http://davesgarden.com/community/forums/t/900152/
Marcia says:Stopping in to ask question of folks with fibro. The rheumatologist didn't know, the pharmacist didn't know etc. I know that I rarely check in here, spend "health" time at clinics, labs, Naps or no sleep etc.!
I know that aspartamane in its various names have given me horrendous headaches (found that out years ago.) I know that some docs are trying to get warnings etc on this stuff as (ex: certain temp bring out its' more toxic effect...with little success.
Question: Most of the folk I know with fibro (me waving hand) and have chatted briefly with others, are women...women are more likely to use artificial sweetners (lots of fans at Weight Watchers when I was there). Just was wondering if there is enough of an overlap for some interested researcher to take on and maybe make a difference. I know that men have it, just haven't talked to any.
Fibro cost me my career, negatively affected my relationships with family, friends, ability to travel etc.
If there is a correlation, want to know about it..
I had to go on disability in my 40s..wasn't ready to retire, after working my way through 6 years of college to do what I wanted to do.
Would appreciate any feedback. Live near UW..might be able to waylay one of the docs, if I get any info and bribe them to look into it. I don't believe that this is "just a thing" that happens. Bribes are usually plants or cookies (not with Nutrasweet)
Thanks for reading.
Marcia
This message was edited Sep 6, 2008 5:05 PM
Fibro and artificial sweeteners?
thanks Carrie..hoping to maybe turn on a lightbulb in some docs head to check this.
I have fibro and my diabetic DH stopped using aspartame when Splenda was introduced. Meanwhile he had continued to use sacchrine when he could find it in the form he wanted/needed it. He always used sacchrine tablets in his ice tea even tho it sometimes had another sweetener in it already. I use stevia most of the time now that he is gone. Sometimes Splenda if I am baking something.
Marcia, Sure would be nice to turn some lights on in quite a few doctors heads. LOL
I remember when there was alot in the news about it. Ashamed to say i still drink diet cokes sometimes.
leaflady I use splenda too. but have'nt used it in baking. How does it do in cooking?
Vickie
Cooking, actually baking, is the main reason I use Splenda. Jack was delighted when it came out and we found it didn't make him sick as aspartame did and that it worked well in most baked products. It doesn't work well with yeast as there is no sugar(carbs)for the yeast to work on and it sure doesn't work well in cranberry bread. Cranberry bread needs the real sugar to draw out the juices so the bread will be moist. With Splenda it tastes fine but the texture will be heavier and more dense and it won't rise well.
WalMart has its own version of Splenda called Altern. I can't see much if any difference in them except for price.
The health gurus say Splenda/Altern is still bad for us because of the chlorine but for diabetics who don't like Stevia and can't afford the other natural sugar substitutes it is the best out there. For other natural sugar substitutes google for them. One is a birch bark extract(Xanthan maybe), and there are a couple more. Good I've been told, but pricey. One I tried, Whey Low, is made from milk but costs about $6 a pound and that is about 2 cups.
Just let GOD and your wallet lead you on this venture into healthy eating .
HI, saw a product with Splenda/sugar mix (probably for baking)
I wish that the info on refined carbs had been available for my foster family. The sugars in the breads etc break down into simple sugar...they were just told to stay off of Sugar.
Progess takes time and interest :(
One sweetener-I think it is the xanthin one ( probably posted in pets forum) is fatal to dogs.....just a note...as mine eat anything that hits the floor. I could lose a toe, when Moka hears a walnut hit the floor, instead of my oatmeal dish!