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Why Splenda Is Not So Splendid, and Safety Has Been Questioned

Analysis by Dr. Joseph Mercola Fact Checked

why splenda is not safe for consumption

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  • Cooking with sucralose generates chloropropanols, part of a class of toxins known as dioxins, which have been linked to cancer and endocrine disruption. Other toxic compounds created when sucralose is exposed to heat include polychlorinated dibenzo-p-dioxins and dibenzofurans
  • Research shows sucralose — sold under brand names such as Splenda, Splenda Zero, Zero-Cal, Sukrana, Apriva, SucraPlus, Candys, Cukren and Nevella — is metabolized and accumulates in fat cells
  • Many studies have linked artificial sweeteners to an increased risk for obesity, insulin resistance, Type 2 diabetes and metabolic syndrome — the very conditions for which the sweeteners are promoted
  • Sucralose reduces gut bacteria by as much as 50%, preferentially targeting bacteria known to have important human health benefits. Splenda has also been shown to exacerbate gut inflammation and intensify symptoms in people with Crohn’s disease
  • Research published in 2016 found male mice experienced a significant dose-related increase in malignant tumors and cancer of the blood, bone marrow and the lymphatic system when fed higher doses of sucralose

Are artificial sweeteners such as Splenda still part of your daily diet? If so, I would strongly recommend reconsidering. It's important to realize that while artificial sweeteners have no (or very few) calories, they are still metabolically active, and not in a beneficial way.

For example, research published in the online version of the Journal of Toxicology and Environmental Health August 21, 2018, shows sucralose — sold under brand names such as Splenda, Splenda Zero, Zero-Cal, Sukrana, Apriva, SucraPlus, Candys, Cukren and Nevella — is metabolized and accumulates in fat cells.


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