Hilary, if you have homemade whey, then you can use it to ferment all sorts of stuff, from fruit, veg, nuts, meat and fish (you can also make whey cheese)

I use whey to make a "sourdough" pancake mix, using buckwheat and amaranth flours, and dessicated coconut.

You can use whey for making pickles, sauerkraut, mustard etc. In fact, and "pickle" or any condiment with vinegar in it, was originally made by fermenting, usually with whey.

Here's an example of a recipe for fermenting fish (I have yet to try this myself).
Lacto-fermented fish

here is a recipe for using whey and celery juice to make your own corned beef (I *will* try this one)…
http://nourishedkitchen.com/home-cured-corned-beef/

There is no end to what you can ferment with whey.

J thanks for the reference to the intestinal effects of Splenda. I interpret the intestinal changes reported as as characterisitcs I would expect with leaky-gut syndrome which may be the origin of many food allergies as well as raising whole body inflammation levels, and lead to exacerbations in variety of inflammatory autoimmune disorders like multiple sclerosis (MS), etc.

That rat study says they fed the rats Splenda. Splenda is sucralose bulked out with maltodextrin, dextrose, or both. I want to see a study using sucralose all by itself showing the same results before I start getting scared.

I don't consume much Splenda daily, certainly not the proportion they're talking about here, and I *lost* weight substituting it for sugar. It's not been a 1:1 substitution, however; my total consumption of sweet things has taken a nosedive since I went lower-carb.

I'm not saying it's a perfect situation and perhaps someday I'll ditch the sweet stuff entirely or only get it from fruit; that'll be more likely to happen if I can kick coffee. But for right now I'm coping the best way I currently can.

Still, I'm with you about plain whey. I don't want it pre-sweetened or pre-flavored; I might want to use it in a savory application, and in any case I want control over how much and what kind of sweetener I use when I do use any.

I really enjoyed your site on gluten and wheat sensitive issues.What a wealth of information. I had surgery for Chrons disease in 2000. I have been using Isopure flavered protein powder for a while to suppiement my workouts.I have just run out of it.I won't be reordering it thanks to your article. The diet you need to live on for the rest of your life is impossible for me to do. It's impossible for me to gain weight. so I need some sort of protein powder while working out. I found out that digestive diseases are not a disease at all. It's all about chemistry and bacteria. I wish I had discovered Dr Dahlman before my surgery, I would still have all of my small intestine intact and be healed. Anybody with these concerns should check out his website at http://www.drdahlman.com Thanks for the info.

Sucralose is a molases extract. Its not from the devil, rather, a simple process extracts and amps the sweetness. Just because something sounds sciency, doesnt mean its bad for you.

Nice post, but I’m kind of sad because I just bought a L-glutamine supplement powder a few days ago and it’s pretty much complete and it would be a waste of money to throw it. I think I’m just going to use it all and then avoid it and find a glutamine-peptides free to buy!!