From what I’ve read in the past, your body doesn’t recognize Splenda and can’t digest it… but these studies show that it may even CAUSE harm (creates dioxins) to your body, especially if used for BAKING.
Already this year, the Center for the Public Interest in Science downgraded Splenda (sucralose) from “safe” to “caution,” citing their need to evaluate a forthcoming Italian study linking the artificial sweetener to leukemia in mice as a basis for their decision.
Another recent human study linked Splenda to diabetes-associated changes, calling into question its value as a non-calorie sweetener for those suffering with, or wishing to prevent, blood sugar disorders.
The new study, however, may be the most concerning yet to surface in the peer-reviewed literature. Titled, “Sucralose, a synthetic organochlorine sweetener: overview of biological issues,” it reveals an extensive array of hitherto underreported safety concerns, not the least of which is the formation of highly toxic chlorinated compounds, including dioxins, when Splenda is used in baking,