The Cardiologist's Wife's Chocolate Too! Diet:

              No Sugar, Low Fat *&* Low Carb

 
  1. Bullet Coke to make Odwalla  

  2. BulletTruvia is  processed Stevia             

all natural Stevia supplement”


Splenda, Stevia, Truvia, sugar alcohols, etc

We love Splenda. I even bake with it, and Bob calls it a godsend. The choice is yours. Here’s the lowdown on all sweeteners, with further info on why, for us, Splenda’s the winner:

There's great confusion on the subject of artificial sweeteners - and some of them really aren’t good. (Especially avoid Agave, which is 92% harmful fructose; see red arrow above & text to the right --->.

Much of the confusion about Splenda stems from that still-wide refrain: "But it's not natural!"

How many people are starting to feel that the word "natural" has become a food industry scam word? Most of the world's poisons are natural: strychnine, arsenic, snake venom; ditto animal fat, heroin, cocaine, booze, nicotine. The list is long. Conversely, insulin, metformin, vitamin pills, and antibiotics are all made in the lab.

And "natural" sweeteners are just sugar by another name: agave, acai, & dried fruit are all sugar-crammed; honey metabolizes even faster than regular sugar because it's already in solution. At the bottom of that same page, here’s how to translate all carbs into the sugar they'll metabolize into.

Stevia and Truvia: For many years the FDA refused to approve Stevia because of its possible cancer-causing effects. Pro-stevians — and their lobby—argued that it’s “natural” and has been used by South American natives for centuries, but no one knows how long or in what state of health those people lived. We found no years-long studies or control group studies done on Stevia. And that, to us, is troublesome. Cancer can take years to develop, as with smoking.

  1. Bullet But recently the FDA issued a “letter of no objection" regarding rebaudioside, a processed form of Stevia—but only the rebaudioside—as a Generally Recognized as Safe (or GRAS) substance. So the FDA has not granted approval to Stevia itself, but has said it will “not object” to food companies using processed rebaudioside, now commercially known as Truvia.

  2. Bullet For us, “not object” and “generally recognized” are a hedge which  does not inspire confidence. There have been many drugs and medical products okayed by the FDA — Vioxx, IUDs, Hydroxycut, for example — only to be recalled a few years later amid reports of injury and death.

We only feel safe using products like Splenda that have been tested and studied for decades with, as physicians say, “no red flags.”

Sugar Alcohols, a consumer-friendly name, are processed from sugar molecules, and include names like sorbitol, mannitol, xylitol, lactitol, maltitol,  & others ending in -ol. They still have calories of the sugar type (though fewer: 2-3 calories per gram as opposed to 4 calories per gram of standard sugar), and they still affect your blood sugar. Their benefit is that they metabolize more slowly than regular sugar, so they last you longer, hold off those need-sweets-again-crashes.

Products containing sugar alcohols are marketed as “no sugar added” -- but beware. They often cause bloating and diarrhea. There is also the misconception that sugar alcohol-containing products are “sugar free.” These products still contain significant amounts of carbs, which still break down to sugar.

Artificial Sweeteners, such as saccharin (Sweet & Low), Splenda (sucralose), & aspartame (Equal, NutraSweet, and NatraTaste) contain no calories or carbohydrates at all.

Saccharin got a bad rap a few years ago – it produced bladder cancer in rats exposed to prodigious amounts – but those tests didn’t hold up in humans (no one would eat a truckload of saccharin). Still, it seems to have a slightly metallic aftertaste.

Aspartame is excellent, and physicians have called Splenda a godsend. Aspartame is in Diet Coke, practically everything else, and there are no verified side effects from either product. Many have claimed psychosomatic effects, but research & blind studies including large numbers in control groups in many countries spanning decades have been done. No red flags, as physicians say.

AGAVE’s extremely high percentage of fructose is harmful (scroll down to #2, Composition)

AGAVE IS FRUCTOSE, WHICH IS HARMFUL

See also (Scroll to #6, Health Effects)

Agave is 92 % fructose. Just another member of the sugar family, but fructose is not safe. It’s the biggest bait-and-switch gimmick in years. A derivative of honey, berries, tree fruits, & sweet potatoes, fructose has been commercialized into a refined sugar which -- true, absorbs more slowly, but also damages the body far more. Fructose & HFCS (high-fructose corn syrup) have been added to processed foods, beverages and - more ominously - so-called “diet yummies,” telling people they can “cheat & eat” as much as they like.

Irony: fructose, with its longer shelf life & the fact that it’s cheaper, has become the trans fat of the sugar family.


Sucralose (brand name Splenda) contains chloride, not chlorine which is completely different. Chloride is in salt (sodium chloride), & in everything you eat: fruits, veggies, chicken, seafood.


Btw chlorine - remember? - is added to all drinking water & to irrigate crops. Chlorine is an atom. When it becomes part of a molecule (2 or more atoms) it changes completely.

Btw Agave is 92% harmful fructose. Look how many food products contain fructose

Hidden sugar that’s still 100% sugar

Copyright © 2009 The Cardiologist's Wife Chocolate Too Diet.  All rights reserved.

Most frequently asked question:


if Splenda is so great, why do manufacturers still use sugar alcohols? Because only sugar, in one form or another, makes the cookie stiff, the gum or candy bulky. Splenda and aspartame can’t make the cookie stiff or keep the muffin from falling apart. That’s why you’ll find sugar alcohols in more and more products. And sugar alcohols are still technically carbohydrates.