I had been using Splenda in my iced tea. But now I'm having second thought, and use a little agave nectar.
Just this morning, I heard that even agave nectar isn't all it's cracked up to be. Supposedly, eventhough it's labeled "raw" they cook it to 140 degrees. This breaks down the natural sweetener into straight fructose -- no longer a whole food.
That isn't a HUGE deal to me, but it's still disappointing.
Coffee is the true test for any sweetener for me. I found that Splenda has a very chemical taste to it when I put it in coffee. So I went back to sugar.
I think I'm going to try and stick to just honey and turbinado sugar, even though honey at least, does alter the flavor of whatever you put it in.
I haven't given molassas a try yet, but it's on the list.