On Thu, 24 Jun 2004, Ray wrote:
> "Warren Place" > wrote in message
> . edu...
> > On Tue, 8 Jun 2004, Ray wrote:
> > > I contacted the Splenda people and they would not recommend using
> splenda in
> > > wine. It seemed like such a good idea,too. It seems that splenda is
> > > basically sugar bound to a substance that prevents the sugar molecule
> from
> > > being broken down so it passes through the body before it is used.
> Given
> > > time, however, it will break down in liquid form and the sugar part will
> > > become just that -- sugar.
> > Did they say how long this would take to occur? I have added
> > Splenda to wine and haven't seen renewed fermentation. Maybe the yeast
> > are dead, maybe it takes longer than two years for the chlorine to come
> > off the sugar molecule and be replaced by a OH group. The research I've
> > seen on sucralose in food industry applications suggests it is very stable
> > over a wide range of pH and temperature.
> > Warren Place
>
> They told me "longer than it takes to pass through your system and be
> expelled." That is a satisfactory answer for them considering what they are
> trying to accomplish. Maybe not for you considering what you may be trying
> to accomplish.
>
> Ray
You were treated like an idiot or talked to an idiot. If this
sucralose broke down quickly, they wouldn't be able to use it in the
thousands of foods and beverages that contain it. Check the
Atkins/diabetic section of your local market and you'll see it in fruit
juices, which isn't much different than wine. I'm going to keep using it,
but don't blindly follow my example. You should know that I often drive
5-10 miles/hour over the speed limit. I'm reckless like that. A maniac!
;-)
Warren Place