Comments on: Sally Fallon on Agave Nectar: “High Fructose Agave Syrup”

By: KitchenKop

KitchenKop — Sun, 23 Aug 2009 04:02:17 +0000

Hi Rachel,

I know, don’t you hate it when something you thought was “good” turns out to be “bad” after all?

Try taking any recipe you find for the coconut milk ice cream, and replacing the sweetener with maple syrup – that’s what I use in our homemade ice cream and it’s SO good.

Kelly

By: Rachel

Rachel — Sun, 23 Aug 2009 03:58:47 +0000

I had my suspicions about agave nectar, but didn’t want to believe it until I saw convincing evidence. To me, it has the closest taste to sugar of all the alternative sweeteners that I’ve had. I’m totally bummed. Especially since I just bought a container of vanilla flavored coconut milk “ice cream” (which, unfortunately, uses agave as its sweetener). Does anyone have a recipe for coconut milk ice cream or know of a brand that uses a different sweetener?

By: Kelly

Kelly — Fri, 10 Jul 2009 12:43:34 +0000

Karen, I’m sighing with you……

By: Karen

Karen — Thu, 09 Jul 2009 18:20:30 +0000

Sigh,I am still so dismayed by the agave nectar findings. I know there really are no 'healthy sweeteners' (save raw honey for certain issues) and I, too, could benefit from eliminating altogether (then there's reality.) Nichole, here is a blurb from Rapadura's website (consider the source): What's the difference between Rapadura and Sucanat? The way it is processed! Although very similar in appearance and taste, Rapadura is made by just evaporating the water from the organic sugar cane juice. Sucanat is manufactured in a way that the sugar stream and the molasses stream is separated from each other and then carefully re-blended to reach a consistent product. The taste and appearance of Rapunzel's Rapadura on the other hand can vary according to sugar cane variety, soil type and weather. But it is a whole product in its true sense. Karen’s last blog post..Flour Power

By: Kelly

Kelly — Sat, 23 May 2009 12:59:49 +0000

Nichole, see these two posts for answers to your sugar questions: http://kellythekitchenkop.com/category/sugars-naturalagave-nectar-info

Matthew, I’m with you, I love my sugar, but don’t lie to myself: I know it’s bad stuff. I’m muuuuuuch better than I used to be but still have a ways to go!

By: matthew fallon

matthew fallon — Thu, 21 May 2009 20:21:03 +0000

with such a fine family name as Fallon, how could you NOT trust her! haha
(no relation by the way,,,i dont think???)

i recently attended a potluck/lecture with brian clement,wild dude but very informative…his stance is the same concerning agave,so i ditched it completely,never liked it anyway its too watery/syrupy…he also lists ALL sugars (fructose,glucose,sucrose..) including raw honey (my personal fav and only sweetener besides whole dates/fruits/berries )etc etc.. as the leading cause of all health problems..dont quote me verbatim but i’m close …. and frankly i tend to agree with him on that,certainly makes sense.. i have a big sweet tooth but can also “Handle the truth!” many people dont want to hear that..
i wont drop raw local honey,as it has other benefits,but will try to use sparingly~

namaste’
matthew fallon

By: nichole

nichole — Fri, 15 May 2009 12:43:43 +0000

Oh NO! It doesn’t say anything about Agave! Not sure WHY I thought it did?!!! anyone have any info. on the Yes Rapadura/No Sucanat contradiction? I was at the health food store yesterday, and used my best guess that the sucanat made by rapadura was what she was speaking of in the book? no? I couldn’t find anything called “rapadura”

By: Nichole

Nichole — Fri, 15 May 2009 12:29:19 +0000

I thought the book SAID to use agave nectar??? Now I’m confused, why all the contradictory info. in the book?

By: Agave Syrup: Good or Bad?: GNOWFGLINS™

Agave Syrup: Good or Bad?: GNOWFGLINS™ — Tue, 28 Apr 2009 15:10:27 +0000

[...] more details on these refer to this post and this post’s comments by Kelly the Kitchen [...]

By: Kelly

Kelly — Tue, 28 Apr 2009 06:11:04 +0000

Karen, I get your point, but I don’t totally trust the FDA and rely much more on other information instead.

Wardeh, feel free to post any new findings here!

Rebecca, sorry I didn’t see this earlier, hopefully however you did it it turned out this afternoon. I replace sugars with maple syrup or honey with a lot of success, especially chocolate recipes. Maybe even half of each?

Thanks everyone for jumping in the discussion!