Artificial sweeteners are added into processed foods in order to keep the food sweet, without adding (digestible) carbohydrates.  This has the effect of lowering the calorie and carbohydrate counts in foods, which on the surface seems like a great trade-off!  However, there were bound to be some issues with introducing these chemicals into our food supply.

Currently, we highly discourage the use of artificial sweeteners such as aspartame, sucralose (Splenda), acesulfame potassium (Ace-K), neotame, advantame, and saccharin. Although the FDA still considers these sweeteners GRAS (Generally Recognized as Safe), newer research suggests long-term negative effects. In 2016, the Center for Science in the Public Interest (CSPI) downgraded sucralose from “Caution” to “Avoid” based on these studies. You are welcome to do your own research on this, however our recommendation sides on the side of safety.

Safer alternatives include stevia leaf extract, luo han guo (monk fruit), and sugar alcohols like xylitol in moderation.

Overall, learning to eat less-sweet foods will bode well for controlling cravings.