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Old 04-08-2008, 12:07 AM   #11
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Quote:
Originally Posted by Yuri_Rage
I think that article is talking about fermentability of maltodextrin inside the human body (i.e., by bacteria). It is NOT fermentable by brewer's yeast and is a common adjunct used to add body and mouthfeel. Neither is sucralose fermentable by brewer's yeast, which is the reason that Splenda is so commonly recommended for backsweetening live beer. I've used it for that purpose, and and I can confirm that it DOES NOT ferment. Be careful...a little goes a long way!
Thanks! That is exactly the response I was hoping for. I saw that a lot of the times they talked about fermentation in the article were in reference to the dental applications of Splenda, but I didn't know if it translated at all the brewing.


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Old 04-08-2008, 12:31 AM   #12
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I used Splenda in my apfelwein to sweeten when I bottled along with the dextrose to carb. Worked great and tasted awesome! I also used baking Splenda once to carb and sweeten at the same time. It worked and was also good, but I had less control over carb vs. sweet. Like Yuri says though, use sparingly.


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Old 04-08-2008, 03:29 AM   #13
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Oh good grief. Some of you think all things are hoaxes.

When you are dieing of brain cancer in the 140 degree heat wearing your air mask.... I suppose next you'll tell me the whole cigarettes are bad for you thing was just a hoax.

It;s suprising what you can find on the FDA's own website:

http://www.fda.gov/OHRMS/DOCKETS/dai...emc-000245.txt
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Old 04-08-2008, 03:44 AM   #14
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And the non-scam, non-conspiracy theory:

http://www.snopes.com/medical/toxins/aspartame.asp

It is funny you say that the article you put is from the FDA website and then direct the lnk to a paper, not the website at all. Within that snopes article, please find the actual FDA website stating:

"Is aspartame safe?

A: After reviewing scientific studies, FDA determined in 1981 that aspartame was safe for use in foods. In 1987, the General Accounting Office investigated the process surrounding FDA's approval of aspartame and confirmed the agency had acted properly. However, FDA has continued to review complaints alleging adverse reactions to products containing aspartame. To date, FDA has not determined any consistent pattern of symptoms that can be attributed to the use of aspartame, nor is the agency aware of any recent studies that clearly show safety problems.

Carefully controlled clinical studies show that aspartame is not an allergen. However, certain people with the genetic disease phenylketonuria (PKU), and pregnant women with hyperphenylalanine (high levels of phenylalanine in blood) have a problem with aspartame because they do not effectively metabolize the amino acid phenylalanine, one of aspartame's components. High levels of this amino acid in body fluids can cause brain damage. Therefore, FDA has ruled that all products containing aspartame must include a warning to phenylketonurics that the sweetener contains phenylalanine."


Either way, I do not have the time or the need to get into a debate here. To each is own. I just thought the thread needed both sides of the argument.
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Old 04-08-2008, 03:50 AM   #15
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Sucralose isn't aspartame.
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Old 04-08-2008, 03:52 AM   #16
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Did you read that article? Not once is any test or experiment cited, or even MENTIONED. The "evidence" he presents is that sometimes scientists are paid off by industry to say that things are OK when they aren't.

Here is a study by a European Oncology group:
http://annonc.oxfordjournals.org/cgi...urcetype=HWCIT

Here is one by a European food safety group:
http://www.efsa.europa.eu/EFSA/efsa_...8620765743.htm

And here is an article about a study by the National Cancer Institute:
http://seattlepi.nwsource.com/nation...59_soda05.html

I would say that this actual evidence is a lot more convincing than someone who doesn't even pretend to have any scientific evidence. Regardless of what you think about the FDA, there's plenty of other evidence to say that this is a bunch of hype without much substance.

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Old 04-16-2008, 08:21 PM   #17
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Kayos, how much splenda did you use for a 5 gallon batch of apfelwein? I am planning on making some soon, and was wondering how it tasted and how much to add.
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Old 04-17-2008, 02:55 AM   #18
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I actually liked the Splenda for baking the best as it carbed and sweetened at the same time. I did it per bottle.

12 oz. 1 tsp
22 oz 2 tsp
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Old 04-17-2008, 02:17 PM   #19
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adding aspertame to anything for human consumption is blasphemy.
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Old 04-17-2008, 11:47 PM   #20
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Quote:
Originally Posted by Yuri_Rage
Sucralose isn't aspartame.
Allow myself to quote myself.


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