Why You Should Avoid Splenda

By Immortal Hair, January 23rd, 2010, 10:51 am


If recent reports of artificial sweeteners actually increasing rates of obesity and cardiovascular disease do not have you questioning the use of Splenda or sucralose as it is also called, then there is yet another reason to avoid this ubiquitously found sweetener—it destroys beneficial intestinal microflora!

Unfortunately, the news gets worse in that the effects occurred over a protracted period, even after daily intake of Splenda was stopped.

There’s no studies yet on how this affects human microflora, but in male Sprague-Dawley rats, modest amounts of Splenda were enough to significantly deplete numbers of bifidobacteria, lactobacilli, bacteroides, clostridia, and aerobic bacteria.  Splenda also increased fecal pH.  It is not healthy to increase intestinal pH as it can reduce nutrient absorption and lead to increased pathogenic bacteria.


Also very troublesome is that our intestinal microflora are a primary source of acquiring vitamin K2 (menaquinones), that is because they synthesize it.  Vitamin K2 does much more than help with blood clotting, as it also regulates coagulation (prevents excess clotting), inhibits arterial calcification, and connective tissue disorders.  It helps with bone, hair and proper cell development by binding to Bone Morphogenic Protein-2.  If there is insufficent vitamin K2 and low levels of HDL (high density lipoprotein, its primary shuttle in the vasculature), then bone morphogenic protein-2 is free to calcify tissue and the arterial system.

Using any artificial sweetener has been shown to have no benefit, and in fact can raise insulin levels, increasing obesity and cardiovascular risks.

I recommend a sweetener called Lo Han. Lo Han is an extract of a Chinese fruit called Luo Han Guo.
Unlike other sweeteners, Lo Han contains amino acids, antioxidants and other nutrients. It has no aftertaste and does not affect insulin levels like most other sweeteners.











May 06th, 2010, 12:54 AM

IH - Just wondering if you have personally tried the Lo Han product? If so, in your opinion how does it compare to sugar, taste wise? I’m also curious how it compares to stevia, as thats what I predominately use as a sugar substitute.

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