There are SO MANY other ways to get sweet tastes into your plant-based lifestyle. I have only touched the sugar on our counter about two times since going plant-based with our foods, and both times were to sweeten baked recipes when the recipe called for stevia or agave or some such thing I didn’t have. But I can say with confidence that I rarely if ever need refined white sugar FOR ANYTHING. That’s a big deal, because I probably have the biggest sweet tooth on the planet. I grew up loving Count Chocula and Apple Jacks and all the sugary treats companies could create to tempt me. I have consumed my weight in candy corn, candy bars and pretty much any candy made since 1967. And I had all the requisite illnesses, allergies and bad health to go with this sugary addiction that lasted decades. One interesting note: No cavities, ever, probably thanks to fluoridated water; it certainly wasn’t my diet that protected me.
Am I completely 100 percent sugar-free? Hardly. I still have the occasional cupcake or cookie at work. But at home I keep the treats strictly to what I can make with fruit, maple syrup or dates. My blog entry on dates goes into more detail on this.