The Plantbased & Un-cooked Experience

Why avoid agave?

 

 

 

 

 

Agave nectar or agave syrup is one of those amazing products, that are really great to use when making raw desserts and other raw treats. In the world of health and wellness, agave have been one of the top alternatives to white and brown sugar, chemical sweeteners like Splenda, and refined honey. Most raw food recipe books, use agave as the preferred sweetener, as it is sweet and has a great consistency to work with. For diabetics, agave was perfect, as a 2 tsp serving size of agave nectar had a glycemic index of 30, where foods that are low glycemic have an index between 0-49 and high glycemic foods are between 50-70. However, agave is not that a great healthy and natural sweetener as originally thought and there is another truth.

Agave may be vegan, but it is NOT RAW (even when it says raw on the bottle). Agave is not a whole food in nature, so in order to get that sweet syrup consistency, it needs to be heated and undergo extensive processing, that often involves the use of chemicals. Even though agave has a low glycemic index, it’s fructose content is up to 90%, which is actually higher than high fructose corn syrup, which averages 55% fructose.

So how do you choose a sweetener, that is a whole food or at least raw? So which sweetener should you choose to lower your risk of cancer and obesity?
Here’s the options:
 
Raw Sweeteners
  • – Dates
  • – Figs
  • – Raisins
  • – Dried sweet fruit
  • – Coconut sugar
  • – Banana powder (made from red bananas)
  • – Stevia (300 times sweeter than sugar)
  • – Raw Honey
  • – Yacon Syrup
  • – Xylitol
 
Not raw but healthy
  • – Maple Syrup
Choose your sweetener wisely. The more whole foods, the better!

 

 

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