, non-dairy creamers contain aluminum sulphate and

> aluminum has been directly linked to Alzheimer's Disease.

>

Hi ,

I concur. My sentiments exactly.

Welcome aboard.

Kelley

[Guest guest]

I have nonfat creamer and splenda,,yum!

leigh

(very under the weather in Florida)

[Guest guest]

Thank you fellow caffeine addicts for your feedback regarding coffee

and artificial sweeteners. And the award goes to ... for his

addition of vanilla protein powder to his joe. That makes the cup of

coffee count more as a protein than as a carb. My only question

would be does the powder clump? Most of the so-called " instantized "

powders clump when I mix them. Must be the New Jersey (or New York)

water. (or the spoon I use?)

Splenda (sucralose) wins honorable mention, but I still have

trepidation around it - kind of up there with Aspartame and Sweet &

Low. The key to sucralose is chlorine. While the Canadian site Andy

mentioned says studies show it's safe, whose studies are they? There

are no definitive studies on sucralose. Time will tell.

The Canadian site seemed to spout the Canadian & U.S. government

lines about artificial sweeteners being safe. I trust the Canadian

government and our U.S. FDA. They are ethical and not easily

influenced by the lobbying of food manufacturers. Olestra and fen-

fen were products that made it through the FDA for example.

Someone mentioned her Grandma being well preserved. I am sure that

is not from aspartame becoming formaldehyde in her system. What I

meant was that formaldehyde affects the nervous system adversely and

is poison.

Jeff

[Guest guest]

This website on Sucralose/Splenda http://www.holisticmed.com/splenda/

questions their studies regarding Sucralose, but they doubt that

Sucralose is as toxic as Aspartame.

This website also promotes Stevia since it is natural. They are

making the faulty assumption that natural means non-toxic. I use

Stevia sometimes, but I would not make the assumption that just

because it is natural, it is okay to use. This section

http://www.holisticmed.com/sweet/sweet.txt mentions Stevia and other

alternatives like Sucanat, Barley Malt, Fruit Juice, Honey, Rice

Syrup, Licorice Root, Amasake, other herbs besides Stevia, and

Fructooligosaccharides.

Some of the above may be other options for you to investigate.

Andy

> Thank you fellow caffeine addicts for your feedback regarding

coffee

> and artificial sweeteners. And the award goes to ... for

his

> addition of vanilla protein powder to his joe. That makes the cup

of

> coffee count more as a protein than as a carb. My only question

> would be does the powder clump? Most of the so-

called " instantized "

> powders clump when I mix them. Must be the New Jersey (or New

York)

> water. (or the spoon I use?)

>

> Splenda (sucralose) wins honorable mention, but I still have

> trepidation around it - kind of up there with Aspartame and Sweet &

> Low. The key to sucralose is chlorine. While the Canadian site

Andy

> mentioned says studies show it's safe, whose studies are they?

There

> are no definitive studies on sucralose. Time will tell.

>

> The Canadian site seemed to spout the Canadian & U.S. government

> lines about artificial sweeteners being safe. I trust the Canadian

> government and our U.S. FDA. They are ethical and not easily

> influenced by the lobbying of food manufacturers. Olestra and fen-

> fen were products that made it through the FDA for example.

>

> Someone mentioned her Grandma being well preserved. I am sure that

> is not from aspartame becoming formaldehyde in her system. What I

> meant was that formaldehyde affects the nervous system adversely

and

> is poison.

>

> Jeff

[Guest guest]

>> Thank you fellow caffeine addicts for your feedback regarding

coffee and artificial sweeteners. And the award goes to ...

for his addition of vanilla protein powder to his joe. That makes

the cup of coffee count more as a protein than as a carb. My only

question would be does the powder clump? Most of the so-

called " instantized " powders clump when I mix them. >>

Jeff, I'm late on this thread but protein always clumps in my coffee,

even the instantized. It may have a little to do with the temperature

difference. I sometimes mix it first in water and make it liquid

before adding and that helps. However, I bought a can of pre-mixed

vanilla protein (it was MetRX but it probably doesn't matter) and I

keep it in the fridge for my morning coffee to use as " creamer " . It

is SO good. Almost reminded me of my latte days (almost, lol).

Stella