Replacing refined white sugar

I don't think there is anyone - except perhaps those working for the junk food industry - that would disagree that the Western diet contains way too much sugar. Most of this sugar comes in the form of highly refined white sugar (table sugar and caster sugar) and fructose syrup (also known as the infamous high fructose corn syrup, corn syrup or glucose syrup). It's in almost everything prepared commercially, even foods we don't consider to be sweet such as savoury meat marinades and potato crisps.

They're bad for the environment (because of the energy used in their extensive refinement and - if they aren't organic - all the pesticides and herbicides that go into their production), they're bad for us, but most of all, they're bland.

If you're looking for instant gratification - that sugar 'rush' - you can't go past white sugar or fructose syrup. On the other hand, I am interested in eating 'real' food - 'slow' food, so I want - need - to get rid of those highly refined sugars from our diet.

I am not tempted however, to replace them with artificial sweeteners. There are numerous studies and anecdotes regarding the possible adverse health effects of artificial sweeteners on the internet, but regardless of whether there is any truth in them or not, there is no debate that they are all highly processed, manufactured foods - the essence of the foods I am trying to avoid!
So now that I am looking to replace the highly refined sugars in my family's diet, I have found a good place to start is this table of sugar and sugar replacements, which lists some healthier alternatives to white sugar. Note that brown sugar and demarara sugar are - from an environmental point of view - worse than white sugar. They are made by adding molasses back to white sugar, so are even more processed than white sugar, and even more energy is used it they're manufacture. Muscovado sugar (unrefined, dried sugar cane juice, also known as Rapadura sugar or by the brand name Sucanat), on the other hand, is a good substitute for brown sugar as it is unrefined cane sugar which naturally retains the molasses and therefore the nutrients contained in the molasses.

Heidi Swanson of 101 Cookbooks also has a great post about the natural sweeteners she uses as replacements for white sugar, which include agave syrup, brown rice syrup, blackstrap molasses and honey. The post about How To Quit Sugar on My Year Without, is also a terrific read.

Another sweetener I have tried in the liquid form is Stevia, and I have begun growing the Stevia plant in order to use the leaves in cooking. Although there is also some controversy regarding the health effects of Stevia, in my opinion, it's likely that at least some of that controversy has been generated by the artificial sweetener industry worried about losing money. In addition, only a tiny amount is needed to replace table sugar, so in my opinion, it can't be any worse than the amount of refined white sugar we consume in our current diet.

Stevia seedlings

Many years ago, when I discovered wholegrain and wholemeal breads, I could no longer tolerate bland, store-bought white bread, as to me it tasted and felt like pieces of foam in my mouth. Wholegrain and wholemeal breads - particularly home-baked breads - have a texture, mouth-feel and flavour that just doesn't compare to sliced white bread (the junk food of breads). In the same way, as I learn to find replacements for white and brown sugar in my cooking, I am hoping to discover a whole new world of textures and flavours, and in turn, enjoy introducing them to my family.

I suspect that once we replace the instant 'rush' of white sugar in our diet, that "a little of a good thing" will be go far further towards satisfying our sweet cravings than a bucket of highly-processed, artificially-coloured and preservative-packed store-bought "goodies" ever did!