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What Is Sucralose And Why Do We Choose To Use It?

Background of Sucralose (Splenda®)

– No-Calorie, No-Carb Sweetener

– Made Through A Process That Starts With Sugar

– Approved For Use In More Than 80 Countries

– Used In Over 4,500 Products

Safety

– 110 Scientific Studies Over A 20-Year Period

– Endorsed By World Health Organization, Expert Committees On Food Additives

– Doesn’t Require Any Warning Labels

– Suitable For Everyone, Including Pregnant & Nursing Mothers, Children, Diabetics

Myth: Sucralose Is Harmful Because It Contains “Chlorine”

Facts:

– Chemical Structure Of Chlorine In Sucralose Is

Not Related To The Chlorine Molecule Found In

Chlorine Bleach, Dioxin Or DDT

– It Is Related To “Chlorine” That Is Naturally

Occurring In Table Salt (Sodium Chloride),

Lettuce, Tomatoes, Mushrooms, Peanut Butter,

Lentils, Peas And Potatoes

Myth: Sucralose Will Reduce Good Intestinal Bacteria

and Can Even Cause Weight Gain

Facts:

– The Study That Made These Conclusions Was Funded By The Sugar Association And Was Later

Reviewed And Deemed Deficient In Several Critical Areas By Expert Panels From Harvard,

Columbia University, Rutgers, And New York Medical College

– Levels Of Sucralose Used In The Study Were 100 Times Greater Than Typical Adult

Consumption

Myth: Sucralose Concentrates In The Liver And Kidneys And Causes Damage

Facts:

– Sucralose Is Considered A Poorly Absorbed Ingredient

– There Is No Scientific Basis To The Claims That Sucralose Causes Liver/Kidney Damage

Bottom Line

– Sucralose Is A Safe, Effective And Widely Acceptable Sweetener

– It Has No Known Side Effects

– It Is One Of The Most Thoroughly Tested Food Ingredients Ever Introduced

– It Is Safe For The Entire Family

Molecular StructureMolecular Structure

Sucralose Table Sugar

Chlorine

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Why Not Stevia?

Stevia Considerations

– Newly Approved Ingredient

� Approved For Use As Sweetener In December 2008

� Lacks Science Attesting To Safety

– Formulation Challenges

� Bitter

� Consumer Acceptability

� Cost $$$

– Continued Evaluation To Monitor Improvements

Beware Of Unqualified “Experts”

Dr. Janet Starr Hull, PhD., Cn

– Firefighter, Professor Of Environmental Science

– International Geographer

– Runs Microbe Conversions, Inc. - Markets Mold Mitigation Systems

– Received Her PhD. In Nutrition From Clayton College Of Natural Health

Clayton College Of Natural Health

– Established By Lloyd Clayton In Late 1970s

– Online University – No Physical Structure

– For $800 Become A “Nutritional Consultant, Master Iridologist, Or Master Herbologist”

– In 1998, It Was Determined That The College Was Not Accredited

– Laundry List Of “Graduates” Making Outrageous Claims

– In July 2010, Clayton Announced It Was “Preparing To Cease Operations”

– Failed To Become Accredited In Alabama

– Out Of Business

Melaleuca Ingredient Philosophy

1. Not Based On Hearsay Or Internet Folk Lore

2. Based On Real Science; Clinical And Longitudinal Studies Attesting To Safety

3. Cost Effective, Taste Appealing Solution Delivers On Consumer Need