In my research for a healthier lifestyle I've learned a lot about the dangers of too much fructose. I then learned that agave syrup is mostly fructose, much higher concentration than the dreaded high fructose corn syrup. I also learned that it is processed at temperatures above 140 degrees. Yet I see it in *a lot* of raw food recipes. Here's one of the websites that I found this info on, but it's in many different places. http://www.living-foods.com/articles/agave.html
I just wanted to start a discussion on what people really think of agave. I have friends that are raw-foodists that use it on a regular basis, and they seem to be quite healthy, but I haven't been able to bring myself to touch the stuff because of the fructose. So what do you think about it?
Comments
I have noticed there is agave nectar and then there is raw agave nectar. Maybe this stuff isn't processed at so high a temperature? Also, fructose is what is in fruit as well.... so while some forms of it are unhealthy, not all is.
But I agree with KMcR. Moderation is probably key.
from any standpoint, whole foods are always better than refined ones. any kind of syrup makes me feel weighed down, so i stick to dates. however, coming from a standard american diet, i think agave is a big improvement from high fructose corn syrup and all the other crap that's out there.
This is really interesting. I've been getting the raw agave from Whole Foods and even though it says raw, it does have a corn syrupy consistency. Thank you for bringing up this topic! I will definately reconsider before buying another bottle.
Thanks so much for all the replies! I did check the forums before I posted, and there was nothing I could find within the last 6 months. It's possible I overlooked something. I really wanted to get a feel for how real raw foodies feel about it, not just some scientist in a lab. I like to hear all sides of a discussion before I make up my own mind. Thanks again.