Why I Use Splenda In My Coffee

Good Morning Gentle Readers,

I agree, with Katie P's admonition that eating real food is a huge part of staying healthy and enjoying life. During the conversation, TWC observed that simply avoiding the white poisons** does wonders for maintaining a slim girlish figure and slows down the accumulation of sticky plaque in the plumbing. Predictably, the question of sugar came up.

.....how do you sweeten things, honey? (she means bee barf, not a term of endearment) Or do you use chemical “sweeteners”?! That’s the dark side I will not go to. That whole Michael Pollan thing, “Eat food…” repeats in my head, and keeps me from picking up artificial sweeteners.

TWC ambled over to the Dark Side some time back and this is why.

I don’t use sugar for much of anything besides coffee anyway and you can have all my share of Scooter Pies and Little Debbie Snack Cakes (reg US pat off) or anything with corn syrup in it. Thank you Archer Daniels Midland, enjoy your welfare subsidies.

The human body is not designed to process refined table sugar any better than it is designed to process Splenda, which is made from what? Bug spray? Naptha? Dry cleaning solvent?

Keep in mind that humans lived for ten thousand years with little to no dietary sugar and then, Bam, we’re eating it like candy (heh). It defies science to imagine that the human body can adapt to high levels of dietary sugar in six generations, it isn’t possible.

Okay, let's ditch refined sugar and go with natural sugar or honey, both of which have nominal food value. I LOVE RAW SUGAR IN MY COFFEE but that doesn't change the reality that sugar and honey are loaded with relatively empty calories and are still fairly toxic to our bodies. So, my choice is nothing in my coffee or Splenda. I’ll take my chances with Splenda [ducks a slap upside the head from Chatalaina who is screaming TRUVIA! Dammit TWC, why don't you listen better?]

The secondary consideration with respect to sugar (and honey) is that both wreak serious havoc with your blood sugar (glucose) levels.  Sugar and white carbs immediately spike your blood glucose levels. Riding that Yo-Yo up and down is a perfect set up for long term damage. Those little sugar crystals in your blood  are like razor sharp mini-ginsu knives, lacerating every capillary they pass through, leaving behind scar tissue that impedes blood circulation. Repeat that enough times and, well, you can do the math and you might learn to spell D-I-A-B-E-T-E-S.

That said, I’m not opposed to sugar entirely, it has its place (you cannot make Crème Brûlée without it) and I will occasionally indulge in something I shouldn’t. But it has to be something that is decadent and sinful and delicious. Or a handful of M&M’s (I save the green ones for the ladies. Just in case).

As Always,

TWC

**white flour, refined white table sugar, white refined rice, white potatoes and most products containing these items like soft drinks, chips, white bread, other snack foods