Brittney_Jewel I have been diabetic since 1989 and I use Sweet 'n Low. Saccharin is the safest sweetener substitute. But I only use it in my 1-2 cups of coffee a day and my one glass of iced tea at dinner (I only put 4 packets into a little better than half a gallon of tea, I don't add it by the glass). I think your grandmother is using Splenda to fix her addiction to "sweets". If your grandmother gets her sweet from natural foods rather than from cakes, cookies and pies she won't miss the sugary sweets. There are plenty of naturally sweet foods like fruits and natural sweeteners like honey and molasses available.
Unfortunately the American Diabetes Association endorses Splenda and Aspartame as evidenced by their use of it in most recipes published in their magazines. This sends the wrong message to diabetics. This is true of most "diabetic" recipes for desserts. Honey and molasses are wonderful substitutes and much better for diabetics.