Splenda’s Unwanted Effects by Jane Hersey
Research on the sweetener sucralose (Splenda) has shown harmful effects in both human and animal studies; the most recent found possible nervous system damage in animals (Wiklund, PLoS One 2014). Earlier studies linked the sweetener to diabetes (Pepino 2013), damage to gut health (Abou-Donia 2008), migraine (Patel 2006), DNA damage (Sasaki 2002), and damage to the spleen and thymus (Goldsmith 2000), among other effects.
Inflammatory bowel disease (including ulcerative colitis and Crohn’s disease) is another suspected effect of sucralose. In 2011, the Canadian Journal of Gastroenterology & Hepatology noted that the incidence of IBD (inflammatory bowel disease) dramatically increased in Canada, and it now has the world’s highest rate. The authors suggest that the high consumption of Splenda may be a factor. In 1991,Canada was the first country to allow it.
Unlike aspartame, sucralose (Splenda) can be used in cooking, which has helped to make it the most widely used synthetic sweetener. But a review published in the Journal of Toxicology and Environmental Health (November 2013) found that heating sucralose results in the creation of toxic chlorinated compounds, including dioxins, chemicals that may be linked to cancer.”
Article taken from July/August Issue of Pure Facts – Newsletter of the Feingold Association of the United States