Jump to content
  • 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 Our Content
    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!


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.

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.

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

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

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.

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.


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

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.

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.

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

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. :)

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.

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.

  • 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.

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.

Archived

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

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

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

    2. - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

    3. - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

    4. - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,818
    • Most Online (within 30 mins)
      7,748

    STy
    Newest Member
    STy
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • cristiana
      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.