New Artificial sweeteners:

• Sucralose (eg: Splenda): – is called a ‘Natural’ sugar, but it is actually a synthetic compound derived from altering the sugar molecule through a complex chemical process to allow it to pass undigested through the body and thus contribute zero It is 600 times sweeter than sugar. It also contains maltodextrin which affects blood sugar. Avoid or at best consume with care.
• Sacharin: – It is 300 times sweeter than sugar. In high doses it was earlier linked to bladder cancer but has since exonerated for humans. Has a bitter after taste. Not suitable for cooking. Use with caution if at all.
• Aspartame – It is 200 times sweeter than sugar. Made from two amino acids (the naturally occurring building blocks of protein). It has been in wide use for over three decades. It is considered safe by FDA and WHO except for those who suffer from PKU, a rare genetic disease. But new questions have arisen about some of its long term and fructose related negative effects, hence avoid. Suitable for cooking in powder
• Alitame – An aspartic acid-containing dipeptide sweetener. Alitame is about 2000 times sweeter than sugar, about 10 times sweeter than aspartame, and has no aftertaste. Considered safe but needs further testing. It is suitable for commercial cooking. Use with caution if at all.
• Acesulfame: (Potassium – Ace K) – It is 200 times sweeter than sugar. Often combined with Aspartame. Has also been affirmed as safe by WHO and European Union. But questions remain about its effect on gut micro flora. Not suitable for cooking. Avoid.
• Neotame:- Chemically related to the Aspartame, but much sweeter (about 800 times sweeter than sugar) and can also be consumed by those suffering from PKU. However it is not yet available on the general market and the tests of effects of long term usage are still awaited. Use with caution if at
• Advantame: – A chemical composition of Aspartame and It is 20,000 times sweeter than sugar and is approved by the FDA as a general purpose sweetener and flavour enhancer in foods, except in meat and poultry. Use with caution if at all.

Note:  – The ones that are not suitable for cooking, but are otherwise safe or to be used with caution, can be added once the cooking is finished.

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