Brown rice syrup is made from boiled brown rice, and has a gooey consistency like thick honey. It's extremely sweet, and has a distinct, lightly butterscotch flavor. The syrup contains trace minerals of vitamin B, thiamin, niacin, vitamin B6 and vitamin K, but that doesn't mean it's completely healthy: This is another example of a sweetener that's a better option for you than refined sugar because it won't digest as rapidly, but it still contains as many calories.

Form: Syrup
Uses: Bake it into granola or granola bars, muffins, brownies, and breads, substituting 1 1/4 cup brown rice syrup for 1 cup sugar. The flavor is too overpowering for lighter desserts. You can also use it as you would maple syrup, on pancakes and oatmeal.
Glycemic Index: 25

This protein-rich and easily-digested syrup is similar in taste and texture to molasses, but is not as sweet as sugar or honey. Considered to be one of the healthiest sweeteners among natural foodies, it's made by soaking and sprouting barley to make malt, which is cooked down to a sweetener. It has a lower glycemic index than maple syrup and brown rice syrup, but has a healthy taste that is best paired with grains (and not your coffee).

Form: Syrup
Uses: Drizzle on cereal, pancakes, popcorns, and even roasted winter squash. Use in baking recipes for spice cakes, muffins, and whole grain and dark breads. When baking, you'll need to use 1 1/3 cups syrup to 1 cup sugar, but reduce the amount of liquids in the recipe.
Glycemic Index: 42