--- In FairfieldLife@yahoogroups.com, "Anna" <[EMAIL PROTECTED]> wrote:
>
> Check out Dr. Mercola's website re: splenda





Hogwash.

How could something with such a pleasant-sounding name be bad for 
you?





 -- sounds like it's
> another chemical product that hasn't been researched thoroughly -- 
so
> people are being guinea pigs again...
> 
> http://www.mercola.com/2000/dec/3/sucralose_dangers.htm
> 
> http://www.mercola.com/2005/jan/8/splenda.htm
> 
> (Response to the answer re: making marmalade/organic posts today) -
- 
> Stevia is good...Splenda seems very questionable...
> 
> Check it out!
> 
> >
> > Is the marmalade basically just whole citrus and stevia cooked 
down to
> > the desired consistency?
> 
> >>>>>>>Doing that makes it too gooey for my tastes. I have
> experimented with
> various methods. One is to make citrus peel teas (after juicing the
> fruit, and then putting peel in food processor), and then drying 
the
> strained thick pieces of peel. Either in a paper towel, or low 
heat in
> dehydrator.
> 
> By then, its pretty "eatable" but has a bit of chewiness, which I
> like. Then I add liquifed / distilled stevia. And at times some
> Splenda -- the "new" natural/artificial sweetner (its maade from
> sugar, has no calories) by some chemical process. Splenda tastes 
good,
> and in looking at research, has no glysemic load. Nor any bad 
effects
> like nutrasweet and other sweetners . >>>>>>>>>>>>>>>>>>>
>







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