Sugar Substitutes: Aspartame vs. Splenda- Thomas DeLauer

Sugar Substitutes: Aspartame vs. Splenda- Thomas DeLauer

Sugar Substitutes: Aspartame vs. Splenda- Thomas DeLauer

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hey and welcome to pick your poison today I’m breaking down the three main artificial sweeteners that you probably note since I know that more than likely you’re going to use one either way whether I tell you to or not I might as well at least lay out the science and lay out which one is best and which one is worse but a little secret they’re all worse but anyway let’s break down the ones I’m going to talk about real quick I’m going to talk about aspartame or Sparta meat depending on how you want to say it those are typically the blue packets like the NutraSweet or the equal okay then I’m going to talk about Splenda or sucralose it’s usually the yellow packets then I’m going to talk about saccharin which is the pink packets sweet and well I honestly don’t really know who’s using those anymore I mean my grandpa use them but apparently some people are still using them because they’re still popping up at restaurants and they’re in Denny’s across the country so anyway let’s talk about the science let’s talk about the breakdowns first I’m going to start with aspartame it’s made up of three things I’m gonna break it down in just a second but first off it was approved by the FDA in 1981 so it’s one of the older ones it’s been around for a while but the breakdown is pretty interesting okay the main thing that has in it is something known as phenylalanine and phenylalanine is an amino acid that’s occurring naturally in the brain it’s really not that bad of a thing but when we have a ton of it it’s a very very bad there’s even a medical condition a genetic disorder known as PKU now PKU is an overabundance of phenylalanine because of the body’s inability to process it so you end up having too much phenylalanine which ends up poisoning the brain well if you add too much phenylalanine to someone that doesn’t have PKU you end up triggering a really bad response in fact studies have even shown that aspartame is linked to depression linked to memory issues and linked to other cognitive issues just by itself but when you factor in the exposure to excess amounts of phenylalanine well you can trigger the absolute reduction sometimes even get rid of entirely serotonin production that can lead you feeling extremely extremely depressed and unfortunately it can be something that takes a long time to aggregate in your body so you may start feeling chronically depressed over an extended period of time if you’re someone that’s drinking a lot of diet sodas okay now let’s move into the next ingredient that’s aspartic acid now aspartic acid is something that is called an exit or II component okay exit ory things excite neurons to death the way they do this is they stimulate the neuron so much by allowing a lot of calcium in that it creates a series of free radicals that ultimately kill off the cell they kill off the neuron so if you want a quick way to go kill some brain cells outside of suck in and some helium it might not be a bad idea to suck down some a certain packets okay now let’s talk about the next ingredient and that’s methanol all right methanol that’s straight-up poison flat out like the FDA even calls it a poison it converts to formaldehyde in your body that’s bad like really bad news but here’s the thing it aggregates so slowly in the body that the FDA can still allow aspartame to be on the shelves and be on the market because the actual effect you get from formaldehyde takes so long it’s really hard to quantify what kind of impact it’s having on somebody so that means that you could be going all the way until you’re 50 60 70 years old before you really have an issue with it maybe maybe even sooner but that’s the time when you should be paying the most attention to carcinogens and things that might be triggering a bad response in your body in the first place so that’s the main reason you want to stay off the aspartame alright this one has the most evidence against it and it’s really just not worth it because it’s still pretty nasty now let’s move in to Splenda super low okay the yellow packets now by and large sucralose is pretty close to sugar it’s really not that different it’s only a molecule off it is chlorinated sucrose meaning to add a chlorine molecule to sucrose to create sucralose therefore making it 600 times sweeter than sugar it’s pretty darn powerful you don’t need much of it but there was a study that came out not that long ago that turned the world upside down when it came down to Splenda according to the Journal of toxicology and environmental health Splenda or sucralose kills your good bacteria by 50 percent meaning it staves off 50% of the bacteria in your gut that’s helping you do things it’s helping regulate your digestion now we could talk about all kinds of things chemical related but when it comes down to affecting the gut biome the thing that actually allows you to digest the thing it actually helps you regulate your pH and your acidity level in your body and in your gut now we’re talking a whole different love of crazy whole different level of mess stuff it’s one thing to take a poison another thing to take something that’s actually changing your bacterial structure in your body so if that’s not enough for you let me talk to the young guns in the room for a minute those that are looking to lean out those that are looking to constantly lose as much body fat as possible you think that Splenda might be helping you well guess what there’s a lot of studies that are showing that it causes a spike in plasma glucose and a spike in insulin yep so even though it’s no calories even though it’s supposed to be the safest way to go it’s still going to trigger an insulin response that is going to react like sugar in the body it just might be a small amount all right now let’s move into the weird little pink packets saccharin saccharin the stuff doesn’t even taste good why are you using it it’s a derivative of coal tar like literally tar literally like the black stuff like it’s a derivative of that and let me explain what’s in it so saccharin is made of anther Milic and nitrous acid sulfur dioxide chlorine and ammonia okay it sounds pretty natural right not so flat out we have a series of chemicals in there that are creating saccharin now saccharin has been around for a long time so we really didn’t think about studies until more recently well there have been recent studies that have shown that it does affect your gut health just like Splenda does not to the extremest one done but it also does some other things it affects your liver in a pretty serious way when it comes down to inflammation you see it does this by stimulating the production of something known as tumor necrosis factor one alpha T and F one a at TNF one a is pretty powerful when it comes to signaling inflammation to go to a specific place in this case the liver so not only do we have something that tastes terrible we’ve got something that destroys your gut health and it’s also killing your liver and causing inflammation within the body so I’ve pretty much just killed off all three right which one’s the best which one’s the safest well my honest opinion of those three poisons would probably be to go with Splenda but you’re still going to end up having the gut health issue there it’s definitely not going to be good let me give you a couple alternatives the first one is one you probably expect me to talk about that’s stevia thing is I’ll be honest stevia is a little bit of a bitter taste so you may not be into it stevia does something pretty interesting you see when it goes into your body it can rich into something that are known as glycosides does glycosides a process pretty differently by the body see they don’t absorb so it goes through your gut and it just kind of sits there and passes on through it’s never fully absorbed has never broken down meaning you never have that blood glucose spiked you never have the insulin spike but then what happens is once it gets into the colon it reacts with your gut bacteria and converts into something known as Stevi all and Stevi all is very easily processed by the liver just goes to the normal motions and then processed and excreted out your body so stevia by and large is a pretty healthy one not a whole lot of damaging stuff going on but it still is pretty new as far as research is concerned and anytime you’re sort of tricking the body by taking something like stevia that’s not going to fully break down there are a multitude of other things that come into play that we have to think about okay but let’s talk about monk fruit now monk fruit is one that people ask me about all the time and quite honestly it’s becoming one of my favorites it does have a couple of calories in it technically because it’s essentially a fruit extract it comes from a melon that’s exclusive to Southeast Asia but it really works in a very unique way in the body unlike anything else you see it contains these things called Moger sides and these Moger sides are the magic of monk fruit but the motor sides do is not only provide a sweet flavor they also help protect the influence secreting cells of the pancreas so if you’re someone that’s diabetic or someone that’s trying to wean off of sugar because you’re having some insulin resistance or a little bit of an issue with your pancreas well monk fruit in and of itself can protect the cells in your pancreas and potentially even get them to start producing insulin again now this hasn’t been proven with a lot of studies yet but we’re starting to find that monk fruit by and large might be the way to go then lastly it has some serious antimicrobial properties shown to fight off streptococcus and also shown to start fighting off Candida so if you’re someone who has a sugar addiction and you need to fight not only the sugar addiction but also the effects of eating years and years of sugar well one fruit might be the way to go so that’s that I’ve given you the poison I’ve laid it out now you get to make the educated decision on which without you want to go and I will tell you that at the end of the day it probably best stuff just getting yourself unaccustomed to sweet things you don’t need to constantly have that stimulus of sweet things in your mouth it doesn’t have to be like that so you want to keep consuming those pink packets basically tard tastes like Park have that Denny’s is open 24 hours keep it locked in here my channel and leave a comment with what you want to see in the near future I’ll see you soon

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Sugar Substitutes: Aspartame vs. Splenda- Thomas DeLauer

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Sugar Substitutes: Aspartame vs. Splenda- Thomas DeLauer…

Aspartame (NutraSweet, Equal) FDA approved in 1981 but has been connected to numerous health concerns.
Phenylalanine is an amino acid normally found in the brain. People who have eaten large amounts of aspartame over a long period of time and do not have PKU have been shown to have excessive levels of phenylalanine in the blood. Excessive levels in the brain can cause the levels of serotonin in the brain to decrease, leading to depression –phenylalanine levels of the blood increase significantly in human subjects who chronically consume aspartame.
Aspartic Acid:
Aspartame in diet sodas, or aspartame in other liquid form are absorbed more quickly and have been shown to spike plasma levels of aspartic acid. Too much aspartic acid in the brain kills certain neurons by allowing the influx of too much calcium into the cells. This influx triggers excessive amounts of free radicals, which kill the cells. The neural cell damage that can be caused by excessive aspartate and glutamate is why they are referred to as “excitotoxins.”
Methanol breaks down into formaldehyde in the body, which is a deadly neurotoxin. Formaldehyde is a known carcinogen, causes retinal damage, interferes with DNA replication and causes birth defects. (1,2)
Sucralose (Splenda):
A study published in the Journal of Toxicology and Environmental Health found that sucralose reduces the amount of good bacteria in your intestines by 50 percent. Additionally, studies have found that sucralose seems to peak plasma glucose levels and increase insulin secretion by the pancreas (3,4)
Saccharin (Sweet N’ Low):
One 2014 study found that saccharin may increase glucose intolerance. Increased glucose intolerance can result in a prediabetic condition known as hyperglycemia. Another study, from the Journal of Food and Chemical Toxicology, concluded that saccharin negatively impacts gut bacteria and promotes liver inflammation. Found that saccharin elevated expression of pro-inflammatory iNOS and TNF-α in liver and indicated that it induced inflammation (5,6)
Whilst Aspartame seems to have slightly more negative side effects, none of the 3 should really be consumed.
Steviol glycosides are poorly absorbed in the body and pass through the upper gastrointestinal tract fully intact. Once steviol glycosides reach the colon, gut bacteria convert steviol glycosides into steviol. Steviol is then metabolized by the liver before being excreted in the urine. Stevia plant has many sterols and antioxidant compounds including kaempferol, which has been found to reduce the risk of pancreatic cancer by 23 percent. (7)
Monk Fruit:
The very compounds that give it a sweet flavor (called mogrosides) are actually antioxidants.
Mogrosides may be able to protect tissues in the body from the damage of free radicals – perfectly contrasts the inflammatory response that is caused by sugar consumption. One study found that this antioxidant effect was able to provide protection for the insulin-secreting cells of the pancreas and therefore improve insulin response. Extracts from the fruit and leaves have been shown to inhibit candida, streptococcus, and bacteria responsible for gum disease in the mouth (8)

1) Exposure to non-nutritive sweeteners during pregnancy and lactation: Impact in programming of metabolic diseases in the progeny later in life. – PubMed – NCBI. (n.d.). Retrieved from
2) Aspartame: The Most Dangerous Substance on the Market. (n.d.). Retrieved from
3) The Potential Harmful Effects of Sucralose (Splenda). (n.d.). Retrieved from
4) Sucralose, A Synthetic Organochlorine Sweetener: Overview of Biological Issues. (n.d.). Retrieved from
5) Saccharin: Side Effects, Safety, and More. (n.d.). Retrieved from
6) Saccharin induced liver inflammation in mice by altering the gut microbiota and its metabolic functions – ScienceDirect. (n.d.). Retrieved from
7) Stevia: Health Benefits, Facts, Safety. (n.d.). Retrieved from
8) 8 Health Benefits of Monk Fruit – (n.d.). Retrieved from

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