Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

Is Splenda Making You Sick?


Rae

Recommended Posts

Rae Apprentice

Hey guys,

I need advice. I know splenda is a gluten free product, but could it be contributing to my symptoms. I been gluten-free for three months now, but still feeling kind of sick. My mom suggested that I should eliminate any artificial sweetners from my diet. Has anyone had reactions to Splenda??? Come to think about it, I use Splenda everyday- in my coffe and 10 cups of tea a day, plus any products like diet soda that I drink. Any comments or experiences would be appreciated. Thanks!

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



bluelotus Contributor

Yes, Splenda and articifical sweeteners make me gassy and give me D (gluten issues aside). I used to get this taffy with fake sugar and I could clear a room :( It was horrible. Then there were these Baskin Robins hard candy with fake sugar and that did me in too. I gave up the stuff before I even knew about gluten, celiac disease, etc., but I still have the occasional (1x every few months) diet sprite (old habits don't die so easily).

I'd say there's no harm in giving up the stuff for a few days to see if you feel better. It definitely helped me.

Link to comment
Share on other sites
chaddwell Apprentice

I for one don't use artificial sweeteners but I have heard, celiac aside, that it has bothered people in different ways. Could be an allergy or sensitivity??

Have you tried Stevia? I don't know if that would make a difference but I've heard good things about it.

Link to comment
Share on other sites
elonwy Enthusiast

When I was first "diagnosed" with IBS, I was told to avoid artificial sweeteners, especially splenda, as they agravate gastro symptoms. I avoid them.

Elonwy

Link to comment
Share on other sites
Canadian Karen Community Regular

I swear by Stevia. It is all natural, gluten free and great taste.

I would highly recommend you try it.

Karen

Link to comment
Share on other sites
nettiebeads Apprentice
Hey guys,

I need advice. I know splenda is a gluten free product, but could it be contributing to my symptoms. I been gluten-free for three months now, but still feeling kind of sick. My mom suggested that I should eliminate any artificial sweetners from my diet. Has anyone had reactions to Splenda??? Come to think about it, I use Splenda everyday- in my coffe and 10 cups of tea a day, plus any products like diet soda that I drink. Any comments or experiences would be appreciated. Thanks!

There are posts on the web from people who cannot tolerate Splenda. Even though it is made from sugar, the source of the sugar is the problem - methyl alcohol I believe, or commonly known as wood alcohol. Anyhow, it's hard on the liver supposedly. I would highly recommend trying going w/o and see what happens. Couldn't hurt.

Link to comment
Share on other sites
VydorScope Proficient

Any of the sugars, "real" or not, are not good for you, and all can cause different ppl different problems.

I have no problems with Splenda, and most ppl can tolerate it just fine. HOWEVER many (I do not have any hard numbers) ppl can not. For those ppl it causes the typical GI symptons. If your one of those ppl I would suggest you aviod splenda,.

ALot of ppl swear by Stevia, and it sounds great on paper, but at ABOUT TRIPPLE the price of splenda (per same "serving") at my local stores, I can not afford to get hooked on it so have not tried it yet LOL.

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Rae Apprentice
I swear by Stevia. It is all natural, gluten free and great taste.

I would highly recommend you try it.

Karen

Thanks everyone for your replies- I am going to stop using splenda. Where can I find Stevia? Is it FDA approved? Thanks

Link to comment
Share on other sites
chaddwell Apprentice

Checkout Open Original Shared Link

You can purchase through that site and there is info about the FDA as well in the FAQ section.

Others may know if it's available in stores or through other sites.

Link to comment
Share on other sites
Rachel--24 Collaborator

I see stevia at pretty much all the health food stores and even some regular grocery stores have it in the healthy section. It comes in liquid form too.

Link to comment
Share on other sites
Canadian Karen Community Regular

Up here in Canada I buy it at a mainstream drug store we have here "Shoppers Drug Mart" in their health/vitamin section......

Karen

Link to comment
Share on other sites
VydorScope Proficient

Kroger and Whole Foods carry it here, and probably else where, but way to expensive.

They carry the "sweet leaf" brand dunno anything about htat brand, but been watching the price. If it gets to about same price as Splenda I will definitly try it... or even cclcose. :)

Link to comment
Share on other sites
tarnalberry Community Regular

Splenda, or any other artificial sugar, can cause problems in people who are sensitive to it. The only way to find out is to get rid of it for a bit, and try again. You don't even really need to replace it, if you're willing to give yourself some time to adjust to less sweet tastes. You can use things like agave (lower glycemic index and a bit sweeter than sugar, so you don't have to use as much), and simply use less of it. Or you can use natural fruits (particularly dates). But as you adjust your taste preferences, you'll find that you don't need, or want, as much sugar, if all sugars are a problem and you have to reduce them.

Link to comment
Share on other sites
tiredofdoctors Enthusiast

Splenda made me REALLY sick. I checked the ingredients -- maltodextrin is one of them -- but it is supposed to be safe if it is made in the US. At any rate, once I stopped using it, and switched to Turbinado sugar (raw sugar -- it seems I don't need to use nearly as much as processed), I got MUCH better.

Link to comment
Share on other sites
  • 7 years later...
jumpingjack71 Newbie

It could be the Soda you are drinking every now and then.  I have read that although Soda is manufactured Gluten Free, some of the ingredients might not be totally gluten free.

Link to comment
Share on other sites
kareng Grand Master

It could be the Soda you are drinking every now and then.  I have read that although Soda is manufactured Gluten Free, some of the ingredients might not be totally gluten free.

First, you are replying to a 7 year old thread. Second, please state reliable sources to support your " facts" as they are accusatory ( to the soda companies) and do not match up with generally accepted facts.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      121,088
    • Most Online (within 30 mins)
      7,748

    Aventine
    Newest Member
    Aventine
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Welcome to the forum community, @ekelsay! Yes, your tTG-IGA score is strongly positive for celiac disease. There are other antibody tests that can be run when diagnosing celiac disease but the tTG-IGA is the most popular with physicians because it combines good sensitivity with good specificity, and it is a relatively inexpensive test to perform. The onset of celiac disease can happen at any stage of life and the size of the score is not necessarily an indicator of the progress of the disease. It is likely that you you experienced onset well before you became aware of symptoms. It often takes 10 years or more to get a diagnosis of celiac disease after the first appearance of symptoms. In my case, the first indicator was mildly elevated liver enzymes that resulted in a rejection of my blood donation by the Red Cross at age 37. There was no GI discomfort at that point, at least none that I noticed. Over time, other lab values began to get out of norm, including decreased iron levels. My PCP was at a complete loss to explain any of this. I finally scheduled an appointment with a GI doc because the liver enzymes concerned me and he tested me right away for celiac disease. I was positive and within three months of gluten free eating my liver enzymes were back to normal. That took 13 years since the rejection of my blood donation by the Red Cross. And my story is typical. Toward the end of that period I had developed some occasional diarrhea and oily stool but no major GI distress. Many celiacs do not have classic GI symptoms and are "silent" celiacs. There are around 200 symptoms that have been associated with celiac disease and many or most of them do not involve conscious GI distress. Via an autoimmune process, gluten ingestion triggers inflammation in the villous lining of the small bowel which damages it over time and inhibits the ability of this organ to absorb the vitamins and minerals in the food we ingest. So, that explains why those with celiac disease often suffer iron deficiency anemia, osteoporosis and a host of other vitamin and mineral deficiency related medical issues. The villous lining of the small bowel is where essentially all of our nutrition is absorbed. So, yes, anemia is one of the classic symptoms of celiac disease. One very important thing you need to be aware of is that your PCP may refer you to a GI doc for an endoscopy/biopsy of the small bowel lining to confirm the results of the blood antibody testing. So, you must not begin gluten free eating until that is done or at least you know they are going to diagnose you with celiac disease without it. If you start gluten free eating now there will be healing in the villous lining that will begin to take place which may compromise the results of the biopsy.
    • Anmol
      Hello all- my wife was recently diagnosed with Celiac below are her blood results. We are still absorbing this.  I wanted to seek clarity on few things:  1. Her symptoms aren't extreme. She was asked to go on gluten free diet a couple years ago but she did not completely cut off gluten. Partly because she wasn't seeing extreme symptoms. Only bloating and mild diarrhea after a meal full of gluten.  Does this mean that she is asymptomatic but enormous harm is done with every gram of gluten.? in other words is amount gluten directly correlated with harm on the intestines? or few mg of gluten can be really harmful to the villi  2. Why is she asymptomatic?  3. Is Gliadin X safe to take and effective for Cross -contamination or while going out to eat?  4. Since she is asymptomatic, can we sometimes indulge in a gluten diet? ----------------------------------------------------------------------------------------------- Deamidated Gliadin, IgG - 64 (0-19) units tTG IgA -  >100 (0-3) U/ml tTG IgG - 4   (0-5) Why is this in normal range? Endomysial Antibody - Positive  Immunoglobulin A - 352 (87-352) ------------------------------------------------------------------------------------------------ Thanks for help in advance, really appreciate! 
    • Tanner L
      Constantly! I don't want everything to cost as much as a KIND bar, as great as they are.  Happy most of the info is available to us to make smart decisions for our health, just need to do a little more research. 
    • ekelsay
      Today, I received the results of my Tissue Transglutaminase (tTG) Ab, IgA test. I am not sure how to interpret the results. I have left a message for the doctor that requested the test but have not heard back. The results stated that the normal range is from 0.00 - 4.99 FLU. My results came back at 92.08. Is this concerning? This seems extremely high for someone who has reached the age of 50 before finding out he has celiac disease.  The reason that I was administered the test in the first place is due to bloating issues that started about a year ago. I met with a Gastroenterologist and after a short question and answer session she wanted to test me for celiac disease and a bacteria test via the H. Pylori Breath Test. She seemed more concerned with the fact that I am a healthy male suffering from Anemia. Is it possible the anemia could be a result of celiac disease? I have been on an iron supplement for the better part of 5 years.      
    • Scott Adams
      Be sure to keep eating gluten daily until all testing is completed.  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
×
×
  • Create New...