You are correct, Phate.
EDIT: I am so sorry, if one cannot see that I was referring to this quote. And, then went on commenting.
Other than that, nothing else worth commenting on, BSL.
But, I have used and continue to use Splenda.
And, have been extremely successful in my diet and HEALTH goals.
There are also no free rides in the other non-sweet foods we consume AND how one's body processes the food consumed. And, it is quite obvious that we DO NOT process foods the same.
People have ate like crap and lived long lives, and people have eaten or tried to eat healthy and have lived shorter lives (and visa versa).
It is not ONLY the foods we eat that matters, there is a ton of other biological factors specific to the person that also plays an important role.
Additionally, I have written on refined white sugar, splenda, HFC, other artificial sweetners in the past, as well as other foods we take for granted that we "think" are healthy, but when you examine certain things (as my second post breifly describes), ones eye ball can pop out of their socket.
I have to tell on myself though. So here is a short story, in the hopes one can get something of value from it.
For quite some time I purchased a box of frozen Talapia (fish) that came in packages of 98 calorie vaccumed serving sizes. I was in heaven. It was nearly the perfect serving size and fit within my dietary circumference perfectly. It looked so deliciously bright white and fresh; protein, natural, and health heaven--so I thought.
At the time and for several months (lol on me), I didnt bother to look at the ingredients because it "looked so fresh and natural". However, one day, one of the vaccumed packages was sitting on the counter ingredient side up (I was preparing one my favorite fish dishes, Grated Parmasen Talapia), and I skimmed over it not really reading it (I was taking things for granted), and two words caught my eye: Carbon Monoxide. I picked the package up thinking, what the heck?! Listed in the ingredients of the fish I had been consuming for several months was: Talapia and Carbon Monoxide.
I literally wanted to barf and I was sick to my stomach at the time (considering I have been consuming this type of fish and packaged brand) for several months, and the "thought" of consuming Carbon Monoxide (with what I personally knew about it) sickened me. I was so upset, that I didnt eat one of the pre planned fish meals and ate something else that day.
Of course, this sparked my investigative instinct and asked myself this question: "Why would frozen fish or other natural meats have Carbon Monoxide listed as one of the ingredients? Why would manufacturers and/or producers process this potentially "poisonous gas" (that can KILL a human being) with natural meat products? It didnt take long to locate one primary and difinitive answer: It makes packaged meat "retain" its natural fresh look longer (to make this a short sentence).
Information on Carbon Monoxide used with meat products are not in short supply, and its likewise FDA approved in its use. Let's say FDA stands for: F*cked-up Data Administration
. The links I provided are just to get the mind juices flowing. I have read extensively on the use of Carbon Monoxide through other reputatable articles; however, in a rather short conclusion, it is contended that it in the amount used, it is so small--it has no adverse affects, but there are critics.
Some packaged meat products dont even list Carbon Monoxide as part of the meat processing process, so one "could" be litterally consuming a meat product purchased from a supermarket (dependent upon where baught and what purchased) processed with Carbon Monoxide (and other chemicals) and not even know it.
This rather simple experience, really tweaked some thinking on how extremely perishable food items are processed, maintained, and shipped.
What's intersting to me, and the reason why I continually try to educate myself on these types of things, is the general disparity but yet some simularities between two persons doing the basic same eating and drinking habits (for sake of arguement), and one will live longer than the other.
We just need to do the best we can. Obtain all the knowledge we can on food items we eat (or want to eat), and attempt to make the best choices for ourselves.
Best wishes,
Chillen
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