That's the best news I've heard all day. I try to keep my intake of AS to an absolute minimum. Splenda has been my first choice because of it's ability to stand up to heat. I only use AS in baked desserts and never "raw" in anything else.

To confess, I occasionally have my tea with lemon and honey, and use maple syrup every couple of months. I've got it in my head that these sweeteners are "better" for me as they are less processed (at least by humans). When I make homemade bread, I use molasses or honey to feed the yeast.

Wa'il - what's the stand on baking with Stevia? Does it work?