That's an excellent question that I don't have a definitive answer for. What I do know is that you can find both stevia and monk fruit extract in nature, which means that our ancestors had access to those type of sweeteners. Sucralose, on the other hand, is made in a lab; there's nothing natural about it. However, both stevia and Sucralose have zero calories, and you could argue that stevia might also confuse the body's chemical processes related to glucose metabolism. That's one of the reasons why I have reduced not only my sugar consumption, but also my consumption of all sweeteners. In general, I have a pretty simple view of food: I assume that sweet food is usually not good for me, and if I have the choice I'll choose something fat over something sweet.