The recent dieting craze – particularly the carb-cutting trend - has created a huge increase in the demand for artificial sweeteners. According to a 2004 study “as many as 180 million Americans routinely eat and drink sugar-free products such as desserts and artificially sweetened sodas” (1). As one of countless subscribers to the carb-cutting, low-calorie philosophy, I decided to explore exactly what constitutes artificial sweeteners. In my explorations, I came across some surprising findings about the chemical composition of various artificial sweeteners and how the body processes them. I focused my research on three sweeteners in particular: Sucralose, which is in the most popular artificial sweetener, Aspartame, which is in the artificial sweeteners, Sweet ‘N Low and Equal, and a new incredibly sweet sweetener called Neotame. Initially, I expected all these different artificial sweeteners to be chemically dissimilar from less sweet substances; however, further research proved otherwise.