Sweetener

Regular sugar.

I prefer Equal or Splenda. Sweet-n-low is TOO sweet for me, however, some people have either a dislike for artificial sweeteners or an intolerance (or both) so I'd say buy small quantities of a few different kinds and see what you like.

Honey and agave are also too sweet for my taste.

i like honey too but, the carbs & calories add up too easily when you drink decaf coffee all day so i use a liquid sweetener.
preferably the suppose unhealthy sweetener, liquid sucralose ( ez-sweetz brand is best to me). no nasty aftertaste, just pure sweetness without the added calories., Stevia is suppose to be a better choice but, it tastes like a bitter chemical to my tastebuds.

Regular sugar for me. Maple syrup too.

Maple syrup in my homemade muffins, honey on baking powder biscuits, whatever the recipe calls for in general baking (usually sugar), blackstrap molasses in my oatmeal. I'm not a person generally inclined to over-consume added sugar, and I like eating things humans have been eating for centuries (natural selection endorsed!), so I don't worry about the calories, just portion control. I don't like sweetened hot coffee/tea, or iced tea, but like a tiny amount of vanilla syrup in my iced latte, which would be white sugar, of course.

Other than the blackstrap molasses (which has some potassium and some other micros), sweeteners are largely non-nutritive beyond calories (maybe some trivial amounts of micros). The sugars (in all the real ones) are pretty much the same, just different proportions of primarily glucose, fructose, and galactose, either monosaccharides (<= the list back there) or bonded together in disaccharides. Human bodies biochemically process the same type(s) the same way, no matter the source.

Artificial sweeteners are another thing, but each type has different characteristics, as far as how the body processes them. I don't personally think they're anything to fear, at least in reasonable dosages, but I don't like them, so don't generally eat them so don't have much detailed knowledge.

Oh god, I use sugar free maple syrup on so much....eggs, oatmeal, butternut squash. Ok, maybe not SO much but I go through those bottles pretty fast.

A Dr. that specializes in fibromyalgia recommends either 100% stevia or regular granulated cane sugar. Since 100% stevia is hard to find, I usually just use sugar, but I don’t use a lot of it.

I don't really use sweetener. If I were baking cookies or something I'd use sugar. I occasionally cook with a little honey. On pancakes I'd use maple syrup (but I don't have them often).

While I do have a wide range of sugars, I mostly use regular sugar. I use Zulka Morena in my tea and regular white sugar in baking.

I also have:

• Demerara
• Coconut
• Honey
• Agave
• Xylitol (second brand gave me headaches so it's just sitting in the cabinet)
• Probably more

I've stopped buying brown sugar - I get molasses in bulk and add 1 T to 1 C white sugar to make brown sugar.

at home I use splenda granulated because it's the easiest 1-for-1 for sugar but I'm not fussy. Sweet-n-Low, Equal, Spenda, Generic Artificial Sweetener, they're all the same to me