Sugar swaps: Are alternative sweeteners better for you?

Updated September 10 2014 - 10:13am, first published August 11 2014 - 9:47pm

Sweetening the breakfast oats or baking banana bread used to be simple – just use a little sugar or honey. But sweeteners have become more complicated as more sugar alternatives appear on the shelves of health food stores and supermarkets. Along with sweet syrups like agave and brown rice syrup, there’s now xylitol, dextrose, coconut palm sugar and stevia.

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