By substitute, I think you mean less processed, not non/low-calorie, correct?
It's less processed than white granulated sugar. But sugar to me is not a whole food anyway. The whole food would be the beet (or honey or maple syrup). I still have some, but I've cut WAY back.
It's probably a reasonable substitute for sugar. I've been using agave syrup. But I can't say I know this makes a great difference. My total sugar intake is low anyway, but I do feel better about it. Maybe wishful thinking.
In any event, with a lot of baking recipes, substitutes may behave differently. So I'd either try to find recipes that call for the ingredients you like, or be willing to experiment!
Started 4/14/08 LINK TO PROGRESS PICS
"It is impossible to live pleasurably without living wisely, well, and justly, and it is impossible to live wisely, well, and justly without living pleasurably" Epicurus
Last edited by JulieJ08; 06-29-2009 at 11:20 PM.