Sugar Substitutes

While some argue that artificial calorie-free sweeteners have never been proven to be cancer causing and dangerous to health, the fact is - there is not enough research to prove that they are healthy to consume in the long-term. Even stevia, which some thought was more natural and innocuous has recently developed controversy surrounding its use. So, is there an alternative to sugar? Yes....while it has calories, agave nectar is a good alternative to sugar for several reasons (http://www.fitsugar.com/Agave-Nectar-Healthier-Than-Sugar-2834853):

1. While it may seem that sugar contains less calories, carbs, and sugars, agave nectar is sweeter than granulated sugar, so you end up using less — about 40 percent less.

2. Agave nectar has a lower glycemic index (GI) rating, which means it won't cause a spike in your blood sugar levels the way sugar does. High-GI foods like white sugar tend to make us feel hungry sooner since they are digested quickly. So foods made with agave nectar may keep you feeling fuller longer than foods made with the white stuff, which translates to eating less.

3. Agave nectar contains some fiber. We can always use more of that in our diets. Although both come from plants, agave nectar is less processed and closer to nature, so for all these reasons, you can feel good about using it in place of sugar.

Note: you'll need to fiddle with recipes when baking with agave nectar, since it is a liquid and not a dry ingredient like sugar.

Also, I got this from wikipedia:

Agave nectars are sold in light, amber, dark, and raw varieties. Light agave nectar has a mild, almost neutral flavor, and is therefore sometimes used in delicate tasting foods and drinks. Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in foods and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes. Both amber and dark agave nectar are sometimes used "straight out of the bottle" as a topping for pancakes and waffles. Raw agave nectar also has a mild, neutral taste. It is produced at temperatures below 118 °F (48 °C) to protect the natural enzymes, so this variety is an appropriate sweetener for raw foodists.^[16]