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Advertisement?

Splenda itself is a product -- it has nothing to do with sweet tea. I'm not entirely sure that this page should become a recipe book. 97.96.68.40 (talk) 04:11, 29 March 2009 (UTC)[reply]

wait a second...

according to this article, splenda is "95% dextrose". and dextrose is the biologically active enantiomer of glucose that the body can metabolize. so if splenda is essentially 95% sugar, how is it such low calorie? the only way i see how splenda could be low calorie is if the 5% sucralose is amazingly sweet. -- Bubbachuck (talk) 22:16, 3 April 2009 (UTC)[reply]

Yes, sucralose itself is very very sweet. Also, the dextrose is made to be light and fluffy so that it is less dense and contributes less calories per volume. -- Ed (Edgar181) 22:31, 3 April 2009 (UTC)[reply]

Yes, sucralose tastes 600 times sweeter than sucrose. (So what you want for a sugar analogue is 1⁄600 sucralose and 599⁄600 dextrose bulk). —Sladen (talk) 00:11, 4 April 2009 (UTC)[reply]

Thanks for the clarification to both of you. Could someone clarify whether the 95% dextrose is referring to volume then? or weight? i assumed it was by weight, which would then suggest that a packet of Splenda is basically a packet of sugar. -- Bubbachuck (talk) 20:55, 12 April 2009 (UTC)[reply]

Splenda Recipes Book

Here is a recent Splenda recipes book, for use in this article. The beginning of the book gives basic information about how Splenda is made, and why it has no nutritional value. --DThomsen8 (talk) 23:45, 13 April 2009 (UTC)[reply]

Koch, Marlene (2008). Marlene Koch's Sensational Splenda Recipes. New York: M. Evans and Company, Inc. ISBN 1590771389.

Horrible Explosive Gas

This is not a joke. However, for some odd reason, it is deleted every time it is put in - although it is verifiable in hundreds of online testimonials and in some academic journals.

Does someone have a problem with this? Why? If you have access to ALL of the academic journals, then you would see it is supported. I can only get some of the abstracts.

http://scholar.google.com/scholar?hl=en&q=splenda%20flatulence&um=1&ie=UTF-8&sa=N&tab=ws —Preceding unsigned comment added by Angelatomato (talk • contribs) 00:33, 14 August 2009 (UTC)[reply]

Wikipedia policy requires that information can be backed up with reliable sources, and this policy does not include blogs among reliable sources. I read all the documents linked to in your Google scholar search, but none of them contain any claims that Splenda and/or sucralose cause the problems that you suggest, only that sugar alcohols cause those problems. None of the linked documents are academic journals either. If you can provide me with the details of the references in peer reviewed scientific journals that you are referring to, I can probably get full text copies of them and include the relevant information in the article. -- Ed (Edgar181) 01:47, 14 August 2009 (UTC)[reply]

Don't bother looking for the peer reviewed articles, because they won't exist. One of the advantages of Splenda is that it does NOT cause gas like other artificial sweeteners (such as sugar alcohols like sorbitol, maltitol, xylitol, etc.

Health risks?=

include controversy on health risks and Duke study : http://www.informaworld.com/smpp/content~db=all?content=10.1080/15287390802328630