I found this really thorough and very interesting blog post on basically every type of sweetener available. The author evaluates each sweetener with regards to processed-ness and healthfulness (with an initial warning that sugar is bad for you…). Once we run out of the sugar we have, I’d like to get palm sugar (coconut sugar). I can probably get some from SoCal, which has a bunch of date palm plantations. Although they’re not native to the Americas – they probably originated near Iraq, date palms are supposed to be pretty sustainable to grow, since they require very little water. Sorghum syrup, blackstrap molasses (high in iron!), and rapadura (panela), the least-processed form of cane sugar, also have some appeal.

On a related note, I’ve been reading about the purported benefits of a low-carb diet and thought it would be interesting to track my carb consumption (although paleo seems hard if you don’t eat meat…). MyFitnessPal is really good for food consumption and body-measurement tracking, and it’s easy to use.

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