Hi Jerry! The best choices for coffee sweeteners are whole, plant based, minimally processed sweeteners in modest amounts. Stevia and monk fruit, in their purest forms without added fillers like maltodextrin or dextrose, are generally considered good options since they come from plants and do not spike blood sugar. If you prefer something with a bit more natural sweetness and trace nutrients, a small amount of pure maple syrup or date syrup works well too, though these do still count as sugar and should be used in moderation, since our experts note even natural sugars like maple syrup can raise triglycerides if overused.

If you enjoy plain coffee and are simply looking to cut back overall, gradually reducing the amount of sweetener you use, rather than swapping to artificial versions, tends to be the most sustainable long term approach, since your palate genuinely adjusts within a couple of weeks.

So in short, a small amount of pure stevia or monk fruit, or if you prefer something more natural tasting, a touch of maple syrup, are better choices for your coffee than artificial sweeteners. –Ina, Food Revolution Network Team

Hello Sue! Thank you for your kind words, and for such an interesting question.

Inulin is not really a sweetener in the traditional sense. It is a soluble prebiotic fiber that occurs naturally in hundreds of plant species including chicory root, Jerusalem artichoke, garlic, onions, leeks, and asparagus, and yes, your beloved dandelion roots too. It is not digested or absorbed in the small intestine. Instead it travels to the lower gut where it feeds beneficial bacteria, which then convert it into short-chain fatty acids that nourish colon cells and provide a range of other health benefits.

From a research standpoint, the benefits are quite well supported. Studies have found that inulin can improve intestinal barrier function, support healthy bowel habits, increase insulin sensitivity, improve lipid profiles, and notably, increase the absorption of calcium and magnesium. That last point is particularly interesting given our earlier conversation about bone health, as better calcium absorption is clearly relevant for anyone managing osteoporosis.

Inulin also contains only around 25 to 35 percent of the food energy of regular carbohydrates like sugar or starch, which makes it a genuinely useful ingredient for reducing caloric load in baking without sacrificing texture or bulk.

There is one practical caveat worth mentioning. Too much inulin can cause uncomfortable digestive side effects for some people, including bloating and gas, and highly concentrated sources of inulin can aggravate conditions like irritable bowel syndrome. Building up your intake gradually and drinking plenty of water helps most people avoid these issues. Since you are using it in baking in what sounds like moderate amounts, you are likely well within a comfortable range.

As for coconut sugar, it is a reasonable choice used minimally as you are doing. It retains small amounts of minerals and has a slightly lower glycemic impact than refined white sugar, though it is still a sugar and worth using sparingly.

I hope this information is helpful. Thanks so much for engaging with us! –Ina, Food Revolution Network Team

Hi Judy! Unsweetened coconut water contains only natural sugars (typically around 6–10 grams per 8‑ounce serving) and does not contain added sweeteners, so that mild sweetness isn’t inherently harmful for most people and can be a better choice than other sugary drinks. (It contains less sugar that soda or juice.) It’s also relatively high in potassium, which is a nutrient many people don’t get enough of, but if you have certain health concerns such as chronic kidney disease or are on medications that affect potassium levels, that high potassium load can be a concern and should be discussed with your healthcare provider.

For the general public, it can be a great refreshing alternative to soda or juice when consumed in moderation. So, go ahead and enjoy! –Ina, Food Revolution Network Team

What’s a 12/15 vegan? I’m a vegan I’ve not heard of that?

Thanks for sharing this, Hilary! –Ina, Food Revolution Network Team

Thanks for the feedback, Suze! –Ina, Food Revolution Network Team