The cane plant seems to have gotten a bad rap because people have been using it to make white sugar. Everyone agrees. White sugar is bad.

But, what about cane syrup? They sell it at walmart. It says on the bottle, its just cane juice that has been boiled down into syrup. Its super dark brown and full of all the nutrients the cane plant contains.

The alternative health crown seems to be going goo goo over coconut syrup and yacon syrup and other plant syrups. All those are, are the juice of those plants boiled down into syrup. Sounds exactly the same as cane syrup.

So why are those considered so much better than cane syrup?

Let the go goo goo. Sugar is sugar is sugar. Kind of. The body metabolizes them differently. Some are slower than others. Your friendly bacteria use glucose for fuel of life. Even when you avoid sugar, they have other ways to get it. From carbohydrates. The problem is that bad microbes and parasites need glucose too.

You may think that honey is best, but it contains other sugars as well as glucose.

There is just no benefit to sugar. The northern sugar manufacturers use sugar beets. The southern sugar manufacturers use sugar cane.

Some say that molasses is best, because it contains a lot of minerals including iron. Some say that maple is best, because of its minerals.

None of them. Check out the glycemic index of sugars. https://www.organiclifestylemagazine....ternatives.php

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- Jim
�Look! Out the window! There is a flying cow!� St.Thomas Aquinas looked, and they all burst into laughter. He calmly replied, �I would rather believe that the cow is flying than that my friends would lie to me!�

Technically, that chart doesn't have cane syrup listed. But I would assume cane syrup is higher than cane juice since its just less diluted.

I'm not going to stop eating sweeteners. Raw manuka honey, for instance seems to be really useful, not only as a sweetener, but for medicine. I'm pretty sure it stopped my son from having an even worse sore throat.

My personal opinion is God wouldn't have made natural sweeteners so tasty if he didn't want us to eat them. But I agree with you on that we should try to limit them as much as possible.

Right now, I'm debating on what sweetener to use to make some homemade chocolate. Cane syrup or maple syrup or raw honey...or something else. I'm probably going to use raw honey. But I've never melted it before. I just hope my ys raw honey melts in the pot nicely. I'll use as low heat as possible.

I can't believe you consider Manuka honey as a sweetener. I have tried it. Appalling taste. Health benefits for sure. But taste?

I do. I have some at home right now. I mixed it with lemon juice. Its not bad. For me it tastes fine. It doesn't pass the kid test, though. It has a tiny bit of a carrot taste. Other than that, it is sweet.

i know im late to the discussion, but i would not advise the use of honey with heat in any way. the slightest amount of heat will destroy the helpful enzymes, and without these all that one is left with is an item that is nearly the highest on the glycemic index. if i were you, i would try date instead. most of the sugar will come from fructose and the taste is very close to sugar, especially when used in recipes. water may need to be added to adjust the consistency of your end product.

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You may be one of the lucky 1/4% of our population who is able to keep insulin levels controlled even with a high glycemic index diet. You are one of the lucky ones. The other 3/4% isn't so lucky. I am one of them but had no idea until I had a live blood cell analysis done and was told I had insulin resistance. Shocker.

I loved raw honey but it caused blood sugar imbalances and my husband developed 2 cavaties in 6 months after I began using it in our diet.

The less refined a food the better it is. Stevia which is a plant (herb) has no effect on blood sugar levels and has been used in Japan and S. America for decades. It is 300% sweeter than sugar.