The "Fat Smash" Diet

malkore said:
Splenda is sucralose...a sucrose sugar molecule with a chlorine ion bonded to it, which your body cannot break off, and therefore cannot process the sucrose as 'sugar'. therefore it tastes sweet, but has no effect on insulin, no net carbs, and just passes through you.
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so are you saying that this chlorine ion bonded molecule is ok for you?

I have a hard time believing that some altered molecule is "healthy"...
 
SkianS40 said:
so are you saying that this chlorine ion bonded molecule is ok for you?

I have a hard time believing that some altered molecule is "healthy"...
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science has yet to prove that the sucralose molecule is bad for you. the atomic bond is not broken, so its not 'releasing' chlorine into your body.

its a lot like the fat alternative Olestra...it just goes through the body, unprocessed, not absorbed. Olestra's side effects however, include oily discharge and anal leakage...so it didn't catch on real well.

some people get a little gassy or mud butt from splenda, but its a small percentage of the population.

as it stands now, splenda is probably the best choice for sweetners. aspartame can be bad, saccharine can be bad, stevia can be bad, and of course we're trying to avoid real sugar like cane sugar or fructose.

i use splenda throughout the day, and you can also bake with it and retain sweetness, unlike all other artificial sweetners which break down or become downright toxic when heated (like Nutrasweet).

splenda goes in my oatmeal and coffee. and my protein waffle recipe. beyond that I don't even seek extra sweetness in anything, but i'm hella mean in the morning when I don't have my cups of coffee.
 
Malkore - out of interest, why avoid sugar?

I only use it in baking and in tea, maybe 5g per day. Is it really worth swapping it?
 
White sugar is heavily processed. I don't use any white sugar in anything. If I need something I use honey as it is non-processed. However when cutting I cut back on anything like that almost completely due to the insulin raises (other than PWO of course).
 
Does anyone have any experience with "Sugar in the Raw"? I believe it's unprocessed real sugar (as implied in the name) but I'm not very familiar with it.
 
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