Nutrtion Ilab Week 2

Splenda is the brand name for Sucralose. Tate & Lyle who were actually looking for a new pesticide formula discovered it in 1976. Splenda was actually uncovered by Leslie Hough and Shashikant Phadnis. Ironically, during testing procedures S. Phadnis asked L. Hough to “test the Sucralose powder” but L. Hough thought he said to “taste” the powder and when he did he found it to be very sweet. Eventually all 4 scientist/chemists worked together to create the final product Splenda.

Splenda is simply chlorinated sugar. It was approved by the FDA in 1998 and found safe for consumption for all populations including children, women who are pregnant or breast-feeding and diabetics. Specifically, “the agency has carefully considered the potential environmental effects of this action. FDA had concluded that the action [approval of Sucralose] will not have a significant impact on the human environment, and that an environment impact statement is not required” (splendatruth.com).

Chlorinated sugar is a chlorocarbon. Natural sugar is a hydrocarbon built around 12 carbon atoms. “Sucralose is a molecule of sugar chemically manipulated to surrender three hydroxyl groups (hydrogen & oxygen) and replace them with three chlorine atoms” (Bowen, 2005, p. 1). When this gets converted into Splenda it then becomes a chlorocarbon. Chlorocarbons are in the same chemical family as Chlorodane, Lindane, and DDT. Splenda is modified in such a way that it passes through your body undigested, unmetabolized and thusly cannot be broken down or absorbed by our body. As well, Splenda contains no calories or carbohydrates.

Chlorocarbons are known to be toxic and deadly. They are known to damage hepatocytes, which are liver metabolic cells. The liver is an organ that helps detoxify preservatives and free radicals. Some of the chlorocarbons we ingest are not fully excreted from our body and stay in our body. “This high solvency attacks the human nervous system and many other body systems including...