Bryan wrote:

> > >> I just googled sucralose. One site charges $200/lb for it. As a
> > >> sweetener, you need a tiny fraction of the amount of sugar (like
> > >> 1/500), so the economics might make sense. But sugars also provide
> > >> necessary structure in baking. How do you get around that? Or do you
> > >> use 2 cups of Splenda just for sweetening?
> >
> > >I don't eat much baked stuff. *I put sucralose in mixed drinks and in
> > >cream to have with berries.
> >
> > Don't you know that ALL sugar substitutes are carcinogens...
>
> You're a knucklehead.
> http://www.cancer.gov/cancertopics/f...ial-sweeteners

You should know Shelley's shtick by now. He just blurts out whatever
pops into his head. He doesn't actually believe it because his
utterances don't involve actual thought. He's like a random phrase
generator.