Got a laugh out of this, but I'm also curious

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So apparently there is a Tequila plant -- New Sweetener From The Tequila Plant May Aid Diabetes, Weight Loss

If there really was a thing as a Tequila plant, I'm pretty sure I'd be growing several of them.

But no really. I love Agave Nectar. Other than Honey when I have some, I use this as my primary source of sweetener. I can get it at Costco for what I feel is a fairly inexpensive price compared to Honey.

I know some recipes you can easily cut down the amt or cut out the sugar completely and there is no discernable difference in the final product from what following the recipe would get.

I've tried Splenda, Molasses, Agave Nectar, Stevia, Pectin, Pureed Beets, Applesauce, Honey, and Maple Syrup as white and brown sugar substitutes. I use Agave and Honey the most out of any of these.

I'm curious WP, what if any substitutes or techniques do you use to cut down on white & brown sugar intake if you find doing so is healthier?

Edit: I do know that Agavins are not the same as Agave Nectar, and that Agave Nectar is really high in fructose.

Edit 2: The reason I substitute for the white & brown sugar is because, white sugar tastes like cardboard, and brown sugar smells horrible. Splenda also tastes like cardboard, Molasses smells as bad as brown sugar because brown sugar is processed with molasses. Stevia I couldn't taste at all that it was sweet. Pectin was sweet, but it also thickens what I put it in. Pureed beets tinge everything red. Maple Syrup is expensive for how long it lasts. Always goes bad on me before I use it all.

I use a combination of organic sugar (same plant as white sugar, cane) but it is not processed and bleached.

and maple syrup for more flavor (about a bottle of syrup per month - use it in breakfast) keeps fresh longer in refrigerator.

also sometimes molasses for cooking/baking/flavor

and I am not really worried about my sugar intake - I am at about 20% of the median intake for USA. I never use stuff with corn syrup in it and eat few deserts/packaged foods and no soda at all

I simply reduced sugar, by reducing sugar on its own. The less sweet stuff you eat, the more sweet the rest seems to you anyway. In cakes, pancakes, puddings or similar I only use about 50% of the amount; in tea, musli, fruit juices/smoothies I use none or only add a spoon of honey if there are mainly bitter fruits (Kiwis, blood oranges, grapefruits, ...) None in salad dressings or whatever, anyway how much super-duper cooks try to sell me, that there always needs to be some sweet in every flavor-mix. ^^

Actually the typical 500g = 1/2 pound package of sugar lasts for me a very long time and mainly gets used when baking cookies or cakes for birthday parties or similar.

I haven't been eating any sugar at all except for fruit in the last couple of weeks. I don't check every label, but stuff I know has corn syrup and stuff like ketchup I don't eat. I'm doing this because I don't really like things too sweet to begin with, no sugar in coffee, but yet sometimes I get these sugar cravings and binge on it, like two boxes of caramel corn at once. I figure it must be some weird thing causing those excessive cravings so I'm trying to stop them.

I'm finding it's not bothering me at all. I used to put ketchup on everything, now I just taste the food (ha maybe I did like things sweet if I put ketchup on everything). That just occurred to me.

After I was diagnosed with reactive hypoglycemia, I cut down on white and brown sugar, then switched to stevia, then agave. For years after that, I mostly ate cereal and granola bars sweetened with cane syrup. I tried using stevia again a few months ago (I started having tea daily), and I soon began having A LOT of strange dreams every single night. I took that as a sign of bad health and now I've stopped using any type of sweetener, except for the occasional snack.

I drink my tea unsweetened and prefer Lara bars, which are sweetened with dates. My breakfast would be raw oats mixed with unsweetened applesauce, which was sweet enough for me. I have tried using date sugar, but it seems like it's best for baked goods.