Editor’s Note: Foodfacts.com Blog readers have expressed strong opinions, both pro and con, about artificial sweeteners. Now, more information is emerging about Sucralose. Also, if you want to learn more about the hidden ingredients within the foods you eat, it’s essential to join Foodfacts.com today. Membership is FREE and be sure to use the amazing Food Facts Health Score.
The human body can’t break it down, or use it in any way. And as it turns out, modern wastewater treatment methods don’t break down Splenda either.
Foodfacts.com has learned from Dr. Joseph Mercola’s newsletter that Smitha Ramakrishna, a finalist in the 2009 Intel Science Talent Search, found that the sweetener can accumulate in the water supply after people excrete it. This could potentially cause harm to fish and other living creatures. Continue reading →
Editor’s Note: The Aspartame controversy continues. Foodfacts.com does not take positions for or against a food product or supplement, but we report news and events that are potentially important to our Foodfacts.com members and Blog readers.
– Aspartame is the common denominator for over 92 different health symptoms at the root of modern disease. The Aspartame Detoxification Program demonstrates the most effective way to reverse disease symptoms is removing the underlying cause – aspartame. Continue reading →
Step into any restaurant or deli and you will be surprised to see the amazing and growing array of diet drinks in the cold drink refrigerator cases. Apparently, the sugar substitute craze is alive and well. Continue reading →
Foodfacts.com is well aware that people are always trying to find ways to lose weight. A lot of folks are doing everything they are “supposed” to be doing, but they still do not lose weight. This can be very frustrating. It’s hard enough to lose weight, and when you change your eating habits and still see no results, that are even more frustrating. Continue reading →
Foodfacts.com is aware that many food consumers are seeking new options with sweeteners. In this regard, Stevia has received a lot of publicity recently and it’s worth taking another look. Continue reading →
One of our Foodfacts.com Blog editors was curious this 4th of July weekend and started re-examining food products at a barbecue. The result? It was surprising just how many diverse food products continue to include High Fructose Corn Syrup as a sweetening ingredient. Continue reading →
Foodfacts.com wonders: do artificial sweeteners lead to weight gain? A lot of people rushed to judgment against artificial sweeteners based on preliminary evidence that they might increase appetite or sugar cravings, or even cause elevated blood sugar levels. But the ensuing research has failed to deliver a definitive indictment. Continue reading →
Let’s face it. Foodfacts.com is confident that not one of you knows somebody who does not enjoy something sweet. It can be as simple as a juicy piece of icy cold watermelon to something as complex as a spun-sugar sculpture or anything in between. Thirsty? Grab a Coca-Cola Classic out of the fridge. Your mouth feels empty and you just gotta put something in it? Where did that pack of Juicy Fruit gum go? You are out shopping with your friends and get an overwhelming craving for caffeine? An ordinary black coffee, without sweetener, just will not do it. Bring on an espresso. Too bitter? Pour on the sugar! Continue reading →
While questions about saccharin may persist, the safety of another artificial sweetener, aspartame, is clear cut, say FDA officials. FDA calls aspartame, sold under some famous trade names, one of the most thoroughly tested and studied food additives the agency has ever approved. The agency says the more than 100 toxicological and clinical studies it has reviewed confirm that aspartame is safe for the general population. Continue reading →
Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, which was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient, according to two new U.S. studies. Continue reading →