Did you hear the news about Splenda??!
So, I have a friend who works in a warehouse/plant that stores Splenda!. Turns out that they had to get rid of all of the containers and most of their batches because the inside of the containers were corroded (sp)!. So, why in the world would you use IT instead of sugar!?!?!?!?Www@FoodAQ@Com
Answers:
Okay, dude above takes the cake (made with Splenda) for the longest, most TMI answer EVER!. Good for him, though!.
You know me "shake n' bake," I rarely use Splenda anymore!. And when I did use it, it was only to say "hey, that's splen-tastic!" Dumb, but true!. And truth is what we're all about here at "zandanjos'" Y!A!. Besides, if I wanted to add something sweet to anything I was drinking, I'd just ask you to drink it with me (wink, wink)!. People who don't know your association with me are going to trip on that comment, lol!.Www@FoodAQ@Com
You know me "shake n' bake," I rarely use Splenda anymore!. And when I did use it, it was only to say "hey, that's splen-tastic!" Dumb, but true!. And truth is what we're all about here at "zandanjos'" Y!A!. Besides, if I wanted to add something sweet to anything I was drinking, I'd just ask you to drink it with me (wink, wink)!. People who don't know your association with me are going to trip on that comment, lol!.Www@FoodAQ@Com
I wouldn't I heard that all those sugar substitute causes cancer!. Of course I don't really use sugar for anything either!.!.!.Www@FoodAQ@Com
Because it sizzles and spits at you when you pour it on a hot beverage!.!.!.that's pretty much the good part!.!. I don't actually drink it!.!. it's nasty!.!.
But that is some trippy info!.Www@FoodAQ@Com
But that is some trippy info!.Www@FoodAQ@Com
It's a B!.S!. scare tactic!.!.!.!.Www@FoodAQ@Com
Well, you actually have a few questions:
1) Why did Splenda corrode the storage containers!?
2) Why use Splenda instead of sugar!?
The first answer is dependent on the type of material and quality of container they were using!. For example, I bought a stainless steel pizza pan the other day!. I cooked with it, then put it in the dishwasher!. I left it there for 2 days!. When I finally looked, it had rusted in places!.!.!. But Why!? Was it the water!? Was it the dish soap!? Was it the Air!?
Corrosion occurs because of the reaction of iron or iron alloy with oxygen in the presence of oxygen, water, and/or air moisture!. It is an electrochemical process that begins with the transfer of electrons from iron to oxygen!. The rate of corrosion is affected by water and accelerated by electrolytes!.
An electrolyte is any substance containing free ions that behaves as an electrically conductive medium!. I suspect that Splenda may have electrolytic properties!. Maltodextrin contains traces of amino acids, including glutamic acid which is an Electrolyte!.
Sucroalose (Splenda) is nearly 600 times sweeter than sucrose (table sugar)!. It is usually blended with Maltodextrin because it stabilizes the product for long term storage!.
Maltodextrin is a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch!.
Both of these compounds have open ended oxygen in their molecular composition!. I suspect that the corrosive effects are related to some sort of ionic occurence!.
But do bear in mind, that in sucralose itself, only 20% gets digested through the intestinal wall!. After going through the Hydrochloric Acid and enzimatic reactions of the digestive system, the bonds are still predominantly intact!.!.!.!.!.
As for question 2: Why would I use it instead of sugar!?
Because I am diabetic, and my body has lost the ability to utilize sugar through normal means!. I have to inject insulin in order to sustain my life and health!.
I actually use various forms of sweeteners, from naturally occuring stevia to aspartame!.
The reason most people use artificial sweeteners is because the simple sugars (fructose, sucrose, glucose) are the easiest for the body to metabolize and store!. The body absorbs the most of the easiest sources of energy available as soon as it touches your lips!. You start absorbing sugar in the mouth, without need of the digestive tract!. Our stomach and intestines are to break down more complex molecules (carbohydrates, fats, and proteins) into simpler forms for absorption!.
92% to 100% of all sugars (like from dairy, fruit, table sugar, and honey) get absorbed, 65% to 75% of sugars from complex carbohydrates (grains like wheat, corn, and rice) get absorbed, 25% to 40% of sugars created from proteins (extracted from meat, fish, and beans) get absorbed!. It all depends how long it takes for the body's biological processes to break down the substance to usable material!.
The key to health is moderation!. As with all things, from diets to food replacements, rotating the type of substitute to fulfill the need for a sweetener will have even less of a chance for ill effects, and if you use only when it is necessary!.
Just because something is natural does not always mean it is healthier then something artificial!. It just means it was not created in a lab!.Www@FoodAQ@Com
1) Why did Splenda corrode the storage containers!?
2) Why use Splenda instead of sugar!?
The first answer is dependent on the type of material and quality of container they were using!. For example, I bought a stainless steel pizza pan the other day!. I cooked with it, then put it in the dishwasher!. I left it there for 2 days!. When I finally looked, it had rusted in places!.!.!. But Why!? Was it the water!? Was it the dish soap!? Was it the Air!?
Corrosion occurs because of the reaction of iron or iron alloy with oxygen in the presence of oxygen, water, and/or air moisture!. It is an electrochemical process that begins with the transfer of electrons from iron to oxygen!. The rate of corrosion is affected by water and accelerated by electrolytes!.
An electrolyte is any substance containing free ions that behaves as an electrically conductive medium!. I suspect that Splenda may have electrolytic properties!. Maltodextrin contains traces of amino acids, including glutamic acid which is an Electrolyte!.
Sucroalose (Splenda) is nearly 600 times sweeter than sucrose (table sugar)!. It is usually blended with Maltodextrin because it stabilizes the product for long term storage!.
Maltodextrin is a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch!.
Both of these compounds have open ended oxygen in their molecular composition!. I suspect that the corrosive effects are related to some sort of ionic occurence!.
But do bear in mind, that in sucralose itself, only 20% gets digested through the intestinal wall!. After going through the Hydrochloric Acid and enzimatic reactions of the digestive system, the bonds are still predominantly intact!.!.!.!.!.
As for question 2: Why would I use it instead of sugar!?
Because I am diabetic, and my body has lost the ability to utilize sugar through normal means!. I have to inject insulin in order to sustain my life and health!.
I actually use various forms of sweeteners, from naturally occuring stevia to aspartame!.
The reason most people use artificial sweeteners is because the simple sugars (fructose, sucrose, glucose) are the easiest for the body to metabolize and store!. The body absorbs the most of the easiest sources of energy available as soon as it touches your lips!. You start absorbing sugar in the mouth, without need of the digestive tract!. Our stomach and intestines are to break down more complex molecules (carbohydrates, fats, and proteins) into simpler forms for absorption!.
92% to 100% of all sugars (like from dairy, fruit, table sugar, and honey) get absorbed, 65% to 75% of sugars from complex carbohydrates (grains like wheat, corn, and rice) get absorbed, 25% to 40% of sugars created from proteins (extracted from meat, fish, and beans) get absorbed!. It all depends how long it takes for the body's biological processes to break down the substance to usable material!.
The key to health is moderation!. As with all things, from diets to food replacements, rotating the type of substitute to fulfill the need for a sweetener will have even less of a chance for ill effects, and if you use only when it is necessary!.
Just because something is natural does not always mean it is healthier then something artificial!. It just means it was not created in a lab!.Www@FoodAQ@Com