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What Is Sucralose And Why Do We Choose To Use It?
Background of Sucralose (Splenda®)
– No-Calorie, No-Carb Sweetener
– Made Through A Process That Starts With Sugar
– Approved For Use In More Than 80 Countries
– Used In Over 4,500 Products
Safety
– 110 Scientific Studies Over A 20-Year Period
– Endorsed By World Health Organization, Expert Committees On Food Additives
– Doesn’t Require Any Warning Labels
– Suitable For Everyone, Including Pregnant & Nursing Mothers, Children, Diabetics
Myth: Sucralose Is Harmful Because It Contains “Chlorine”
Facts:
– Chemical Structure Of Chlorine In Sucralose Is
Not Related To The Chlorine Molecule Found In
Chlorine Bleach, Dioxin Or DDT
– It Is Related To “Chlorine” That Is Naturally
Occurring In Table Salt (Sodium Chloride),
Lettuce, Tomatoes, Mushrooms, Peanut Butter,
Lentils, Peas And Potatoes
Myth: Sucralose Will Reduce Good Intestinal Bacteria
and Can Even Cause Weight Gain
Facts:
– The Study That Made These Conclusions Was Funded By The Sugar Association And Was Later
Reviewed And Deemed Deficient In Several Critical Areas By Expert Panels From Harvard,
Columbia University, Rutgers, And New York Medical College
– Levels Of Sucralose Used In The Study Were 100 Times Greater Than Typical Adult
Consumption
Myth: Sucralose Concentrates In The Liver And Kidneys And Causes Damage
Facts:
– Sucralose Is Considered A Poorly Absorbed Ingredient
– There Is No Scientific Basis To The Claims That Sucralose Causes Liver/Kidney Damage
Bottom Line
– Sucralose Is A Safe, Effective And Widely Acceptable Sweetener
– It Has No Known Side Effects
– It Is One Of The Most Thoroughly Tested Food Ingredients Ever Introduced
– It Is Safe For The Entire Family
Molecular StructureMolecular Structure
Sucralose Table Sugar
Chlorine
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Why Not Stevia?
Stevia Considerations
– Newly Approved Ingredient
� Approved For Use As Sweetener In December 2008
� Lacks Science Attesting To Safety
– Formulation Challenges
� Bitter
� Consumer Acceptability
� Cost $$$
– Continued Evaluation To Monitor Improvements
Beware Of Unqualified “Experts”
Dr. Janet Starr Hull, PhD., Cn
– Firefighter, Professor Of Environmental Science
– International Geographer
– Runs Microbe Conversions, Inc. - Markets Mold Mitigation Systems
– Received Her PhD. In Nutrition From Clayton College Of Natural Health
Clayton College Of Natural Health
– Established By Lloyd Clayton In Late 1970s
– Online University – No Physical Structure
– For $800 Become A “Nutritional Consultant, Master Iridologist, Or Master Herbologist”
– In 1998, It Was Determined That The College Was Not Accredited
– Laundry List Of “Graduates” Making Outrageous Claims
– In July 2010, Clayton Announced It Was “Preparing To Cease Operations”
– Failed To Become Accredited In Alabama
– Out Of Business
Melaleuca Ingredient Philosophy
1. Not Based On Hearsay Or Internet Folk Lore
2. Based On Real Science; Clinical And Longitudinal Studies Attesting To Safety
3. Cost Effective, Taste Appealing Solution Delivers On Consumer Need