are saccharin and sucralose good (benign) sweeteners?
or is stevia a good (benign) sweetener?
More accurate word choice would be "less bad".
I don't believe dietary science knows of a benign sweetener at this time.
Kind of like the situation with alcohol; there's some that are worse than others, none that are beneficial, none that are neutral.
are saccharin and sucralose good (benign) sweeteners?
or is stevia a good (benign) sweetener?