Reminds me of an episode of Dirty Jobs I was watching the other day. The intrepid Mike Rowe is talking to the Cracklin King Rocky Sonnier down on the bayou & asks what exactly cracklin is. Ole Rocky, he says (paraphrased) “It’s pig fat deep fried in pig fat - it’s 100% natural.”
To which Mike replies, “So’s lightning.”
Fall, nothing. With olestra in there it’s going to erupt out live Vesuvius in its prime.
And that may be part of the problem here; when olestra hit the market, much ado was made of how it “passed right through the digestive tract without being absorbed” (passed through, and how). Having heard that on one product that proved to have a few, unwelcome side-effects, some consumers are going to be primed to expect something similar with sucralose. They think they’ve been lied to once, so they must be being lied to again.
You know, like that old saying in Tennessee (or Texas, or Tennessee): “Fool me once, shame on — shame on you. Fool me — you can’t get fooled again.”
Bugger. “… like Vesuvius …” Although it’ll be lively, too, I’m sure.
Stevia is some nasty shit…a very strong chemical taste, despite its “natural” origins.
I think the anti-high fructose corn syrup people are rather funny too, especially when they try the “it’s not natural!” arguement.
Well, as mounting evidence seems to suggest, fructose does appear to lead to dyslipidemia in sufficient quantities, perhaps significantly more so than sucrose consumption does. Neither is all that great for the well-fed individual, but fructose is quite possibly worse, pound-for-pound.
I find this disturbing - someone must have verified this by developing a process of recovering unaltered Splenda from human poo. Now that this process exists, there’s always the possibility it will be used on a massive scale. The implications are truly horrifying. :eek:
Well, the next time someone asks me if A) I consume Splenda, and B) they can have my shit for free, I’ll worry about this. But I wouldn’t worry much, as long as they did a good job of separating shit from shinola, so to speak. Unaltered means just that. Really, though, I can’t imagine this would be a viable means of getting cheap sucralose to market.
Indeed. It’s only a matter of time before large boxes of recycled SPLENDA appear on the shelves of Dollar Tree and 99¢ Stuff.
It would allow them to advertise it as “100% sourced from nature,” though…
I just realized that I have, in my pantry right now,
A container of Splenda Brown. :eek:
heh. So where’d you buy it … and how much did it cost ya? 
Because we who have excellent taste buds can taste the difference.
Funny thing is, I bought it at Kroger, and it cost the same as regular Splenda IIRC. It’s a real product.
Giving new meaning to “sweet corn” and “sweet pea”.
Maybe they can get Mr. Hankey to be spokesperson.
Hey; he’s just trying to protect our P.B.F.
When I was a lass, we had a special little dish with a cover on it and a mini spoon that was kept in the china cupboard for my grandma. It contained her saccharin.
It was what she put in her coffee.
Yanno, it was suppose to cause horrific cancers and unimaginable deaths ( it may have.) All I know is that she lived to 95 with nary a sick day.
And I tried the stuff once. Once. GAH.
I find saccharin to be a bit bitter. I think I read somewhere that the “ability”, if that’s a good way of describing it, to perceive the bitter taste is heritable, and not everyone has said “ability”. Maybe your grandmother wasn’t a taster.
Am I the only one who initially read that as “in my panty right now…”?
Kind of gave it a whole different meaning, you know?
Yes! A little lab for recovery, and I’ll never have to buy splenda again!
“What are you doing?”
“Crapping in a beaker, why?”