Well, after hearing for years that aspartame is fine and doesn't cause health problems and breaks down into simple amino acids...it turns out that it's a potential carcinogen after all.

New York Times: The Lowdown on Sweet?

I operate under the theory that you should eat food that is as simple and unprocessed as possible. People have been eating eggs and dairy and coconut oil and so on so on for tens of thousands of years. There's no mystery there about those foods. Hydrogenated fats and oils are chemically new, as are most other food additives. Artificial sweeteners too. Modern additives just haven't been around long enough to know what effect they will have, and what we DO know about them isn't *ever* good news. Even the supposedly safe products usually turn out to have some dangerous effect later down the road. Like Teflon, for example. And margarine, and now Nutrasweet.

So I stick with organic eggs and milk and meat and veggies, and try to fuss with them as little as possible when cooking them. I do prefer Sweet-n-Low in my iced tea when I'm a restaurant, because sugar doesn't dissolve fast enough. But yeah, I should really skip it and deal with stirring a minute longer. Oh, the effort! ;-)

Anyway, if you stick to unprocessed foods as much as possible, you can't go wrong. Rther than worry about keeping up on the latest research on this and that product, just try to eat foods that humans have already been eating for a long, long time. You can't really go wrong. It's the easiest and safest way to go.