“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

"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

"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

"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