Summary: <p>Artificial sweeteners are thought to be a billion dollar industry. On today's Please Explain, Dr. <a rel="nofollow" class="guestlink">Maudene Nelson</a> director of Community Outreach at Columbia University Institute of Human Nutrition, talks about how these non-sugars work. We'll find out about artificial sweeteners and low- and no-calorie sugar substitutes like aspartame, saccharin, and sucralose and why they still taste sweet on the tongue.</p>
