I've read so much conflicting information about agave nectar. When I first started eating raw, I didn't have any, so I didn't use it! But then I started getting into more recipes and started using it. I read that it was lower glycemic and I didn't get the rush that I did when I used to have sugar.
But...I've heard it's too processed, it's not really raw, it may contain corn syrup, certain brands are ok, some are not. It's confusing! I used up a bottle last week and that's it for now. I really enjoy it in recipes but I was using it too much. I realize I am just as happy with my simpler recipes not using any of it or using a bit of yacon syrup instead (which I'm sure has it's own controversies although it's so expensive I can't use too much).
Then I had a conversation with a few raw foodies in my area who took it out of their diet and lost weight (it was the only change they made). I think it might help me. There is no way that those recipes that call for a whole cup of agave are good for me right now. But there were times when I thought I really needed it and wasn't ready to let it go.
Your thoughts? Not trying to stir up controversy, just trying to get to the bottom of it!