Mounting Evidence on the Toxicity of Splenda

The concerning truth about the toxicity of Splenda becomes increasingly alarming as time goes on. For more than a decade, we have been compiling an extensive body of research on the dangers of this artificial chemical in our Splenda (sucralose) Toxicity database. The research we’ve gathered now suggests that Splenda may contribute to over 20 different diseases.

Furthermore, we have highlighted a rarely mentioned fact: when Splenda (sucralose) is heated, it breaks down into the hazardous chemical dioxin. This is particularly worrisome considering that the manufacturer promotes Splenda as a safe alternative for baking, misleading consumers about its potential dangers.

To gain an understanding of the harmful effects of Splenda, you can find an article outlining the top 5 reasons to avoid consuming it again.

Latest research exposes DNA-damaging properties of splenda

A recent study published in the Journal of Toxicology and Environmental Health, titled “Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays,” reveals that both sucralose and a byproduct called sucralose-6-acetate, which is formed during the production of sucralose, are genotoxic. They have the ability to break down and negatively alter DNA in exposed tissues. Moreover, the human microbiome in the gut is believed to create sucralose-6-acetate, further increasing the toxicity of sucralose upon ingestion.

The study’s findings indicate that sucralose-6-acetate significantly enhances the expression of genes associated with inflammation, oxidative stress, and cancer. Susan Schiffman, the corresponding author of the study and an adjunct professor in the joint department of biomedical engineering at North Carolina State University and the University of North Carolina at Chapel Hill, explained in an interview with SciTechDaily that sucralose-6-acetate is genotoxic and effectively damages DNA in cells exposed to the chemical.