Are natural sweeteners better than sugar?

Let’s face it: if you bake cookies using a cup of sugar, it really doesn’t matter what type you use if you eat all of the cookies, right?

Whether it’s date sugar, agave or evaporated cane juice, when it comes to sugars, the quantity you consume matters more than the type.

Maybe you prefer coconut sugar because it’s less refined or may cause less of an insulin spike than white sugar. That’s fine, but you still need to watch portion size. Despite the different colours, textures and flavours, all sugars contain a similar number of calories (10 to 20 per teaspoon) but scant amounts of vitamins, minerals and fibre. Enjoy a spoonful in your coffee or in that bite of dessert, but don’t believe any sugar is a health food.

Is sea salt is healthier than table salt?

Much like natural sugars, the health halo over sea salt is also undeserved. Although it’s often marketed for its content of trace minerals, like copper and manganese, they’re in such tiny quantities that they contribute very little to the body.

The truth is that sea salt and table salt contain the same amount of sodium by weight, and that’s the nutrient of most concern. Consumed in excess, sodium may put you at higher risk of stroke, kidney disease and high blood pressure.

From a culinary point of view, however, the type of salt matters. Different varieties will change the flavour profile and texture of a dish. For example, flaky Maldon adds a terrific crunch, while Hawaiian sea salt imparts an earthy flavour.

So choose a pinch of a particular salt for its culinary characteristics, not because you’re sprinkling health onto your meals.