agave nectar?

[Guest guest]

Maybe its not mentioned since Agave grows in Mexico and therefore would not

be a traditional food in Mn. Don't forget honey which was recently shown to

have one of the lowest carbon imprints of any sweetener.

Beekeepers are in trouble nationwide, economically and environmentally, and

we need all of the local support we can get as the market is flooded with

imported honey from China and SA.

Local raw honey can also be beneficial in dealing with allergies too and has

been shown to have mild antibacterial properties. As a beekeeper I can't

figure out why more folks don't use honey as their only natural organic

sweetener.

On Feb 12, 2008 10:53 AM, Crandall <jlcrand@...> wrote:

> Hello all,

>

> I am surprised to not find agave nectar mentioned anywhere as a

> natural sweetener. I've been racking my brain for why it would not

> be acceptable as a sweetener, as much so as maple syrup or rapadura

> would be, as it is organic and raw and low-glycemic. Is it because

> it's 90% fructose, and maple syrup is mostly sucrose?

>

> And can someone please tell me whether real sucanat (evaporated sugar

> cane juice, bought at Wedge, in bag labeled 'sucanat', by Wholesome

> Sweeteners) is, indeed, the same as rapadura, or what the difference

> is?! So confusing. Thanks, Jen.

>

>

[Guest guest]

Can I use agave nectar instead of sugar in my kefir water recipes?

[Guest guest]

I'd take a portion of your water grains and try this experiment in a

separate jar. That way if something goes wrong...you still have your control

jar where you know they are happy.

Marilyn

On Sun, Oct 26, 2008 at 1:19 AM, romans_832 <romans_832@...> wrote:

> Can I use agave nectar instead of sugar in my kefir water recipes?

>

>