I received some questions about sugar and sweeteners in my last blog.

Which ones really cause cancer in lab rats?

Saccharin (Sweet'N'Low®) was discovered in 1879, and was considered safe until 1977, when the FDA proposed a ban on the substance due to concerns about rats that developed bladder cancer after receiving high doses. This prompted the agency to put a ban on the sweetener, as well as a warning on labels. Further studies have since shown that the bladder tumors found in the rats were related to a mechanism in rats not found in humans. Due to these findings, it is no longer listed as a potential cancer causing agent, and the requirement for the warning label has been removed.

Is Splenda really safer?

Sucralose(Splenda®)is the only non-calorie sweetener made from real sugar. To produce the substance, scientists alter the structure of the sugar molecule, making it much sweeter than sugar. Unlike sugar the body does not recognize it as a carbohydreate, so it does not cause dental caries. Also, sucralose cannot be digested, absorbed or metabolized for energy, nor affecting blood glucose levels, thus making it safe for diabetics. It can also be used safely by people with phenlyketouria. In reviewing studies over the past 20 years, it has not been shown to cause cancer, reproductive, or neurological risks to humans. I am not a doctor, so I can't honestly say if it is safer.

Which ones can you bake with?

Splenda doesn't act the same as sugar does in baked items. Sugar provides bulk as well as sweetening, and browning. If you use Splenda in baked goods, take them out of the oven at least five minutes earlier than you normally would. They won't be as brown as with sugar. If you use Splenda alone, it can be bitter. The Splenda website now recommends substituting no more than half of the sugar with Splenda. Saccharine can be used in baked goods. However, the manufacturer recommends substituting it for only half of the sugar in a recipe. Substitute 6 (1-gram) packets for each ¼ cup sugar. Aspartame sweetener is heat-sensitive. It loses its sweetening power when heated, and cannot be used for cookies or cakes. The manufacturer does recommend trying it in no-bake pies and in puddings after they have been removed from the heat. Substitute 6 (1-gram) packets for each ¼ cup of sugar. Acesulfame potassium is heat-stable, so it can be used in baking and cooking. Use acesulfame K in combination with granulated sugar when baking. Substitute 6 (1-gram) packets for each ¼ cup sugar.

Surely sugar is NOT the only natural sweetener out there. . .

As in table sugar? Nope. There is honey, fructose (fruit sugars), maple syrup. Don't forget molasses and stevia. I like honey and maple syrup myself.