“Based on the data available on dental caries, behavior, cancer, risk of obesity and risk of hyperlipidemia, there is insufficient evidence to set an upper limit for total or added sugars.”
Institute of Medicine Macronutrients Report, Sept. 2002

“Label analysis found that like many ‘low-carb’ products, some lower-sugar foods – notably cereals – have the same calories as the originals.”
Lower-sugar foods, Some are diet traps
Consumer Reports, February 2005

“Sugar-free cookies often have the same number of carbohydrate grams as regular cookies, which means they’re not any better for people with diabetes – or those looking to shed some pounds. They’re also not better for budgeters, often costing considerably more than regular cookies.”
Sugar-Free Shortcomings – For people with diabetes, sugar-free cookies are not a free ride
Tufts University, June 2003

“Nutrition scientists at five universities found that while the new cereals do have less sugar, the calories, carbohydrates, fat, fiber and other nutrients are almost identical to the full-sugar cereals. That’s because cereal makers have replaced [all natural] sugar with refined carbohydrates to preserve the crunch.”
Experts Question Reduced-Sugar Cereals
Associated Press, March 21, 2005

"Is there anything then to criticize about sucralose? Perhaps some of the marketing approaches that have hyped the safety of this compound by referring to the fact it is made from "natural sugar." What a substance is made from is irrelevant; what matters is what the final product is. Its properties are determined not by its ancestry but by its molecular structure. Hydrogen gas, for example, can be made from water but it would be absurd to suggest it, therefore, has the same safety profile. It's a different substance, just like sucralose is different from sugar. Incorporation of three chlorine atoms into the sugar molecule converts it into a totally new substance."
The Montreal Gazette, July 25, 2004 Joe Schwarcz, McGill University 's Office for Science and Society 

"In a simple sentence, you would just as soon have a pesticide in your food as sucralose because sucralose (Splenda) is a chlorocarbon. The chlorocarbons have long been known for causing organ, genetic, and reproductive damage."
Dr. Janet Starr Hull, from the December 2003 issue of The Healthy Newsletter.
http://www.janethull.com/newsletter/1203/splenda.php

“It seems I got it wrong. It seems Splenda's sucralose is not sugar. It seems Splenda tastes like sugar because it’s infused with a sweet-tasting synthetic compound. Turns out the full rainbow of colored packets have one thing in common: chemicals. Heck, I'm sure I eat a ton of stuff with chemicals, so why do I care?  Because Splenda’s marketing--not the least of which J&J’s clever use of the Sugar logo in some ads--suggests it’s a sugar product and that suggestion capitalizes on assumptions that it’s natural. It’s not and I feel duped.”
Adland, January 22, 2005 “What’s the Truth About Splenda?
http://ad-rag.com/117174.php

"Sucralose is an artificial substance that is not found in nature, like aspartame and hydrogenated fats. Although supporters of sucralose claim that it is unable to be metabolized, up to 35% is absorbed by the body with a half life up to 23 hours."
http://www.wholefoodsmarket.com/healthinfo/sucralose.html
August 31, 2004

"Sucralose is a disaccharide that is made from sucrose in a five-step process that selectively substitutes three atoms of chlorine for three hydroxyl groups in the sugar molecule. It is produced at an approximate purity of 98 percent. Sucralose is a free-flowing, white crystalline form and in that is soluble in water and stable both in crystalline form and in most aqueous solutions; it has a sweetness intensity that is 320 to 1,000 times that of sucrose, depending on the food application."
FDA/CFSAN Federal Register 63 FR 16417 April 3, 1998 – Final Rule: Sucralose

"Studies have shown that it causes no immediate health problems, but most of these studies have been done by the manufacturer, and no one yet knows what long-term ingestion of large amounts might do over a lifetime." San Francisco Chronicle, September 15, 2004 , Carol Ness

"Experiments on rats have shown that animals fed a diet rich in sucralose have suffered shrunken thymuses. The thymus gland plays a key role in the immune system."
New Science, vol 132 issue 1796 – 23 November 91 , page 13

"Sucralose is produced by selectively replacing three hydroxy groups with chlorine atoms."
Japanese Joint Subcommittee on Toxicity and Food Additives Report, January 6, 1999

"Splenda is not even on the food chain."
The Sacramento Bee, October 14, 2004 , Dan Vierria

"Sucralose claims a clean chemical pedigree because it is made from sucrose, a natural sugar. Chlorine is added to the sucrose, and a chemical reaction changes the sucrose molecule to replace some of the hydrogen-oxygen groups with chlorine. That prevents the body from metabolizing it in the same way as it does sugar….This also allows Splenda's U.S. manufacturers, McNeil Nutritionals, part of Johnson & Johnson, to state on the label that it's "made from sugar," suggesting that it's natural."
The San Francisco Chronicle, September 15, 2004 , Carol Ness

"Approved by the Food and Drug Administration and cited by the Mayo Clinic and other gate-keeping health agencies as safe alternatives to sugar, artificial sweeteners such as aspartame (Equal, NutraSweet, NatraTaste), saccharin (Sweet 'N Low, Sugar Twin) and sucralose (Splenda) remain a subject of concern and debate among consumers, health-care professionals and researchers. Opponents of the sweeteners believe anecdotal evidence links them to a lengthy list of illnesses and symptoms, including headaches, seizures, hyperactivity, cancer, tumors, glandular problems, fatigue and fibromyalgia."
The Courier Post, Cherry Hill , N.J. , August 15, 2004 , Shawn Rhea