I use both that you mention either alone or in a 50/50 version marketed by a company called Lakanto

They are naturals as opposed to the chemical sweeteners (used in coke etc or sold as sugar twin or splenda etc)

I restrict their use to baked goods - I don't use them as a substitute in coffee or sprinkled on cereal etc

I use them and don't worry about it. I haven't tried monk fruit yet and stevia is ok but not my first choice

Other sweeteners are implicated in causing cancer,the one specifically in mind is stevia,I am doing what I've always done- avoid them as much as possibl4