New Book By Dr. Hull!

Splenda®: Is It Safe Or Not?
Dr. Janet Hull reveals the scientific evidence strongly suggesting the chemical sweetener sucralose may harm your body. Visit Is Splenda for more information!

View Recent Entries

Baking With Splenda

Baking With Splenda
By Dr. Janet Starr Hull

"Baking studies have shown that Splenda is exceptionally heat-stable," brag McNeil representatives. "No measurable breakdown of Splenda occurred in any of the baked goods tested. One-hundred percent of sucralose was recovered from cakes, biscuits, and crackers after baking at typical temperatures of 350oF, 410oF, and 450oF, respectively." Splenda studies prove that Splenda maintains its sweetness during cooking and in storage for long periods of time, and in contrast these studies have proven for us that aspartame does not.

Barndt and Jackson performed one such study in 1990.1 The purpose of the sucralose processing study was to demonstrate sucralose stability in a variety of common baked goods. Yellow cake, cookies, and graham crackers were selected because they represent a common cross section of common ingredients and typical process conditions used in the baking industry. For each baked product, no peaks other than sucralose could be detected. Using aqueous/methanolic (methanol) extracts of the baked products, a one-hundred percent sucralose recovery was found, which proved sucralose did not interact with any other ingredients during baking, and that the compound remained stable under baking conditions. Its inability to break down when heated also proves it maintains extremely unnatural physical properties both in baked food products and in the human body.2

Kim Clay, director of communications for Merisant Corp., the current Chicago-based manufacturer of NutraSweet/Equal was quoted as admitting in reference to Equal not used well in baking, "There are special recipes that the Equal test kitchen has developed, so Equal can be used in baking," Clay explained. "You just have to do it a certain way, at the end of the baking cycle."

So, Equal doesn't bake safely and Splenda doesn't "bake" at all - what is this doing to the health of a five year old?

Splenda is marketed as being 600 times sweeter than sugar, but its sweetness can vary up to 4,000 times sweeter according to the patent information, and depending on the food application it is found in and what other artificial sweeteners it is blended with. And the "bigger the number" doesn't mean it's necessarily better. The more inflated a chemical sweetener is (such as 600 times or 4,000 times sweeter than real sugar), the farther from natural it is, the more chemicals are required to prevent it from "digesting" which makes it harmful to the body, and the harder it is to cook with.

"What most people don't know," comments Kelly Goyen, CEO of Empirical Labs, "is sweeteners merely fifty to one-hundred times sweeter than sugar bake better and retain more of the texture of real food. And to enhance sucralose's sweeter taste, it is bulked-up with maltodextrin, a starchy powder, so it can measure more like sugar."

A basic law of physics: when any matter is heated, it physically changes, typically breaking down. How unnatural is a substance that doesn't break down when heated? I wouldn't want that in my cocoa!

Splenda's Shelf-Life
Results of a 1999 McNeil study of carbonated cola at pH 3.1 (very acidic) sweetened with either Splenda or aspartame, showed that after one year of storage at seventy-three degrees Fahrenheit, ninety-nine percent of the Splenda remained unchanged compared to twenty-nine percent of the aspartame. The effect of storage on the flavor of cola drinks sweetened with sugar (control group), sucralose, aspartame, and an aspartame/acesulfame K blend was studied over a period of six months in storage at twenty degrees Centigrade at pH 3.0.

Sucralose stability and flavor retention were of particular focus. An "expert sensory panel" confirmed each sweetener system to be of equal sweetness and comparable in flavor:

So if sucralose is "indigestible" due to its laboratory compounding as the manufacturer claims, and corporate studies show it preserves almost completely unaltered after sitting in a can for six months, then we have yet another serious health problem to consider – the body by nature will work even more diligently to digest the chemicals, elevating liver enzymes, stomach enzymes, and intestinal bacteria – all placing stress and trauma on the body, and depleting its nutrients.


1. Barndt, R. L., & Jackson, G. (1990). Stability of sucralose in baked goods. Food Technology, 44, 62-66.
2. Ibid.

Posted on February 7, 2005 in Cooking | Link To This Entry | Comments (3)


Posted by: hank altvater on February 16, 2005 5:39 PM

thank you so very much for the article on artificial sweetners, being an insulin dependant type 2 many times i thought these art.sweetners who help me control my b.s. 15 years ago ,i was ending my career of 35 years as a baker and then pastry chef( imagine the guilt of making people sick with my work), when i discovered i was type 2 diabetic. i then remember the clamor for sugar free cakes and pastry(oximoron)at passover for the guests at a hotel i worked for in miami beach, they wanted their cake and eat it too! i now have compassion for them in their dillema to enjoy the holiday but control their diets. I gave up the job to become a paramedic, so now I try to help the same people i helped make sick, including my self. I agree after 15 years of nutrasweet there has been a possible effect on my cognitive powers and weakness( read dr. david hawkins kinesiology experiments with artificial sweetners,a real eye opener, the eye of the I) I am going forth for the first time to delete any sweetners from my diet. thank you for your articles,the truth shall set us free, hank altvater, keep up the good work, it means a lot to me.


Posted by: Dr. Janet Starr Hull on March 13, 2005 9:39 PM

Here. Here. I am sorry you left your career as a baker, but having been a firefighter and ambulance driver on shift for the department, I can tell you that you are, indeed, serving your fellow man with compassion. We are all on a journey of enlightenment for ourselves, and others, and if your experience and realization about the manipulation of foods has made you even wiser to help others on their journey, then your experiences, as unpleasant as they were, have been worth it. When aspartame created a near-fatal reaction for me in 1991, I never dreamed I would turn that horrible experience to the good, but it changed my awareness and has given me the opportunity to touch the lives of wonderful people such as you. All the best in your journey to make this world a more enlightened place! And David Hawkins ROCKS!


Posted by: Esther Crowell on March 9, 2006 6:11 PM

My husband and I, as soon as we started using Splenda, which was in the hospital when he was diagnosed as a diabetic, noticed that we both started getting real bad headaches. We also started having problems with our joints. I started using it and baking with it because I wanted to help my husband control his blood sugars. As soon as I found out the other problems Splenda can cause, we stopped using it. It has been almost a month now since we have stopped using Splenda and we both feel better, and my husband's blood sugars are still stabilized.


Would you like to discuss this article or provide a comment?

Visit Dr. Janet Starr Hull's Alternative Health Web Forum and discuss Splenda toxicity information.


View Recent Entries