Re: aspartame / splenda / sucralose /nutrasweet

i agree with you and mostly use maple, agave or brown rice sweeteners for cooking. i also use rapadura (unrefined evaporated Sugar cane) for special occasions. however, i must comment on your attack on stevia. just as you stay away from the concentrated version of the sweet chinese fruit, i agree that the stevia you used may not have been the best...obviously a white powder or an extract is not great, and it is just awful to cook with. but a sprinkle of the actual green herb in tea or cereal or whatever has nothing artificial about it. i can't imagine that you are comparing that with msg or any of the chemical sweeteners or even Sugar alcohol products.