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Ace-K isn't metabolized by the body and therefore has no caloric value. It's rapidly absorbed after ingestion and is excreted unchanged in the urine. Stevia (STEE-vee-uh) Stevia is a type of South American shrub, and Stevia rebaudiana leaves have been used for centuries by native peoples in Paraguay and Brazil to sweeten their beverages. Stevioside, the main ingredient in stevia, is virtually calo- rie-free and 300 times sweeter than table sugar. However, the scientific panel that reviews the safety of food ingredients for the European Union concluded that stevioside isn't acceptable as a sweetener because of unre- solved concerns about its toxicity. Therefore, the herb has not been ap- proved as an additive for sweetening foods in the United States and is currendy sold as a dietary supplement only. Other studies have shown stevia to be safe for human consumption, and it's currently being used in other parts of the world as a sweetener for pickles, dried foods, soy sauce, fruit juices, soft drinks, and gum. Saccharin (Hermesetas, Sweet'N Low) Saccharin was the first man-made calorie-free sugar substitute. Saccharin is 300 to 400 times as sweet as sucrose and is found in many foods and bev- erages. Scientific studies have found no conclusive link between saccharin and bladder cancer, although there is a need for more research. Aspartame (Equal, NutraSweet) Aspartame is 180 times as sweet as sugar and is used as a sweetener in a va- riety of foods and beverages. It goes by the trade names Equal and Nutra- Sweet, which are available in packets as low-calorie tabletop sweeteners. Aspartame is derived from two naturally occurring amino acids, aspar- tic acid and phenylalanine. However, because of the minimal number of calories provided by aspartame, its grouped with the nonnutritive sweet- eners. Unlike sucrose, aspartame's commercial use is limited as it does break down and lose its sweetness when used in baking at high temperatures or when combined with acidic foods. Therefore, aspartame is used as a sweet- ener and flavor enhanced only in certain foods. The question of the stability of aspartame in liquid during long-term storage has also been raised. The FDA has determined that although long- term storage may result in a marginally acceptable product from a taste standpoint, it would not lead to an unsafe product. Aspartame is not known to have harmful effects for most people. How- ever, some individuals who suffer from a hereditary disease known as phenylketonuria must control their intake of phenylalanine, one of the amino acids in aspartame. There have been many public safety concerns about aspartame, as well as some reported reactions to the product. Confirmation of reactions to food ingredients and food additives is always difficult, especially when not diagnosed by a physician specializing in food allergies. The FDA is closely monitoring such complaints. The labeling requirements for food additives are being improved to enable those who wish to avoid specific substances to do so.