Diffrences...
Carbs? Taste? Portions? Health benefits/risks? Baking, cooking, drinks?

I'm so confused. ..

I'm fairly sure stevia is a lot sweeter than sucralose (Splenda)...I don't use sucralose so I am not very familiar with it.

I enjoy the stevia brand that I like (brands do make a huge difference in terms of taste), but it does have one carb (maltodextrin) per packet so I use it pretty sparingly (one packet is more than enough to sweeten a bowl of whipped cream).

NuNaturals NuStevia

Both can be had in liquid form, which eliminates the need for fillers/hidden carbs. I have found them both at Wal Mart in the cooking aisles, in liquid form.

To me, Sucralose/Splenda tastes more like sugar, but there is some controversy over how your body reacts to it. There are some who avoid it all together because it is VERY artificial.

I tend to use more liquid Stevia, which I know is a natural product and should have no adverse effects on the body. it has a different kind of sweetness to it, not really like sugar, but has a bit of an aftertaste...kind of cloying. I buy NuNaturals vanilla flavored liquid stevia, which helps mask this flavor.

Goog