NO - you won't "crash" from Acesulfame Potassium or Splenda with moderate intake. And by moderate intake, I mean, I personally, wouldn't advocate drinking stuff with these in it everyday. There's no humanly viable reason why any one food product should have two different artificial sweeteners blended in them, but I know that there is for taste "masking" reasons, and other unworthy reasons. Since they both pass through the body without getting digested, there is no nutritional value, no break-down, and thus, no register on the glycemic metabolic index. So,YES, they are low to the point of non-existence. These two artificial sweeteners are both 0 on the GI. Of course, you do know that the fact that Acesulfame Potassium is about 200 times sweeter than sucrose is a reflection of it's threatening inorganic properties to the body when consumed, right? This is an indicator of it acting as a catalyst for side effects, IF consumed in excess. I strongly suggest not to drink anything with aspartame in it(it's dreadfully acidic). Only drink the blends that have your two compounds in question. Just because it's the lesser of the two "evils". I believe (in all relativity) that Acesulfame K is the better of the two by far. The crappy thing is, that I guess most food/drink makers mix sucralose(splenda) with Ace. K to mask different aftertastes. My advice in terms of building an argument to your friend is this: consider the fact that Acesulfame K is stable under heat, and including at a variety of mixtures, (medial PH levels), thus that is why it can be used in baking. This is unlike aspartame, which is the only artificial sweetener that matches its level of sweetness. This ability reflects the more stable chemical components it is made up of and thus, potential for being far "superior" to others at minuscule to moderate levels.
Source(s):
Food Information Council - ific.org

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