- cross-posted to:
- world@lemmy.world
- cross-posted to:
- world@lemmy.world
It’s not a “risk” it’s a “hazard assement”.
It’s not a food safety agency it’s just the World Health Organization’s cancer research arm.
This certainly doesn’t stir up mistrust. 
It’s not a “risk” it’s a “hazard assement”.
It’s not a food safety agency it’s just the World Health Organization’s cancer research arm.
This certainly doesn’t stir up mistrust.
You know when a food additive is bad when they start removing it voluntarily. A lot of sodas switched to sucralose years ago. Companies don’t completely change their formula for fun. And I don’t think consumer pressure drove them to do it either. At some point they found out that the shit was bad and they could be sued if they kept using it. So they got ahead of it. They don’t want to be tobacco’d.
Same thing with all the uncured luncheon meat that started years go. All those extra curing additives causes cancer too.
Sucralose will probably have its day too. I noticed a huge spike in stevia and monk fruit being pushed ahead of sucralose. And splenda dove deep into those alternate sweetners. They could probably drop sucralose and be fine.
i remember reading some story about some guy with a snacky sweet tooth buying a big pack of sugar free gummy bears to eat on a plane ride. they were sweetened with sorbitol. anyway, the guy absentmindedly eats a shitload of them and then gets outrageous bubble gut, before absolutely wrecking the airplane toilet midflight. like apparently it was loud as hell and unrelenting.
he discovered later sorbitol, while a sweetener, is also used as a laxative.
this was featured in dr house, one of the clinic patients had persistent diarrhea and house was like “how much gum are you chewing per day lmao”
Ugh, I hate sucralose. That stuff gave me a gnarly allergic reaction/inflammation and I got sent to the hospital twice because of it (I didn’t know what was causing it so oops, poisoned myself twice)
idk, If I was a betting man, I’d put money on the new stuff being cheaper before I’d believe they’re concerned about their consumers or measly lawsuits.
Some new sweeteners are orders of magnitude (like 1000x or more) sweeter than aspartame, and therefore much cheaper because a lot less is needed. I’m a chemist in the flavors industry.
John Brown, will stevia kill me or can I continue drinking my Donald Duck orange cream soda?