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Sugar substitutes

xcatsaxon
xcatsaxon Posts: 43 Member
edited February 3 in Food and Nutrition
I have allergies to artificial sweeteners, was even hospitalized when I used Splenda when it first came on the market. I am currently trying Stevia but I still find the taste unappealing; maybe I will get used to it. I thought I would share this with anyone who may be suffering from allergic reactions or poisoning and don't know it.

http://www.womentowomen.com/healthyweight/splenda.aspx

Replies

  • SJKirk51912
    SJKirk51912 Posts: 176 Member
    I didn't read the article, but I have recently discovered that Splenda (aka Sucralose) does terrible things to my body! I have a headache immediately after consumption and then get terrible stomach pains.

    I also read an article where it can cause many other symptoms. I encourage anyone who is experiencing anything abnormal to take a look at artificial sweeteners.
  • JoRocka
    JoRocka Posts: 17,525 Member
    I don't understand the obsession with artificial sweeteners. Just use the real thing.
  • rduhlir
    rduhlir Posts: 3,550 Member
    I like Stevia. I had to get used to it at first, but now I don't really notice a taste difference.

    I always found Splenda to have a horrible after taste.
  • Butterflymomto2
    Butterflymomto2 Posts: 30 Member
    I use Stevia as well and there is flavors of stevia that you can get too. I carry my stevia around with me.
  • xcatsaxon
    xcatsaxon Posts: 43 Member
    JoRocka, for people like myself with syndrome X (insulin resistance but not diabetic) sugar is like throwing gasoline on an already roaring problem; even in small amounts. It takes my body much more effort to break it down and it usually gets stored straight into fat cells. It's horrible :(
  • Minnie2361
    Minnie2361 Posts: 281 Member
    I learned from my experience to avoid these these type of products as they would trigger the most painful headaches.

    Two things I look for when I get a headache is what have I eaten that has msg {there are about 100 names for msg these days such as yeast extract best to find them} or an artificial sweetner tucked away in it.
  • Acg67
    Acg67 Posts: 12,142 Member
    I learned from my experience to avoid these these type of products as they would trigger the most painful headaches.

    Two things I look for when I get a headache is what have I eaten that has msg {there are about 100 names for msg these days such as yeast extract best to find them} or an artificial sweetner tucked away in it.

    Hope you stay away from Parmesan cheese, roquefort and broccoli, all high in glutamate! eek
  • asimmons221
    asimmons221 Posts: 294 Member
    I picked up some Truvia, but will be grabbing some Stevia.... I just can't get down with black coffee.
  • Minnie2361
    Minnie2361 Posts: 281 Member
    Generally I avoid the cheeses, much like I avoid red wine. But I have tested the parmasan and it doesn't trigger,
    and neither does the Baby Bel.

    I am aware food additives high in nitrates are also a major problem in triggering headaches.
  • Minnie2361
    Minnie2361 Posts: 281 Member
    Just a mention there is a lawsuit against the makers of Truvia
    http://www.foodbusinessnews.net/articles/news_home/Regulatory_News/2013/07/Lawsuit_questions_natural_clai.aspx?ID={EBC59CE9-B149-4257-A098-31F4731805F5}
  • Acg67
    Acg67 Posts: 12,142 Member
    Generally I avoid the cheeses, much like I avoid red wine. But I have tested the parmasan and it doesn't trigger,
    and neither does the Baby Bel.

    I am aware food additives high in nitrates are also a major problem in triggering headaches.

    Watch your green veggies!

    Nitrate in vegetables: toxicity, content, intake and EC regulation

    http://tinyurl.com/cv9qzcv

    Nitrate content (mg/100 g fresh weight) Vegetable varieties

    Very low, <20 Artichoke, asparagus, broad bean, eggplant, garlic, onion, green bean, mushroom, pea, pepper, potato, summer squash, sweet potato, tomato, watermelon

    Low, 20 to <50 Broccoli, carrot, cauliflower, cucumber, pumpkin, chicory

    Middle, 50 to <100 Cabbage, dill, turnip, savoy cabbage

    High, 100 to <250 Celeriac, Chinese cabbage, endive, fennel, kohlrabi, leek, parsley

    Very high, >250 Celery, cress, chervil, lettuce, red beetroot, spinach, rocket (rucola)
This discussion has been closed.

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