The following is an excerpt from a guest post I wrote recently for Nicole Akers. Nicole also writes about health and wellness and is exploring some interesting topics on her blog. This is a sequel to an earlier post I wrote for her in which I admitted my sugar addiction.
Honey, coconut sugar, agave.
Xylitol, turbinado, brown sugar.
Is good ol’, plain sugar getting pushed off the table?
Refined white sugar long has shared space with honey, molasses, maple syrup and brown sugar. But recently other guests have clamored for space around the table. Does that mean they’re healthier than what’s been in the sugar bowl since we were children?
Since writing my first article here, in which I confessed my sugar addiction, I’ve wondered what the difference is between them all. (Continue reading HERE)
