Nearly 15 years ago, my grandfather died from complications associated with diabetes. Several communities of color, particularly South Asians, can be six times more likely to get diabetes than white people (according to Diabetes UK). Similar trends follow in other westernized countries like the U.S. and abroad. Although there is a strong genetic factor tied to diabetes, the growing rate of type II diabetes suggests that lifestyle is a common denominator–poor diet and lack of exercise have deemed it a “disease of affluence.” Because this is a particularly serious health subject for me given my grandfather’s history, I’ve compiled a list of ten all natural sweeteners to satisfy the sweet tooth in all of us. Living a healthier lifestyle doesn’t always mean sacrificing taste. The options listed here are not only much better for you than sugar (which is highly processed and often bleached), but they are versatile and taste great too. If you’re trying to lose weight and improve your health, rethinking your refined sugar intake is a crucial first step.

Honey:

One of the oldest sweeteners used by almost every culture, honey has a distinct taste and comes in monofloral and polyfloral varieties. Honey consists of mostly glucose, fructose and water, but contains a trace amount of other types of sugar. Honey contains antioxidants and raw honey (honey that has not been heated over 120 degrees F) contains nutritious enzymes that help the body break down carbohydrates. Raw honey also contains minerals and pollen, which has been known to help build resistance for allergy sufferers. Another reason to stock up on nature’s sugar: The antimicrobial and antibacterial properties in honey make it useful for treating wounds and helping minimize scarring. There are over a dozen uses for honey, and the health benefits of honey outweigh those of conventional table sugar or even cane sugar (evaporated cane juice).

Stevia:

Stevia, which comes in powder and liquid form, comes from a South American herb and has been used by the indigenous people of Paraguay for centures. Stevia is a calorie-free sweetener. Just a few days ago, stevia (finally) got FDA approval to be used commercially. In only a matter of months you’ll see stevia in your favorite soda brands (Coca cola will be using it in its its Sprite Green drink and its Odwalla line–yes, Coca Cola owns Odwalla; PepsiCo will be using it in its SoBe drinks). Because of its strong aftertaste, I doubt these companies will solely use Stevia as the sweetening agent in their drinks. I wouldn’t be surprised if they still contained more popular toxic sweeteners like Splenda and aspartame.

Sucanat:

Sucanat, which came from the words “Sugar Cane Natural,” is unrefined sugar cane. This means it has not been bleached and has all of its molasses content intact, producing a distinct flavor that is perfect for baking, yet still versatile enough for everyday use. Unlike refined sugar, it also has an abundance of trace minerals which become stripped during the processing and crytallization of sugar. Unlike sugar, it is grain-like in texture and feels like smooth sand to the touch. One of the major benefits of Sucanat that many people don’t know: It doesn’t make the bloodsugar spike, which makes it suitable for many diabetics.

Jaggery:

Although jaggery is a sugarcane product, Indian ayurvedic principles prefer it because it enters the blood slower than table sugar and because no chemicals are used to make it, therefore making it a purer sweetener. They are usually sold in blocks and can be broken off into chunks, but sometimes can be available in a slightly more liquid and breakable form. It has a slightly saltier taste than other sweeteners because of the mineral salts present. It is a staple in Indian cooking and ayurvedic medicine, but similar products are also used in Mexico and in South America (panela and piloncillo). An easy way to incorporate jaggery into your diet is by using it in place of sugar in chai, black tea or coffee.

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