A number of Trufflehead recipes call for “Splenda granulated or sugar,” Since all sweeteners, both natural and artfiicial, have drawbacks, the choice among them can be confusing.

Let’s start with sugar. You probably know that it has become a public health issue. And beyond what’s in the press on a daily basis, there are other heavy questions about its health impact. (The anti-sugar position is presented pretty well here.)

But even if you set those things aside, there are reasons to be cautious. Although 15 to 20 years ago, sugar really was a natural sweetener, now not so much.

Here are the facts: 55% of U.S. sugar production comes from sugar beets (the other 45% from sugarcane). 90% of those sugar beets are genetically modified. The plants’ DNA has been changed to protect them from the toxic effects of a potent weed-killer called “Round-up”. (Round-up is banned in a number of countries.) There is no guarantee that Round-up can be washed off; it may penetrate deep into the substance of the beet and end up in your sugar and your food.

Now, take the non-sugar sweeteners. There are natural ones (stevia and agave nectar) and unnatural ones (Splenda, Equal, etc.). They all have potential side effects. And yes, Splenda is made in a factory, but so is Round-up. And don’t forget that genetically modified sugar beets were developed in a lab.

Ultimately, the sweetener choice is personal. If you have a low tolerance for carbs or are concerned about calories, an occasional Splenda-sweetened dessert might be right for you. If you have no problem with carbs and no calorie concerns, then you might go for sugar. Bottom line: use in moderation and you’ll limit any badness associated with them.