CONSUMER ALERT: Splenda Releases Toxic Dioxin When Heated – Astute News
One study showed that the stability of sucralose decreased as the temperature and pH increased, with the breakdown process commencing at 119 degrees Celsius and temperatures of 180 degrees Celsius causing its complete degradation at all pH levels with the release of chloride ions. Additionally, they refer to research showing that sucralose can break down into the following concerning compounds when heated:
Chloropopanols are generated when sucralose was heated in the presence of glycerol. Chloropopanols are a group of contaminants that include known genotoxic, carcinogenic and tumorigenic compounds.
Other chlorinated compounds formed when sucralose is heated in the presence of food include dibenzo-p-dioxins, dibenzofurans, dioxin-like polychlorinated bisphenyls and polychlorinated naphthalenes.
Chlorinated compounds like dioxins and DDT are notorious for being both highly toxic and resistant to breaking down once released into the environment, which is why they are classified…
View original post 261 more words