Sandra, that's scary stuff. To me, using real sugar sparingly is more healthy than any sweetener.
I discovered something scary about margarine. My dad uses a special one because of his high cholesterol. Other than that one (forgot the name), I wouldn't touch it with a 10 foot pole. Here's my story…
A few years ago I wanted to add butter to my popcorn. Didn't have any, so I substituted margarine. I melted it on the stove top at low temperatures. Ah, man! It smelled like chemicals! There wasn't even a hint of the original smell. I felt sick to my stomach and threw it out. From then on, I never used margarine again.
Also, the only oil I cook with is extra virgin olive oil. Its scary to think about what type of oil restaurants use. Not only that, they reuse it as many times as possible. Then, they sell the remnants to cosmetic companies! We may be putting left over restaurant grease on our face right now. <img src='style_emoticons//unsure.gif’ border=’0′ style=’vertical-align:middle’ alt=’unsure.gif’ /> <img src='style_emoticons//ohmy.gif’ border=’0′ style=’vertical-align:middle’ alt=’ohmy.gif’ /> <img src='style_emoticons//mad.gif’ border=’0′ style=’vertical-align:middle’ alt=’mad.gif’ /> The restaurant chain my dad did maintenance for told him this. <img src='style_emoticons//ph34r.gif’ border=’0′ style=’vertical-align:middle’ alt=’ph34r.gif’ />