Splenda – the best-selling artificial sweetener in America – is out! Also FDA approved and Snopes Checked. Researchers confirmed that a key ingredient in Splenda could increase the risk of cancer, and intestinal inflammation, and multiplies during digestion.
Sucralose-6-acetate makes up about 1% of Splenda, but it is also formed in the gut when humans digest the artificial sweetener. Sucralose has been found to be genotoxic, meaning it breaks apart the DNA in chromosomes and can lead to cancer, according to new research published in the Journal of Toxicology and Environmental Health.
What they found was alarming. They discovered that the chemical impacts genetic activity by affecting the tissue of the gut wall. According to the researchers,“Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress and cancer.”
Similar to other artificial sweeteners, sucralose was originally cooked up in a laboratory. In 1976 Tate & Lyle and the Queen Elizabeth College in London were doing a joint science project that consisted of chemically modifying sugar. During the experiment, one of the researchers misunderstood “test” for “taste” and sucralose was discovered by accident . Consequently, in 1999 The U.S. Food and Drug Administration (FDA) approved sucralose as safe for human consumption.
- Sucralose increases insulin levels, causing diabetes.
- Sucralose alters the gut microbiome
- When heated, it release harmful chloropropanols at high temperatures. Chloropropanols are toxic and may lead to cancer and infertility in men.
- Triggers Migraines
My advice? AVOID Sucralose. Use only natural ingredients such as monk fruit or raw organic honey!
Sucralose affects glycemic and hormonal responses to an oral glucose load” PubMed. https://www.ncbi.nlm.nih.gov/pubmed/23633524.
“Splenda Alters Gut Microflora and Increases Intestinal P-Glycoprotein and Cytochrome P-450 in Male Rats”. Taylor & Francis Online.
“Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues”. Taylor & Francis Online. https://www.ncbi.nlm.nih.gov/pubmed/24219506.
“Thermal stability and thermal decomposition of sucralose”. ResearchGate. http://www.scielo.br/pdf/eq/v34n4/a02v34n4.pdf