I grew up in a household where foods either had magical health properties or were evil, so bad that a package of white rice in the cabinet would somehow degrade the heart-healthy whole grain goodness of all the brown rice stored there. White sugar would never have crossed the threshold of our house, though we had plenty of light brown sugar, dark brown sugar, molasses, honey, and other types I forget the names of. We had lots of homemade cookies, cakes, and other desserts.
And though my mother used lots of them, she was always using artificial sweeteners, too.
I see no reason to purge cane sugar from my cabinets and replace it with some other sugar.