I know this subject is all over the place so I made it SIMPLE…

You don’t have to tell people who you are; it evident by the company you keep, the words you speak and the GOD you serve xo Your Life in a nutshell xo

Sugar – The bleached, nutritionally-deficient byproduct of cane processing. During sugar cane processing, nearly all the minerals and vitamins end up in the blackstrap molasses that’s usually fed to farm animals. (Blackstrap molasses is actually the “good” part of sugar cane juice.) Molasses is often fed to farm animals because every rancher knows that farm animals need good nutrition to stay alive. Amazingly, conventional doctors haven’t yet realize this about humans and they continue to claim that eating sugar is perfectly fine for you. Sugar promotes diabetes, obesity, mood disorders and nutritional deficiencies. It’s a feast for free radicals, which feeds disease… Fruit is my fav sweetener

Sugar on Top

These days, the main sources of commercial sugar are sugar cane and sugar beets, from which a variety of sugar products are made:

Granulated white sugar is common, highly-refined all-purpose sugar. Look for organic, unbleached varieties for a tastier, more natural choice.

Confectioners’ sugar (a.k.a. powdered sugar) is granulated white sugar that’s been crushed to a fine powder. That may sound painful, but it’s perfect for icings and decorations.

Unrefined brown sugar (a.k.a. raw sugar) is slightly purified, crystallized evaporated cane juice. This distinctive, caramel-flavored sugar comes in a variety of flavors including demerara, dark muscovado and turbinado.

Unrefined dehydrated cane juice is generally made by extracting and then dehydrating cane juice, with minimal loss of original flavor, color, or nutrients. (Unsure about how to use cane juice? Try a chocolate almond dream smoothie.)


Sugar alternatives “”“sugars in the natural””” below, you may even find that you like them better than traditional refined sugar…


  1. BROWN RICE SYRUP or GRANULES: With a mild, almost butterscotch taste, brown rice syrup is made when brown rice grains plus various enzymes are cooked down into a thick liquid. Half as sweet as sugar, brown rice syrup contains complex carbohydrates and is good in cooking and beverages, although it tends to make baked goods too crisp unless combined with another sweetener like honey or maple syrup.
  2. FRUIT CONCENTRATES: Made when fruit juices are cooked down to a thick syrup and then frozen, these sweeteners have slight flavors depending on the fruits they came from. Apple and grape concentrates are most common, as are mixtures of pineapple, peach and pear. Beware: concentrated fruit juice means that any pesticides used on the fruit will be concentrated too, so be sure to opt for organic on this one. Fruit concentrates do not work well with chocolate.
  3. MOLASSES: Molasses is a by-product of refining sugar cane and like maple syrup, comes in different strengths. Sweet or “Barbados” molasses comes from the first press and is light and tangy; bittersweet Blackstrap molasses comes from the last press and is much stronger and darker with more minerals like calcium and iron.
  4. BARLEY MALT SYRUP or GRANULES: Everyone loves a malt, the milkshake’s sassier cousin. Barley malt syrup has the same rich, roasted taste and goes well with barbeque and winter squash. In granulated form, barley malt syrup makes a good substitute for brown sugar, and this healthier alternative contains complex carbohydrates and protein along with maltose and glucose. 


Maple Syrup: 73 calories, 19 grams carbohydrates (17 grams sugar), 46% daily value for manganese, 8 % zinc and 28 milligrams omega-6 fatty acids and 2% daily value for calcium, iron, and potassium. MAPLE SYRUP: With brilliant red leaves, sugar maples all over the northeastern part of the country are tapped for sap, which is then boiled down into a sugar or dehydrated into granules, much in the same way it has been done since the time of the colonists. Grade A is lighter, milder and comes from early pressings, and Grade B is darker, stouter, comes later in the year and is much better for you. Maple syrup is great in pies! My Favorite!

Sugar Cane: Yes, to pure sugar cane… we would eat on these as a child.

DATES: High in fiber and rich in potassium and iron, date sugar is made of dried dates that have been pulverized and possibly combined with oat powder and/or oil. Date sugar does not dissolve, and thus works best on a crumbled topping, a bowl of oatmeal or similar endeavors.

 78 calories, 21 grams carbohydrates (19 grams sugar), 2 grams fiber, 6% DV potassium, 5% copper, 4% manganese, magnesium, and 2% Niacin, B6, Pantothenic acid, phosphorous and calcium.

Conclusion: Agave Nectar and Maple syrup- My 2nd Fav, has the highest nutritional payload of these sugars due to its zinc and manganese content. Zinc is necessary for immune health but, manganese deficiencies are very rare since it is plentiful in leafy greens and nuts. Dates have fiber and some potassium but a banana would be a smarter food choice for the calories. Agave has no significant nutritional benefits.  Therefore, maple syrup is the least “unhealthy” with highest nutritional payload per ounce.

HONEY: Humans have loved honey for at least 10,000 years and probably more. Although it is still considered a refined sugar, unheated and unfiltered (raw) honey contains propolis and pollen as well as B vitamins, minerals and enzymes. Honey is excellent in baking but should not be eaten by children under two>>>  For me the jury is out on whether honey should be eaten… I trust honey is vital to living a healthy life for healing and care.

“FRUIT Dates! ” My FAV! “FRUIT Dates! ” My FAV! “FRUIT Dates! ” My FAV! “FRUIT Dates! ” My FAV!

by Seven Love Johnson

7LoveJohnson, Seven Lovaste': Executive Creative Director; Organic Positive Living Wellness Sage