Thursday, July 28, 2011

Splenda not such a splendid idea to use this product.

Sucralose (aka Splenda)
Discovered in 1976, it is made by chlorinating sugar! It was discovered by accident. Two Tate & Lyle scientists were looking for a way to test chlorinated sugars as chemical intermediates when there was a gross misunderstanding. Leslie Hough asked his young Indian colleague Shashikant Phadnis to test the powder. Phadnis thought Hough said “taste,” and he did—it was very sweet! A final sweetener formula was developed within a year.
Sucralose is composed of 50 percent phenylalanine, 40 percent aspartic acid, and 10 percent methyl alcohol. In 1998 it was approved by the FDA. In 2000 concerns over safety surfaced, including a lack of long-term studies. Reported symptoms of sensitivity to this compound include headaches, dizziness/balance problems, mood swings, vomiting and nausea, abdominal pain and cramps, seizures and convulsions, and changes in vision. Concerns have also been raised regarding its effect on the thymus gland—crucial to proper immune system functioning.

P2 Deals of the week!!

King Soopers
Organic Romaine Lettuce 2 for $3
Spinach $1 a bunch
Organic Celery Hearts 2 for $5
English Cucumbers $1ea

Albertsons
Chicken Breast $1.99 lb
Petite Siloins $3.99 lb

Sunflower
Yellow Onions .49 lb
Organic Celery .99 ea
Cluster Tomatoes ont he vine $1.99 lb
Strawberries 2 for $5
Chicken Tenders $1.88 lb
Organic Lettuce 2 for $3


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