Sweet but not sugary

Here's a primer on some of the non-sugar sweeteners on the market.

Aspartame: (Equal, Nutra-Sweet): It's made from two amino acids (protein components ) — L-phenylalanine and L-aspartic acid. The U.S. Food and Drug Administration approved aspartame for use in 1981. You can cook with it, but it loses intensity with high heat. Despite some reports of headaches and allergic reactions, it is considered safe by the World Heath Organization and American Medical Association. One exception is people with the genetic disorder phenylketonuria (PKU), who cannot metabolize it.

Acesulfame potassium (Ace-K, Sunett): It's about 200 times sweeter than sucrose and doesn't leave an aftertaste. It is not metabolized by the body and is excreted unchanged.

Saccharin (Sweet 'N Low): Discovered more than 100 years ago, it has a stable shelf life but also an artificial aftertaste. In the 1970s, animal studies linked saccharin with the development of bladder cancer, and Congress required that all food containing saccharin bear a warning label. But since then, data from heavy saccharin users suggested that it's not a major risk factor for cancer, and the warning label was removed in December 2000.

Sucralose (Splenda): It is derived from sugar by substituting three atoms of chlorine for three hydroxyl groups on the sugar molecule. It is 600 times sweeter than table sugar but has no calories. It was approved for use as a sweetener by the FDA in 1998. It is heat-stable for cooking and baking.

Stevia (Also known as stevioside): A compound from a South American plant that has been used for centuries in Paraguay. It can have a menthol-like aftertaste. It's been used in Japan since the 1970s but is currently sold in the United States only as a dietary supplement.

Fructose: Found in fruits and vegetables, fructose is absorbed more slowly into the blood stream than glucose (table sugar). It is a carbohydrate and has the same caloric value as sugar.

Sugar alcohols (Maltitol, Sorbitol, Mannitol, Xylitol, etc.): These have a negligible effect on blood glucose levels because they are digested very slowly. These are used in "low-carb" and "sugar-free" candies, gum, etc. Excess consumption can cause abdominal discomfort and/or laxative effect.