Guest guest Posted October 18, 2004 Report Share Posted October 18, 2004 , Go to www.mercola.com there are plenty of article regarding splenda. Joe Scituate, MA. he_bill_s_preston_esq wrote: Hello, I was considering placing an order for a protein powder that uses sucralose (Splenda) as a sweetener. However, I would like to know if anyone knows of issues or symptoms related to the use of this sweetener. I haven't found much in the way of objective reports. I dug up the the links below from Medline, if anyone is interested. Basically what I am wondering is that, although it is good enough for the FDA, is it a good idea to be ingesting it on a regular basis? http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=pubmed & dopt=Abstra\ ct & list_uids=10882825 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=pubmed & dopt=Abstra\ ct & list_uids=10882820 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=pubmed & dopt=Abstra\ ct & list_uids=12160896 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=pubmed & dopt=Abstra\ ct & list_uids=10882818 Utz Houston, TX, USA Modify or cancel your subscription here: http://groups.yahoo.com/mygroups Don't forget to sign all letters with full name and city of residence if you wish them to be published! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2004 Report Share Posted October 24, 2004 Hi there, Been reading the articles on Splenda and thought you might like to know about something else that 3 x British Thai Boxing champion Emmanuel Iwenjiora uses. Click on this link www.ethosworld.com/bestherapies Give it a wee while to load up (10 seconds perhaps) and then click on 'Product menu' then 'Product News' It's quite very information. Hope this helps. Kaye Bewley 2 Grey Street Tayport Fife DD6 9JF Scotland UK Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2004 Report Share Posted October 24, 2004 Liz, Most interesting. I note you mentioned stevia, which is now becoming more common in protein powders. Do you have any details about it? Thanks Mel Maldon, Australia. Re: Splenda? Hi Louis, Just a note on Splenda.. It is made from Sucralose which is a natural derivative of sugar processed with a chlorine atom (no more than our drinking water). During the process the Sucralose ends up being 600X sweeter than sugar~ You end up getting a product so sweet, in the proteins you end up with micro grams of sucralose in your end product. The amount is so small, that bakers can not even use it because it will not feed the yeast in bread. (Great for Diabetics) You end up with a product-no fat, no carbs, no sugar~ Because you body does not even recognize it as a sugar and it passes through your system. Splenda has to be cut with maltodextrin to tone it down enough for your table sugar needs. Also it has been used in Europe for many years ~ I would look up those studies. I will look up some factual studies for you, but I think that pro or con~ We have to look at who paid for the study, 9 out of 10 are the people who make the product. I think your best bet would be the rule of thumb, All in moderation. Or you can just use a natural protein and add your own sweetners, stevia or the like. Liz Willett Bioplex Nutrition 6 Time National Powerlifting Champ USAPL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 Hi Liz, There's some details on Stevia on the following link if you want to take a peek: http://www.geocities.com/bestherapies3/steviaasafealternativebanned.html Kaye Bewley Fife, Scotland UK www.geocities.com/bestherapies3 Send instant messages to your online friends http://uk.messenger.yahoo.com Quote Link to comment Share on other sites More sharing options...
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