In addition to health and digestive issue, artificial sweateners normally have 2 significant issues: 1) Taste is about how molecules bind to taste receptors on

In addition to health and digestive issue, artificial sweateners normally have 2 significant issues: 1) Taste is about how molecules bind to taste receptors on yhe tongue. Just because a sweatener binds to the sweet receptors, doesn't mean it won't also bind to other receptors. This gives them a different flavor profile than sugar, which needs to be balanced in the overall recipe. 2) Sugar does more than just bind to receptors on your tongue. Mix confectioner's sugar into water and you a glaze. It is still just sugar, but has a distinct look and feel. Or, just coat your confection with powdered sugar directly. It is the same surgar, but produces a completely different sensation in your mouth. In baking, sugar tends to make food softer. In sauces, it acts as a thickener.