Splenda: Am I the only one whose tongue goes numb?

[Misnagid]

A tiny amount, like in a piece of gum is OK.
I tried making ice cream with it and my tongue went numb.

[Sherri]

Re: Splenda: Am I the only one whose tongue goes numb?

Hello
I wanted to share with you exactly the chemicle soup that Splenda is. Then ask yourself, "is this something I want to put into my system at any amount?"
I personally don't use Splenda or any chemicle base sweetners. It's best to find a natural based sweetner as in Stevia or Xylitol (derivative of birch, hard wood)
Sincerely, Sherri
Also this is a must read-
Link to: APARTAME---the shockingstory of the world's best seeling sweetner "The Ecologist by Pat Thomas
http://www.wnho.net/the_ecologist_aspartame_report.htm


SPLENDA (sucralose)
Why is Splenda potentially harmful?
According to the Splenda International Patent A23L001-236 and PEP Review #90-1-4 (July 1991) Sucralose is synthisized by a five step process.
To illistrate the alarming "chemicle soup" required to create sucralose, listed are the chemicles used to produce this sweetner and to secure the chlorine does NOT digest in your body.
1.) Acetone
2.) Acetic Acid
3.) Acetyl Alcohol
4.) Acetic Anhydride
5.) Ammonium Chloride
6.) Benzene
7.) Chlorinated Sulfate
8.) Ethyl Alcohol
9.) Isobutyl Ketones
10.) Formaldehyde
11.) Hydrogen Chloride
12.) Lithium Chloride
13.) Methonal
14.) Sodium Methoxide
15.) Sulfuryl Chloride
16.) Trityl Chloride
17.) Taluene
18.) Thionyle
Splenda (made from sucralose) is created in the lab by using a complex process involving dozens of chemicles you and I can barely pronounce- let alone consume. Basicly, the chemists force chlorine into an unatural chemicle bond with a sugar molecule, resulting in a sweeter product, but at a price: a huge amount of artificial chemicles must be added to keep sucralose from digesting in our bodies. These toxic substances also prevent (hopefully) the dangerous chlorine molecules from detaching from the sugar molecules inside the digestive system, which would be a carcenogenic hazard.