I used brown/raw/demerara sugar most of my life, but agree that even white sugar would have to be less harmful than the chemical alternatives. Learn to live with less. My husband went from five or six sugars in coffee to none at all, and now would hate to have sugar in coffee. I put honey in any kind of tea, but don't like it in coffee. As I don't drink much anyway, it probably doesn't matter if I put in a little bit of sugar, though I have been using Xylitol until recently. But I have recently bought in a variety of Date syrups and molasses to try out, and find I like them in both coffee and cocoa. So full of natural minerals etc. presumably minimally processed, and great on toast or bread. The first kind I bought came in a tin, and I would actually exclaim out loud in pleasure at the taste. This last lot came in plastic bottles and buckets and jars, with each slightly different in taste and texture. But I am sold on the "goodness" content, and plan to persevere.
Palm sugar is a bit of a nuisance coming in such a large, hard form, but I did wonder about diluting it down into a syrup for quick use when needed. Maybe one day. Rowena Sol said: Though white sugar is demonized practically everywhere, I myself consider it much less harmful than high fructose corn syrup, or corn syrup, or fructose. So I guess I'm agreeing with practically everyone for once.
