Okay, again, no proof any of the available artificial sweeteners causes cancer. Not even the very much maligned Saccharine. We don't use Cyclamate here in the United States (it has been banned for over 43 years!), and Sucralose is not mentioned in your citation.

I think we have now beaten this horse to death. The current artificial sweeteners that we would have access to, to purchase and ingest will not be giving us cancer. And, to get back the the original post (mine), which mentioned Splenda (Sucralose), again, not going to give you cancer.
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Sanguello, thank you for all that sweeteners cancer free safety informaion. It has been helpful, and we appreciate it. - Millet

I think I'll go have a cup of coffee... Damn it, coffee gives you cancer.

Enjoy life, stop worrying about nonsense.

I know they all do ...

The problem is to proof it ...

Maybe you remember it took 30 years to proof that smoking kills ... same story again ...

That's a ridculous statement. There simply is no proof at this point. Sugar will most likely kill you faster than artificial sweeteners will. And Laaz, no worries about coffee. The more they study it, the more benefits the researchers are finding. Go ahead and enjoy that cuppa Joe! That, and green tea. Just keep the lid on your green tea as it steeps, so you don't lose the great antioxidants through the steam.

I drink water.

And that's the healthiest and most beneficial thing you can possibly drink for sure (and that's coming from a nurse). But, I can't resist my Meyer lemonade, it is so good, especially on a hot summer day.

Okay. Water and beer.

Thanks Patty. I feel much better about using splenda.

Okay. I'll give mine a taste test again, in March and April, and report back. I have had them in the spring, and they were sour to me, but heck, maybe another year's maturity will make them sweeter. Yes, the Seedless Kishu is indisputably the best tasting mandarin here in S. California. I have about 20 different mandarin varieties in my orchard to taste against. And, that's going up against some pretty fine mandarins out here: Page (not really a true mandarin, I know), Gold Nugget, Tango, Clemnules, California Honey, and the "Golds" (Yosemite/Shasta/Tahoe). Even the highly touted Dekopon, which was very, very good at UCR. All outstanding mandarins in my area, but Seedless Kishu is just so incredibly delicious.

And I would say that overall, the Tarocco will perform more uniformly here in S. California, as far as taste goes (not so much for its flesh coloration, as it won't get very colored in our milder areas), but I think my Moro oranges are as good if not better. Plus, my Moro oranges are absolutely purple/black. They color up beautifully, and if left on the tree a little longer (April/May), they get very very sweet and have that lovely complex berry/wine flavor. I really like mine. But, not everyone can get the Moro to perform this well, it is very dependent on weather and temps with regard to taste and color. I happen to get a fair amount of temps in the winter nights below 50 degrees, so my Moros do very well here. And of course, plenty of warmth in the summer, but not overly hot.