Food for thought, this is.
Agave: Not as Healthy as You May Think
I’m not thinking we’ll give it up, as our agave is certified raw — produced at a temp less than 100 degrees. As with any natural sweetener, one should use it in moderation. And that we do.
What are your thoughts?
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I’ve seen Agave at our local organic market, but have never bought it(too expenive here). I think that the article is very persuasive, but on the other hand is anything good for you if not consummed/used in moderation? I would dare say the benefits of using Agave as a sweetener instead of cane sugar is probably greater than the issues the article brings up. And considering what the average American shovels into their mouths and calls food…I think agave is way better. But, that’s just moi. 🙂 Good luck in your information quest. 🙂
I’d say that’s moi, too! 😉 Thanks for your thoughts.
I think it’s all about choices;) just think about the fruit roll ups that most kids are eating w/ their school lunch today. We had a friend over and I asked her if she wanted a peach. She is 3rd grade….she said she’d never had a peach. Well- she’s had the canned/processed ones w/ the yogurt stuff in with it. I actually just bought some agave yesterday because I saw it in so many of your recipes and have never tried it. We use organic brown rice syrup because it has a low glycemic index and is easier on my gut (mostly I use it in coffee…another thing I need to work on.) but it is totally processed.
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That is amazing, that your young friend had never had a whole peach. Good for you for introducing her to the delight! Did she like it? I’m assuming she tried it.
You’ll like the agave. Let me know what you do with it and how you like it.
This article really brought it home for me that we always need to moderate our sweet consumption. The way God made fruits was in a whole fruit, not concentrated.
Proverbs, I think it is, says not too eat too much honey or you will be sick. True of just about anything sweet, I’d say.
I sure don’t eat my meat “raw”, but it’s still as healthy a meat source as I think I’m supposed to eat.
I certainly see the benefit of eating food as God intended, but I don’t know if he intended us to eat everything raw. It was his idea, after all, for us to cook the blood from meat so that it would be healthy to eat.
Interesting thoughts.
Thanks for sharing that verse. That is so true of sweeteners. You make a good point about meat. We don’t eat that raw for sure. We try to have as much raw fruits and vegetables as possible. Then baking ingredients that come raw are pretty much guaranteed minimally processed, which is what we’re trying to assure.
I appreciate your thoughts.
I saw that report some time ago but I read it and let it slide by me. We like to eat raw foods but I’m not going to be militant about it. I think agave is a good choice.
I really am happy that you enjoy agave in your coffee and tea. I think it is a good choice, too.
I was contemplating buying agave syrup until I saw that a small container cost five dollars! (I have yet to discover a co-op where I have moved to and am trying to feed us without generally losing my mind! lol) I liked the discussion about nature’s balance of sugars and the “whole” food balance itslef, rather than a concentrated sort of derivative of the food. Lately, if it isn’t a ripe fruit sweetening something, it’s not happening in this house unless for some special treat like hot cinnamon rolls for Sunday, cause the market here only has things like commercial honey from florida and such. I thought the article had some good suggestions, and while not perfect, agave has got to be better than white cane sugar.