Giving up Sugar? Where is your line?

I couldn’t give up sugar entirely but I’ve certainly got a better handle on it lately. I stay away from processed white sugar and everything I make as a new recipe has the sugar cut down to the unbearable before returning it up. Also sweet doesn’t have to be sugar. Coconut, roasted cashews with some vanilla, strawberry rooibos tea. They are all sweet as well, have carbs and natural sugars. So do we give them up as well? These are the questions I started to ask myself as I read this article:

I’m going to keep my sugars and sweetness – at a lower level and as natural as possible. What is your sweetness line?


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