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Old 06-10-2008, 07:17 PM   #21
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.



 
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Old 06-10-2008, 07:27 PM   #22
Bobby_M
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Quote:
Originally Posted by comj49 View Post
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.
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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Old 06-10-2008, 10:24 PM   #23
ClutchDude
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Quote:
Originally Posted by Thwizzit View Post
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”

<sniped for brevity>
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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Old 06-24-2008, 06:16 AM   #24
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?

 
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Old 06-24-2008, 01:51 PM   #25
Levers101
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Apr 2006
Iowa City
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Quote:
Originally Posted by Thwizzit View Post
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.
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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Old 06-24-2008, 03:25 PM   #26
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Let's not forget about the silent, deadly killer; dihydrogen monoxide.

 
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Old 06-26-2008, 05:27 AM   #27
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Quote:
Originally Posted by jfrizzell View Post
Let's not forget about the silent, deadly killer; dihydrogen monoxide.
I see what you did there


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