What’s The Difference Between The Chlorine In Splenda And Chlorine Found In Natural Food?

Most chemicals produced in the laboratory using chlorine and carbon (such as sucrose) are unknown to nature. Manmade chlorine resists normal breakdown and can deposit (bioaccumulate) in both the environment and in animal body fat. Synthetic chlorine and its byproducts are very slow to decompose. In some cases, it may take years or decades to completely break down. Some chlorine compounds actually become more toxic once unleashed in the environment.

Natural chlorine is not the same as Splenda’s man-made chlorine. With synthetic versions of chlorine, you must be cautious because it is impossible to predict all potential complications on human health. Natural chlorine found in foods will not bioaccumulate in body fat, is not toxic, and it breaks down easier in the body.

Chlorine found in minute amounts in nature helps your liver cleanse, while OSHA has warned that synthetic forms of chlorine can burn your internal organs. For example, a tomato is a natural food source of chlorine, but it contains no manmade amounts of chlorine. A tomato contains many more minerals as well and, unlike Splenda, its chlorine molecules have not been replaced with laboratory halogens, as in Splenda. No molecules have been removed to prevent the chlorine in the tomato from digesting (as in sucralose). Along with organic chlorine, a tomato contains:
1. Sulphur
2. Potassium and sodium in combination
3. Phosphorus
4. Silicon (good for the skin)
5. Lycopene (cancer prevention)

Edible mushrooms do not contain manmade chlorine because the chemical damages the network of their feathery mycelia, the “ribs” underneath the umbrellas. These mycelia, often seen when turning over compost, are what the mushroom uses to absorb food and maintain the required moisture to make it a “mushroom.” Most growers supply a regular spray of “de-chlorinated” water on their yields to achieve the perfect moisture conditions for growing.

As with most manmade replicas of natural elements, the body may be tricked into thinking the chemical is natural. Once it attempts to “digest” it and tries to harvest the chemical sweetener for food-nutrients, the manmade chemicals soon turn from totally “harmless” (as the manufacturers claim) to toxic.

Man still hasn’t learned that what we create in the lab isn't the same as Mother Nature!


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