i urge you to find out that both, stevia and agave sweeteners, although coming from the stevia plant or the agave plant, ARE NOT naturally occurring sweeteners. a lot of refining is done to produce stevia sweetener from stevia plants or agave nectar from agave plants. the same was said about splenda, which comes from real sugar, however molecularly changed so it is missing one part of the cell that makes it digestible. stevia burns into plastic on my cake pans.
http://www.foodrenegade.com/agave-nectar-good-or-bad/ (just one recount, i am not endorsing this article btw).
yes, i am not a big fan of pesticides and herbicides because of health issues and the environment. however, don’t get caught with the “organic” propaganda. in my opinion, it is overly stated and used now as advertising. there are several examples where organic IS NOT better, such as bacteria laden produce coming from obscure parts of the world into our “fancy” supermarkets on the USA, yet labelled organic and people buy it.
for me, it is all about moderation, portion size. as a former student of agriculture in Peru, i believe chemical pesticides, herbicides, and fertilizers are ok to use as long as professionally dosed and in moderation. there are several chemicals that are biodegradable, and after it has done its job, it disappears and never remains on your food plate.
i love organic sugar, but more so the naturally dehydrated sugar cane juice.
hawaii for example, doesn’t produce much organic coffee, however, whatever is produced as organic coffee is sold at ridiculously high prices. chemical pesticides is used a lot on coffee farms, however little do we know that in hawaii, we don’t use that much chemical pesticides -if any- on coffee farms, because we lack of a lot of the coffee pests on this isolated island.
it is a complicated subject, and i wouldn’t just rule out or rule in favor one single ingredient.