I'd say whatever kind you use, make sure it's always organic. The non-organic kind has TONS of chemicals and pesticides--YUK! I have experimented with lots of sweeteners. Right now I'm using Sucanat, which I think is a more pure, less refined form of evaporated cane juice. It's very dark brown and smells of molasses. The crystals are not clear and they are pretty crunchy! It contains a lot more of the good stuff in sugar cane (vit. &min.). I don't use it a lot, mostly for baking and sweetening bear mush or oatmeal for the kids. I've used honey a lot; make sure it's RAW and hasn't been heated or filtered to get the best quality and nutrition. Agave nectar is another good sweetener; organic and natural, but can be pricey if used in large amounts. It's so yummy, though. Barley malt and brown rice syrup are less sweet than any other alternative, but their sugars consist of maltose, which enters the bloodstream much less quickly than sucrose(cane sugar and honey), avoiding the highs and lows of the "sugar buzz" and the desire to follow one sweet thing with another!iykwim. Anyway, organic, natural, and unrefined are the most important things about sugars. And avoiding the commercial sweeteners corn syrup and high fructose corn syrup. They are the lowest quality, cheapest sweeteners around, and like most foods, you get what you pay for. Most are made from genetically modified corn crops and of course, are not organic. Bad news for you and your family's health. I've even read some research that links them with diabetes type 2. Not surprising. Good luck in your quest for health and wellness!