I love grade B maple syrup (more minerals, less processed) and agave and honey for liquid sweeteners. I use raw/turbindado sugar (usually reduce the amount by almost half) when baking.

Lori - I love that about raw/turbinado sugar, not only is it a healthier option, but also cost effective! Using less always saves money, and this is half!!

Now, I just need to use my Amazon gift cards from using my Swagbucks searches, and then get it with free shipping!

I try not to eat a lot of sugar (I'm a salt addict myself), but I love all the suggestions in the post. Pouring honey into recipes can't ever hurt!

At Alice we sell a product called <a href="http://alice.com/products/1265051"> Sun Crystals </a> that my colleagues use in their coffee. It's all natural as well made from stevia and pure cane sugar.

Rebecca
rebecca@alice.com
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I've tried to be very careful lately about sugar substitutes. I hear so many bad things about them and have done my best to avoid them. However, they're in just about EVERYTHING I eat on my "trying to be healthy" diet plan!! Ha ;)

So, I'm using agave in my coffee or Purevia. However, I limit everything as much as possible!

I have a live stevia plant that I use for sweetening teas, baking, etc. You can buy in powder form or just grow a plant and snip off a leaf, dry, and grind also!

I am really liking Truvia  - hoping it is healthy. Haven't heard anything bad yet.

Our favorite has always been Splenda... but I am actually graduating back to real sugar, in moderation. I hear a lot of talk about agave, and want to try it!

My husband is diabetic...so we use boxes and boxes of Sweet n Low...it dissolves rapidly and does not leave an aftertaste!!

sweet and low and honey are great substitutes.

I just recently tried the Ideal brand sweetener, which is made mostly with xylitol and sucralose. It's the best tasting substitute I've ever tried, with no after taste and it's not overly sweet like Splenda seems to be in my opinion.