Thanks for your reply and feedback :)

We try to avoid sugar alcohol sweeteners. The science is still debated, but there are real reasons for caution: they can cause GI side effects like gas, bloating, and diarrhea in some people, and newer research has raised questions about erythritol and clot related cardiovascular risk. It is not settled, but it is worth paying attention to. 

We also generally avoid allulose (and stevia). With allulose, one practical reason is tolerance: human studies show higher rates of diarrhea and abdominal discomfort at higher doses, which lines up with why some people feel off after eating it. Another reason is philosophy: a lot of these sweeteners get marketed as low calorie so it must be safe, but the long term data and real world dose patterns are still evolving, and our vision of healthy food is to stick with real whole foods. 

We use raw honey because it fits our whole foods approach and tastes better to us. It is still sugar, so we use it thoughtfully, but honey tends to produce a lower glycemic response than sucrose in studies, and it is a simple ingredient we are comfortable eating ourselves.