Splenda (sucralose) is frequently recommended for cooking and baking, and is often used in processed foods in which high heat was involved. This, despite the fact that scientists have warned about the dangers of heating sucralose for years.

In the 2013 paper, “Sucralose, a Synthetic Organochloride Sweetener: Overview of Biological Issues,” the authors state that “Cooking with sucralose at high temperatures … generates chloropropanols, a potentially toxic class of compounds.” This paper also warns the acceptable daily intake set for sucralose may in fact be hundreds of times too high to ensure safety.

The German Federal Institute for Risk Assessment (BfR) recently issued a report on the available data on sucralose, confirming that cooking with sucralose is likely a terrible idea, as chlorinated compounds are formed at high temperatures. As reported by MedicalXpress:

“When sucralose (E 955) is heated to temperatures higher than 120 degrees C a gradual — and with further continuously increasing temperature — decomposition and dechlorination of the sweetener occurs.

Temperatures of between 120 degrees C [248 degrees Fahrenheit] and 150 degrees C [302 degrees F] are possible during industrial manufacturing and processing of foods, and are also reached in private households during cooking and baking of foods containing sucralose.

This may lead to the formation of chlorinated organic compounds with a health-damaging potential, such as polychlorinated dibenzo-p-dioxins (PCDD), dibenzofurans (PCDF) and chloropropanols.”

Chloropropanols, while still poorly understood, are believed to have adverse effects on your kidneys and may have carcinogenic effects. One good reason to be suspicious of chloropropanols is because they’re part of a class of toxins known as dioxins, and dioxins are known to cause cancer and endocrine disruption.

The fact that sucralose creates toxic dioxins when heated is also a concern for those who use vaping liquid containing this artificial sweetener. A 2017 study found sucralose contributes sweet taste only when used in a cartridge system, and chemical analysis showed the use of a cartridge system also raised the concentration of sucralose in the aerosol.

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