I always look for options to replace white sugar. Preferably I do not use any additional sweeteners. I just like the natural sweetness of foods. Only for baking I like to have a sweetener at hand.
Since a while I reach for palm sugar. This sugar is very sweet. So there is less needed. As palm sugar has a low glycemic index (GI) the blood sugar will not raise that quickly compared to e.g. white sugar or agave syrup.
Palm sugar tastes a little bit like caramel and is good to handle.