If you are sensitive to sugar, avoid using artificial sweeteners and saccharin as a substitute if you are chemically sensitive. The chemicals used can cause reactions. Some people react to sugars in any form (including honey and maple sugar and syrup) irrespective of the food from which it is derived. Other people can tolerate sugar derived from one food and not another. It is worth trying different types to see if you can tolerate them. Some sugars are derived from cane sugar. These include all brown sugars and demerara sugar, plus white sugar made by Tate & Lyle. Golden syrup, molasses and black treacle are also derived from cane. Silver Spoon white sugar is derived from beet sugar, not cane sugar. Treat this as a separate food from cane sugar. Most icing sugars are derived from beet sugar unless they specifically say otherwise.

As alternatives to cane or beet sugar, which are the most common sugars to which people react, you can try date syrup or maple sugar or syrup – available from Foodwatch International or health food shops. Some health food shops also sell pure corn syrup.

Honey and fructose are derived from various foods as a base. Treat these as separate foods from other sugars, and rotate them if you are on a rotation diet.

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