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My dietician advised me to use Splenda, so I'm assuming it's safe.  (At
least it's on the ok list for the time being... until they discover it
causes cancer in lab rats!)

I've used Splenda in a sugar free - low carb banana bread and it turned out
pretty good.  I haven't tried it in place of regular sugar in other recipes
though.  (I'm not known for my cooking/baking skills!)

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