— Candy Claypole

Well, this is an interesting question. You know when we talk about sugar and sweeteners and healthy. I Often hesitates or or maybe sort of I guess questions where we're going with this because we should be I think moderating sweeteners first of all, you know, and then there's often not a concern right as to which one we use so long as maybe we focus on something something that's a little bit closer to its natural state. So something brown for example is going to contain all the minerals and molasses and and what otherwise might be considered impurities right from the white sugar perspective. Okay, and so, you know, maple syrup is an example that comes to mind. I know you mentioned that is one that you want to avoid, but also think about other plant-based syrups like agave syrup. Think about other whole. I'll call them whole Tours, but those sugars that are more intact right again in terms of having the minerals and although the molasses and things present. So brown sugar is an example a penal seizure from Mexico and jaggery from India. There are many many examples from different regions around the world that would sort of fit this category. I think that that you're thinking about and those hard sugars can also be dissolved in some water overheat to make a syrup. And so you've got some options there to make things like appeal and CEO syrup and so give those things a try and if it's more specifically something like the the ranking on the glycemic index that you're concerned with then I would direct you to an online source to look at how some of these Different products compared to one another but you know again if we're talking about being healthy then oh stand up on my soapbox for a moment here and suggest that you consider, you know, just, you know, limiting overall sugar intake and then just leaning toward a sweetener that is a little bit closer to its original form rather than highly refined like a white sugar. Thank you.