For myself it depends on how I’m using the sweetener. I just recently got into maple syrup. Growing up in the south I ate log cabin or mrs butterworths. Now all of that is gross to me. If I’m eating pancakes or waffles I want maple syrup. Many protein bar’s & healthy desserts use maple syrup or date syrup. I rarely use white sugar but I’ve noticed in baking with natural cane sugar it doesn’t dissolve as well. Chocolate chip cookies might have a grainy texture with natural sugar. I have coconut & beet sugar if I need something in herbal tea. I’ve noticed beet sugar leaves an aftertaste just like monk fruit. Thankfully I’ve drank herbal tea so long I rarely sweeten it. The local herbal/health food store uses beet sugar in their cookies and brownies. I can’t tell the difference. (Oddly beet sugar is white instead of pink. Kinda disappointing, I like pink😁)