Granted, I’m alarmed about the dangers of sugars and refined carbs and how the typical American’s over consumption of them can lead to a host of ailments, including heart disease, cancer, depression and early aging, but why do companies and people automatically assume that chemically produced, made-in-the-lab, "fake" sweeteners are any better than sugar?
Please, folks, research the subject before you inject foods with Splenda, aspartame, ace-K, sugar alcohols, etc. up. Bear in mind that these products don’t come from Mother Nature — they’re made in a lab.
If you’re thinking about kicking or cutting back on sugar and refined carbs and want to replace them with artificial sweeteners, please read the FAQs (Frequently Asked Questions) section of my book SUGAR SHOCK! first, where I answer popular queries about artificial sweeteners, thanks to the help of several artificial sweeteners experts and medical studies.