How about brown rice syrup and barley malt syrup? They're derivatives of those grains; no sorbitol, not artificial, and very usable in baking, on your cereal, in your beverages, etc. Comes in a jar and spoons or pours out like honey. Has a slightly musky sweet flavor (that's one way to describe it, anyway) that may take a little getting used to, but is definitely sweet. There is also a powdered version of barley malt sweetener which is a little easier to use, but personally, I don't like the taste as much.
Found out about it by watching "Christina Cooks" on PBS; if you don't know about her she's quite macrobiotic, but she has a lot of good ideas for vegetarian, low-fat, and low-sugar recipes.
You can find it at co-ops, health food stores, or the ever-popular Trader Joes. I personally don't seem to have gastric issues with Splenda or other artificial sweeteners, I just don't like to use a lot of them, and choose not to use sugar because I'm borderline Type 2 diabetic. So this stuff was a real nice find for me. Check it out; you might think so too.
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