One could instead use agave nectar, sugar, sorghum, date sugar (not palm, from dates), or other non-animal sweetener. I've been cooking (not continuously of course) for ~60 years, so mostly cook from scratch and do a lot of substitutions. I add a couple of TBSP of psyllium husk to bread dough, smoothies, or other drinks because its soluble fiber feeds the "good" bacteria in my GI tract and the insoluble just keeps things moving along. The is more an issue (so to speak) for oldsters and folk with autoimmune diseases.