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From what I understand, Splenda is a chemically-modified molecular form of sucrose (sugar). Basically, what occurs is that you start with regular sugar, and through a certain chemical process 3 hydroxyl groups (COOH's) are replaced by 3 chlorine atoms (Cl's). Th resultant molecule is very much like 'natural' sugar in structure, but much less 'absorbable' in the body.

I use it, I like it. My educational background contains a good deal of organic chemistry. It's only my opinion, but I think it is the best sugar-substitute I know of out there.

My $0.02.........

What about Stevia? My diabetic wife uses it rather than Splenda, Aspartame, and Saccharin. She can only find it in a health foods store because it's sold as an herbal supplement rather than as a food item (sweetener). We've also grown Stevia. It's suppose to be 10x sweeter than sugar. From what we've read, the big 3 artificial sweetener manufacturers have successfully lobbied to keep Stevia from being listed as a food (out of fear of losing market share), but I've not done definitive research to prove that.