Posted on 04/10/2007 10:50:41 PM PDT by BulletBobCo
Anyone who puts sugar or splenda in their coffee might as well be drinking a cola slurpee.
Just mix coffee with ice and condensed milk. Ca Phe Sua Da!
This stuff and aspartame and high fructose corn syrup (in just about EVERYTHING!!) gives me major migraines!! Fortunately real sugar and Sweet’n’Low doesn’t, so I can take care of my sweet tooth!
That stuff and crap like it make me VERY sick to my stomach. Tastes like metal.
Works with cubes or do i need a quisinart to spin them up?
She likes it better than the 'chemical plant' sweeteners.
Splenda tastes almost normal.
Saccharine tastes like road tar with lemon squeezed into it. Aspartame - dunno. I can’t stand most sodas that have it.
Wickerpedia says that’s 300 times sweeter than sugar. Does she fly around the house like a hummingbird?
She gets around pretty darned well for a great-grandma, but the sweetener is no calorie—so no sugar buzz (besides, she is sweet enough as it is). (8^D)
Sugar in coffee? That’s disgusting.... black with cream
They sure did a bang up marketing job, but Splenda (yellow packet) is fraught with negatives.
http://naturalmedicine.suite101.com/article.cfm/sugars__the_ugly
# Sucralose (Splenda) is made from normal sugar which has been CHLORINATED, producing a host of chlorine bi-products, including dioxins and other organochlorines, that contribute to the widescale chlorine pollution of waterways.
These chemicals can work their way up the food chain and into our bodies - and they stay there, lodged in fat cells. Dioxins contribute to cancers, hormone imbalance, birth defects, infertility, and they suppress the immune system.
Chlorine contaminants are “so widespread, it would be difficult to find any human being who does not have detectable levels of dioxin in his/her blood,” according to Stephen Ashkin, chair of the American Society for Testing and Material’s Task Force, Clinton’s Green Chemistry Challenge Task Force, and director of product development and environmental affairs for Seventh Generation.
# Research on sucralose in animal studies has shown effects including:
shrinking of the thymus gland, enlarged liver and kidneys, reduced growth rate, decreased red blood cell count (anemia), extension of pregnancy period, birth defects, and atrophy of lymph follicles.
# Sucralose is produced at 98% purity. The other two percent may contain contaminants such as heavy metals, methanol, chlorinated by-products, and arsenic.
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There is a safe, non-sugar sweetener: Stevia (in liquid or powder form), an actual natural botanical, is available in health food stores. The sugar lobby is so powerful, that it’s not approved to be sold as a sweetener .. only as a “supplement.” It’s VERY sweet, and I start with very little, then add in tiny increments, if necessary.
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http://naturalmedicine.suite101.com/article.cfm/sugars__the_good
Stevia, an extract from the leaves of about several species of plant from the genus Stevia, may be the most perfect sweetener for the human body. Stevia has been shown to support the function of the pancreas - increasing enzyme availability and improving your body’s ability to process other sugars.
Stevia is sold in the U.S. as a dietary supplement, and can be found in either liquid or powdered form in most health food stores. It is sometimes criticized for its slightly bitter aftertaste.
For those who enjoy baking, however, you substitute only a tiny amount for normal sugar - 1/4 to 1/32 the amount of sugar called for, depending on the kind of stevia. Stevia has also been shown to reduce cavities and has few to no calories (again, depending on the type you use).
I tried Stevia - not good, but OK b/c it has a bit of an aftertaste. I won’t use the artificial stuff like Splenda. Xylitol looks like sugar and tastes like sugar - you might give it a try if you can find it in a local health food store. Xylitol is called “Diabetic Sugar” because it won’t spike your blood sugar - I use it on my shredded wheat cereal in the mornings and to make lemonade. FYI
I never got that idea. It seemed clear to me that it was a chemically modified sugar...which is no longer a sugar.
That was my impression too.
All the sugar alcohols like xylitol and mannitol give me gas. More power to you if you can eat ‘em. I’ve been trying to avoid sweeteners of any kind where possible. What I’ve noticed is that the artificial sweeteners train my palate to crave excessive sugar, so if I do eat any sugar sweetened desserts I go overboard.
“The other two percent may contain contaminants such as heavy metals, methanol, chlorinated by-products, and arsenic.”
I love it when these reports say stuff like this...does it contain these buggaboo compounds or doesn’t it? They are just trying to plant the fear with no basis for it. Otherwise they would have said so more boldly.
Pseudo science...gotta love it.
ALL artificial sweeteners absolutely suck. I can’t stand the taste of anything with them.
"Xylitol looks like sugar and tastes like sugar - you might give it a try if you can find it in a local health food store. Xylitol is called “Diabetic Sugar” because it won’t spike your blood sugar - I use it on my shredded wheat cereal in the mornings and to make lemonade. FYI"
Everyone: just don't accidentally feed a bit of Xylitol laced muffin or whatever to your dog - it might die. Another sugar alcohol, Erythritol, is safe for dogs and like Xylitol has less of the laxative effect (of maltitol).
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