Richard Chappell > wrote:
>Splenda is indeed a chemical, stevia is indeed extracted from a
>"real plant", and of course the latter is also a mixture of chemicals
>(notably stevioside). Karl, my friend (friends? or are you just using
>the royal we?), what makes you think that this particular chemical is
>safer than one concocted in the laboratories of McNeil Nutritionals?

All of these are true. BUT:

1. Neither one of them really tastes like sugar.

2. Sweeteners have no business in tea.

>I might suggest caution before consuming large amounts or high
>concentrations of anything, herbal or not.

Absolutely. Note that high concentrations of sugar aren't so good for
you either.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."