Sorry, it's me again. I hope you don't get sick of me, but I have a lot to learn! I was just wondering what your opinions are on sugar replacements.
We have been doing 100% raw organic agave, and then I read the debate on whether it's actually much better than High Fructose Corn Syrup, etc. I think it is if it is raw and organic, but maybe I'm just ignorant?
Also, what do you think about Xylitol? It seems like with all the benefits to xylitol, it's a no brainer to use that in place of sugar, but I've heard it's not very good to bake with.
Stevia? Sucanat? Etc? Help!
Also, do any of you use nutritional yeast? I've heard people use it in place of parmesan cheese sprinkled on their pasta, etc.