I've read some articles that say splenda is bad, while some doctors say it's OK. What's the general concensus? It is highly chlorinated, so can't be that good. On the other hand, they claim it doesn't get absorbed. On the other hand, they say it is partly absorbed partly because it reacts with food and becomes something else. To me, it only sweetens food without adding any good taste, so sugar, in small amounts seems a better solution. C. C. Chang; more on piano practice at http://members.aol.com/chang8828/contents.htm
"Cc88m" <[email protected]> wrote in message news:[email protected]... > I've read some articles that say splenda is bad, while > some doctors say it's > OK. What's the general concensus? It is highly > chlorinated, so can't be that > good. On the other hand, they claim it doesn't get > absorbed. On the other hand, they say it is partly > absorbed partly because it reacts with food and > becomes something else. To me, it only sweetens food > without adding any good > taste, so sugar, in small amounts seems a better solution. > C. C. Chang; more on piano practice at I've never heard anything about it being bad. -- Type 2 http://users.bestweb.net/~jbove/
In article <[email protected]>, [email protected] (Cc88m) wrote: >I've read some articles that say splenda is bad, while some >doctors say it's OK. Where were these articles published? Were they in peer reviewed scientific journals? If I saw them in the New England Journal of Medicine I would probably give them credence. If I saw them in the Naitonal Enquirer I wouldn't. Were the authors well qualified to make a judgment? Did they give you sufficient evidence to back up their claims? End of lecture number 1 from Library 101. >To me, it only sweetens food without adding any good taste, I'm not completely sure what this means -- don't most sweeteners sweeten food without adding some other taste? But if you don't like the taste of Splenda, then there's no reason to use it. Use a product that you like. -- Lord, make me an instrument of your peace... where there is hatred, let me sow love. remove "spamtrap" for e-mail
those articles were from SURPRISE ! that queen of information Betty Martini and her trolls Andrea wrote: > In article <[email protected]>, > [email protected] (Cc88m) wrote: > >>I've read some articles that say splenda is bad, while >>some doctors say it's OK. > > > Where were these articles published? Were they in peer > reviewed scientific journals? If I saw them in the New > England Journal of Medicine I would probably give them > credence. If I saw them in the Naitonal Enquirer I > wouldn't. Were the authors well qualified to make a > judgment? Did they give you sufficient evidence to back up > their claims? > > End of lecture number 1 from Library 101. > > >>To me, it only sweetens food without adding any good >>taste, > > > I'm not completely sure what this means -- don't most > sweeteners sweeten food without adding some other taste? > But if you don't like the taste of Splenda, then there's > no reason to use it. Use a product that you like. > > -- > Lord, make me an instrument of your peace... where there > is hatred, let me sow love. > > remove "spamtrap" for e-mail
"Cc88m" <[email protected]> wrote in message news:[email protected]... > I've read some articles that say splenda is bad, while > some doctors say it's > OK. What's the general concensus? It is highly > chlorinated, so can't be that > good. On the other hand, they claim it doesn't get > absorbed. On the other hand, they say it is partly > absorbed partly because it reacts with food and > becomes something else. To me, it only sweetens food > without adding any good > taste, so sugar, in small amounts seems a better solution. > C. C. Chang; more on piano practice at > > http://members.aol.com/chang8828/contents.htm Isn't this a repeat of the troll from a couple of weeks ago?
Splenda tastes the best to me. I rarely use anything else. I don't care to hear all that crap that people say about sweetners in their paranoid way. The best sweetner is the one you like. Let me know when there is really hard evidence any of these is "bad" ... I won't stop though, unless alot of people are dying ... and then I'll think about a little and move on like nothing happened ! I need relly hard evidence that any sweetner is killing people ! Rainbow
Splenda tastes the best to me. I rarely use anything else. I don't care to hear all that crap that people say about sweetners in their paranoid way. The best sweetner is the one you like. Let me know when there is really hard evidence any of these is "bad" ... I won't stop though, unless alot of people are dying ... and then I'll think about a little and move on like nothing happened ! I need relly hard evidence that any sweetner is killing people ! Rainbow
Against the advice of a few fearmongers (who probably have stock in Aspartame labs or whatnot), I use Splenda on breakfast cereal and to me, it tastes very much like table sugar, more than any other non-sugar sweetener. From what I've read, the body doesn't recognize it and it's excreted without impact. Considering all the negatives of refined sugar, especially from my dentist's perspective, it's a reasonable tradeoff IMO. "Cc88m" <[email protected]> wrote in message news:[email protected] m15.aol.com... > I've read some articles that say splenda is bad, while > some doctors say it's > OK. What's the general concensus? It is highly > chlorinated, so can't be that > good. On the other hand, they claim it doesn't get > absorbed. On the other hand, they say it is partly > absorbed partly because it reacts with food and > becomes something else. To me, it only sweetens food > without adding any good > taste, so sugar, in small amounts seems a better solution. > C. C. Chang; more on piano practice at > > http://members.aol.com/chang8828/contents.htm
Consensus seems to be: Equal/NutriSweet/any of the aspertame packets when you are sweetening stuff like coffee, tea, or other non-sensitive liquids. They are cheaper, too. Splenda for cooking and also for the occasional treat-type food such as blueberries plus cream. You get the grainy effect. More expensive stuff. Nan, Type 2
Nan Eklund said this... > Consensus seems to be: > > Equal/NutriSweet/any of the aspertame packets when you are > sweetening stuff like coffee, tea, or other non-sensitive > liquids. They are cheaper, too. Splenda for cooking and > also for the occasional treat-type food such as > blueberries plus cream. You get the grainy effect. More > expensive stuff. > > Nan, Type 2 > Odd. Here in the UK, Splenda tabs and granules are about the same as the equivalent aspartame products WRT price. Ratty -- Imitation of life www.flyingrat.net
"Flying Rat" <[email protected]> wrote in message news:[email protected]... > Nan Eklund said this... > > Consensus seems to be: > > > > Equal/NutriSweet/any of the aspertame packets when you > > are sweetening stuff > > like coffee, tea, or other non-sensitive liquids. They > > are cheaper, too. Splenda for cooking and also for the > > occasional treat-type food such as blueberries plus > > cream. You get the grainy effect. More expensive stuff. > > > > Nan, Type 2 > > > Odd. > > Here in the UK, Splenda tabs and granules are about the > same as the equivalent aspartame products WRT price. > > Ratty > -- > Imitation of life > > www.flyingrat.net And you can nick em by the handful from Little Chef ;-) -------------------- VBH Dx(Oct-03) : A1c 10.2 : 102Kg Latest : A1c: 6.1 : 85Kg : Met 3x500
