According to Swedish national television, experts warned today the public about the syntehtic sweetener called Sucralose (Splenda is its trade name). Here is the original article in Swedish: SVT.se.
Sucralose apparently resembles hazardous substances such as DDT and PCB and can be found in various products such as sodas and ketchup. It is known as E955 in the European Union and is not only six hundred times as sweet as sucrose but it is twice as sweet as saccharin and four times as sweet as aspartame! Be sure to read all about the use of Sucralose in branded products by following the Sucralose link above.
We do not need all these junk sweeteners. And does it really have to be six hundred times sweeter than sugar? What is the secret? Well, Sucralose does not contain any calories - that is the little miracle this dangerous sweeterner has to offer. According to the article, chemists are stunned that this substance is even used in provisions. The strange thing is that the European Union and the Swedish National Food Administration have approved Sucralose as a sweetener. SNFA apparently writes on their website that "the extensive evaluations on Sucralose could not find any health hazards associated with this sweetener, including increased risk of cancer", then what were the people who did these 'exstensive evaluations' up to? Were they sleeping?
I see a pattern here. What has happened with Sucralose has happened many times before. Food companies come up with new ways of 'developing' their products and then they need to get their 'discoveries' approved by the national food administrations, that is, being approved by them who still have more power than themselves. Even though these substances later on prove to be dangerous, authorities still approve these substances even though they have not been properly tested yet. The authorities have proven to be weak against the commercial threats posed by companies with a lot of money, time and commercial interest on their hands. If this dilemma is ever going to be solved then laws and legislations have to be made by governments and the European Union and the national food administrations need to stop being soft and look beyond these companies and their commercial interests.
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