That's a very useful post re: fructose. I never got 'got it.'

Re: stevia, I agree with you that it CAN be bitter, however, I use the drops (non alcohol base) and that works great. Brownies cooked using stevia are available at the Whole Foods bakery in Austin that are AWESOME but I haven't tried any recipes myself.

Splenda may seem easier in recipes but it doesn't (always?) behave like sugar. Around xmas I made cookies, formed into little balls, and they STAYED little balls - didn't flatten out. Maybe some of you about knew that but I was a bit surprised! Suppose it just doesn't melt in high temps like sugar.