Sugar and all sugar products:
You may use honey, sorghum molasses, blackstrap molasses, agave, or unrefined dehydrated cane juice, but even these should be used sparingly. Never use refined sugar of any type! Most any sugar in nature in it's raw or living state from plants has enzymes and extra biochemicals that are nourishing.
Most table sugar is sucrose, sucrose comes from sugar beets or sugar cane. Fruit sugar is called fructose; milk sugar is called lactose; malt sugar is called maltose; and sugar from honey or sweet fruits is called glucose (also called dextrose, corn sugar, or grape sugar).
Fructose is the sweetest sugar and lactose is the least sweet. On an unscientific "sweetness scale," used only for comparison purposes, sucrose would score 100, fructose 173, glucose 74, maltose 33, and lactose 16.
Humans have a natural "sweet tooth" because that's our inherent nature. We're supposed to eat fruits, mostly sweet fruits. Incidentally, we can enjoy some nuts, seeds, vegetables and sprouts. But sugar-containing fruits should be the primary items in our diet.
White sugar is worse than nothing, it drains and leaches the body of precious vitamins and minerals through the demand its digestion requires, detoxification and elimination makes upon the entire bodily system. This balance is so essential to our bodies that we have many ways to fight the sudden shock of a heavy intake of sugar. Minerals such as sodium (from salt), potassium and magnesium (from vegetables), and calcium (from the bones) are mobilized and used in chemical transmutation to digest the sugar.
When sugar is processed a black strap molasses type of product is made which contains all of the nutrition leaving the drug we call sugar left over to be tastily ingested.