Is stevia still considered "safe"? It is, at least, derived almost straight from a herb instead of from Chemical Byproducts.
Oh. Just checked. Banned by the FDA in 1991 because of "insufficient data." Well then. It's readily available in Canada, and I quite like it (as far as non-sugar sweeteners go). I find it has far less of a nasty aftertaste than any of your Splendas or saccharines. Also, despite the FDA, it does have a long history of folk use.
There are a couple of cookbooks out there on using it in cooking. It's available in liquid form (my favourite; least aftertaste), pure ground herb form (green!) and a packaged form that's white and stretched with some sort of starchy thing to give it body. | 
Low carbs and cancer causing agents 
