Splenda found to release cancer-causing dioxins in food
Cooking with Splenda found to release cancer-causing dioxins in food (NaturalNews) The long-term safety of the popular artificial sweetener Splenda (sucralose) has been called into question by a new review study published in the Journal of Toxicology and Environmental Health. Researchers from the U.S. National Institutes of Health (NIH) discovered that sucralose essentially releases cancer-causing dioxins in food when baked or otherwise heated, which is one of its primary marketed uses. Citing an earlier study published by researchers from the Department of Pharmacology at Duke University in North Carolina, the review challenges a number of claims… View Article
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