Re: Agave Nectar

[Guest guest]

Here's what Dave Mendosa reports:

" This is the definitive table for both the glycemic index and the

glycemic load. I am able to reproduce it here courtesy of the author,

Professor Jennie-Brand of the University of Sydney. It is based

on a table with more columns but no more foods published July 2002 in

the American Journal of Clinical Nutrition, pages 5-56....

SUGARS AND SUGAR ALCOHOLS

579 Blue Agave cactus nectar, high-fructose

Organic Agave Cactus Nectar, light, 90% fructose (Western Commerce

Corp., City of Industry, 11±1 10 1

CA, USA) 6

Organic Agave Cactus Nectar, light, 97% fructose (Western Commerce

Corp., USA) 6 10±1 10 1.

You can view the entire glycemic index list at:

http://www.mendosa.com/gilists.htm

Mike

> Does anyone have an opinion about the healthfulness (or suitability

> for CR) of agave nectar (extracted from the core of the Mexican

cactus-

> like Agave plant). Label says suitable for diabetics, with a

glycemic

> index of 11, which seems too low to be true for such a sweet

product.

> I must confess it's rather good mixed with powdered cocoa, and I'm

> satisfied with a very small quantity. Calories reported to be 15 per

> teaspoon. Label also says 35% sweeter than sugar... I wonder how

they

> measure that!

[Guest guest]

As mentioned in another post, agave nectar has a high content of

fructose which has a low glycemic index AND is sweeter than sucrose

(ordinary table sugar). The sweetness is measured by comparing

solutions of different concentrations. 15 calories per teaspoon

corresponds approximately to 4 grams of carbohydrate. One teaspoon of

table sugar (4.2 g) has 16 calories in the USDA National Nutrient

Database (NDB No: 19335)

When the Spaniards came to America in the 15th century they found that

the Maya used the fermented agave nectar (pulque) as a beer. Tequila

and mezcal are distilled spirits from different kinds of agave plants.

Tequila is an essential ingredient for genuine Margarita cocktails.

In terms of diet, agave nectar and honey would be in the same

category. Neither is too compatible with CR, but a teaspoon now and

then can be a special treat.

Tony

> Does anyone have an opinion about the healthfulness (or suitability

> for CR) of agave nectar (extracted from the core of the Mexican

cactus-

> like Agave plant). Label says suitable for diabetics, with a

glycemic

> index of 11, which seems too low to be true for such a sweet

product.

> I must confess it's rather good mixed with powdered cocoa, and I'm

> satisfied with a very small quantity. Calories reported to be 15

per

> teaspoon. Label also says 35% sweeter than sugar... I wonder how

they

> measure that!

[Guest guest]

Agave nectar is usually in the sweetener section of my co-op. I do not shop in a conventional grocery store so I don't know if they carry this or not. It looks like honey and tastes like corn syrup. And it's usually around $2 for 8 oz. Comes in dark and light. For this recipe I would use the light.

Shari

[Guest guest]

I like it. It's great mixed with cocoa powder, or in strong tea. It

has a strong flavor of its own, the way maple syrup does, so it may be

an acquired taste. A little goes a long way.

>

> Has anyone used this as a sweetener? Any ideas pro or con? I saw

it on the

> shelves of Trader Joe's today and contemplated trying it. Dr Oz

of " Oprah "

> fame recommended it on her show.

>

> So I googled it to find out more . A " free " sample site came up so I

ordered

> a sample. (Of course the " free " sample was $2.50 - so much for the

free

> part :-).

>

[Guest guest]

Agave is touted by health food enthusiast and a wonderful substitute to sugar. The truth is it effects our bodies almost exactly the same as regular sugar. Putting in the same category as sugar. The only substitute

for sugar in a sugar free diet is raw organic honey. Raw Honey as antimicrobial properties that are so very helpful for the body. If honey is cooked that is all destroyed.

If anyone is serious about taking the poison that is sugar out of their diet raw honey is the only real substitute that is exceptable.

Sue

From: heidi <heidilhlokey@...>Subject: Agave Nectar Date: Wednesday, April 22, 2009, 6:48 PMBeen looking over the files. On the show Dr's Dr suggested we switch

to Agave nectar for sweetening tea etc..

I don't do soft drinks .Our tea and Coffee is decaf. but i use 1 t of

sugar and fat free milk since I know have severe osteoporosis of my hips nd

moderate in my spine.On oscal RX and vitamin D 3 1,000 IU twice a day. But to

get back to the point when I looked at Winn Dixie at the gave Nectar it looks

like Caro syrup and one thing in it is high fructose corn syrup which I know is

also bad for us.But have any of you tried it. Stevia is too not good tasting for me and no artificial sweeteners at all so

just wondering if you think it would be worth the $5?? d for 4 ounces to try it.

Heidi

------------------------------------

[Guest guest]

>

> Bee,

>

> Is it ok to use agave nectar sweetner since it has a low glycemic index?

+++No. Please read first and ask questions later, since many of your questions

are answered in the " required reading " for members of this group.

Bee

P.S. You can ask more than one question in a message. We have to handle so many

messages per day so it is easier if you don't post so many messages for us to

handle. Thank you.

[Guest guest]

I am still not convinced. This is an advertisement for a product. The study I sent is independent of any product and is from a food scientist. If anyone wants me to resend it, let me know. Also, this product is processed in Mexico, another fact that makes me skeptical. There are no regulations in Mexico. From talking to Russ Bianchi, the food scientist, I still won't use Agave Nectar in any form.

Dana Hoppe, Owner

Gluten Free Gourmet, LLC

408-887-6141

www.gluten-free-gourmet.com--- On Tue, 9/1/09, Irene Kwock <kwocki@...> wrote:

From: Irene Kwock <kwocki@...>Subject: [ ] Agave Nectar Date: Tuesday, September 1, 2009, 8:26 AM

Hi!For those of you who are interested in the Agave Nectar, here is a link that may answer some of your question. www.volcanicnectar. com.

Unfortunately, not all Agave Nectar are processed the same wayIrene

From: Iampresent <amirar7777gmail (DOT) com> Sent: Monday, August 31, 2009 12:56:45 PMSubject: Re: [ ] Re: GF, Dairy Free, Sugar free dessert

Hi!Where can I find erythritol and do you have any dessert products to recommend that are GFCF without the table sugar, etc.? I've looked into the BED and it's too strict for me-- etc. For example, I need to eat bananas quite often to help stabilize my potassium, which is always low. It's so odd and chaotic that I crave sugar daily, yet it causes me to throw up. It makes me sick..... <sigh>....difficult. I so want my life back!!!!!thank you!Jemma

On Mon, Aug 31, 2009 at 10:57 AM, mandelicious <mandelicious@ rocketmail. com> wrote:

two things:terra nostra makes a rice milk chocolate that is greaat. definitely tastes like milk chocolate, but without milk. unfortunately, it does have sugar, so it won't help for your current situation, but maybe in the future when the candida has settled.erythritol is a sugar alcohol that is created by fermentation. it is used by the body ecology diet, mainly to kill candida. i use it in baking or with chocolate desserts. coconut flour is great, very low carb, if you can eat eggs.

>> Does anyone know of any GFCS (gluten and casein free) dessert that is also sugar free (of refined sugar and artificial sweetners)?> > I have an issue of needing something sweet, and must replace my current (milk) chocolate purchases. I'm highly allergic to dairy but find it hard to remove "candy" from my diet (candida. My the grace of God, I've removed all other dairy and gluten products. When the Candida screams to be fed, I struggle emotionally and intellectually overriding this physiological drive.> > Any suggestions would be most helpful and appreciated! ! I also have never baked GF things before. I haven't yet entered the baking territory

yet. I'm thinking it's an endeavor right around the corner.. I also cannot eat nuts.> > Thank you!!!!>

[Guest guest]

Can you resend the article please.From: Dana Hoppe <danahoppe@...> Sent: Tuesday, September 1, 2009 10:24:52 AMSubject: Re: [ ] Agave Nectar

I am still not convinced. This is an advertisement for a product. The study I sent is independent of any product and is from a food scientist. If anyone wants me to resend it, let me know. Also, this product is processed in Mexico, another fact that makes me skeptical. There are no regulations in Mexico. From talking to Russ Bianchi, the food scientist, I still won't use Agave Nectar in any form.

Dana Hoppe, Owner

Gluten Free Gourmet, LLC

408-887-6141

www.gluten-free- gourmet.com

two things:terra nostra makes a rice milk chocolate that is greaat. definitely tastes like milk chocolate, but without milk. unfortunately, it does have sugar, so it won't help for your current situation, but maybe in the future when the candida has settled.erythritol is a sugar alcohol that is created by fermentation. it is used by the body ecology diet, mainly to kill candida. i use it in baking or with chocolate desserts. coconut flour is great, very low carb, if you can eat eggs.

>> Does anyone know of any GFCS (gluten and casein free) dessert that is also sugar free (of refined sugar and artificial sweetners)?> > I have an issue of needing something sweet, and must replace my current (milk) chocolate purchases. I'm highly allergic to dairy but find it hard to remove "candy" from my diet (candida. My the grace of God, I've removed all other dairy and gluten products. When the Candida screams to be fed, I struggle emotionally and intellectually overriding this physiological drive.> > Any suggestions would be most helpful and appreciated! ! I also have never baked GF things before. I haven't yet entered the baking territory

yet. I'm thinking it's an endeavor right around the corner.. I also cannot eat nuts.> > Thank you!!!!>

[Guest guest]

Dana, I thought I'd saved the agave nectar message from you, but I can't find it. Would you resend, please? I stumble when I try to explain it to people.

H.

-----Original Message-----

From: Dana Hoppe <danahoppe@...>

Sent: Tue, Sep 1, 2009 10:24 am

Subject: Re: [ ] Agave Nectar

I am still not convinced. This is an advertisement for a product. The study I sent is independent of any product and is from a food scientist. If anyone wants me to resend it, let me know. Also, this product is processed in Mexico, another fact that makes me skeptical. There are no regulations in Mexico. From talking to Russ Bianchi, the food scientist, I still won't use Agave Nectar in any form.

Dana Hoppe, Owner

Gluten Free Gourmet, LLC

408-887-6141

www.gluten-free-gourmet.com

two things:

terra nostra makes a rice milk chocolate that is greaat. definitely tastes like milk chocolate, but without milk. unfortunately, it does have sugar, so it won't help for your current situation, but maybe in the future when the candida has settled.

erythritol is a sugar alcohol that is created by fermentation. it is used by the body ecology diet, mainly to kill candida. i use it in baking or with chocolate desserts. coconut flour is great, very low carb, if you can eat eggs.

>

> Does anyone know of any GFCS (gluten and casein free) dessert that is also sugar free (of refined sugar and artificial sweetners)?

>

> I have an issue of needing something sweet, and must replace my current (milk) chocolate purchases. I'm highly allergic to dairy but find it hard to remove "candy" from my diet (candida. My the grace of God, I've removed all other dairy and gluten products. When the Candida screams to be fed, I struggle emotionally and intellectually overriding this physiological drive.

>

> Any suggestions would be most helpful and appreciated! ! I also have never baked GF things before. I haven't yet entered the baking territory

yet. I'm thinking it's an endeavor right around the corner.. I also cannot eat nuts.

>

> Thank you!!!!

>

[Guest guest]

Overuse of any sweetener can be harmful. Most agave nectars are cut with other sugars; the only one I recommend for those who are actually concerned about their blood sugar is Volcanic Nectar--they had "Diabetic Friendly" certification from the GRI until they tried to introduce another product that didn't pass the trials, which resulted in all certification being pulled. Theirs is a pure product, although I think the one that tastes best is Wholesome Sweeteners "raw" variety (none of them are raw, otherwise they'd ferment--think "tequila").

BTW, agave nectar tastes best in fruit-based recipes; I find it too fruity in flavor for anything else but that's just me.

Agave nectar

http://yumkid.com/i-was-misled-by-agave-nectar

Have any of you done research on possible negatives of agave? I am just learning so don't really have an opinion but used to use honey powder from Asian supermarket and think just using some brown sugar in my ice tea will do just as well for the small amount I use.

[Guest guest]

Have started using this, love it. I'm insulin resistant, used to be classified diabetic but no longer because of diet and exercise. My sugar stays low with it and it made the most delicious cake I have had in tons of years. None of the artificial sweeteners ever came close. Just got a bunch of cookbooks for it and will continue to use it.

-- Agave Nectar

<http://www.thenibble.com/zine/archives/agave-nectar.asp>

The Nibble has an article this morning on agave nectar. I always read The Nibble. If you have not seen it before, they write about their food finds.

Terry

Sent from my iPad

------------------------------------

[Guest guest]

, please look into Volcanic Nectar. Theirs is definitely the best quality.

Agave Nectar

<http://www.thenibble.com/zine/archives/agave-nectar.asp>

The Nibble has an article this morning on agave nectar. I always read The Nibble. If you have not seen it before, they write about their food finds.

[Guest guest]

Thank you

-- Agave Nectar

<http://www.thenibble.com/zine/archives/agave-nectar.asp>

The Nibble has an article this morning on agave nectar. I always read The Nibble. If you have not seen it before, they write about their food finds.

[Guest guest]

Emailing you privately

-- Re: Agave Nectar

, I'd love to have your recipe for the cake that you mentioned. Also where did you find the cookbooks for agave nectar?

Thanks,

Dee in FL

------------------------------------

[Guest guest]

That is misinformation. SOME agave is processed with corn syrup or in a similar

fashion, but a good brand (Volcanic) is a perfectly healthy replacement for

sugar and syrups. I reversed my diabetic condition by eliminating all refined

sugar and switching to agave. I immediately noticed the difference when I

switched to a questionable brand, but a brand with integrity is fine.

>

> For those who are concerned about High Fructose Corn Syrup (HFCS) and its

effects upon health and are considering using agave nectar in its stead, you

should be aware that it really isn't any better since it is essentially the same

process.

>

[Guest guest]

Highly agree with you, a reversed diabetic myself.

-- Re: Agave nectar

That is misinformation. SOME agave is processed with corn syrup or in a similar fashion, but a good brand (Volcanic) is a perfectly healthy replacement for sugar and syrups. I reversed my diabetic condition by eliminating all refined sugar and switching to agave. I immediately noticed the difference when I switched to a questionable brand, but a brand with integrity is fine.

>

> For those who are concerned about High Fructose Corn Syrup (HFCS) and its effects upon health and are considering using agave nectar in its stead, you should be aware that it really isn't any better since it is essentially the same process.

>

------------------------------------

[Guest guest]

Thanks, . I tout them a lot and don't want to be accused of being on their payroll or some such. I prefer the taste of Wholesome Sweeteners but that pretty much proves the case because VN is fruitier in flavor, i.e., fructose (not the same thing as HFCS) predominates. This is explained elsewhere on their site for those who are interested. I also suggest getting on their mailing list as they post specials.

BTW, I personally don't use agave too often but VN is now my go-to brand when I do.

Agave nectar

For those who are concerned about High Fructose Corn Syrup (HFCS) and its effects upon health and are considering using agave nectar in its stead, you should be aware that it really isn't any better since it is essentially the same process.

[Guest guest]

You're welcome, I am on their mailing list.lol Using it a lot now, as it doesn't cause blood sugar spikes, I'm still insulin resistant attempting to change that too.lol It is much better than using aspertame, splenda etc. I also have started using stevia and going to try Ideal, they say that is natural too. Just part of my destroying insulin resistance like I did diabetes.lol I've been told to wean off the artificial sugars as it will help. The vitamix is a great boon to me, will be using it more and more. I can't have fruit juice as it's loaded with sugar and doesn't have to good stuff from the whole fruits so, vitamix is great. I also like to make soups in it and ice cream.

-- Agave nectar

For those who are concerned about High Fructose Corn Syrup (HFCS) and its effects upon health and are considering using agave nectar in its stead, you should be aware that it really isn't any better since it is essentially the same process.

[Guest guest]

Have you looked into Whey Low? It has 25% of the calories of sugar but is made from sugar and unlike Sucralose, it really TASTES like sugar (believe me, if there were a discernible difference, I'd find it). It's expensive so definitely get on their mailing list too because they also announce specials. If I could afford it, I'd use it as a sugar recipes in everything but making kombucha.

Agave nectar

For those who are concerned about High Fructose Corn Syrup (HFCS) and its effects upon health and are considering using agave nectar in its stead, you should be aware that it really isn't any better since it is essentially the same process.

..