Splenda, the brand name under which the artificial sweetener sucralose is sold, has been so commercially successful that the company that produces it, Tate & Lyle, won't accept any new customers in the United States until 2006, according to a December article by the Associated Press.

Montag said she thinks the low-carb craze may have contributed to Splenda's popularity.

"Splenda has no calories and therefore no grams of carbohydrates," Montag said. "Sweets are high in carbohydrates, and the more people are watching their carbs, the less refined sugar they'll want to eat."

Splenda is non-caloric because the enzymes in the body cannot digest the molecule, said Donald Thompson, professor of food science.

To create Splenda, the three hydroxide groups, which are a basic part of the simple sugar sucrose, are replaced with three chlorine atoms, "with a bit of modification," Thompson said.

"It interacts with the taste receptors on the tongue more efficiently than sucrose to generate sweetness," he said.

Splenda is about 600 times sweeter than sugar, he added.

Thompson said that some high-intensity sweeteners actually are caloric, but they are so intensely sweet that the calories are insignificant. Splenda, however, truly is calorie-free, he said.

Lynn Parker Klees, a registered dietitian and certified diabetes educator at the Centre Medical and Surgical Associates, 1850 E. Park Ave., said the fact that the body doesn't absorb Splenda is part of the reason for the sweetener's success.

"We've had artificially sweetened foods and beverages all along, but this one is theoretically healthier in a lot of people's minds because it doesn't get absorbed by the body," Klees said. "People who would shy away from NutraSweet are a little more open to using Splenda."

Danielle Hack, registered dietitian and the assistant manager of the Pollock Dining Commons, said a lot of foods can be considered "lite" because they are sweetened with Splenda rather than sugar.

"These foods are lower in calories, and people are looking for that," Hack said. "It's a marketing benefit."

"People are latching onto Splenda because it's much like the low-fat craze," she added.

However, there is some controversy among health professionals about the safeness and side effects of Splenda.

Dorothy Blair, assistant professor of nutrition, said Splenda may alter the taste buds.

"If people are looking for something sweet all the time, then health products like fruit won't seem as sweet to them," she said. "I think [Splenda] delays the conversion to a diet that is healthy, with a lot of fruits and vegetables, because they won't taste as good."

Montag said that all artificial sweeteners, including Splenda, have negative effects on the body and are considered toxic chemicals by holistic nutritionists.

"Research submitted to the [Food and Drug Administration] shows that Splenda shrinks the thymus gland 40 percent and enlarges the liver and kidneys," she said. "It can cause diarrhea and loss of antioxidants in some people."

Klees said she thinks Splenda is a better alternative to drinking sodas sweetened with sugar, and she would recommend it.

"I work with patients with Type-II diabetes, and for them, being able to consume fewer calories is a good thing," she said. "If the food tastes good, people will be more likely to stick with a lower-calorie diet and feel satisfied."

Blair said she thinks that problems like diabetes and high triglycerides wouldn't be as common if people ate well in the first place. Splenda may reduce caloric intake if a person only wants to make one change to his diet, but it won't change the way he sees his diet, she said.

"Sugar in and of itself is not good for the body because of how it is metabolized, and Splenda is only a Band-Aid for this problem," Blair said.