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?