Barley Malt and Brown Rice Syrups
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Both of these natural sweeteners are made from whole grains – barley and brown rice, respectively – and are less refined than table sugar, low on the glycemic index, and made of slow-digesting carbs that enter your bloodstream steadily during a couple hours, versus the almost immediate uptake of table sugar. And unlike alternative sweeteners such as honey, these syrups won't crystalize over time and have a long shelf life.

Best uses: Barley malt and brown rice syrup have a rich, butterscotch flavor, says nutritionist Lisa Turner, which pairs perfectly in spice cakes and bread recipes, or over cereal and pancakes.