Once I started writing about green sweeteners, I realized pretty rapidly that there was no way that I could fit it into one post. There is just so much good information. And no matter how much nutritionists try and say that sugar is bad for us, there is simply no way that our society would ever be able to say no to something so delicious. But once you learn the ends and outs of your green sweeteners, you can arm yourself with the knowledge to move forward with confidence (I make it sound so important). Anyhow, about three years ago after I gave up the foods that Michael Pollan so eloquently calls "edible foodlike substances," I began my exploration of unprocessed sweeteners. Today I have learned and continue to learn about the merits of each.