Splenda (sucralose) is frequently recommended for cooking and baking, and is often used in processed foods in which high heat was involved. This, despite the fact that scientists have warned about the dangers of heating sucralose for years.

In the 2013 paper, “Sucralose, a Synthetic Organochloride Sweetener: Overview of Biological Issues,” the authors state that “Cooking with sucralose at high temperatures … generates chloropropanols, a potentially toxic class of compounds.” This paper also warns the acceptable daily intake set for sucralose may in fact be hundreds of times too high to ensure safety.

The German Federal Institute for Risk Assessment (BfR) recently issued a report on the available data on sucralose, confirming that cooking with sucralose is likely a terrible idea, as chlorinated compounds are formed at high temperatures. As reported by MedicalXpress: Read more here:: https://lowcarbmag.com/never-cook-with-splenda-heres-why/

      

Filed under: Un-Healthy Foods

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