Real Food Rehab

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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!

Views: 322

Replies to This Discussion

I think Kevin Gianni has a great perspective on this:

oh wise kevin. he always knows what to say. i have heard from people that they prefer maple syrup as a sweetener even though it's not raw.
I totally go through this same conversation in my head!
I'm okay with it in moderation, but like you said...not when a recipe calls for a whole cup full.
i am not a huge stevia fan but if it's already in teas i seem to like it. i must be putting too much in.
I have had to use agave nectar for a few recipes lately (pies!) and I got some clear agave. Very different flavor. I have heard from people that the dark agave is not as good for you or pure as the clear. Don't know, but if anyone has more info I'd love to see it.
Here is a good article, gets into the science of where it is from, how it is processed, and how the body uses it. I have bought my last bottle. back to using honey, dates, or maple.

Agave and HFCS
Hi Zoe, your link didn't show up!

Zoe ॐ said:
Stay away from Agave Nectar. It's made in the same way that HFCS is made and has more fructose than HFCS! It's highly processed and altered even if it says "raw" on the label. Here is a great blog that will give you the needed info:

For the latest on this, via Kevin Gianni and Dr Mercola, check out this link ... http://articles.mercola.com/sites/articles/archive/2010/03/30/bewar...
FYI, honey has almost as much glucose as agave. And can contain a lot of pesticides and toxins as well. Non-organic maple syrup also may contain formaldehyde. Just FYI! Sorry to fear-monger.

Leslie said:
Here is a good article, gets into the science of where it is from, how it is processed, and how the body uses it. I have bought my last bottle. back to using honey, dates, or maple.

Agave and HFCS
according to Dr Mercola, fructose in its highly processed form is worse for us than glucose ... particularly in converting to fat.
yes. i have been using some coconut sugar (made from coconut flowers) from time to time that contains more glucose than agave.

silvergirlsouth said:
according to Dr Mercola, fructose in its highly processed form is worse for us than glucose ... particularly in converting to fat.
Hey Bitt,
I too have stopped using Agave. Last year I posted somewhere about how David Wolfe was "promoting" it on his site then there was controversy about it and I haven't seen him talking about it since. So, probably not such a good thing afterall.

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