Well, just when I thought I knew about all the different alternative sweeteners out there, I came across a couple more. The first one I found while I was flipping through a foodie book that I checked out from the local library: The Gluten-Free Almond Flour Cookbook.
Yacon Syrup. It is made from the Yacon plant in South America. From what I have read, it has a lower glycemic effect and is safe for diabetics. I need to do some more research on it and see how processed it is. It reminds me a lot of agave syrup, so I’m not holding my breath. It is probably highly processed like most sugars. Still, very interesting.