sweeteners

I know that artificial sweeteners of any kind are bad. But Dr. Crook says that saccharine (Sweet & Low) is generally less of a problem than aspartame. Is this true? I've been using it some because I get really tired of Stevia. I also use a little Splenda OCCASIONALLY in baking, although I know that the maltodextrin in it must be terrible. At any rate, what are you guys' thoughts on this?