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She was fired after not endorsing Splenda-filled salads to people with diabetes (www.theguardian.com)

submitted 6 months ago by [email protected] to c/[email protected]

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Elizabeth Hanna says she was fired by the American Diabetes Association after refusing to approve recipes heaped with the additive made by a major donor

Elizabeth Hanna had a simple job: help people with diabetes figure out what to eat. Anyone with common sense knows this should probably not entail foods that might increase people’s risk of getting diabetes. But that’s not necessarily the thinking at the American Diabetes Association (ADA), the world’s leading diabetes research and patient advocacy group, which also receives millions of dollars from sponsors in the pharmaceutical, food and agricultural industries.

According to a lawsuit Hanna recently filed against the ADA, the organization – which endorses recipes and food plans on its website and on the websites of “partner” food brands – tried to get her to greenlight recipes that she believed flew in the face of the ADA’s mission. These included recipes like a “cucumber and onion salad” made with a third of a cup of Splenda granulated artificial sweetener, “autumnal sheet-pan veggies” with a quarter cup of Splenda monk fruit sweetener and a “cranberry almond spinach salad” with a quarter cup of Splenda monkfruit sweetener.

Guess which company gave more than $1m to the ADA in 2022? Splenda.

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[–] [email protected] 0 points 6 months ago (1 children)

Adding sugar or sweetener to a salad is absolutely insane to me. I think the most sweetness I've ever added to a salad is fresh lemon juice in the dressing, but actual sugar/sweetener?

[–] [email protected] 0 points 6 months ago* (last edited 6 months ago)

A little bit, like a teaspoon of sugar or honey is quite common and can complement an acidic or salty flavour. But a third of a cup is insane unless you're cooking for an army.