'Tis the season of treats: chocolate is practically inescapable, home bakers are whipping out cookies and babkas to no end, and cafés are slinging  gallons of holiday-inspired sweetened drinks. At the centre of all these delicious goodies is sugar. Now sugar in and of itself is not bad for you, but excess sugar added to things during cooking or manufacturing, is not the best for us. Lucky for us, self-proclaimed health gurus have allegedly found a workaround! By substituting white table sugar or corn syrup with natural sugars like honey, maple syrup, or agave, we mysteriously avoid the gluttonous sins of indulging in something sweet. But does this kind of sugar swap actually make a difference? Or is it just another marketing tactic? Tune in to find out.Want to recommend an episode topic? Send me a message on Instagram @nutritionbitespodcastCredit to MonoSheep for the theme music.