When I was 16-17 I was afraid to even eat sucralose (Splenda) because it hadn't been tested long enough on humans.
Now it turns out that baking with Splenda produces dioxins.
Apparently. More so if in contact with certain metal catalysts, like copper or aluminum, I forget which.
Particularly unfortunate since sucralose is the only fake sugar that doesn't completely disintegrate when baked. I think I had brownies that the idiot cafeteria ladies baked with saccharin or aspartame when I was in an orphanage. It tasted like potting soil. I wonder if sucralose baked goods taste like they're tainted with chlorine.
Only fake sugar I can tolerate is steviol and maybe some sugar alcohols since those are natural but only in small amounts and mixed with a little bit of real sugar to offset the aftertaste. It only tastes all right in something tart, fizzy, fruity like a soda or energy drink. Not so good a flavor for chocolate, like say a keto brownie bar, has a funny aftertaste but still much more edible than fake sugar.
Usually takes active and certain types peroxidases (or other oxidase) if in biological environments, to get the chloride ion to incorporate into a halogenated organic. Or, in thermochem environments, very high heat and some other things.
Given that a very small amount of material in baking that maybe gets to 350F ish (most never gets above the boiling point of water of course), I'm skeptical on the level of dioxin being produced. How does this potential source compare with the huge amounts from forest and brush fires, volcanoes, bbq, coal burning esp the smaller and less controlled applications worldwide, etc?
When I was 16-17 I was afraid to even eat sucralose (Splenda) because it hadn't been tested long enough on humans.
Now it turns out that baking with Splenda produces dioxins.
Sucralose baking produces the heavily halogenated dioxins?
Apparently. More so if in contact with certain metal catalysts, like copper or aluminum, I forget which.
Particularly unfortunate since sucralose is the only fake sugar that doesn't completely disintegrate when baked. I think I had brownies that the idiot cafeteria ladies baked with saccharin or aspartame when I was in an orphanage. It tasted like potting soil. I wonder if sucralose baked goods taste like they're tainted with chlorine.
Only fake sugar I can tolerate is steviol and maybe some sugar alcohols since those are natural but only in small amounts and mixed with a little bit of real sugar to offset the aftertaste. It only tastes all right in something tart, fizzy, fruity like a soda or energy drink. Not so good a flavor for chocolate, like say a keto brownie bar, has a funny aftertaste but still much more edible than fake sugar.
Usually takes active and certain types peroxidases (or other oxidase) if in biological environments, to get the chloride ion to incorporate into a halogenated organic. Or, in thermochem environments, very high heat and some other things.
Given that a very small amount of material in baking that maybe gets to 350F ish (most never gets above the boiling point of water of course), I'm skeptical on the level of dioxin being produced. How does this potential source compare with the huge amounts from forest and brush fires, volcanoes, bbq, coal burning esp the smaller and less controlled applications worldwide, etc?