[newday]

I love this thread. I eat sugars of many kinds, some bad, and can often feel the negative effects.
I have to say though that understanding a bit about manufacturing processes makes me hesitant to recommend alternatives to sugar. Honey is amazing, but I love to see it in it's purest unheated form, and when the bees making it aren't fed - guess - sugar, of course - boosts honey production, and feeds the bees in lean times (I can't agree with anyone that this is a good thing)
Monsanto just came out with a GMO beet root that is resistant to all kinds of pesticides and herbicides. I think you would be hard pressed to find beet sugar that has been raised with any care or awareness for real needs (as in other than lining a corporate giant's pockets).
I would like to think that when I purchase a fairly-traded, organically grown sweetener it really is just that, but someone with more information than I might be able to enlighten me.

I often get Rapadura (I could honestly eat it by the spoonful because it is just so good) for a sugar, but it does take us a long time to get through the bag.
I love the YS Farms honey, I use it for coughs, cooking, salves, haircare and moisturizer.
I will mash up dates and add some to "sweet" quick breads (I would use bits but not everyone in the family likes the texture)
Dried (unsulphered) fruits add lots of sweetness to all sorts of cooking.

-- (I am hoping to start keeping bees this spring!! YEA)