Agave

Agave

Agave Questions

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by 0 · about 5 hours ago

Is this chocolate: http://www.consciouschocolate.co.uk/catalog/product/gallery/id/57/image/531/ okay as a treat now and then?

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raydawg 0 · May 13, 2014 at 12:49 AM

It's fine except the agave nectar is equivalent to high fructose corn syrup.

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by 69 · about 6 hours ago

I have been doing 90% paleo and 10% goof for about 6 months now. I have lost 30 pounds and I am really seeing a difference in my mood, sleep, skin, etc. It is pretty much just like all the claims. Bottom line its working. The Paleo borderline... (more)

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karstyl 0 · December 21, 2012 at 12:40 AM

Very high in fructose and not a natural product. Here is an article about how fructose is worse then glucose for many measures. For pretty much anything except immediate blood glucose spikes, fructose is worse. The gradual increase in fasting... (more)

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by 340 · about 6 hours ago

There are situations for every parent where a little sugar goes a long ways. Such as coaxing down medicines with a young child. We've been using Agave and are thinking about Stevia. I understand Stevia has been used in Japan for awhile, and has no... (more)

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familygrokumentarian 0 · May 18, 2011 at 2:41 AM

Occasionally my daughters (4, 17 months) will have something that has a few drops of liquid whole leaf stevia throughout. I have no problem with a liquid whole stevia concentrate since it's made by boiling stevia leaves and reducing until highly... (more)

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by 319 · about 6 hours ago

If agave is fructose and fructose is uber bad is not agave worse for you than sugar even though it has a low glycemic value?

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Beth 0 · March 09, 2010 at 7:16 PM

I think agave is bad news. Here's what the Weston Price folks have to say: In spite of manufacturers??? claims, agave ???nectar??? is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like,... (more)

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by 5 · October 24, 2014 at 3:35 AM

Does Agave Nectar degrade to fructose with conventional home baking? I read the inulin answers, but agave nectar is not "pure" inulin. It's a combo of fructose (mostly) and some glucose bound in polysaccaride chains. My understanding that at... (more)

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Travis_Culp 0 · September 17, 2011 at 7:32 PM

Most of the fructose is unbound like that in HFCS. It's likely a mixture of fructose, glucose and sucrose. It doesn't matter if it degrades during cooking, because the weak glycosidic bonds in sucrose are cleaved during absorption.

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