Artificial Sweeteners
- Thread starter JoeND
- Start date
No, but I hear the ****roaches are getting into it and are developing tumors...
J/k... I have head from numerous people that splenda is the best thing ever. I don't like any artificial sugar myself, to me it all has a nasty after-taste...
Oh I'm very familiar with it,I'm just wondering what other people's experiences were.
I used to work for the Vitamin Shoppe and used to see what was going on. In addition I did my own research and it pretty much validated what I had felt...
After consuming protein bars/drinks containing this stuff I started feeling things like fatigue,confusion,and chest pains. After reading up on it and discovering that it contains bleach for one thing I really started to question it and now try to stay away from it,which of course is nearly impossible b/c manufacturers and the 'sheep' consumers(what I was told by one company actually) are all gung-ho about this junk.
I predict it will go the way of the nutrasweet once everyone finally discovers what's in it and as soon as enough testimonials are in.
Meanwhile I have seen a few manufacturers possibly start to wake up to these unnatural chemicals being put in our foods and they're starting to use more natural things like fruit juice flavorings.
I thought this would dissipate after people discovering that the Atkins' 'low carb' craze wasn't the safest...but since when do people put their health above vanity?.
..
I used to work for the Vitamin Shoppe and used to see what was going on. In addition I did my own research and it pretty much validated what I had felt...
After consuming protein bars/drinks containing this stuff I started feeling things like fatigue,confusion,and chest pains. After reading up on it and discovering that it contains bleach for one thing I really started to question it and now try to stay away from it,which of course is nearly impossible b/c manufacturers and the 'sheep' consumers(what I was told by one company actually) are all gung-ho about this junk.
I predict it will go the way of the nutrasweet once everyone finally discovers what's in it and as soon as enough testimonials are in.
Meanwhile I have seen a few manufacturers possibly start to wake up to these unnatural chemicals being put in our foods and they're starting to use more natural things like fruit juice flavorings.
I thought this would dissipate after people discovering that the Atkins' 'low carb' craze wasn't the safest...but since when do people put their health above vanity?.
..Splenda, IIRC is aspartame, sucralose and acesulfame K blended together in one product. The negative side effects of aspartame, especially in large doses are pretty well documented. Personally I steer clear of it all. Better to have "the real thing" less often, than eat dodgy chemicals.
I highly recommend that you at least research aspartame and make your own conclusion.
I highly recommend that you at least research aspartame and make your own conclusion.
Yes. Sugar substitutes do raise your insulin levels despite the fact your blood glucose does not rise. This is not a great situation because you end up with too much insulin and not enough blood glucose which makes you want to eat more carbs. And then you gain weight
Moreover, sugar substitutes have ZERO nutritional value. What's the point in even bothering with them?
Sugar alcohols also will raise your insulin levels (mannitol, xylitol, sorbitol, etc.)
Moreover, sugar substitutes have ZERO nutritional value. What's the point in even bothering with them?
Sugar alcohols also will raise your insulin levels (mannitol, xylitol, sorbitol, etc.)
Yes. Sugar substitutes do raise your insulin levels despite the fact your blood glucose does not rise. This is not a great situation because you end up with too much insulin and not enough blood glucose which makes you want to eat more carbs. And then you gain weight
Moreover, sugar substitutes have ZERO nutritional value. What's the point in even bothering with them?
Sugar alcohols also will raise your insulin levels (mannitol, xylitol, sorbitol, etc.)
Good info right here!
I quit using all artificial sweetners after reading in a reputable place that they were causing MS-like symptoms that didn't leave after someone stopped using them. Since I already have been tested several times for MS because of having MS symptoms...figured I didn't need that on top of my other challenges.
I remember when Splenda just came out, Suzanne Somers was the person who said that she helped develop it from REAL sugar without all the chemicals that were causing harmful things like aspertame was!
I remember when Splenda just came out, Suzanne Somers was the person who said that she helped develop it from REAL sugar without all the chemicals that were causing harmful things like aspertame was!
Was that before or after she got cancer?...
So far the only truly 'healthy' sweetener I've seen is Stevia...although it doesn't taste the best either,at least it's actually healthy.
This subject has been touched upon before, on the forum in the past.
I am VERY careful with my diet, and just consider myself a normal and healthy 47 year old man. With this said, I believe refine white sugar is the pure evil, and have come to personal terms with pros and cons Splenda.
And, have been very successful in using it.
With this said, I have used Splenda throughout my 35 pounds of weight loss, including dipping under 8% Body fat where I currently reside. I assure you, insulin spikes, and blood glucose levels are important to my diet and associated goals, and I understand the biological processes behind it.
We can not blanket cons of artificial sweeteners on everyone. Its seems as though the basic and advanced fundamentals of diet and fitness (along with using Splenda in my diet) has resulted in-weight loss, and tissue loss in the single digits.
The choice between Artificial Sweeteners and refined white sugar is decision I term as a: Bad Choice Set. If one desires something sweet in their diet, they MUST come to terms with one or the other as this decision can be bad one way other the other--dependent on how it effects YOU personally.
For instance, most diabetics can use Splenda without ANY known effects, and there are a VERY FEW that have undesirable effects. I have 3 diabetics I know, and all use Splenda without a known problem to their diabetic illness.
Most people (well, for lack of argument) don't realize, that just about everything is so-called natural (it all basically comes from the earth), but what is natural isn't "necessarily" healthy (and this can depend on research and ones viewpoint).
Eat the wrong mushroom, he, he, for example, this is natural isn't it? Some of these an give you a buzzz (shut up), kill you, or make you feel like your friggen dead (what ever that feels like ). But they are natural nonetheless.
Most of the problems surface when these so called natural items are "mixed and matched" together with another natural item from earth or when formed together from another natural ingredient to form something---new (in the scientific world).
Like with most things in life, there seems to be pros and cons, with most everything. Some are clear cut one way or the other, while others its not so clear. We must make up our minds among the vast amount of information that is more available now then ever before.
The question to ask one's self is how many chemicals are we truly consuming in the foods we eat (not just within artificial sweeteners).
When one looks at the growth period, processing, maintaining, and then shipment of foods (and subsequently attempts to educate one's self on this subject, it truly widen's the eye balls)
Splenda is sugar with a chlorine molecule attached (to put this simply). In general and with "most" persons, it passes through the body "unrecognized" as an energy source, and in most cases, has no calorie value. Though the chemical make up of Splenda has been around of many years, its just in recent years, it was packaged in a commercial product dubbed, Splenda.
The jury is still out on whether it has any legit side effects, though you will find critics not to be in short supply. I have used it for nearly 3 years, and have a very thorough physical examination every 6 months, and I am more healthy now then in my youth.
To save writing space (because I do know alot about artificial sweeteners), do a google on Splenda (and the others) to get educated on it. While you are at it, study refined white sugar.
If you have "personal" complications with artificial sweeteners, I think after you study refined white sugar, you will have a personal complication with it as well. Make your "personal decision".
And, "here another example":
Stevia. Accepted by some to be great but not accepted by others to be that great. Which is it? A person makes decision based on tangible and reliable and accurate data--as best as possible.
Stevia has its own share of pro and cons dependent on ones view on the matter. I have studied this sweetener as well. It has been used for many, many years by several countries,without any notable complications, but still FDA will not approve it, LOL (like FDA is reputable in the first place):
(this is just one link, so take that for what its worth. There are other links supporting Stevia as well)
A lot of persons eat preservatives, pesticides, and other ingredients that they may deem undesirable, and don't even know it.
I have to tell on myself though. So here is a short story, in the hopes one can get something of value from it. I was gonna write a long response in this thread (Hey! I have a reputation to keep, he, he, just kidding). But, decided this should suffice:
For quite some time I purchased a box of frozen Talapia (fish) that came in packages of 98 calorie vaccumed serving sizes. I was in heaven. It was nearly the perfect serving size and fit within my dietary circumference perfectly. It looked so deliciously bright white and fresh; protein, natural, and health heaven--so I thought.
At the time and for several months (lol on me), I didnt bother to look at the ingredients because it "looked so fresh and natural". However, one day, one of the vaccumed packages was sitting on the counter ingredient side up (I was preparing one my favorite fish dishes, Grated Parmasen Talapia), and I skimmed over it not really reading it (I was taking things for granted), and two words caught my eye: Carbon Monoxide. I picked the package up thinking, what the heck?! Listed in the ingredients of the fish I had been consuming for several months was: Talapia and Carbon Monoxide.
I literally wanted to barf and I was sick to my stomach at the time (considering I have been consuming this type of fish and packaged brand) for several months, and the "thought" of consuming Carbon Monoxide (with what I personally knew about it) sickened me. I was so upset, that I didnt eat one of the pre planned fish meals and ate something else that day.
Of course, this sparked my investigative instinct and asked myself this question: "Why would frozen fish or other natural meats have Carbon Monoxide listed as one of the ingredients? Why would manufacturers and/or producers process this potentially "poisonous gas" (that can KILL a human being) with natural meat products? It didnt take long to locate one primary and difinitive answer: It makes packaged meat "retain" its natural fresh look longer (to make this a short sentence).
Information on Carbon Monoxide used with meat products are not in short supply, and its likewise FDA approved in its use. Let's say FDA stands for: F*cked-up Data Administration.
The links I provided are just to get the mind juices flowing. I have read extensively on the use of Carbon Monoxide through other reputable articles; however, in a rather short conclusion, it is contended that it in the amount used, it is so small--it has no adverse affects, but there are critics.
Some packaged meat products don't even list Carbon Monoxide as part of the meat processing process, so one "could" be literally consuming a meat product purchased from a supermarket (dependent upon where bought and what purchased) processed with Carbon Monoxide (and other chemicals) and not even know it.
This rather simple experience, really tweaked some thinking on how extremely perishable food items are processed, maintained, and shipped.
What's interesting to me, and the reason why I continually try to educate myself on these types of things, is the general disparity but yet some similarities between two persons doing the basic same eating and drinking habits (for sake of argument), and one will live longer than the other.
Open up your hearts brotha ans sista's! Its all YOU. You have it in you to do what it takes,
Chillen
I am VERY careful with my diet, and just consider myself a normal and healthy 47 year old man. With this said, I believe refine white sugar is the pure evil, and have come to personal terms with pros and cons Splenda.
And, have been very successful in using it.
With this said, I have used Splenda throughout my 35 pounds of weight loss, including dipping under 8% Body fat where I currently reside. I assure you, insulin spikes, and blood glucose levels are important to my diet and associated goals, and I understand the biological processes behind it.
We can not blanket cons of artificial sweeteners on everyone. Its seems as though the basic and advanced fundamentals of diet and fitness (along with using Splenda in my diet) has resulted in-weight loss, and tissue loss in the single digits.
The choice between Artificial Sweeteners and refined white sugar is decision I term as a: Bad Choice Set. If one desires something sweet in their diet, they MUST come to terms with one or the other as this decision can be bad one way other the other--dependent on how it effects YOU personally.
For instance, most diabetics can use Splenda without ANY known effects, and there are a VERY FEW that have undesirable effects. I have 3 diabetics I know, and all use Splenda without a known problem to their diabetic illness.
Most people (well, for lack of argument) don't realize, that just about everything is so-called natural (it all basically comes from the earth), but what is natural isn't "necessarily" healthy (and this can depend on research and ones viewpoint).
Eat the wrong mushroom, he, he, for example, this is natural isn't it? Some of these an give you a buzzz (shut up
), kill you, or make you feel like your friggen dead (what ever that feels like ). But they are natural nonetheless.Most of the problems surface when these so called natural items are "mixed and matched" together with another natural item from earth or when formed together from another natural ingredient to form something---new (in the scientific world).
Like with most things in life, there seems to be pros and cons, with most everything. Some are clear cut one way or the other, while others its not so clear. We must make up our minds among the vast amount of information that is more available now then ever before.
The question to ask one's self is how many chemicals are we truly consuming in the foods we eat (not just within artificial sweeteners).
When one looks at the growth period, processing, maintaining, and then shipment of foods (and subsequently attempts to educate one's self on this subject, it truly widen's the eye balls
)Splenda is sugar with a chlorine molecule attached (to put this simply). In general and with "most" persons, it passes through the body "unrecognized" as an energy source, and in most cases, has no calorie value. Though the chemical make up of Splenda has been around of many years, its just in recent years, it was packaged in a commercial product dubbed, Splenda.
The jury is still out on whether it has any legit side effects, though you will find critics not to be in short supply. I have used it for nearly 3 years, and have a very thorough physical examination every 6 months, and I am more healthy now then in my youth.
To save writing space (because I do know alot about artificial sweeteners), do a google on Splenda (and the others) to get educated on it. While you are at it, study refined white sugar.
If you have "personal" complications with artificial sweeteners, I think after you study refined white sugar, you will have a personal complication with it as well. Make your "personal decision".
And, "here another example":
Stevia. Accepted by some to be great but not accepted by others to be that great. Which is it? A person makes decision based on tangible and reliable and accurate data--as best as possible.
Stevia has its own share of pro and cons dependent on ones view on the matter. I have studied this sweetener as well. It has been used for many, many years by several countries,without any notable complications, but still FDA will not approve it, LOL (like FDA is reputable in the first place):
(this is just one link, so take that for what its worth. There are other links supporting Stevia as well)
A lot of persons eat preservatives, pesticides, and other ingredients that they may deem undesirable, and don't even know it.
I have to tell on myself though. So here is a short story, in the hopes one can get something of value from it. I was gonna write a long response in this thread (Hey! I have a reputation to keep, he, he, just kidding). But, decided this should suffice:
For quite some time I purchased a box of frozen Talapia (fish) that came in packages of 98 calorie vaccumed serving sizes. I was in heaven. It was nearly the perfect serving size and fit within my dietary circumference perfectly. It looked so deliciously bright white and fresh; protein, natural, and health heaven--so I thought.
At the time and for several months (lol on me), I didnt bother to look at the ingredients because it "looked so fresh and natural". However, one day, one of the vaccumed packages was sitting on the counter ingredient side up (I was preparing one my favorite fish dishes, Grated Parmasen Talapia), and I skimmed over it not really reading it (I was taking things for granted), and two words caught my eye: Carbon Monoxide. I picked the package up thinking, what the heck?! Listed in the ingredients of the fish I had been consuming for several months was: Talapia and Carbon Monoxide.
I literally wanted to barf and I was sick to my stomach at the time (considering I have been consuming this type of fish and packaged brand) for several months, and the "thought" of consuming Carbon Monoxide (with what I personally knew about it) sickened me. I was so upset, that I didnt eat one of the pre planned fish meals and ate something else that day.
Of course, this sparked my investigative instinct and asked myself this question: "Why would frozen fish or other natural meats have Carbon Monoxide listed as one of the ingredients? Why would manufacturers and/or producers process this potentially "poisonous gas" (that can KILL a human being) with natural meat products? It didnt take long to locate one primary and difinitive answer: It makes packaged meat "retain" its natural fresh look longer (to make this a short sentence).
Information on Carbon Monoxide used with meat products are not in short supply, and its likewise FDA approved in its use. Let's say FDA stands for: F*cked-up Data Administration
. The links I provided are just to get the mind juices flowing. I have read extensively on the use of Carbon Monoxide through other reputable articles; however, in a rather short conclusion, it is contended that it in the amount used, it is so small--it has no adverse affects, but there are critics.
Some packaged meat products don't even list Carbon Monoxide as part of the meat processing process, so one "could" be literally consuming a meat product purchased from a supermarket (dependent upon where bought and what purchased) processed with Carbon Monoxide (and other chemicals) and not even know it.
This rather simple experience, really tweaked some thinking on how extremely perishable food items are processed, maintained, and shipped.
What's interesting to me, and the reason why I continually try to educate myself on these types of things, is the general disparity but yet some similarities between two persons doing the basic same eating and drinking habits (for sake of argument), and one will live longer than the other.
Open up your hearts brotha ans sista's! Its all YOU. You have it in you to do what it takes,
Chillen
I hear what you're saying, Chillen and I know a lot of people who use artificial sweeteners simply because they have ZERO nutritional value.
But I'm diabetic, and despite most dieticians telling diabetics to use sugar substitutes, I'd rather use raw sugar than a substitute. My issue is that almost every sugar substitute gives me a migraine headache, so I steer clear of them. My body just doesn't like them for whatever reason that may be.
I realize that sugar isn't the best carb on the planet, however, I know EXACTLY how many carbs I'm getting and how my body is going to react to it unlike the substitutes. If I had 10 cups of coffee, used 1 tsp of sugar per cup, and 1/4 cup of 10% cream in each cup, I'd be getting 50gms of sugar carbs and 120gms of cream carbs. Way over my daily limit
Although there is fat in that cream ...
But I'm diabetic, and despite most dieticians telling diabetics to use sugar substitutes, I'd rather use raw sugar than a substitute. My issue is that almost every sugar substitute gives me a migraine headache, so I steer clear of them. My body just doesn't like them for whatever reason that may be.
I realize that sugar isn't the best carb on the planet, however, I know EXACTLY how many carbs I'm getting and how my body is going to react to it unlike the substitutes. If I had 10 cups of coffee, used 1 tsp of sugar per cup, and 1/4 cup of 10% cream in each cup, I'd be getting 50gms of sugar carbs and 120gms of cream carbs. Way over my daily limit
Although there is fat in that cream ...
Chillen & I_love_muscle, you both provided *food for thought.* LOL Now if only that kind of food provided nutrients & filled me up...
Your appetite for knowledge should never be filled up.
And, remember,
Pull the Rocket from your Pocket.
C@ck it.
and friggggggggggen ROCK IT!
Best wishes,
Chillen
L
Lillian
Guest
i use stevia and i believe it has now been recently approved by the fda, but as we all know just cause it's been approved doesn't mean it's good for you either.
here's the product i purchased and this is what it says on their site:
What Is Stevia | SweetLeaf® Sweetener™
What is the FDA’s position on Stevia?
Results of extensive scientific research and tests in the US and around the world made it possible for SweetLeaf® Sweetener™ to obtain GRAS status, the FDA classification of foods that are safe. It is the first Stevia-based product to achieve this designation.
Is Stevia safe?
Yes. Scientific research from around the world was exhaustively reviewed when the makers of SweetLeaf® Sweetener™ presented their case for GRAS status (a rigorous FDA designation of food safety). An independent group of outside scientists concluded that SweetLeaf® Sweetener™ met FDA standards for safety. In an unprecedented move to ensure the product’s safety, the makers of SweetLeaf® Sweetener™ consulted with a second set of independent experts. These scientists confirmed that SweetLeaf® Sweetener™ met FDA standards for safety. The comprehensive review included studies on toxicity, cancer, reproductive health, long-term use, use at high-volumes, the effects on blood-sugar levels and more. Furthermore, after more than 30 years of high volume use in Japan and other countries, as well as more than a decade of use in America as a dietary supplement, there have been no reported cases of ill-effects. Recent scientific reviews by the World Health Organization (2003 and 2007) support these findings.
it's advertised as healthy and not like the regular subsitutes, which is why i chose it. but who the heck really knows. no matter what you eat it's going to be bad for you whether it's sugar or a substitute.
read under "health controversy", says it's non carcinogenic. we can only believe what we want to believe. i'm going to only hope they are right in that it's not harmful.
Stevia - Wikipedia, the free encyclopedia
here's the product i purchased and this is what it says on their site:
What Is Stevia | SweetLeaf® Sweetener™
What is the FDA’s position on Stevia?
Results of extensive scientific research and tests in the US and around the world made it possible for SweetLeaf® Sweetener™ to obtain GRAS status, the FDA classification of foods that are safe. It is the first Stevia-based product to achieve this designation.
Is Stevia safe?
Yes. Scientific research from around the world was exhaustively reviewed when the makers of SweetLeaf® Sweetener™ presented their case for GRAS status (a rigorous FDA designation of food safety). An independent group of outside scientists concluded that SweetLeaf® Sweetener™ met FDA standards for safety. In an unprecedented move to ensure the product’s safety, the makers of SweetLeaf® Sweetener™ consulted with a second set of independent experts. These scientists confirmed that SweetLeaf® Sweetener™ met FDA standards for safety. The comprehensive review included studies on toxicity, cancer, reproductive health, long-term use, use at high-volumes, the effects on blood-sugar levels and more. Furthermore, after more than 30 years of high volume use in Japan and other countries, as well as more than a decade of use in America as a dietary supplement, there have been no reported cases of ill-effects. Recent scientific reviews by the World Health Organization (2003 and 2007) support these findings.
it's advertised as healthy and not like the regular subsitutes, which is why i chose it. but who the heck really knows. no matter what you eat it's going to be bad for you whether it's sugar or a substitute.
read under "health controversy", says it's non carcinogenic. we can only believe what we want to believe. i'm going to only hope they are right in that it's not harmful.
Stevia - Wikipedia, the free encyclopedia
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