Splenda
 

Recently I saw a really big bag of Splenda and thought I would get it since I was out of Sweet N Low. I remember trying it once and thinking it was really good, after all they say it's made from sugar. So I am using it for about 2 weeks or so and I notice I feel a bit odd. Small headaches. So I think about my diet over the last few days and conclude that perhaps it's the splenda.
I did a little reasearch on Splenda and found some interesting information. I will list some here:

http://www.laleva.cc/food/splenda_dangers.html
http://www.wnho.net/splenda.htm
http://www.laleva.cc/food/splenda_dangers.html
I recommend if you use this product to find out more about it. Also if you decide to switch to another sweetener, staw away from Stevia. Although not harmful it has the worst aftertaste ever!

Interesting - I've been using Splenda in my coffee for about 3 months now (that's to DrB telling me aobut it in Miami) I don't use a lot - I guess the closest measurement would be "a pinch" - but now I'll have to do a little more reading.

DAMN MY FAT ASS! :D

I remember when the day I realized I needed to switch from Sugar to some artificial sweetener. I was at Starbucks when I lived in LA (Santa Monica and Holly Way for those in LA) and I was couting out my 12 sugars I needed to add to make it taste the way I like. I never noticed this reall living in Connecticut cause the places here like Dunkin Donuts and Bess Eaton you'd just ask for your coffee light and sweet, which btw is the way the majority of people took it there. I guess I should noticed the 3 heaping tablespoons of sugar they put in but didn't think about it much when I was 24...
So I switched that day from sugar to sweet and low and had been using it until about 3 weeks ago when I got the splenda. I think now I am going to move back to sugar.

As a former Californian, I'm used to a coffee/espresso drive thru on every corner. So Fl still feels like its trapped in B.C. (before coffee) to me. Where's the little caffiene hook-me-up shacks?

About 6 months ago, I went on the South Beach diet. That's when I realized just how much sugar I was consuming in my coffee. So, I switched to Splenda. Ugh! I just could not get used to it. I continually had massive headaches and felt kinda like I was almost about to come down with a flu bug.

As soon as I switch back to regular sugar I was healed! Ain't nothin' like the real thing baby!|coffee

The obvious solution would be to cut out sugar and sweetner entirely. Fucking bitches. :D

I have gladly given up all sweets to have sugar in my coffee. Bad enough i don't have a dunkin' here.. but to give up my 1 joy.. at least i'll die fat and happy!!! |jester|

I just realised I have seen people putting 12 teaspoons of sugar in coffee in movies once or twice... and being kind of puzzled if it was meant to be a joke at the time.. Is that unusual for people to want that much sugar in coffee in the US?

1 or 2 teaspoons would be standard in AU.. How much sugar is normal in coffee for Europeans and Canadians?

Been using Splenda for about 2 yrs now.I use one packet in my coffee and have never felt any small headaches .
I don't eat alot of sweets but I do remember the first time I tried it.I bought the powdered form and was using way to much.I get the box of 750 packets at Sams Club for 13.00

1 or 2 teasponns for everyone I know Opti

Gunncat rang and spent an hour trying to convince me 12 was quite normal!! |jester|

12 can't be normal
I allways fix my granddaughter a cup of coffie when she spends the night (milk sugar and a splash of coffie)
I had to throw out the first cup last time she spent the night becouse it was too sweet for her (4 or 5 teaspoons)
We use mexican sugar a lot, it's not refinned to pure white crystals like the over processed stuff we get.
It's an amber color and at least twice as sweet as american sugar at a quarter of the price

one teaspoon of sugar in my large coffee from Dunkin Donuts every morning on the way to work.

It is in certain parts of the country. I like my coffee plain with nothing in it but in a Tim Horton's in Buffalo or Dunkin in Mass "Plain" means 40% sugar, 40% cream and a little coffee for color.

Yes, in the Northeast part of the country 12 seems about right and it's nasty.

I used to drink "sugar coffee" - real sugar (4 or 5 teaspoons) and liquid creamer then switched to sweet n low and creamer. Now I take no sweetener at all but still use a liquid creamer (Coffee Mate). It's plenty sweet enough. I tried powdered creamer and it's not sweet at all.

I drink Starbucks french roast which is pretty strong. I gotta have it sweet though. I would say now I am using about 2 tablespoons of sugar. I think I am going to try out some natural sugar though. We have some Ecuadorian sugar in the house that's pretty nice, in fact kind of tastes like pure sugar cane. The only problem is it's hard as a Opti's head! |rasta|

WOW I'm amazed at how much sugar you people take in your coffee.
Even before I started using splenda I'll only use two teaspoons.
Are ya sure your drinkin coffee or is it sugar water haha.
Maybe you should leave out the cream hehe

Just stir it harder and longer... and the coffee will end up just as sweet as me too! ;- ))

|roses|

I just had some this morning, it was tasty! |coffee

Carnation Vanilla Carmel creamer in the dairy case!

It's to die for!

I think the average Brit will have 2 teaspoons of sugar in their tea or coffee.

However, a true european would argue sugar (or it's substitutes) steal away the intended taste.

I could say more, but I wouldn't want to offend :D (that's a first)

Not sure about that. My european partner used a shit load of sugar in his coffee when he was here. LOL
Of course in the US we have 2 types of coffee. Weak ass swill and superstrong. I drink the strongest of the superstrong. Maybe his European taste buds needed some extra sweetness to get over it!