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Suffice it to say that most of us have a sweet tooth. After all, it appears that this love of sweetness has been hardwired into our brains as a means of directing our ancestors to nutrient-rich, non-poisonous foods, thereby ensuring the survival of our species. So here we all are today, growing fat on the glut of sweet foods that once were such rare occurrences that our bodies may not have developed an “off switch” to tell us when to quit. Couple that with the fact that sugar causes an opiate-like effect in our brains, and it’s easy to understand that sugar may indeed produce the addiction that’s often attributed to it.

But wait, you say. You don’t eat a lot of sugar. You choose sugar-free foods instead. Certainly there are lots of these from which to choose, and the one with the best flavor and greatest availability is Splenda™ (active ingredient, sucralose)--“Made from sugar, so it tastes like sugar”.It is touted as an alternative to simple cane sugar, which people have been eating for centuries and has been implicated as a contributing factor in obesity and related conditions, opening wide the door to the current glut of 'no cal' products.

Approved by the Food and Drug Administration in 1998 and on the market ever since, sucralose has garnered almost two-thirds of the artificial sweetener market ¹, finding its way into every imaginable low-sugar processed food, both in the supermarket and in restaurants, as well as being sold in boxes and packets as a sugar substitute. Has it quenched our collective sweet tooth? Hardly. The last three decades have seen the astronomical rise in use of high-fructose corn syrup and several artificial sweeteners. Not coincidentally, rates of overweight and obesity have skyrocketed, with about 65% of Americans carrying too much body fat.

What is Sucralose?

Sucralose is a disaccharide (composed of two distinct sugars) that is made from sucrose (table sugar) in a five-step process that replaces three hydrogen-oxygen molecules with three chlorine atoms ². The resulting substance is approximately 600 times sweeter than sugar, yet because it is a manmade, unnatural molecule, the body doesn’t recognize and metabolize it as a sugar. The result is a sweetener made from sugar that mostly goes from one end of the digestive tract to the other without being absorbed, rendering it sugar-free and purportedly calorie-free. But, according to tests done by the FDA and by the Japanese Food Sanitation Council, up to 40% of sucralose may actually be absorbed ³.

If sucralose is similar to sugar because it starts as sugar, the addition of those three chlorine atoms also makes it a chlorocarbon, also known as an organochlorine, and a kissing cousin to some very toxic pesticides, including DDT ¹. This class of pesticides accumulates in the body’s fat cells and other tissues, creating long term toxicity and contributing to numerous health issues even when ingested in low doses. So is sucralose more similar to sugar or to pesticides? That question has not been extensively studied, though short term studies indicate that the breakdown of sucralose does not accumulate in tissues ¹.

Sucralose is used to sweeten processed foods, but because it is so much sweeter than sugar, used at the table it would be almost impossible to measure out the right amount to put, say, in your tea. So Splenda™ was developed to solve this problem. Splenda™ contains bulking agents—usually dextrose and maltodextrin—to achieve a specific sweetness per serving. Stated serving sizes are small enough--and enough loopholes exist in the FDA regulations--to ensure the manufacturer’s ability to claim zero calories per serving. In fact, Splenda™ contains 4 calories per serving or serving packet, so is anything but calorie-free. Dextrose and maltodextrin are both caloric, refined carbohydrates (sugars), and Splenda™ is 99% filler material and only 1% sucralose.

Hasn’t Sucralose Been Well-Tested?

Sucralose received approval in 1998 from the FDA--the government agency charged with protecting consumers from ill effects from food and drugs. As effective as they’ve been in certain areas, this is the organization that allowed trans-fats and Vioxx to remain on the market long after scientists had determined that they were dangerous substances. And other artificial sweeteners—saccharin, cyclamates and aspartame—were all safety-approved and on the market for many years before long term toxicities were discovered. No wonder that some consumers are nervous about sucralose. In all fairness to the FDA, though, we need to acknowledge that they base their decisions on a complicated process using research studies, which are often funded by the very companies who stand to gain the most from a product’s approval—the manufacturers. Studies are sometimes manipulated to reflect findings that are more positive than those actually found. Most importantly, though, research testing generally involves high doses over a short period of time to determine acute toxicity. The consequences of small doses over a long period of time are never addressed. Nor are the synergistic effects of multiple substances, eaten regularly over time.

So what do the studies on sucralose show? McNeil Nutritionals, the producers of Splenda™, proudly proclaim on the product’s website—www.splenda.com--that hundreds of rigorous study trials have been done and have firmly established Splenda’s™ complete safety. What they don’t tell us is that almost all of these studies were done on animals. This is an accepted practice, but animals, even the ones most similar to humans, do not always respond as humans will. With a product that is an organochlorine, and that stems from pesticide research ¹, it would seem appropriate to conduct in-depth human trials before bringing it to market.

As of 2006, according to Joseph Mercola, D.O.⁴, only six human trials have been performed on sucralose, and only two of them, totaling only 36 individuals, were completed prior to FDA approval of the substance. Of these 36 test subjects, only 23 actually received sucralose—the others received placebo. Mercola also points out that the only long term human trials were done after the FDA approved, and it lasted only three months, hardly an amount of time that could be considered long term. And no studies have been done on pregnant women and children, though the Splenda™ website claims in several places that their product can be enjoyed by “people with diabetes, pregnant or nursing moms, and children of all ages”.

Is Sucralose Safe?

Most published studies show that sucralose does not spike blood sugar, does not increase insulin and is non-toxic and safe, even for diabetics. But…

• Dr. Mercola, who has scrutinized the only sucralose study done on diabetics, found that though blood glucose and insulin were not affected in the short term, there was a significant rise in Hemoglobin A1c (HbA1c), a more sensitive marker of blood sugar disturbance ⁵. What this means is that diabetics, if using sucralose several times daily, can lose control of their blood sugar balance. And if this isn’t of enough concern, don’t forget that the Splenda™ products are only 1% sucralose. The rest is SUGAR.
• In 2002, Japanese researchers found that sucralose, along with three other sweeteners--sodium cyclamate, saccharin and sodium saccharin--induced DNA damage in the gastrointestinal tracts of study mice ⁶. Further research was recommended but no other studies are available on the topic, following an internet search.
• Perhaps the most condemning research, completed in 2008 ⁷, looked at some different effects of the combination product, Splenda™, in rats, the same animals used by the manufacturers to determine safety. The scientists found that a twelve week administration of Splenda™ in doses regarded as normal, resulted in
  • a reduction in beneficial intestinal bacteria of 50%. These bacteria help ensure proper digestion and good immune function. They help keep out invading pathogenic bacteria. This loss has been found to contribute to weight gain.
  • increased fecal alkalinity. The pH (acidity or alkalinity) of a healthy digestive tract is tightly controlled by the body to ensure proper digestion. If pH is off in one section, it can seriously disrupt the digestive process.
  • a decrease in the absorption of some orally administered drugs, causing people to lose the benefits of medications that are helping to support or improve their health. This could prove crucial to cancer patients receiving chemotherapy or AIDs drugs.

What Do Consumers Say?

People tell me that sucralose and Splenda™ taste great, though many of them wonder why they’re still not losing weight. Aside from the reduction in beneficial bacteria causing weight gain, it is thought that the brain can’t always distinguish between what’s real sugar and what’s not, that it hasn’t had time to evolve to do so. The fact that sucralose raises HbA1c may reflect this problem, meaning that there may not be an immediate blood sugar reaction, but an elevated HbA1c reflects elevated blood sugar throughout the 3 – 4 month lifecycle of the body’s red blood cells.

Eleven years after the introduction of sucralose, there is now an extensive and growing list of side effects encountered by consumers. The following list from Dr. Mercola ³ and the Sucralose Toxicity Information Center ⁸ provides an array of reactions that have been occurring in a growing number of consumers of Splenda™:

• Flushing or redness of the skin
• Burning feeling of the skin
• Rash
• Itching
• A panicky or shaky feeling
• Swelling
• Blisters on the skin
• Welts
• Nausea
• Stomach cramps
• Dry heaves
• Becoming withdrawn
• Loss of interest in usual activities
• Feeling forgetful
• Moodiness
• Dulled senses
• Unexplained crying
• Acne or acne-like rash
• Anxiety
• Panic attacks
• Feelings of food poisoning
• Headache
• Seeing spots; blurred vision
• Mental or emotional breakdown
• Altered emotional state, i.e. feeling irate, impatient, hypersensitive
• Pain (body, chest)
• Bloated abdomen
• Diarrhea
• Trouble concentrating/staying in focus
• Feeling depressed
• Vomiting
• Seizures
• Shaking
• Feeling faint

Healthy Sweet Alternatives

All concentrated sweeteners are best used sparingly so that blood sugar levels can remain stable. For daily sweet treats, fresh, seasonal whole fruit is the ideal and healthy treat. When baking or otherwise needing other sweetening, the following chart can help guide your choices.

Sweetener	Benefits/ Nutrients
Honey	natural sweetener that contains more minerals than refined sugar offers small amounts of magnesium and potassium, and trace amounts of copper, manganese, zinc, and some B vitamins, as well as several antioxidant compounds contains all the vitamins, minerals and enzymes necessary for proper metabolism and digestion of glucose and other sugars readily absorbed for quick energy, bioactive, aid for upset stomach, antiseptic, and antibacterial properties traditionally used to heal infections of the respiratory and digestive tract, especially raw Manuka honey, which has been known to reduce ulcer pain honeycomb pollen may reduce pollen allergies darker honeys such as buckwheat and tupelo have greater antioxidant activity
Maple Syrup	unless labeled pure maple syrup, it may be mixed with corn syrup and other additives to cut its cost offers potassium and calcium provides some nourishment and quick energy and raises blood sugar levels less than refined white sugar Grade C is dark brown and highest in mineral content than the more delicately flavored, amber-colored Grade A maple syrup
Organic Cane Sugar (Sucanat or Rapadura)	the trade name for a sweetener made from dried granulated cane juice average sugar content is 85%, with complex sugars, vitamins, minerals, amino acids and molasses retained is still a concentrated sweetener; use it carefully if you have sugar balance problems
Palm sugar	a little lighter in color and the granules are much larger in size than brown sugar about as sweet as brown sugar manufacturers like Navitas Naturals claim that it has high amounts of potassium, magnesium, zinc and iron, as well as vitamin C and many of the B vitamins naturally very low on the Glycemic Index (GI35) – half the GI of cane sugar due to it’s low Glycemic Index, palm sugar can be ideal for those watching glucose levels (such as diabetics), or those monitoring lipid levels and looking for weight control
Agave Nectar or Agave Syrup	a natural sweetener similar to honey and derived from the plant that is used in making tequila, agave nectar can be used to sweeten both food and drink has a desirable low-glycemic index of 27 contains Inulin - studies suggest inulin can be effective in weight loss because of its low impact on blood sugar and its ability to increase satiety and decrease appetite Inulin is also associated with lowering cholesterol, reducing the risk of certain cancers, and increasing the absorption of nutrients, such as isoflavones, calcium and magnesium Purchase only high quality products produced at low temperatures; cheaper products may be mixed with high fructose corn syrup.
Stevia (Stevia rebaudiana)	a South American sweetening leaf that is totally non-caloricresearch shows that stevia can actually regulate blood sugar in South America, stevia is sold as an aid to people with diabetes and hypoglycemia Stevia helps lower high blood pressure but does not affect normal blood pressure frequent stevia users claim it inhibits tooth decay, aids mental alertness, counteracts fatigue and improves digestion unlike other sweeteners, stevia is effective for weight loss and control because it contains no calories, yet significantly increases glucose tolerance new research indicates that stevia may block fat absorption, and people whose weight loss problems stem from sugar cravings benefit most from stevia, reporting that they experience reduced desire for sugary foods most stevia users say they have less desire for tobacco and alcohol experts say that stevia may soon be regarded as one of the most good-for-you sweeteners on earth
Fruit juice concentrate	contains measurable levels of fiber, vitamins and minerals, and promotes slower digestion fruit juice concentrate is extracted from fresh fruit by evaporating fresh fruit juice
Amazake	a pudding-like, whole-grain sweetener made from organic brown rice the rice is cooked, then injected with koji, the Aspergillus enzyme culture used in miso and shoyu Amazake is about 21% sugar, mainly glucose and maltose Amazake is high in fiber and complex carbohydrates, as well as the B vitamins niacin and thiamin, and is low in fat
Barley malt and Brown rice syrups	mild, natural sweeteners made from barley sprouts, or cultured rice and water cooked to a syrup minerals such as calcium, potassium, magnesium and phosphorus, and moderate source of other trace minerals blood sugar activity is a slow, complex carbohydrate release that does not upset insulin levels half as sweet as white sugar, and looks very similar to molasses prevents decay of teeth, sudden spike in blood sugars, and craving for more sweets
Date sugar	is made from ground, dried dates not processed the same nutrient values as dried dates about half as sweet as white sugar
MOLASSES Blackstrap Molasses Sorghum Molasses	the liquid sludge left after sucrose is extracted from cane sugar refining rich in minerals and vitamins, molasses has more calcium, ounce for ounce, than milk, more iron than eggs, and more potassium than any other food high amounts of B vitamins, pantothenic acid, iron, inositol and vitamin E make it an effective treatment for restoring thin and fading hair concentrated sorghum juice, a grain related to millet, is similar to molasses but with lighter, milder flavor. contains nutrients as iron, calcium and potassium before the invention of the daily vitamins, many doctors prescribed sorghum as a daily supplement for those low in these nutrients
Soaked, dried fruit	Dates, figs and raisins all work well in baked goods when they’ve been plumped in warm water and puréed

Works Cited

1. “Sucralose Q&A. Setting the Record Straight, part I”, June 2007. Integrated Supplements. Retrieved from: http://www.integratedsupplements.com/articles/Newsletter200706.pdf
2. “Food Additives Permitted for Direct Addition to Food for Human Consumption; Sucralose”Federal Register, April 3, 1998. Volume 63, Number 64. United States Food and Drug Administration, Health and Human Services. Retrieved from the World Wide Web: http://vm.cfsan.fda.gov/%7Elrd/fr980403.html
3. Mercola, Joseph, D.O.“Is Splenda Making You Sick? Find Out Some Common Reaction Symptoms”. 4/14/2004. Retrieved from: http://articles.mercola.com/sites/articles/archive/2004/04/14/splenda-reactions.aspx
4. Mercola, Joseph, D.O.”The Potential Dangers of Sucralose (Splenda)”. 12/3/2000, updated (date unavailable). Retrieved from: http://articles.mercola.com/sites/articles/archive/2000/12/03/sucralose-dangers.aspx
5. Mercola, Joseph, D.O. “Sweet Deception”. Mercola Newsletter video, 10/26/2006. Retrieved from: http://www.mercola.com/sweet-deception-aspartame
6. Sasaki, Yu F.; Kawaguchi, Satomi; Kamaya, Asako; Ohshita, Miyuki; Kabasawa, Kazumi; Iwama, Kayoko; Taniguchi, Kazuyuki and Tsuda, Shuji. “The Commet Assay with 8 Mouse Organs: Results with 39 Currently Used Food Additive”. 2002. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, Volume 519, Issues 1-2, 26 August 2002, Pages 103-119. Retrieved from: www.sciencedirect.com.
7. Abou-Donia, MB; El-Masry, EM; Abdel-Rahman, AA; McLendon, RE and Schiffman, SS. “Splenda Alters Gut Microflora and Increases Intestinal P-glycoprotein and Cytochrome p-450 in Male Rats”. J Toxicol Environ Health A. 2008;71(21):1415-29.
8. “Sucralose / Splenda Toxicity Reaction Samples”. Updated 2/17/2008. Sucralose Toxicity informationCenter Retrieved from: http://www.HolisticMed.com/splenda/

Bibliography

Huber, Colleen, ND., “Sweeteners: What’s Healthy and What’s Not”. September 2007. Naturopathy Works newsletter. Retrieved from: http://www.naturopathyworks.com/news/newsltr0709.php

“Review Approval of Splenda: New Study of Splenda and Sucralose Reveals Shocking New Information About Potential Harmful Effects on Humans”. September 22, 2008. Globe Newswire. Retrieved from: http://www.globenewswire.com/newsroom/news.html?d=150785

Bauman, Jessica. “Natural Sweeteners” (adaptation), 2009. Bauman College.