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Can't Get Enough Splenda

Man, I just pour Splenda on my oatmeal, yogurt, coffee and stuff. Am I eating too much of this stuff? Anyone else can't get enough of this product?

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  1. You might want to google Splenda and Aspartame and Anxiety/Depression.

    There is some research you might be interested in...

    A great natural sweetener is Sucanat (google)

    1. Splenda is the new crack. I have two packets a day in coffee and eat yogurt sweetened with it. When strawberries are in season, I sprinkle the office-supplied Splenda on them.

      I'm not worried about Splenda and it's a great taste-improvement over Sweet and Low and even Equal. I draw the line at baking with it because it is so expensive.

      1 Reply
      1. re: swissgirl

        If i am baking with it I use half the amount of Splenda for sugar. I find Splends can get things too sweet.

      2. Sorry, guys - to me it's the Disney version of sugar. All the excitement and none of the depth. Gak. So annoying; I really had high hopes, but I took one sip of my first sip of Splenda'd coffee and pitched the rest.

            1. re: sll

              I second the stevia recommendation, although in higher amounts it can impart a liquorice taste. I used to put it in my coffee back when I was a coffee drinker.

              1. re: Vladimir

                yeah, stevia is good (and natural and good for you and all that) but you just can NOT use it in the way that many want to use sugar. i have found that really i can only use it to slightly sweeten oatmeal. thats about it. i like my coffee black and for baking, well, you can not cream with it, and it doesnt affect texture the way sugar does so i find that you just have to go with the least processed sugar you can find. like sucanat, turbinado, demerara, etc.

              2. re: sll

                sorry, but YUCK.

                the aftertaste left by stevia (whether crushed leaves, crystalline form, or syrup) is enough to put me off eating anything.

                I'm one of those who can taste all of the sugar substitutes, and I don't like any of them. I can tolerate things made with Ace-K, but that's about it -- so I either use actual sugar or I skip it altogether.

              3. I love the taste of Splenda but I just can't handle the stuff. After a little while, it makes my ears ring and it gives me a headache.

                1. I hate hate hate Splenda. So strange that others love it, because I cannot stand the chemical taste of it. I had bought a few low-sugar items and couldn't understand why I hated it. Then I checked....Splenda! So, to each his own, but Splenda is one thing I cannot abide. Bizarre, I know....

                  17 Replies
                  1. re: amyvc

                    I gotta agree if its not in its natural state it really shouldn't be consumed.All it is is a poison kick for your body.All the fake sweetners are that way.I like Sucanat cause I can feel the vitamins,and the sugar like the best of both worlds.Not as sexy at skirting death though,I know i've tried all the fake sugars too.
                    I wanted to try Stevia but it was so expensive I guess you only have to use a little bit right?
                    Have you heard any i'll effects from it?
                    Sorry dont mean to be a board hog...

                    1. re: billjriv

                      "I wanted to try Stevia but it was so expensive I guess you only have to use a little bit right?"

                      I got it fairly cheap at Trader Joe's, and yes - you're correct, you only need to use a tiny bit.

                      1. re: billjriv

                        The "ill effects" from stevia can include seizure - by the FDA, since it is illegal to market it as a food. Items containing it are legally defined as "adulterated."

                        Honestly though, the quantity of trace amounts of vitamins and minerals that you get from a teaspoon of Sucanat in your cup of coffee are probably about the same as you get from handling a vitamin pill and then licking your fingers. You are likely feeling more intellectual satisfaction.
                        As for "skirting death"? I don't think anyone gets Evel Knievel rushes from Sweet n Low.

                        1. re: MakingSense

                          You get more sensitive to that stuff as you get older.
                          From Wikipedia:
                          Nutritional Analysis of Sucanat, approximately 150g (one cup)[3]:

                          * Water - 2.7g,
                          * Calories - 570kcal,
                          * Carbohydrate - 135.g,
                          * Fat - 0g,
                          * Sodium - 0.5mg,
                          * Potassium - 1,125mg,
                          * Vitamin A - 1600IU,
                          * Thiamin (B1 - 0.21mg,
                          * Riboflavin (B2 - 0.21mg,
                          * Niacin - 0.20mg,
                          * Calcium - 165mg,
                          * Iron - 6.5mg,
                          * Vitamin B6 - 0.60mg,
                          * Magnesium - 127mg,
                          * Zinc - 2.3mg,
                          * Copper - 0.3mg,
                          * Pantothenic acid - 1.8mg,
                          * Chromium - 40mcg,
                          * Phosphorus - 48mg
                          Now check the artificial sweeteners.

                          1. re: MakingSense

                            Ill effects from stevia? Do you mean splenda? Stevia's from a plant - splenda is a chemical...

                            1. re: sll

                              It doesn't matter if stevia is made from redwood trees. It's illegal to sell it as a food product in the US. People violate that law but it's still the law.
                              Not everything from a plant source is good for you or legal.
                              Splenda is made from sugar, derived from plant sources. The molecular structure is slightly altered so that 85% of it is not absorbed by the body. It is not a chemical.
                              Again, not everything from a plant source is necessarily good for you. But you should at least have your facts straight. Splenda is not a chemical.

                                1. re: billjriv

                                  I certainly did not use that characterization for Splenda.
                                  Although you may choose not to use it and obviously disapprove of it, it has been a godsend for diabetics with a sweet tooth. Many of them dislike using artificial sweeteners for themselves or their children and Splenda has given them an alternative to natural cane sugar and it can be used in their regular recipes. There is no credible evidence that it is unsafe.

                                  1. re: MakingSense

                                    maybe theres a deeper problem with a diabetic with a sweet tooth, no? i mean, their sweettooth most likely aided them on their way to diabetes, no? canada and japan seem to have been having NO problems with stevia as a sweetener (even used in processed, manufactured goods) considering they've been allowing it for years. dont think the sugar lobby has anything to do with stevia's being banned here in the states do you?

                                    1. re: ben61820

                                      It is illegal to sell stevia as a food product in the US.
                                      The causes of diabetes are irrelevant to that fact.
                                      Laws in other countries are irrelevant to that fact.
                                      Why stevia is illegal for sale as a food product is irrelvant to that fact.
                                      There are legal alternatives to refined white sugar if you personally chose not to use it.

                                      1. re: ben61820

                                        " i mean, their sweettooth most likely aided them on their way to diabetes, no?"

                                        My friend's pancreas decided to stop working when she was a skinny teenager who seldom ate sweets. Diabetes very often just HAPPENS. Esp type 1.

                                        1. re: JaneRI

                                          its not just refined sugar its bleached flour and corn syrup in everything too.

                                          1. re: JaneRI

                                            thats totally and completely true, esp with type 1. however, most americans are having problems NOT with type 1 but with type 2, or adult-onset. in other words, its a disease of lifestyle. certain choices lead to certain outcomes.

                                    2. re: MakingSense

                                      um yes Splenda is a chemical. So is sugar, so is water. It might be manufactured (or not) but everything is made up of chemicals!

                                      your high school chemistry is a desperate need of a brush-up!

                                      1. re: MakingSense

                                        It is now legal to sell as a food. It was previously perfectly legal to sell as a nutritional supplement. It has never, to my knowledge, been illegal to sell it - the labeling was restricted is all. Likely for silly reasons - ?

                                        This all said, it is VERY sweet-tasting, which changes the sweet meter in your tastebuds to expect more sweet flavor, which is not a good thing.

                                        Yes, I know this is a five-year-old post.

                                2. re: amyvc

                                  I think about 10 percent of the population tastes splenda as bad. The other 90 percent say it is "just like sugar" or something...

                                  I am one of the 10 percent, and I can detect it in the most minute of quantities.

                                  1. re: amyvc

                                    I totally agree with you about how awful Splenda is. And it's taking the place of aspartame in so many "diet" foods these days. I've gone back to the sugared version of some foods because I really can't stand the taste -- and the aftertaste -- of Splenda.

                                  2. Everyone's taste is different. I don't notice any taste difference between sugar and Sucralose ( Splenda).

                                    I have been using a great new product lately-liquid Sucralose.Sweetzfree, No fillers, no bulkers, and a much better taste. Zero calories, zero carbs.

                                    1. Can one actually buy undiluted sucralose? Nearly every commercial drink, for example, seems to "cut" their Splenda with acesulfame potassium. I wonder if that's responsible for the bad taste some posters experience.

                                      3 Replies
                                      1. re: aynrandgirl

                                        I do notice that the Sweetzfree has only the taste of sugar. I think the reason they use a mix is cost. The Sweetzfree is very concentrated, 1 drop = 1 1/2 tsp. It is 100% pure Sucralose. You can find it on the web. http://www.sweetzfree.com/

                                        1. re: Fleur

                                          and tommorrow another order window for Sweetzfree opens so get on it, if you want to try it, folks!

                                          1. re: orangewasabi

                                            The Sweetzfree buying window is open only a few times a month. I just bought two small bottles, one to use at home, and one to carry with me.

                                            There are many recipes that will benefit from using pure Sucralose. As far as I know, it is the only product that is pure 100% Sucralose.

                                            The web site has lots of nice recipes. I have used it in drinks, in fruit desserts, and in recipes that call just for the sweetening power of sugar like dressings etc. I have made a ricotta cheese cake using all Sweetzfree, and it was pretty good.

                                      2. Re: Not a chemical?
                                        From the Splenda website:

                                        Is sucralose (or SPLENDA® Brand Sweetener) natural?

                                        Sucralose (or SPLENDA® Brand Sweetener), the high intensity sweetener used in the SPLENDA® Products is not natural. It is a no calorie sweetener that is made from a process that starts with sugar. Although sucralose has a structure like sugar and a sugar-like taste, it is not natural. The advertising and packaging for SPLENDA® Products do not represent the product as “natural.”

                                        4 Replies
                                        1. re: jbyoga

                                          Hard to believe they could make something worse than refine sugar.LONG LIVE SUCANAT!!!!!!!!!!

                                          1. re: billjriv

                                            i second you that sucanat is a better alternative than white, highly refined table sugar, but lets keep in mind that your body still treats them pretty much the same. as in blood sugar spike followed by a crash. it IS less refined and so i guess you could say that its 'better' for you but you'd be more accurate in saying its 'less harmful' or something. just keeping all us less-refined sugar lovers in check is all:) cheers

                                            1. re: ben61820

                                              Sucanat is a registered trademark and should be capitalized. If you buy that product you can be reasonably sure of its quality. Buying similar products may not give you any guarantees of quality control regarding hygiene and purity.
                                              In buying any sugar or sugar alternative, it is important to buy from a source you trust and to know exactly what you are buying. Quality control standards vary greatly in the processing of agricultural products.

                                            2. re: billjriv

                                              Sucanat is a tasty sugar, but be careful when cooking with it. We made meringue cookies with Sucanat and they spread into flat discs that tasted like nothing but Sucanat. We called them Sucanasty.

                                          2. I don't like the taste of Splenda either. I have no problem with people that do, or with the ethical/nutritional/health implications. If I liked it, I'd use it. Tastes no different to me than Sweet & Low.

                                            1. Everyone has his own reasons for cutting back or eliminating sugar. Some do it for health reasons, some for medical reasons, and some for fitness reasons.

                                              The questions at hand are :: What can one do to get the sweet taste of sugar without the calories, carbs, and health issues. How can we convert recipes to substitute sugar replacements for actual sugar?

                                              My choice has been Splenda, and more recently Sweetzfree, which is 100% pure Sucralose. I am interested in finding recipes that work, that people on CH have tried, and that are suitable for the home cook and baker.

                                              If we want information about Diabetes as a medical problem, we should consult a Doctor.

                                              The health implications of using large amounts of sugar are well known. Using sugar "lite" is still using sugar. All sugar is still 100% pure carbohydrate with no food value, or minimal food in the case of honey.

                                              1 Reply
                                              1. re: Fleur

                                                How does Sweetzfree work in recipes? In most recipes, like a cake, sugar doesn't just provide sweetness it also provides bulk (1 cup sugar? bulky) and counters acidity (tomato sauces). A few drops of Sweetzfree may be as sweet as a cup of sugar, but I don't see how it substitutes.

                                              2. I still think Xylitol is a good alternative to all of these. It's naturally occuring (despite its sci-fi name), and it tastes more like sugar (it is a sugar alcohol). It substitutes 1:1 for sugar in recipes and you can bake with it (to some extent -- you can't get crispy cookies -- but cakes, breads, etc. are good), and I put it in my tea and coffee every day. It has a low glycemic index so is beneficial for diabetics. Trident uses it in their gum; there's some evidence that it not only prevents but also reverses tooth decay because of its molecular structure. I've even heard it associated with decreased depression. (I swear I don't work for anyone in that industry -- I just think it's good stuff.) The drawbacks: it's expensive (I buy it at a local organic food store but you can get it online), and if you eat too much of it at once it can give you intestinal problems.

                                                1. I say there's nothing wrong with a little sugar.

                                                  1. "Parents do their children great injury by denying them good, pure candies. The child requires a large amount of sugar, for sugar assists in the processes of growth as no other food element can possibly do. Children of an older growth, too, require a proper amount of good, pure sugar, for these white crystals feed the ever-burning flame of the body, supplying animal heat, which is life, and rousing the nervous energies, in some cases, even better than phosphates."
                                                    "Candies, Bonbons, and how to make them" by Marion H. Neil, 1913

                                                    3 Replies
                                                    1. re: Snackish

                                                      Good one.2006 just like 1913 cept now we got Splenda®,Nutra Sweet® and Sweet and Low® too.

                                                      1. re: Snackish

                                                        That's priceless, Snackish. My great-grandfather also wrote a book on candy-making, I wouldn't be surprised if it said the same thing. Unfortunately my grandfather died of diabetes and my mother of colon cancer, so I'm trying to cut down on the familial heavy sugar tradition. But I gave up on Splenda, just couldn't stand the taste.

                                                        1. re: Snackish

                                                          I remember when I was a kid in the late 1940s, being so happy to see magazine ads showing Mom passing out the chocolates to the kids, and the banner line underneath said, "Candy is good energy food … eat some every day!" And the Royal Pudding radio ads, with the singing commercial: "Rich, rich, richer flavor, Smooth smooth smooth as silk - More food energy than sweet, fresh milk!"

                                                          Of course MY mom was smart enough to realize that an ad in the Saturday Evening Post, paid for by the National Candy Council, was probably not exactly a public service announcement.

                                                        2. I just looked back at the original posting: "... I just pour Splenda on [everything].... Am I eating too much of this stuff?..." and then I thought about what everyone posted about what other sweeteners they preferred - chemical or natural - and thought: gee, maybe it doesn't matter so much what we use but how much.
                                                          How many times do I add Splenda or honey or white refined sugar or Sucanat or corn syrup or maple syrup when I could just as easily learn to love or cook that food without it? Can I avoid foods with HFCS?
                                                          Maybe the answer for me is that I still eat more than I should. It's just a habit.

                                                          4 Replies
                                                          1. re: MakingSense

                                                            I'm a big believer in sugar, too. I have by no means replaced sugar with xylitol -- I mostly use xylitol in coffee and tea. but I still cook with sugar. If I were diabetic, though, the xylitol would be a wonderful thing. I like sweet things.

                                                            1. re: vanillagrrl

                                                              I have been curious about Xylitol, and had been planning on trying it next in my quest for a sugar alternative that 1. doesn't cause the blood sugar spike of sugar and 2. has fewer calories and 3. is relatively less harmful given the context of sweeteners, in that order. So far I've found that I am mostly okay between Splenda and, to a lesser extent, the honey-like Agave Nectar, though I try to also use stevia where I can tolerate it's particular taste, since it seems the most healthful. I still use sugar in my coffee however, since I haven't found anything else with the "transparent" sweetness of sugar. Can you taste the flavor difference between Xylitol and sugar in coffee? If so, how would you describe it? Does the flavor itself compare to any of the other sugar alternatives?

                                                              1. re: BellaCalabrese

                                                                Try sucanat - available at any good health food store. No strange taste. No chemicals.

                                                                1. re: jbyoga

                                                                  I like that it is nutritionally better than sugar because it is less processed. But my understanding is that it is said to still spike blood sugar, or at least more than the alternatives under discussion. Also, it retains the molasses in sugar, and that's a flavor I strongly dislike. If I'm mistaken, I'm certainly willing to give it a try, but Xylitol seemed a better fit for my criteria.

                                                          2. I am not a fan of molasses and I don't find sucanat to taste like it.

                                                            I am extremely sensitive to sugar and eat almost zero refined sugar. Sucanat never makes me feel a spike.

                                                            Get a little to try from the bulk section and see what you think for yourself.

                                                            1. DId you know that hair salons use splenda in the hair dyes to help equalize the PH. It helps prevent the allergic reaction most people have to hair dyes. It has made me think twice about using it on my food!

                                                              2 Replies
                                                              1. re: MeffaBabe

                                                                Sugar helps reduce the acidity in tomato sauces, so it doesn't surprise me Splenda, which is chemically similar, can equalize PH in hair dyes.

                                                                1. re: MeffaBabe

                                                                  people bathe in tomato juice after getting sprayed by skunks because the juice neutralizes the spray by changing it into a different compound... does this make you think twice about drinking tomato juice?

                                                                2. Splenda (sucralose) was originally invented to use as a pesticide. Will never pass my lips. Period.
                                                                  If you do not believe me, just google it.

                                                                  1 Reply
                                                                  1. re: samj530

                                                                    urban legend.

                                                                    wait, i have to go answer an email from a nigerian prince...

                                                                  2. I only use sugar, in baking and cooking. It took a while, but when I was in my 20's, I weaned myself off of having a little tea or coffee with my sugar. I don't use it, and never have missed it once I gave it up. I'm wondering if the super sweetness of these products has caused your taste buds / brain to not recognize sweetness unless it's so strong. I think you're missing out on the true flavor of the yogurt, fruit, etc. Try cutting back a little, I'd be curious to see what your response is. I don't crave sweetness, as much as I crave tart, spicy, savory flavors, and I think it may be due to the absence of added sugar to my food and drinks.

                                                                    3 Replies
                                                                    1. re: CookieLee

                                                                      Oh, my, I hope you aren't really addressing me here! I don't have a sweet tooth at all and wouldn't touch artificial sweetener with a 100-foot pole!!!

                                                                      1. re: sandylc

                                                                        Hi sandylc, no I was addressing Ron L, the OP. I do notice this happens, I clicked on "reply to original post", and somehow it linked to you.

                                                                        Gee, I hope Ron L got my post. I'm going to try posting it again. Thanks for the heads up.

                                                                      1. Ron L, my post got linked to someone else. Here's what I wrote:
                                                                        I only use sugar, in baking and cooking. It took a while, but when I was in my 20's, I weaned myself off of having a little tea or coffee with my sugar. I don't use it, and never have missed it once I gave it up. I'm wondering if the super sweetness of these products has caused your taste buds / brain to not recognize sweetness unless it's so strong. I think you're missing out on the true flavor of the yogurt, fruit, etc. Try cutting back a little, I'd be curious to see what your response is. I don't crave sweetness, as much as I crave tart, spicy, savory flavors, and I think it may be due to the absence of added sugar to my food and drinks.

                                                                        1 Reply
                                                                        1. re: CookieLee

                                                                          I can support this theory. the more you wean yourself off of sweet tastes, the less you want. I do like occasional sweets, but only the ones that are less sweet. Too much sweetness does not taste good to me. I no longer want sugar on any fruit and I usually reduce the sugar when baking.