Comments on: A Bittersweet Goodbye to Agave

By: robert

robert — Mon, 05 Jul 2010 16:42:31 +0000

Honey and date paste are also high fructose sweeteners. Raw honey, however, has so many other health virtues, it can, and should be enjoyed in moderation. Glucose in the form of dextrose is available and is devoid of fructose. I remember when fructose came out on the health scene as the great replacement of the evil sugar. I drank Hansen’s sodas because they were fructose sweetened. I was hood winked by agave as well, and it may have been the cause of my recent rampant tooth decay that struck overnight.

Stevia has a weird taste. Xilatol can’t be substituted for sugar and used only in small amounts. I guess we are just not meant to enjoy the sweetness levels that we grew up with. Less really is more once you lower your threshold. Agave could be enjoyed in moderation I suppose like honey. Me? A little maple syrup does the trick and I buy my chocolate 80% cocoa and above (not much room left for sugar).

By: Just a Spoonful of Sugar...

Just a Spoonful of Sugar... — Sat, 13 Feb 2010 10:06:48 +0000

[...] Agave is not naturally sweet like sugar cane, honey or fruit. Whether heavily processed with heat and chemicals or minimally processed with enzymes, agave syrup requires an intensive, patented process to extract its sweetness. As such, agave syrup is not a whole or traditional food. It is a factory-made, modern product, and like all processed foods, agave syrup is missing many of the enzymes and nutrients that the original plant had to begin with. And like many processed foods, it contains very high amounts of fructose that the human body simply wasn’t designed to handle. (See A Bittersweet Goodbye to Agave for more information.) [...]

By: Dawn Gifford

Dawn Gifford — Wed, 16 Dec 2009 04:05:48 +0000

Thanks for your comment, Tamara!

You won’t find date paste at the store, but it’s easy to make. I make date paste with just dried dates and water. Ideally, the dates shouldn’t be too dry, but if they are, soak them in water for several minutes to soften them a bit. I then put the dates in a Vitamix or food processor and add just enough pure water to make a paste, which I then use that in lieu of sugar in many recipes. It’s also easy to store for a week to spread on toast, fruit or even a nice prosciutto.

I also use stevia, grade B maple syrup, and unrefined raw honey as sweeteners in moderation. If I must have a granulated sugar (which is rare), I use whole coconut palm sugar. Generally though, because I have to watch my blood sugar, the only sweet foods I eat these days are fresh, whole, in-season fruits, homemade coconut yogurt and coconut kefir.

Best,
Dawn @ Small Footprint Family

By: Tamara Albright

Tamara Albright — Wed, 16 Dec 2009 03:31:33 +0000

Thanks for the info. Bittersweet is right. Hmm, date paste? Is this something you make yourself using dried dates? I don’t think I’ve noticed it with alternative sweeteners in health food stores.

By: Dawn Gifford

Dawn Gifford — Tue, 15 Dec 2009 18:18:56 +0000

Thanks for your comment!

Coconut palm sugar is lower glycemic than many sweeteners, and often is packed with minerals. It is the only dry sugar I will use—which is only 2-3 times per year. But all sweeteners (even fruit) should be used in extreme moderation by diabetics, especially those whose diabetes requires medication.

Stevia is the safest choice for diabetics, and comes in a 1-for-1 granular form now for baking!

Best,
Dawn @ Small Footprint Family

By: NiaOndine

NiaOndine — Tue, 15 Dec 2009 17:43:47 +0000

Thanks for the info. Your explanation makes a lot of sense. Please keep me posted on low glycemic alternatives for baking etc. I’ve heard that palm sugar is low glycemic…?

By: Dawn Gifford

Dawn Gifford — Thu, 19 Nov 2009 23:20:25 +0000

All the syrups made from non-sweet foods (agave, rice, yacon, corn) must be highly processed and concentrated to become sugar-sweet (some more than others, like corn). They are all also very high in fructose, and should be eaten in moderation. Or not at all if you have pre-diabetes, hypoglycemia, metabolic syndrome, insulin resistance or related conditions.

Thanks for your comment!

-Dawn @ Small Footprint Family

By: Debbie Sauter

Debbie Sauter — Thu, 19 Nov 2009 12:41:26 +0000

Thanks for the info. I will take this out of my kitchen! What is your take in brown rice syrup as a “natural” item?

By: Tweets that mention A Bittersweet Goodbye to Agave -- Topsy.com

Tweets that mention A Bittersweet Goodbye to Agave -- Topsy.com — Tue, 22 Sep 2009 08:53:21 +0000

[...] This post was mentioned on Twitter by hashvegan and Lauren. Lauren said: Eeep! No more agave syrup for me, unless I want diabeeetus. http://ow.ly/qr2C #vegan … back to maple syrup I guess? [...]

By: links, herbs and more stinging nettles | Blam Yo!

links, herbs and more stinging nettles | Blam Yo! — Thu, 06 Aug 2009 02:30:33 +0000

[...] find out more about the product first. It appears some of my suspicions are well founded. Dawn at Small Footprint Family has put her qualifications in holistic nutrition to good use to put together a well researched post [...]