Dr. Russell Blaylock, M.D. is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock writes The Blaylock Wellness Report newsletter and has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders.

Dr. Russell Blaylock, M.D.

Tags: Splenda

Splenda Safety Questioned

Tuesday, 16 Nov 2010 04:35 PM

By Dr. Blaylock

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Question: What is in Splenda that makes it harmful?

Dr. Blaylock's Answer:

Splenda (sucralose) belongs to a class of compounds called chlorocarbons. This class of
highly reactive chemicals includes carbontetrachloride and several pesticides. Like those other compounds, sucralose was shown to cause liver and kidney damage in animal testing. Chlorine is highly reactive in tissues when combined with carbon atoms.

To make sucralose, manufacturers combine three atoms of chlorine to the sugar molecule. A number of people reported problems when using this product, and the limited research done on it before approval found, in addition to liver and kidney damage, intense skin reactions, damage to the thymus gland, and immune impairment. It is always better to err on the side of caution and avoid this sweetener.

Defenders of Splenda safety point out that salt also contains chlorine. First of all, salt in excess is highly toxic to many tissues. Second, it is not a chlorocarbon; it is composed of sodium and chlorine.

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