A Tale of Two Sweeteners: Part 1 — Splenda

Recently, I’ve received some questions and comments about artificial sweeteners, especially Splenda. So I thought I’d take this opportunity to write about Splenda and also to highlight a fairly new sweetener to the market called Nectresse (I’ll do that next week).


Before I get started, I should mention that Splenda and Nectresse are two nonnutritive sweeteners manufactured by the company McNeil Nutritionals. McNeil Nutritionals is a Johnson & Johnson company and its mission is “to give people the ability to actively manage their own health.” They also sell Lactaid (a line of lactose-free dairy products) and Viactiv (a brand of soft chew calcium and multivitamin supplements).

Splenda is a brand name for sucralose, a popular nonnutritive (noncaloric) sweetener that was approved by the FDA in 1998 and is used worldwide in more than 4,000 foods and beverages. Interestingly, sucralose is made from chlorinated sucrose (sugar). We think of chlorine mainly as a chemical for pools, but it’s needed in the body to help maintain acid-base balance. (Many of the foods we eat contain chlorine, by the way, including sodium chloride (salt), cocoa powder, hot dogs, and frozen pizza).

The chlorine in Splenda helps to give this sweetener its intense sweetness: Splenda is 600 times sweeter than regular sugar. This sweetener provides no calories because, although it tastes like sugar, it’s not broken down in the body. In fact, it passes through the body pretty much unchanged. Splenda also has no effect on blood glucose levels because it’s not a carbohydrate source and, thus, is not broken down into glucose like sugar. Nonnutritive sweeteners, in general, have appeal because they don’t contribute calories and, for people with diabetes, they have no or minimal effect on blood glucose levels. Who doesn’t want to save a few hundred calories and maintain decent blood glucose levels at the same time?

Splenda is a very stable product that retains its sweetness over a wide range of temperatures (which means that you can bake and cook with it) and storage conditions. Food manufacturers love using this sweetener in their products for this reason. And pharmaceutical companies may use this sweetener in dietary supplements, medical foods and drinks, and medications. Your local grocery store carries a number of products sweetened with Splenda, including soft drinks, low-calorie fruit drinks, yogurt, cereal, and ice cream. Of course, you can purchase Splenda to be used as a tabletop sweetener, as well.

Splenda’s safety
One of the main concerns about any sweetener or additive is its safety. Whatever your thoughts and feelings might be about Splenda or any other sweetener, you might take some comfort in knowing that Splenda (like all FDA-approved sweeteners) has been tested in more than 100 studies over 20 years. These studies addressed issues such as birth defects, genetics, cancer, immunology, and the nervous system. None of these studies revealed any danger of using Splenda. If you give credence to Splenda’s Web site, you’ll read that there is no research supporting a link between Splenda and stomach upset, migraines, or problems with the kidneys or liver. And if it’s of interest to you, the American Diabetes Association and the Academy of Nutrition and Dietetics recognize Splenda as a safe and appropriate sweetener to use for people with diabetes.

While the very existence of nonnutritive sweeteners is controversial, even more controversy swarmed around Splenda last month. The Center for Science in the Public Interest (CSPI), which is a nonprofit consumer watchdog group, downgraded Splenda’s rating from “safe” to “caution.” (As an aside, CSPI publishes a newsletter called the Nutrition Action Healthletter, a very consumer-oriented and factual magazine about all things nutrition. They deem aspartame and acesulfame-K, two other nonnutritive sweeteners to be unsafe). The reason? Italian researchers found that sucralose caused leukemia in mice. However, this study has not yet been published and it has not been reviewed by other researchers.

Also, it’s important to keep in mind that studies done with rodents are often not applicable to humans. Another thing we don’t know is whether the mice may have developed leukemia from another cause, like old age. So it’s too soon to draw conclusions from this particular study that Splenda is unsafe. And even CSPI recognizes that diet soda, sweetened with nonnutritive sweeteners, is a far better choice than drinking sugar-sweetened drinks which may contribute to obesity, Type 2 diabetes, heart disease, and tooth decay. They’re proponents of drinking water, seltzer water, and unsweetened iced tea. It’s also wise to note that CSPI labels caffeine with a “certain people should avoid” label, because it can cause jitteriness and problems with sleeping.

It’s understandable to feel somewhat uncomfortable using a sweetener (or any product) that may have caused harm in a study. Some health experts and consumer advocates feel that Splenda has not been tested for a long enough period of time to really show if it’s safe or not. Others point out that Splenda’s chemical composition is similar to that of the pesticide DDT. You can find plenty of testimonials on the Sucralose Toxicity Information Center about the horrible side effects allegedly caused by Splenda. But testimonials are not science, and often what these stories do is stir up more fear and misinformation. Certainly, if you don’t feel comfortable using Splenda and are concerned about possible side effects, it’s probably best not to use it. We’ll have to wait and see if well designed, longer-term studies can give us more reassurance as to its safety.

Next week: Nectresse!

Learn more about the health and medical experts who who provide you with the cutting-edge resources, tools, news, and more on Diabetes Self-Management.
About Our Experts >>

  • jim snell

    no thanks. it gives me the trots.

  • Edward J. Huff

    Speaking as a chemist and compulsive copy editor, a chloride ion (atomic Chlorine with one extra electron) disolved in water is completely different from a chlorine atom covalently attached to carbon in a molecule such as sucrolose. In general the shape of a molecule is what matters, so you can’t predict what effect attaching chlorine to a molecule will have. The paragraph mentioning salt, etc., would be better left out. Just say that the presence of chlorine in a particular molecule tells you nothing about the molecule’s safety.

  • acampbell

    Hi Edward,

    My intent was to point out that there are food sources of chlorine, as some people may not realize that it’s consumed as such.

  • Barbara

    Very well written article. Thank you for the information.

  • Colin

    Could you comment on research done on sweeteners that could potentially trigger an insulin like response in people with a metabolic syndrome. Also could you comment on the statement that I have heard that Splenda triggers a craving due to it’s intense sweetness.


  • Cheri

    I personally mix xylitol and pure cane sugar, use just enough to satisfy my sweet tooth and keep a 5.7 A1C with diet alone. Splenda is not good for me, Aspartame is really not good for me, I have painful reactions to a number of food chemicals. I use very little sweeteners compared to many people but am working on not using food in general as a reward. For the average type II diabetic it is a matter of behavior modification and finding things other than food to motivate.

  • Mary

    I was diagnosed with Type 2 Diabetes in 2008 and began using Splenda after trial and error in trying other artificial sweeteners. Recently I tried Stevia as a more natural alternative to Splenda. I discovered that Stevia’s taste was not to my liking and using it to bake did not have the results that I expected. So I returned to Splenda and Splenda for Baking which I find to be a great sugar substitute for baking. I am very comfortable with Splenda.

  • Emily S

    Thank you for this information.
    I have a lot of people asking about the safety of Splenda recently.

  • Daniel Kapustin

    The chlorine in Sucralose metabolizes as a chlorocarbon, which causes the kidney and liver to swell. This, in turn, promotes fluid retention. In kidney transplant patients, who already have fluid retention problems because of anti-rejection meds such as Tacrolimus, the use of Sucralose can have dramatic consequences in increased fluid retention. I speak from personal experience. This has been well reported in papers published by the American Nephrology Society. As people get older and renal function declines, they would be well advised to avoid Sucralose.

  • Joe

    My biggest problem with all non-nutritive sweeteners is with how they are used by food processors. Without fail, any product made with them tastes dozens, maybe hundreds of times sweeter than the regular sugar sweetened variety. This tends to lead to sour, bitter, or acidic after tastes that so many people find offensive, even in the products that claim to taste “just like sugar.” I’ve written to ask various companies why they don’t scale back on these mega-sweet products in order to more closely approximate the sugared versions and I’m told repeatedly “Research shows that people who buy “diet” or sugar-free products prefer them to be more sweet than consumers who buy regular products.” I wonder about that. Other than consumer preference surveys, have there ever been and scientific medical studies comparing these products? It may be that the sweeteners, used in reasonable amounts, may be far less dangerous than the massive doses found in “diet” soda and sugar-free cookies.

  • Wilson

    I have been using Splenda for many years. All the other “substitutes” I’ve found very dis-satisfying. Many of them leave an after taste that I don’t like. I have been able to maintain my A1c at normal levels for more than 10 years. 5 years ago I had a lung transplant and I am on plenty of medication, including anti-rejection drugs. There have been some issues with various medications but none of them related to Splenda. I have a friend of mine who talks distastefully about Splenda saying that it contains ammonia. Obviously he doesn’t know the difference between ammonia and chlorine, even though I pointed it out to him. If you’ll take a look around at various ingredients you’ll find that you consume plenty of chlorine in the foods you normally eat. It is used extensively in the food manufacturing processes all over the world. As for the fact that Splenda taste to weet in the baking/cooking process, that is mainly because people don’t follow directions. My cousin did the same thing. But when I saw here preparing, she just substituted the amount of Splenda for the same amount of Sugar that was called for in the recipe. If you’ll look at a Splenda cookbook, you’ll see this is a no no. Splenda is so much sweeter, that you have to down-adjust the amounts you use.

  • Lola

    I have type 2 diabetes and have used Splenda for several years. The only fault I find in this product is it does not do well for me when I use it to bake. I can’t seem to get the sweet taste in my baking as I get when I use it in my drinks, but no way am I giving up my Splenda I love it! and nothing compares with it…I have tried most of what is on the market and they all seem to have an after taste to me except Splenda

  • Kathy O’Keeffe

    EXCELLENT article, Amy Campbell!! Great review; this could not be more timely due to the information released from CSPI!

  • BimBam

    I repeat: THE ONLY SAFE alternative sweetner to processed sugar is STEVIA.

    If you have to use sugar use Rapadura or Sucuanat though they don’t bake well you can use it as a “mix” with regular sugar. Though in my opinion at least at 25% or more. Experiment.

    Because this article seems to be pro Splenda I went and looked at the original e-mail to mark it as a possible delete should the writer promote any of these test-tube chlorinated sugars as safe.

    I do not know how stevia bakes. I use it mainly to sweeten my drinks only.

    Rapadura or Sucuanat: some limited baking, toppings or on cereals like oatmeal, etc.

    Stevia: as above (except in baking) in drinks like lemonade, tea or coffee,etc.

  • Mari

    Thandk you Daneil Kaspustin for posting the side effects of sucralose on the human renal system.
    The FDA does not (ul) always publish all the important facts about a product they have approved.
    I am disappointed that this diabetes site is promoting a problematic product.


    I have read your comments relative to the chemical sweetner Splenda. Contrary to your statement, it is not safe for anyone whether they have diabetes or not. The comments made were obviously constructed and approved by the makers of Splenda. Therefore, the conclusions are indeed suspect and without foundation as to its accuracy.

    The only sweetner that is an acceptable alternative to sugar is Stevia. It is natural and derived from the Stevia plant. This product can be used by anyone safely. I suggest that before Diabetes Self Management supports any sweetner that they evaluate all alternatives and not just those who contribute to your company.

  • Alexandra Krider

    I love Splenda, tried Nutresse, and looking forward to that article. Could you compare the two next week?


    Could you please comment on Blue Agave sweetener versus Splenda?

  • HehZeus

    Two and a half years ago I was admitted into the cardiac surveillance unit of my local hospital after my primary care physician sent me to the ER because of a high enough blood glucose level that a reading was not possible on the glucose meter in her office.

    At the ER, we found that my blood sugar was just below 800! The presence of ketones in my blood worried the docs about possible damage to my heart from my body breaking down muscle tissue.

    Five days later, I left the hospital with a regimen for insulin injections (using both slow acting and fast acting insulins). I was determined, however, to do everything I could to manage my blood sugar levels through exercise and diet.

    Now, two and a half years later, I am using only the most minimal amount of Metformin daily. No insulin, no other oral meds! My A1C has been stable at 5.7.

    Luckily my diet was already reasonably in line with recommendations for a diabetic. The changes I made were actually quite modest. The primary changes I made, greatly reduce, not necessarily totally eliminate: white bread, white rice, potatoes and (white) sugar. And one inviolable rule: avoid, at all costs, anything with high-fructose corn syrup.

    With those modest adjustments, greater consciousness about portion size and getting back to playing tennis more than once per week, I am forty pounds lighter, have greatly improved cardio fitness and my diabetes is largely controlled (not cured!).

    One of the major contributors to my success: Splenda!

    No doubt that there are probably some scenarios under which Splenda, like any number of other things, can be harmful. However, I doubt that use of Splenda in moderation raises any health risk enough to sufficiently outweigh the benefit I continue to receive to my overall health.

    Yeah, abuse can be harmful, but that is a choice of behavior that would apply to just about anything. Consuming too much Splenda can cause diarrhea, as I suppose would also be the case for other non-nutritive options. Moderate use does not seem to cause even this problem.

    As for me, I’ll continue to use, and recommend the reasonable use of, Splenda in my everyday life.

    Incidentally, I’ve found that it works just fine in baking for sweetening; but, it helps to add some regular sugar to help with carmelization/browning, especially where the regular sugar can be limited locally to something like a topping.

  • Susan LosCalzo

    My sweetener of choice is Stevia which is a
    natural plant that is extremely sweet. It does have a slight flavor but I don’t mind the taste.
    Zevia sodas, available at many stores, is sweetened with Stevia so this sweetener is becoming more mainstream.
    Splenda is certainly a better choice than Aspartame
    which I totally avoid due to its toxic nature.
    It would be wonderful if you could do an article on
    Stevia so that more people can learn that there is a natural, no calorie sweetener available.

  • James

    As stated in your article about Splenda, which I currently use. I have had Type 1 Diabetes now for almost 31 years, and have Kidney Disease, Level 3 going to 4, I really scared about this so I am trying to milk all the time I have with my kidneys. So if it does not process like normal food, does that mean the kidneys are endanger of shutting down because of the non processing item that makes up Splenda?

    Really scared and worried

  • Jim

    Doesn’t Splenda result in the same loose stool situations that all of the sweeteners that end in the letters “…ol” also do? That has been my experience with it!


  • joan

    Thanks for the Article! Isn’t if great we have choices for Sweeteners?? :0))

    I use 100% Stevia extract for baking and home made lemon aid, puddings, pies, cakes etc.
    Stevia ingredients: Certified Stevia Extract powder. That is all; nothing else. The problem with its taste is most who use it use WAY too much!! Follow the Stevia recipes or how to compare to amount of sugar, and the taste is terrific!! :0)).

    There is a product on the market called New Stevia that has additional ingredients. I avoid products that have too many ingredients that I can not spell or pronounce!

    I also use Original Saccharin for coffee, only.
    Ingredients: Sodium Bicarbonate, Sodium Saccharin,Silicon Dioxide, Modified Cellulose Gum and Povidone. Used Saccharin for 56 years without an issue.

    My Lipids, and all other lab reports show a healthy system except for Type 1 diabetes.

  • Mary

    May I suggest that you try Splenda for Baking. I do a great deal of baking and I have found Splenda for Baking excellent; but it’s important that you follow the directions. If you have a recipe that calls for one cup of regular sugar you only need 1/2 cup of Splenda for Baking. You will definitely get the sweet taste of sugar. I am able to maintain my blood glucose levels and enjoy my desserts keeping them in proportions.

  • Barbara Fiedler

    I know many people who use these sweeteners without any problems. Two of my sons included. However, I suffer from migraines and I can tell when I have inadvertently gotten hold of an artificial sweetener! I will get a migraine every time. Sometimes I can tell right away from the after taste or the instant nausea. But sometimes it can be ‘slipped’ to me. Then later the migraine will happen and if I go back over what I have eaten, I will discover the cause.

    Years ago I had a friend at who’s home I used to spend a lot of time, drinking iced tea. She liked sweet tea. We would bounce back and forth between each other’s houses. It seemed to me everytime I would go to her house I would get a headache. It took me a while to relate the incidents. One day I observed her making the tea. She put in sugar, then added something else, little tablets! She was using 1/2 sugar and 1/2 sacchrine!! Back then I had no idea what was causing my headaches. But I knew I didn’t like sweet tea! So I started taking my own, and coincidently my headaches went away.

    So…I avoid all sweeteners. I tried Stevia, but didn’t like it at all. For my coffee I use sugar, a small amount. I like unsweet tea. For my cereal, I like it unsweetened. So…no problem!

    Thanks for your article.

  • Mirza

    I have tried Splenda and I simply don’t like the aftertaste. The same applies to the other artificial sweeteners. I have even tried Truvia and it was the same. I’d usually use less than half of the packet and it was still too sweet and the aftertaste was not pleasant. I haven’t heard of Nectresse so I’m looking forward to that article.

  • Alan

    Please review Stevia as soon as you can, I am most interested in that plant for my long-term sweetening product.

  • Les Mitchell

    Hi. Splenda use is debatable? If a diabetic can reduce or minimilize his/her use of “added” sugar, and maintain a regular exercise daily activity (if not involved in a job or business activity which requires a deal of physical activity) he/she may resolve worries about artificial sweeteners.

    Manufacturers of many ‘health” and even mainline drugs do not advertise reported side effects of their products — why would they? Would they sell their product if it was known hundreds/thousands of users had experienced serious adverse reactions to their product?

    Your article suggests that Splenda users and critics should not critize Splenda unless they have evidence of long-term multi-subject studies to prove their theories that Splenda may not be a SPLENDID product perfectly safe for human consumption and users should not worry about possible adverse side effects…

    I have not seen any such studies to prove beyond doubt by Dietitians or Nutritionists that Splenda is absolutely safe for human consumption.

    A single drop of liquid artificial sweetener which may be equivalent to a teaspoon of white sugar may appear to a sick person who is a poorly controlled IDDM to be totally inadequate! So he or she simply adds more. However, a teaspoon of sugar looks OK!!!!!!!



  • Brian Love

    Will you tell us about Equal?

  • Barbara Hollingsworth

    I just want to thank-you for this informative article. You answered my questions concerning my favorite sweetener. I’ll continue using ‘Splenda’ until someone absolutely proves it unsafe.

  • BH

    A few grains of splenda licked off my finger makes my stomach upset in 30 minutes.

  • acampbell

    Thanks to everyone for the outpouring of comments, advice, and questions. While I’m not able to respond to everyone individually, I would like to clarify a few things. First, I am not “pro-Splenda”, nor does Diabetes Self-Management endorse this product. My intent for this posting was not necessarily to support the use of Splenda. My personal stance on sweeteners is that small amounts are likely fine, but it’s true, we just don’t know enough about them. As some have suggested, using a little bit of real sugar may be a better alternative. Second, I can’t speak for all dietitians or health-care professionals, but as a whole, we pretty much realize that not all drugs and products act or work the same in everyone. And third, I respect anyone’s choice to avoid a product altogether out of concern for one’s health. But some of the claims made about Splenda may not be exactly grounded in science. It’s important to turn to credible sources for facts. What’s apparent, though is that we need more information on the products that we use! Thanks again.

  • Mark Michel

    My wife and I have been using the pink stuff, “sweet-n-low” for years. We are both type 2 diabetic. I have been reducing the sweet n low drastically since the begining of the year and using the stevia. i can’t say it totally satisfies my sweet cravings. I have bben told the sweet n low is not good for me, i also stopped,99% drinking sodas. How bad is the sweet n low. My wife still uses it.

  • jim snell

    Amy: Thanks for Jul 11 excellent summary comments and providing this interesting expose and comments on splenda.

  • BK CDE

    Nice response Amy, but those who want to shoot the messenger may not get it. Maybe they did not read the whole article to the end, otherwise it should have been apparent that you were not “promoting” Splenda, just telling them that many studies have been done on its safety. You also acknowledge some concerns and said they should avoid it if they had concerns themselves. I think you had an article about artificial sweeteners in the past also didn’t you? Seems it was also very informative.
    I also get migraines, but fortunately not from Splenda though I do not use much. There are other foods that millions of people eat that I can’t like hot dogs and wine. But that doesn’t mean they are not safe for the rest of the population and should be banned. Well, maybe hot dogs should be but for other reasons… Nice article.

  • Nathaniel Grant

    Thanks for the very useful information. The best information I have seen on splenda, It would be good to some of your referances, Thanks nate

  • Robin Coralluzzo

    I used to work at a senior citizen care facility. Half of the population was diabetic, and the cook used Splenda in preparing their specialized diets. The state came in for routine yearly inspection and informed her that she had to STOP using Splenda immediately or the facility would be cited for a violation. No reason was given other than not safe I stopped using Splenda at home the same day.

  • acampbell

    Thanks for your wise words and support, BK!

  • acampbell

    Hi Mark,

    Sweet ‘N Low is the brand name for the sweetener saccharin. In the early 1970’s, studies linked saccharin with bladder cancer in rats. As a result, foods containing saccharin were required to list a warning. However, subsequent studies showed that only very high doses of saccharin were likely to lead to bladder cancer, and that was mostly in male rats. Studies with humans have not shown any link between this sweetener and cancer. In 2000, the warning label was no longer required to be listed on foods. It’s really hard to say if saccharin is “bad” as there are no human studies showing that it is harmful. You can’t go wrong with moderation, though!

  • acampbell

    Hi Marianna,

    You may want to read my posting from May 20 where I discuss agave. Agave is a nutritive, or caloric sweetener, like sugar and honey. Splenda is a nonnutritive sweetener. Because agave has calories and carbohydrate, it can affect your blood glucose levels whereas Splenda likely will not.

  • acampbell

    Hi James,

    There have been some comments regarding the effect of Splenda (sucralose) on kidney function. I did a search on PubMed, a biomedical search engine for scientific journal articles. A search for the effect of sucralose on kidney function yielded no results. I also checked with the chief of nephrology at Joslin Diabetes Center, where I work, and he was not familiar with any link between the two. I realize there are claims on the internet that sucralose is harmful to the kidneys, but I don’t see evidenced-based research backing them up.

    • snowyowl

      I agree with you. I do my own independent research. I cannot find any clear article just one that had seven patients and a hoard of mice force fed sucralose. I bet the mice miss the old days when all they had to do was smoke cigarettes until they choked.

  • Ken

    I have diabetes type 2 ! Recently I had a No Sugar Added Ice Cream! It has poly dextrose, sorbitol, and Splenda, as sweeteners and are not suppose to raise blood glucose levels ! I had about a cup of it and my glucose went from 113 to 201 in five minutes time. So much for not raising glucose levels! Just crossed that off my list to!

    • snowyowl

      Ken that is because milk is loaded with sugar and when it is reduced fat even more hidden sugar. So make your own ice cream with heavy whipping cream it has low sugar content compared to skin milk.All the processed foods have hidden sugars.

  • Kenneth Bush

    I find it interesting that there are those who will cite unpublished, non-peer-reviewed studies as superior to those which are published and have been peer-reviewed.

    Let’s face it–everyone’s body chemistry is a bit different, and many will react differently to different foods. Let’s also realize that if mice, rats, and/or people were force-fed huge doses of practically anything, there would be bad results.

    I’m a type 2 diabetic. At home, I use acsulfame potassium (Sweet One) as my sweetener of choice. On the road (I travel for business), I use a cyclamate sweetener which I buy from Canada on my annual vacations there. Funny, but saccharin is banned in Canada because it allegedly caused cancer in lab rodents. Cyclamate sweetener is banned in the U.S. (but manufactured in the U.S.) for the same reason. Pity the lab rat who wanders from one country to the other and cannot find his/her sweetener of choice. I simply do not like the tastes of aspartame, sucralose, or stevia. Saccharin isn’t all that great, either.

    As for the comment that drug manufacturers do not publish side effects, that simply is not true. Read almost any magazine aimed at older adults, and you’ll find advertisements that are several pages long listing scores of side effects. If those are not made public, the cost of litigation rises dramatically. Besides, that information is also made known to doctors and pharmacists. Either will be happy to answer a simple question, “What are the side effects?”

  • Joe

    “Stevia is natural, it comes from a plant.”

    The same can be said of strychnine.

  • Margaret Allison

    I can’t stand the taste of most sweeteners. I find that Splenda is good as long as you don’t use too much. As with any food, ingredient, or medicine… Too much is BAD! I think a lot of good things have been taken off the market because morons & idiots can’t follow directions. With everything in life, moderation is best!
    All the manufacturers put too much sweetener in their products. Just as they continually put more & more sugar in everything. New & improved? Means more sugar. When are companies going to realize that people are quite capable of adding sweetness on their own.
    Cheerios has little sugar but Multi-grain cheerios (which diabetics need whole grains) has “lightly sweetened”. WE DON’T NEED SUGAR IN EVERYTHING!!!
    I want to taste sweet, NOT sweetener when I partake of food! They just use entirely too much! I can’t eat sugar-free candy without a glass of milk cuz it upsets my stomach &/or will have me running to the powder room. Nectreese is also good.

  • Mayer

    Joe, I like your statement! I’ve used a bit more pungent variation for many years in response to the “naturalists”:
    You like natural and organic? Well, horse manure is both, but I wouldn’t sprinkle it over my cereal!

    As a Type 2 diabetic, now off metformin after 10+ years (lost a lot of weight and exercise strenuously, watch my diet), I use saccharin (“pink stuff”) mostly, and Splenda (“yellow stuff”) secondarily, in moderation. Neither Equal nor Nectresse have much sweetness at all to me, and I have used stevia in the past, but no more, because of the strong aftertaste.

    P.S. I’m almost 70, and overall in the best shape of my life!

  • snowyowl

    I have used alternative artificial sweeteners since age 12 and I am 66. If not for them I would most likely be dead. I do not eat sweets I am diabetic. I agree with the fellow below me all these anecdotal studies are usually on mice or only a few individuals. What is actually harming us is the processed foods with hidden sugars I learn never to touch them. This is why we have an epidemic of diabetes in children and obesity. Splenda on!