The Great Splenda Debate

I've been using Splenda for about a year now. I use it in my coffee, mostly (I never gave up coffee like Dr. Atkins says, but still lost plenty when I was in induction.) I'm just now starting to wonder about the safety of it. On Splenda's web site, it says it is made from sugar. I take that to mean it's safer than NutraSweet and Sweet&Low, which we all know now to be carcinogens. It says on the web site "Because it has an outstanding safety profile, you can feel confident recommending it to all your patients and their families; even those with diabetes. " But on a holistic medicine site I found, it warns that sucralose (what Splenda is made of) in large dosages can cause some problems with your kidneys, liver and thymus glands.

Of course, there will always be debates on artificial sweeteners. (There will always be debates on whether wine is good for you or not, for that matter! ..... uhh, I'm going with yes.) There's so much info on the web that who know's what's fact and what's not. I asked my trusted herbalist what he thinks of Splenda and he said it's the safest of all the artificial sweeteners, but if it were him he'd stick with honey and pure maple syrup. He does acknowlege that white, processed sugar is the devil in disguise. But of course, honey and maple syrup are out of bounds for low carb diets, so for now, I'm going to stick with my Splenda. For that matter, it's the only one that really tastes like sugar, anyway.