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Old 12-11-2013, 02:51 PM  
KILLER_CLOWN KILLER_CLOWN is offline
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Cooking with Splenda found to release cancer-causing dioxins in food

The long-term safety of the popular artificial sweetener Splenda (sucralose) has been called into question by a new review study published in the Journal of Toxicology and Environmental Health. Researchers from the U.S. National Institutes of Health (NIH) discovered that sucralose essentially releases cancer-causing dioxins in food when baked or otherwise heated, which is one of its primary marketed uses.

Citing an earlier study published by researchers from the Department of Pharmacology at Duke University in North Carolina, the review challenges a number of claims made in support of Splenda's alleged safety, including the claim by its manufacturer, McNeil Nutritionals, that sucralose passes through the body completely undigested. Evidence shows not only that this is false but also that sucralose is hardly the innocuous substance that we have all been led to believe it is.

"The study asserts that in human and rodent studies sucralose was shown to alter levels of glucose, insulin and glucagon-like peptide 1 (GLP-1)," writes Laura Sesana for the Washington Times (WT). "The authors also warn that when sucralose is used for cooking at high temperatures it generates chloropropanols, a class of chemicals that may be linked to a higher risk of cancer."

Sucralose may be unsafe for people with diabetes; chemicals raise blood sugar, insulin
The blood sugar finding is particularly concerning, as Splenda is largely marketed to diabetics who have to watch their sugar intake. Many people who use Splenda or consume products that contain it typically do so because they believe it to be a healthier alternative to sugar, which is clearly not the case.

"Sucralose alters metabolic parameters and its chronic effects on body weight are unknown," reads the study, suggesting that the artificial sweetener may actually have diabetogenic properties, meaning it can actually cause diabetes.

Evidence suggests sucralose is more of a drug than a food additive
Sucralose was also found in the study to alter the expressions of P-glycoprotein and cytochrome P in a manner similar to organochlorine drugs. This would suggest that sucralose is actually more of a drug than it is a food additive, which means it has no business being indiscriminately added to food without a proper drug warning.

Long-term health consequences of sucralose metabolites unknown
The only reason why Splenda even made it on the artificial sweetener scene in the first place is because it was claimed at the time that sucralose passes through the body "unchanged." But this latest study proves based on urine and fecal analysis that sucralose produces toxic metabolites, especially when heated, that have unknown long-term effects on human health.

"One study showed that the stability of sucralose decreased as the temperature and pH increased, with the breakdown process commencing at 119 degrees Celsius and temperatures of 180 degrees Celsius causing its complete degradation at all pH levels with the release of chloride ions," writes Sayer Ji for BeforeItsNews.com about the dangers of heated Splenda.

Whatever sucralose is not metabolized by the body ends up passing through into sewers and eventually water treatment plants, where it accumulates and eventually gets released into the environment. This bio-accumulation threatens to not only taint rivers, streams and other water sources, but also contaminate fish and other animals.

"Because the body does not metabolize 85 percent of sucralose ingested, most of it ends up in sewage treatment systems," explains Sesana. "Sucralose is resistant to water treatments for the same reason that it is not easily broken down by the body, resulting in sucralose being released into surface waters."

Be sure to read Sesana's full report here:
http://communities.washingtontimes.c...d-environment/

http://beforeitsnews.com/alternative...n-2840286.html

http://www.thesleuthjournal.com/sucr...leases-dioxin/

http://www.naturalnews.com/043206_Sp...xic_food.html#
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Old 12-11-2013, 07:08 PM   #46
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Why does everyone feel like they need to sweeten everything?
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Old 12-11-2013, 07:14 PM   #47
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Quote:
Originally Posted by Fish View Post
. No, not Nuff said...

You don't understand chemistry very well. Chlorine comes from the Earth, in the form of many different natural chlorides. The natural state is not the bottle of Clorox you buy at Piggly Wiggly.

"Under laboratory conditions"? WTF does that mean? Like something different is possible outside of laboratory conditions? That's chemistry.

Dioxins are produced during manufacturing of some chlorine chlorides. But that's manufacturing specific chlorides in a specific way. That's very different than Sucralose heating like the study is discussing. And note that they don't say dioxin they say "Dioxin-like". That should also be a clue.
Thank you. I get so tired of people who take advantage of the unintended ignorance of the general population to cause a scare. Crap the number of BS claims made where those reporting fail to distinguish between causation, correlation, and direct effect alone is mind boggling...
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Old 12-11-2013, 07:16 PM   #48
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All salt is NaCl ie Sodium Chloride. The only real difference between table salt and sea salt is that iodine is added to table salt.

In fact, sodium burns when exposed to water. Yet when combined with chlorine, another toxic element, the result is not only perfectly digestible but a nutritional requirement.
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Old 12-11-2013, 07:21 PM   #49
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Quote:
Originally Posted by GloucesterChief View Post
All salt is NaCl ie Sodium Chloride. The only real difference between table salt and sea salt is that iodine is added to table salt.

In fact, sodium burns when exposed to water. Yet when combined with chlorine, another toxic element, the result is not only perfectly digestible but a nutritional requirement.
Table salt is processed with the minerals removed and is bleached. Iodine is added. You have to watch some sea salt too. Just because it's sea salt doesn't mean it's not processed either. There are better more nutritional salts out there.
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Old 12-11-2013, 07:27 PM   #50
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Originally Posted by BucEyedPea View Post
Table salt is unhealthy too. It has nothing in common with natural salt. I use Himalayan salt.
Nothing? So table salt, which is sodium chloride, has nothing in common with Himalayan salt, which is ~96% sodium chloride?
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Old 12-11-2013, 07:27 PM   #51
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Quote:
Originally Posted by Fish View Post
. No, not Nuff said...

You don't understand chemistry very well. Chlorine comes from the Earth, in the form of many different natural chlorides. The natural state is not the bottle of Clorox you buy at Piggly Wiggly.
The table salt you buy is not "natural." It's bleached and processed.

This is where I got my information on chlorine:

Quote:
Typically chlorine does not normally occur in the environment except as a yellow gas on rare occasions. It's a manufactured substance produced through an industrial process. An electrical current is passed through salt water producing chlorine and caustic soda. ...

The real issue is not just how toxic chlorine itself is but how the unintended byproducts of chlorine (organochlorines and dioxins) remain in the environment. They are persistent in the environment; they do not break down readily and therefore bio-accumulate.~Dr Mercola
and here:
Quote:
Chlorine is not found free in nature.
http://www.howstuffworks.com/chlorine-info.htm


Quote:
"Under laboratory conditions"? WTF does that mean? Like something different is possible outside of laboratory conditions? That's chemistry.

Dioxins are produced during manufacturing of some chlorine chlorides. But that's manufacturing specific chlorides in a specific way. That's very different than Sucralose heating like the study is discussing. And note that they don't say dioxin they say "Dioxin-like". That should also be a clue.
Well, I wasn't thinking of the OP when I wrote that. I was talking about chlorine and why it wasn't good for the body, because you brought up chlorine. ( although I went back to re-read it and you did say "chlorine compound".)

BTW, I've never studied chemistry.
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Old 12-11-2013, 07:29 PM   #52
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Quote:
Originally Posted by Superbowltrashcan View Post
Thank you. I get so tired of people who take advantage of the unintended ignorance of the general population to cause a scare. Crap the number of BS claims made where those reporting fail to distinguish between causation, correlation, and direct effect alone is mind boggling...
What's even more tiring is that the natural health industry reports on such things precede what winds up being accepted later. Of course such things are scorned at first. Look what happened to Dr. Semmelweis.But he turned out right.
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Old 12-11-2013, 07:31 PM   #53
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Originally Posted by Cochise View Post
Why does everyone feel like they need to sweeten everything?
Good point. Look at all the high fructose corn syrup in so many foods now. It's cheap and makes food sweeter. It turns off your fat switch. I saw an amazing interview on a doctor talking about such substances and how one generation on this stuff creates an obese public.
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Old 12-11-2013, 07:34 PM   #54
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Quote:
Originally Posted by Fish View Post
. No, not Nuff said...

You don't understand chemistry very well. Chlorine comes from the Earth, in the form of many different natural chlorides. The natural state is not the bottle of Clorox you buy at Piggly Wiggly.

"Under laboratory conditions"? WTF does that mean? Like something different is possible outside of laboratory conditions? That's chemistry.

Dioxins are produced during manufacturing of some chlorine chlorides. But that's manufacturing specific chlorides in a specific way. That's very different than Sucralose heating like the study is discussing. And note that they don't say dioxin they say "Dioxin-like". That should also be a clue.
Let me go get Bambi, I think I just figured out what "boat-racing" means
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Old 12-11-2013, 07:44 PM   #55
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Quote:
Originally Posted by donkhater View Post
Nothing? So table salt, which is sodium chloride, has nothing in common with Himalayan salt, which is ~96% sodium chloride?
Okay what I meant by nothing is that it has been processed with minerals removed but iodine has been added. It's also bleached. So they're not the same anymore. Sure they are salts but they are not equal healthwise.
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Old 12-11-2013, 07:53 PM   #56
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Originally Posted by Fish View Post
Mercola is a known fear monger who makes nonfactual and downright dangerous claims in attempt to push his own supplement products. He's been warned by both the BBB and the FDA about making false claims and being a shitty company.

http://www.quackwatch.com/11Ind/mercola.html
The FDA is a total ****ing joke.
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Old 12-11-2013, 07:59 PM   #57
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Originally Posted by KILLER_CLOWN View Post
The FDA is a total ****ing joke.
Yup! Rampant cronyism going on in there, that's for sure. Used far too often by corporate interests to take down competitors. It's no wonder there's a revolving door there with such interests.
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Old 12-11-2013, 08:01 PM   #58
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Quote:
Originally Posted by BucEyedPea View Post
The table salt you buy is not "natural." It's bleached and processed.

This is where I got my information on chlorine:



and here:
http://www.howstuffworks.com/chlorine-info.htm




Well, I wasn't thinking of the OP when I wrote that. I was talking about chlorine and why it wasn't good for the body, because you brought up chlorine. ( although I went back to re-read it and you did say "chlorine compound".)

BTW, I've never studied chemistry.
Yeah, that's talking about chlorine in the gaseous state. But the element chlorine itself is abundant in nature. It's an essential requirement for all life on Earth.
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Old 12-11-2013, 08:01 PM   #59
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The FDA is a total ****ing joke.
It's a necessary evil.
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Old 12-11-2013, 08:03 PM   #60
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Example of FDA cronyism:

...and this mans stint in govt has not been limited to just milk:

Michael Taylor is among a number of people with Monsanto ties who have worked in government in recent years. He worked for the Nixon and Reagan Food and Drug Administration in the 1970s, then became a lawyer representing Monsanto. In 1991, he returned to the FDA as Deputy Commissioner for Policy under George H. W. Bush, and helped secure approval for Monsanto’s genetically engineered bovine (cow) growth hormone, despite it being banned in Canada, Europe, Japan, Australia, and New Zealand.

This was only a start for Taylor. He also did not like some producers advertising their milk as bovine-growth-hormone-free. That seemed to put Monsanto’s product in an unfavorable light. So in 1994 he wrote a guidance document from within the FDA requiring that any food label describing the product as bovine-growth-hormone-free must also include these words: “The FDA has determined … no significant difference has been shown between milk derived from [BGH] and non-[BGH] supplemented cows.”

It apparently did not concern Taylor that this new pronouncement by the FDA was unsupported by either Monsanto or FDA studies. A private company making any such unsupported claim could have been charged with fraud. But since it came out of the FDA, milk producers would place themselves at legal risk by not printing it on their label.

Taylor moved to the US Department of Agriculture (USDA) in the mid-1990s. During this period, he tried to persuade the FDA and Federal Trade Commission (FTC) to take a further step and make it illegal for dairies to make any claim to a bovine-growth-hormone-free product. Failing in that, he reached out to state governments to make such a claim illegal at the state level. This was finally blocked by a court decision in Ohio that there was indeed a “compositional difference” between BGH and non-BGH-treated milk. Long before this 2010 ruling, Taylor had returned to Monsanto as a vice president, and then returned to President Obama’s FDA, first as Senior Advisor on Food Safety and then Deputy Commissioner for Foods.[1]

Link
That's one of the authorities fish trusts.
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