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Splenda turns into dioxin when cooked?

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I was about to fall asleep and was reaching for the power button on my radio. When I heard Joyce Riley on the power hour(wwcr 4840khz) briefly mention this. This made me get out of bed and Google this. http://www.ejnet.org/dioxin/ . Can't sleep now!! 

She pointed out that it's used in baby formula and should be a bigger story than it is. It seems to be old news after some searches and I didn't hear it. 

what about in my coffee,? 

Edited by Radio

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 Cryptic Mole    3,510

Use Stevia instead. It's a real natural zero calorie sweetener. You just
have to acquire a taste for it, but after having it a few times in your coffee,
everything should be good.

The problem is, It's 200 times sweeter than table sugar, and just a pinch
on the tip of your teaspoon is roughly equal to one teaspoon of sugar. It
does have a different taste though. I liked it, but my wife did not.

Edited by Cryptic Mole

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 Lucy Barnable    2,678

Splenda is awful!
I don't care for the taste of stevia so I sometimes use blue agava.
But mostly I use regular ol' sugar. :wink:

Is Splenda Really Safe?

Experts used to think so—but scary new findings say otherwise



That little yellow packet may not be so innocent. Sucralose—the no-calorie sugar substitute most commonly known by the brand name Splenda—has been found to cause a variety of harmful biological effects in the body, according to a new research review published in the Journal of Toxicology and Environmental Health, Part B: Critical Reviews.
Early research said that sucralose passes through your GI tract undigested, so the theory was that it had little to no effect on you. But new studies show that sucralose is actually metabolized, says study coauthor Susan S. Schiffman, PhD, an adjunct professor at North Carolina State University. Enter a slew of problems, including:




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