I'm no expert but I never use white sugar. When I occasionally use sugar in baking I use turbinado or sucanat, which are both minimally proccessed cane sugar with the mollasses(which is removed to make white sugar) still present, and they have some micronutrients like iron and other minerals. More often I use maple syrup or agave nectar, which are much less proccessed and probably a bit healthier than white sugar(I know agave nectar at least has a lower glycemic index, I think due to a higer proportion of fructose).
Nevertheless, its all sugar and in any form its not very good for your body, because it causes an insulin spike that ends up lowering your blood sugar leaving you tired. Ideally you want to eat mostly complex carbohydrates that will digest slowly maintaining a more stable blood sugar level.