Mike,

Thanks for clearing that up for me! I stick to water and diluted unsweetened cranberry myself, but this one would have gnawed at me a little.

Bizzy

Actually, TAB is now sweetened with a mix of Saccharine and Aspartame.

Now, this is just scary...there's actually people who are scared Coke's gonna dump their beloved C2...All it is is a mix of Regular and Diet, sold at an inflated price:

http://www.thezeroboss.com/archives/003563.html

Maybe it'll be tagalose. I've heard it is in a few products now, but I don't know which ones. Wish they'd hurry up and get it into production.

*chants*

Tagalose, tagalose, tagalose!

Nancy,

What is the advantage of tagalose over the other artificial sweeteners?

From a personal point of view, I would much rather have stevia legalized as a sweetener, than any artificial sweetener.

Great Value Light Orange Juice
A General Mills Cereal (Not sure which one)
7-11 Diet Pepsi Slurpee

Those are the 3 I know of, but there may be others.

Its not artificial so to speak. Its a sugar that occurs naturally in very small amounts. I believe the process of making large amounts is done by using enzymes on Lactose, sort of like how Cornstarch is converted to HFCS by Enzymes. But, Tagatose is supposed to be alot healthier (reduced absorption/virtually non-glycemic.) I take in ~12g/day when I'm visiting family in South Florida by drinking a Diet Pepsi Slurpee. No 7-11s up here in the Panhandle unfortunately, though.

Oops... mispelled it, Tagatose. The part I'm excited about is it should have the same properties as sugar when cooking. So your fancier baking should come out a little better because it has the same crystalline structure as sugar. Sugar alcohols do also, but they have some bad effects on the GI system. (I swear I've nearly melted my sheets with some of the methane I've produced after eating chocolate with SA in it). Splenda and chocolate don't marry well and I don't care for the taste of other, non-SA, sweeteners. So having something with the same sort of properties of sugar is very exciting to me.

I don't care for Stevia, it tastes pretty nasty to me.

My husband has always felt that he had a sugar imbalance and has consumed artificial sweeteners for 35+ years. He's now got a series of minor problems, including acid reflux, headaches, and others that are not significant. My friend is has a PhD in homeopathic medicine and gave us some reading materials on aspertame and the dangers associated with it. Well, I took it one step further, and found out that Splenda comes with it's own set of toxic issues and I wanted to share some information with you.....

http://www.mercola.com/2000/dec/3/s...estimonials.htm

http://www.deepdownwellness.com/alt...ndasymtoms.html

Go to this link and you will be surprised at what you read.

Dr Pepper is Pepsi up here... unless the Pepsi rep just LIKES to drive a car painted to look like a big can of Dr Pepper....

bunny-- it took 35 years for artificial sweeteners to give your husband acid reflux and headaches? I could get that from going back to high-carb and it would only take about a half-hour!

I wouldn't be suprised at ANYTHING Mercola puts out, sorry. You're entitled to your opinion, but there haven't been conclusive studies on the link between Aspartame OR Splenda and 99.9% of what it's blamed for.