I don't think sugar is inherently better either, but I tend to
   stick to splenda [and yeah, I've read all the stuff about
   splenda too] - when I can in processed things because the
   dangers of excessive fatness are medically worse, imho, than
   some of the dangers that are said about the artificial
   sweeteners. I actually use sweet 'n low in my coffee.* It's
   cheap. I can deal with the flavor.* I don't add salt to my food
   so I don't worry about the sodium part much. I also avoid white
   flour as much as I can.* I'm not as anal about it as I once
   was... I had it as a forbidden food for a long time - now I eat
   it on occasion.
   [1][IMG]
   [2]KENNETH UDUT
   Jan 13, 2015
   My favorite sweetener was stevia, before they were allowed to
   market it as a sweetener.* It was dirt cheap then because it was
   labeled vaguely. But then when it was finally allowed to be
   labelled as a sweetener, the prices SHOT UP and... the stuff
   they sell in the supermarket is the cheap version... and the
   good version I used to get from some vitamin supply company shot
   drastically up in price.* so... I had to go to sweet n low at
   that point or splenda.* I grew stevia about 7 years ago.* Made
   tea with it but wasn't worth the bother to extract anything.

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