The Washington Post  reports that a study “published in the journal Cell Metabolism by a group of Yale researchers found that the consumption of the common artificial sweetener sucralose (which is found in Splenda, Zerocal, Sukrana, SucraPlus and other brands) in combination with carbohydrates can swiftly turn a healthy person into one with high blood sugar.” The finding, “which researchers noted has yet to be replicated in other studies, raises new questions about the use of artificial sweeteners and their effects on weight gain and overall health.”

Blogfinger medical commentary.   Paul Goldfinger, MD.     This study from Yale was published in a fairly exotic journal and its conclusions are suggestive of health issues,  but there is not enough there there to be sure as to what to advise patients.

Splenda (sucralose) is made from sugar, but it is not a “natural” substance since it is made with a multi-step chemical process.

There were relatively few subjects in this study, but the conclusion is worrisome, especially since they found that sucralose when combined with carbohydrates in the diet can cause a rise in blood sugar, rise in blood insulin,  and a decline in insulin sensitivity. These metabolic disturbances are in general associated with cardiovascular disease, but this trial doesn’t go that far.

The authors suggest that we not use Splenda or related products. (eg diet beverages) and, instead, use small amounts of added sugar in our diets.  (eg in women have less than 25 grams—-100 calories; and men less than 36 grams—-150 calories.)

I’m not sure that we can say that added sugar is better than sucralose health-wise.  There are other artificial sweeteners available, but the evidence is lacking as to which are “good” and which are “bad.”

On the other hand, the FDA. (Food and Drug Admin.) says that Splenda is “safe.”

I use about 2-3 of the little yellow envelopes a day in coffee.  But I probably should stop and use a small amount of actual sugar—but that is just guesswork on my part.

At home we have very little sugar and carbs in our diet.    A typical dinner for us would be roasted chicken. (or sauteed fish with very little oil.)   I must admit we like the thighs—I call them “thicken chies.”  With a small baked potato. (only me);  a green vegetable such as broccoli;  rarely with any bread. (Unless the meal is Italian with sponge-worthy red sauce by Eileen, and then the bread has to come from “A Taste of Italy” in Tinton Falls).

We drink about 3-4 oz* of red or white wine, and no dessert.    And the meal is almost always accompanied by a small side salad with a basic dressing made of extra virgin olive oil, lemon juice, small amount salt, pepper and garlic powder. The salad contents vary and may contain small pieces of feta cheese and/or grated parmesan reggiano.

* 5 oz of wine is considered to be “one drink” in clinical trials looking at the benefits and harm of alcohol.  One drink of wine per day is likely to be beneficial, especially the red kinds.

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