Agave Necter, Raw or not?
I am fairly new to raw and am still figuring some things out. I have been using "raw" agave necter in most of my recipes, when it calls for it. Now a friend has just told me that its not really raw and/or good for you. What is the deal? What does everyone else use as a sweetener? Need imput please.
I use a brand called Wholesome, according to their website it is raw.
Like Zoe said any agave isn't really raw, even if it says it's raw.
here is a recent thread you may find helpful
also this thread http://goneraw.com/node/17945 ....and others if you search on topics for them...i do mostly use dates now as a sweetener but i do have a bottle of agave from www.ultimatesuperfoods.com that i like very much ... the person who has the second post on that last thread is 'the agave king':)
yep that's it.
Thank you for pointing me in that direction:-) Now raw kid chef, how is it that you make date syrup? Thant sounds good
There is actually one really raw agave brand out there it is the ONLY REALLY RAW AGAVE you can analyze it in a lab, it is on my website.
http://www.RawInTen.com in the online store.
I've used Bryan's Agave and it's so much ligher (both in color and texture/taste) than the others that you can buy in health food stores. It's great!
I would like to know if this special agave is ecologically friendly b/c there is an endangered bat the mexican long nosed that only eats agave and is extremely endangered thanks to our overharvesting and methods of harvesting which leave nothing behind so the plant cant make more. I too love agave but have abstained b/c of this.
i did read about the bats, but wasn't sure if this applied to the acres of farm planted agave or just the wild harvested. i'm thinking if the farmer hadn't planted the agave he harvests...it wouldn't have been there in the first place for the bats..did i confuse you enough?hehe
whoa check this out
it is Kevin Gianni's renegade health show episode 191
I knew this stuff was too good to be true
Just soak some dates for an hour, pit them, and process them with a little of the soak water and a pinch of sea salt..tastes like caramel.