Among our dinner guests were two chemists.
Chemist1: Do you know what sucralose is?
C1: The stuff in Splenda.
C2: No, what is it?
C1: *in an outraged and incredulous voice* It's tri-chlorinated sucrose!
C2: *gasps and literally rears back in his seat in shock*
C1: And people eat it!!!
C2: Oh, my god.
Then they explained to the rest of us about how no one really bothers to test how toxic chlorinated organics are because mostly we don't have a need to know the difference between, "it'll kill you in a week," vs. "it'll kill you in a year" in the applications that such substances usually have.
I've always been very suspicious of fake sweeteners, and that conversation tipped me over the edge on Splenda, too. If I want sweet, I'll have regular old sugar and its compatriots: honey, molasses, maple syrup and the like.