Thwizzit

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Researching Splenda I found these tidbits...Sounds kinda scary to me...

* It was accidentally discovered while trying to create a new insecticide


* It is regarded as “a chemical cousin to DDT”


* Up to 12% of Splenda consumed may permanently absorb into your fat cells and “continue to poison you indefinitely”


* Digestion products of Splenda can cause liver damage and deplete antioxidants


* It can cross the placenta and affect the fetus during pregnancy

* It can be VERY dangerous for diabetics because one of the sugars in Splenda (maltodextrin/dextrose) “will rapidly raise blood sugar”


* Splenda packets are actually 99% sugar, 1% sucralose, and costs almost 40 times more than sugar


* Splenda is NOT good for baking because, when heated, it can break down to release a hazardous chemical called hydrogen chloride

* Splenda is an organochlorine, a chemical that is a carbon and hydrogen molecule with attached chlorine atoms. Splenda is the only organochlorine ever used for human consumption. Other organochlorines you may be familiar with are: DDT, Mustard Gas, Chloroform, PCBs, as well as other insecticides, pesticides, and solvents.

Bobby_M

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I first added 2 cups to 5 gallons and it became cloying by the time I got half way done with the batch. I later did a batch with 3/4 cup and it was fine.

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ClutchDude

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Citation Needed.

Anyways, I do like the idea of Splenda (or it's walmart brand, which exists) as a sweeter, non-fermentable. An experiment could be using Lactose, Maltodextrin and Splenda. See how each change the character(obviously expect the characteristics of each sugar to show through)

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BrewinRob

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Ok, so I went through a couple threads to find out how much Splenda to use to sweeten some cider I just finished up. I did (2) 1 gallon batches. In reading, my guess would be 3 tbsp Splenda, 3 tbsp corn sugar (to carb) per gallon or 6 tbsp of the baking type of Splenda to accomplish both sweetening and carb. This sound about right?

Levers101

Recipes 

Just because Splenda is an organochlorine doesn't mean that it is anything at all similar to DDT, PCBs, ect. the only commonality that these molecules have with Splenda is that they have carbon and chlorine. They have completely different chemistry.

If you want to be worried about organochlorines you should start worrying about disinfection byproducts--trihalomethanes and haloacetic acids, among other, possibly unknown halogenated organics--in every glass of water you drink, if you have a city connection.

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jfrizzell

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Let's not forget about the silent, deadly killer; dihydrogen monoxide.

Tusch

Recipes 

I see what you did there

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