Sweetness with a bitter after taste
An artificial sweetener, Saccharin was discovered and produced in
1878 by Constantin Fahlberg, a chemist working on coal tar
derivatives at the Johns Hopkins University. He set off a chemical
reaction between o-sulfobenzoic acid, phosphorus chloride and
ammonia, by chance he tasted the resultant compound. The chemical
names 2H-1λ6,2-benzothiazol-1,1,3-trione, Benzoic sulfimide and
Ortho sulphobenzamide should be a warning that its not for human
consumption. But it seems that adults like children just love
Soon after its discovery, its use became widespread due to sugar
shortages during World War I and its popularity soured during the
1960s and 1970s as people began to be more concerned about obesity.
In between times there were links to it causing health problems and
the risk was so great that in 1972, the USDA made an attempt to
completely ban the substance. But big money prevailed and the
product is in wide spread use today to sweeten products such as
drinks, candies, cookies, medicines, and toothpaste.
Research has shown that Saccharin is not absorbed and metabolised by
mammals, it is mostly excreted within 24 hours, but there have been
links to kidney problems and the growth of bladder tumours.
Problems with saccharin and the USDA have not been resolved and
Saccharin today is widely used and commonly manufactured by
combining anthranilic acid (used among other things as a corrosive
agent for metal) with nitrous acid, sulphur dioxide, chlorine, and
ammonia; Chlorine and ammonia.
Despite all this, in 2010, the U.S. Environmental Protection Agency
removed saccharin from its list of hazardous materials. According to
the EPA’s decision, saccharin was removed “from the lists of
hazardous constituents and commercial chemical products which are
hazardous wastes when discarded or intended to be discarded.” In
addition, the EPA amended its regulations under the Comprehensive
Environmental Response, Compensation, and Liability Act (CERCLA) “to
remove saccharin and its salts from the list of hazardous
Saccharin has effectively no food energy and is much sweeter than
sucrose, but it has a bitter or metallic after taste, especially at
high concentrations, but the greatest concern is its potential to
cause and support the growth of cancers.
The bottom line; If you must have sweets, eat sugar.
Weight gain with saccharin and aspartame, compared with sucrose,
induce greater weight gain in adult Wistar rats, at similar total
caloric intake levels.