There’s nothing the soda industry won’t do to save their tanking sales… It’s why they’re replacing aspartame with a new sweetener that may be even deadlier.

The New Way Diet Soda Puts Your Health at Risk

In All Health Watch, Diet and Nutrition, Featured Article, Weight Loss by INH Research5 Comments

Big Food has tested countless “healthy” gimmicks on us over the years… The soda industry is no exception. These companies keep changing their formulas, trying to convince us newer means better. But look at the research…

Take diet sodas, for example. Saccharin was the first artificial zero-calorie sweetener. It was discovered when a chemist forgot to wash lab chemicals off his hands before dinner. Then Hyman Kirsch decided to use it in place of sugar in the first diet sodas. They said it “keeps your waist in shape.”2

There’s nothing the soda industry won’t do to save their tanking sales… It’s why they’re replacing aspartame with a new sweetener that may be even deadlier. Photo credit: Culinary Lore

Now we know artificial sweeteners actually cause weight gain. But that may be the least of your worries… These fake sugars spike blood sugar, raise your diabetes risk, and wipe out your good gut bacteria. No-Cal may have been the company that started the diet soda trend… But Pepsi is continuing it with their latest formula “improvement.”

Soda companies can’t hide plummeting sales anymore…3 So they took one look at their dismal Diet Pepsi numbers and decided to make a change. Their first move? Swap aspartame with a “safer” artificial sweetener. They did it in hopes of winning back the trust—and cash—of their more health-conscious customers.

But not so fast…

Health Watch readers know the dangers of aspartame… Like that it can cause birth defects, kidney damage, and lead to cancer. But this new addition is just as toxic as aspartame…and that’s only based on the little we know about it already. Yet the FDA has taken no action against it. Quite the contrary…

They’re still letting Big Food slip it into our drinks…

I’m talking about sucralose. You probably know it better as Splenda.

Remember their tagline “Made from sugar, so it tastes like sugar”? Sucralose producers remove the hydroxyl (OH) groups of sugar molecules and replace them with chlorine (Cl)… The same chemical used to treat pools.4 It’s linked to bladder, rectal, and breast cancers.5 One study revealed it causes leukemia in mice.

There’s nothing the soda industry won’t do to save their tanking sales… It’s why they’re replacing aspartame with a new sweetener that may be even deadlier.

Photo credit: Foodobyte

That’s not our only concern…

Sucralose may also cause depression, headaches, and weight gain. And since it hasn’t been around as long as aspartame… We still don’t know all the long-term effects.6

It’s bad enough diet sodas contain carcinogens like caramel color and sodium benzoate.7,8 But add any artificial sweetener to the mix…and you have a major health hazard on your hands.

PepsiCo thinks they’re doing you a favor… Their senior vice president, Seth Kaufman, said in a statement, “’Diet cola drinkers in the U.S. told us they wanted aspartame-free Diet Pepsi and we’re delivering.’”9

If what they’re delivering is one deadly artificial sweetener to replace another… Count us out.

Your safest choice is to forget diet drinks altogether. If Big Food has to transform the chemical structure of a product just to market it as healthier… Then it never was—and never will be—safe to put in your body.

Switch out diet sodas for fruit-infused sparkling water. It’s low in calories and high in cancer-fighting antioxidants. It’s easy, too. Just cut up your favorite fruits and add them to a glass of plain sparkling water.

What do you reach for when you’re craving a bubbly drink? Tell us about your healthy suggestions below.

In Good Health,

Angela Salerno

Publisher, INH Health Watch

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  1. Zevia Cola. Sweetened with Stevia and Monk Fruit, and now NO, yes that’s right, NO GMO’s or cameral coloring. Now I have to admit it’s weird to have a clear cola, but when I crave a cola, this is my go to. Maybe, not exactly nutritious, but not a killer either. And it’s now available in most grocery stores.

  2. I have recently tried mixing just plane ol’ tap water with a syrup that a cabby introduced me to called Rooh Afza. Ever heard of it? Nutritionally speaking, thoughts?

  3. Well, the better half (wife type) works at Real Goods – and to stop the native grapes from dropping all over the pool area out front of the store, they cut the bunches off.
    She drove up with over a hundred pounds of native Calif grapes – not vinifera, muscadine, etc.
    JUICE – and it is the nectar that the Gods would drool over!

  4. Your suggestion of fruit-infused sparkling water is awesome! Tastes wonderful, and is so much healthier than diet pop.

    I also ferment milk (not for the lactose-, casein-, or whey-intolerant). The fermentation creates a slight fizziness, which makes it really refreshing. You can add fruit to it for flavor after it’s fermented and the kefir grains are removed; if you want, you can allow the fruited kefir to ferment a bit, which will increase the fizziness and reduce the sugar content.

    I also ferment sugar water (maple syrup, honey, or raw sugar); the sugar gets broken down during fermentation. Once the water tastes tart, I add some fruit juice and do a second fermentation, which creates significant carbonation naturally.

    Finally, I make kombucha at home. It’s really easy to do but takes a few weeks to achieve significant fermentation and carbonation.

    All these drinks are carbonated (some lightly, some more strongly), low in sugar, high in nutrition, easy to make, and refreshing!

    I learned how to do it all online; check for sites that have a good reputation.

    For fermentation, you just need glass bottles and lids (I use “Prego” jars that my friends save for me), coffee filters or flour-sack towels, and rubber bands to hold the fabric over the top of the jars.

    You also need one set of water kefir grains (for the fruit juices), and one set of milk kefir grains. For the kombucha, you’ll need a SCOBY. They all require a minimum of maintenance, but they can be re-used over and over, so there’s no on-going expense.

    [I don’t sell any of these things; I bought mine online and use them for my own enjoyment.]

    I’m really glad I found fermentation, and I’m loving the beverages it produces.

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