He's not held in high regard by whom? You? Do you know him? How thorough was your research? Dr. Bowen is a Biochemist and Medical Doctor. He has written extensively about artificial sweeteners. What are your credentials? You may not care for the passionate intonation of his writings, but dig deeper---biochemistry is factual, and easy to research for truth in content. Gossip, here-say and conjecture are not respectable standards in journalism. As a moderator of this site, Susan, you have a responsibility to ensure factual reporting of what you publish.
Since you've made it clear you don't respect Dr. Bowen's credentials as a scientist and doctor, I've found other sources to confirm what he wrote, which I have included for the edification of your readership:
"The truth is that Splenda is not natural and does not taste like sugar. The sweetness of Splenda derives from a chlorocarbon chemical that contains three atoms of chlorine in every one of its molecules. The manufacturer of this chlorinated compound named it sucralose. The improper use of “ose” in the name creates the illusion that sucralose is natural like sucrose which is the precise name for table sugar.
Johnson & Johnson wants consumers to believe that the taste of Splenda is due solely to natural sugar, that is, due to sucrose. However, the manufacturer has patented several chemical processes for making the chlorinated chemical compound it calls sucralose. The patent literature illustrates that sucralose can be chemically manufactured from starting materials that do not require natural sugar.
In one patent, for example, the manufacturer constructs sucralose from raffinose by substituting atoms of chlorine for hydroxyl groups in raffinose. Raffinose is a molecule found naturally in beans, and onions and other plants, but unlike natural sucrose, it has very little taste.
In another patented process three atoms of chlorine are substituted for three hydroxyl groups in sucrose. The end product of both of these manufacturing processes is an entirely new chlorocarbon chemical called sucralose.
Each molecule of sucralose contains three atoms of chlorine which makes it 600 times sweeter than a natural molecule of sugar which contains no chlorine. Splenda has it’s own artificial taste which is due to this chlorinated compound."
••••••••••••••••••
Splenda is manufactured by McNeil Labs, a division of J&J. It would be naive to confuse the natural 'sucrose' with the manufactured 'sucralose'.
Dr Joseph Mercola, a highly regarded and well respected Chicago MD also has written extensively about artificial sweeteners. Go to www.mercola.com for details.
A Votre Sante,
Kristin Mills, Traditional Naturopath, CNHP
lagunanaturalhealth.com
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He's not held in high regard by whom? You? Do you know him? How thorough was your research? Dr. Bowen is a Biochemist and Medical Doctor. He has written extensively about artificial sweeteners. What are your credentials? You may not care for the passionate intonation of his writings, but dig deeper---biochemistry is factual, and easy to research for truth in content. Gossip, here-say and conjecture are not respectable standards in journalism. As a moderator of this site, Susan, you have a responsibility to ensure factual reporting of what you publish.
Since you've made it clear you don't respect Dr. Bowen's credentials as a scientist and doctor, I've found other sources to confirm what he wrote, which I have included for the edification of your readership:
"The truth is that Splenda is not natural and does not taste like sugar. The sweetness of Splenda derives from a chlorocarbon chemical that contains three atoms of chlorine in every one of its molecules. The manufacturer of this chlorinated compound named it sucralose. The improper use of “ose” in the name creates the illusion that sucralose is natural like sucrose which is the precise name for table sugar.
Johnson & Johnson wants consumers to believe that the taste of Splenda is due solely to natural sugar, that is, due to sucrose. However, the manufacturer has patented several chemical processes for making the chlorinated chemical compound it calls sucralose. The patent literature illustrates that sucralose can be chemically manufactured from starting materials that do not require natural sugar.
In one patent, for example, the manufacturer constructs sucralose from raffinose by substituting atoms of chlorine for hydroxyl groups in raffinose. Raffinose is a molecule found naturally in beans, and onions and other plants, but unlike natural sucrose, it has very little taste.
In another patented process three atoms of chlorine are substituted for three hydroxyl groups in sucrose. The end product of both of these manufacturing processes is an entirely new chlorocarbon chemical called sucralose.
Each molecule of sucralose contains three atoms of chlorine which makes it 600 times sweeter than a natural molecule of sugar which contains no chlorine. Splenda has it’s own artificial taste which is due to this chlorinated compound."
••••••••••••••••••
Splenda is manufactured by McNeil Labs, a division of J&J. It would be naive to confuse the natural 'sucrose' with the manufactured 'sucralose'.
Dr Joseph Mercola, a highly regarded and well respected Chicago MD also has written extensively about artificial sweeteners. Go to www.mercola.com for details.
A Votre Sante,
Kristin Mills, Traditional Naturopath, CNHP
July 4, 2008 - 8:30pmlagunanaturalhealth.com
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