In school I learned of the "possible hazardity of artificial sweeteners." But that was some time ago, now. I think that science should have caught up by now.
My question is as follows.
Which chemical properties in artifical sweeteners could be potentially cancerogenous?
(This is to say, if there exists cancerogenous properties in artificially made sweeteners from the start).
Please enlighten me.
Examples of sweeteners:
Fig 2 Aspartame