Agave is not A live product

[Guest guest]

The Truth about Agave Syrup:>Not as Healthy as You May Think>>by John Kohler>>>A relatively recent trend in raw food preparation is the use of agave>syrup (also called agave nectar) as sweetener is called for in raw>recipes. I am often asked about my views on this sweetener.>>When I first switched to a raw food diet in 1995, agave syrup was>unknown and was NOT USED IN RAW FOODS! I first learned about agave>syrup back in 1999 or 2000 at a trade show for the health food>industry, which I attend regularly to keep up with the latest in the>health and nutrition field. I asked several questions, got some>samples, and inquired on how the company processed the agave syrup.>At that time, I learned that it was processed at roughly 140 to 160>degrees Fahrenheit, so I certainly didn't consider it a raw food by>any means. Just like agave, some people consider maple syrup a raw>food, but all maple syrup is heat-treated and is therefore not raw at>all.>>Unfortunately, there are no "raw labeling laws." Anyone, anywhere,>at any time can put "RAW" on their label and to them it can be>supposedly raw since it is made from a "raw" material or simply not>roasted. Just because it says "RAW" doesn't necessarily mean that it>was processed at a temperature under 118 degrees and still has all>its enzymes, nutrients, and "life force" intact. For example, when>you notice the difference between raw carob powder and roasted carob>powder in the store, it is my understanding that the "raw" carob>powder has been heated to about 250 degrees, whereas the "roasted">carob powder has been heated to about 450 degrees. The additional>heat applied to the "roasted" carob powder causes the carob>to "carmelize," thus making it darker in appearance and different in>taste as compared to the "raw" carob powder. Some stores sell "truly>raw" carob powder, it has a more chalkier texture than>supposedly "raw" carob powder. Jaffe Bros in Valley Center,>California is a source of the "truly raw" carob powder. There are>several raw food snack bars that say "RAW" but have ingredients such>as cooked cocoa powder (that can't be raw) and cashew nuts (most of>which are not truly raw).>>Let's suppose for arguments sake, and to give agave the benefit of>the doubt, that even with "new" technology companies are somehow able>to process agave syrup below 118 degrees so it could be considered>actually "raw". We still need to ask the question, is it good for>us? Some foods, even if they truthfully are raw, may not actually>be HEALTHY. Based on what I have learned about agave syrup, I>believe it to be one of these foods.>>My answer to the question, "Is agave nectar good for us?" would>be "NO" based on my research. Here is a sample of my findings:>>1. Agave Syrup is not a "whole" food. It is a fractionated and>processed food. Manufacturers take the liquid portion of the agave>plant and "boil" it down, thus concentrating the sugar to make it>sweet. This is similar to how maple "sap" that comes directly from a>tree is heated and concentrated to make maple "syrup." Agave Syrup>is missing many of the nutrients that the original plant had to begin>with.>>2. Agave Syrup was originally used to make tequila. When Agave Syrup>ferments, it literally turns into tequila. The enzymatic activity>therefore MUST be stopped so that the syrup will not turn into>tequila in your cupboard. Raw or not, if there is no enzymatic>activity, it is certainly not a "live" food. As Raw Foodists, we>want the enzymes intact.>>3. According to my research, there are three major producers of agave>syrup. Some of these companies also have other divisions that make>Tequila. For the most part, agave syrup is produced in the>Guadalajara region in Mexico. There are those within the industry>who I have spoken to at various trade shows who say that some of the>agave syrup is "watered down" with corn syrup in Mexico before it is>exported to the USA. Why is this done? Most likely because Agave>Syrup is expensive, and corn syrup is cheap.>>4. Agave Syrup is advertised as "low glycemic" and marketed towards>diabetics. It is true, that agave itself is low glycemic. We have>to consider why agave syrup is "low glycemic." It is due to the>unusually high concentration of fructose (90%) compared to the small>amount of glucose (10%). Nowhere in nature does this ratio of>fructose to glucose occur naturally. One of the next closest foods>that contain almost this concentration of glucose to fructose is high>fructose corn syrup, which may contain up to 80% fructose. Even>though fructose is low on the glycemic index, there are numerous>problems associated with the consumption of fructose in such high>concentrations as found in concentrated sweeteners:>>>A. Fructose appears to interfere with copper metabolism. This>causes collagen and elastin being unable to form. Collagen and>elastin are connective tissue which essentially hold the body>together.1 A deficiency in copper can also lead to bone fragility,>anemia, defects of the arteries and bone, infertility, high>cholesterol levels, heart attacks and ironically enough an inability>to control blood sugar levels.2>>B. Research suggests that fructose actually promotes disease more>readily than glucose. This is because glucose is metabolized by>every cell in the body, and fructose must be metabolized by the>liver. 3 Tests on animals show that the livers of animals fed large>amounts of fructose develop fatty deposits and cirrohosis of the>liver. This is similar to the livers of alcoholics.>>C. "Pure" isolated fructose contains no enzymes, vitamins or minerals>and may rob the body of these nutrients in order to assimilate itself>for physiological use.4>>D. Fructose may contribute to diabetic conditions. It reduces the>sensitivity of insulin receptors. Insulin receptors are the way>glucose enters a cell to be metabolized. As a result, the body needs>to make more insulin to handle the same amount of glucose.5>>E. Consumption of fructose has been shown to cause a significant>increase in uric acid. An increase in uric acid can be an indicator>of heart diease.6>>F. Fructose consumption has been shown to increase blood lactic acid,>especially for people with conditions such as diabetes. Extreme>elevations may cause metabolic acidosis.7>>G. Consumption of fructose leads to mineral losses, especially>excretions of iron, magnesium, calcium and zinc compared to subjects>fed sucrose.8>>H. Fructose may cause accelerated aging through oxidative damage.>Scientists found that rats given fructose had more cross-linking>changes in the collagen of their skin than other groups fed glucose.>These changes are thought to be markers for aging.9>>I. Fructose can make you fat! It is metabolized by the liver and>converts to fat more easily than any other sugar. Fructose also>raises serum triglycerides (blood fats) significantly.10>>5. Agave Syrup and other concentrated sweeteners are addictive, so>you end up trading a cooked addiction (eating candy bars or cookies)>for a "raw" addiction which is not much better. Eating concentrated>sweeteners makes it harder to enjoy the sweet foods we should be>eating - whole fresh fruit since they don't seem as sweet by>comparison.>>Whole fruits generally contain a much smaller amount of fructose>compared to sucrose and glucose. In addition, fruits contain>vitamins, minerals, phytonutrients, fiber, and other nutrients. Our>bodies are designed to digest a complete "package" of nutrition that>appears in whole, fresh, ripe fruits. Could nature be wrong? For>example, it's always better to eat fruits whole or blend them rather>than juice them. When you juice fruits you remove the fiber which>helps to slow down the absorption of the sugars. Concentrated>sweeteners also contain no fiber and have much greater concentrations>of simple sugars than are found in fresh fruit or even juices.>>Now that you have a better understanding about Agave Syrup, hopefully>the companies selling "raw" agave won't dupe you. They are out to>make a buck, which in this case is unfortunately at the expense of>your health. If you are making a "raw" recipe and it does require a>concentrated sweetener, I have some recommendations for some better>options to use instead of agave: (Listed in order of preference.)>>1. Use ripe fresh fruits. Ripe fruits contain nutrients, fiber and>water, a complete package, as nature intended. I find that ripe and>organic fruits are usually sweetest.>>2. Use fresh whole stevia leaves. Stevia is an herb that actually>tastes sweet but contains no sugar. This herb can be very hard to>find fresh, so I personally grow my own. If fresh leaves are not>available, get the whole dried leaves or the whole leaf powder.>Avoid the white stevia powder and the stevia liquid drops as they>have been highly processed.>>3. Use dried fruits. If you need a "syrup" consistency, just soak>the dried fruits in some water and blend them up with the same soak>water. Dates, figs, and prunes are some of the sweetest dried fruits>that tend to work well in recipes. Try wet Barhi dates blended with>a little water for an amazing maple syrup substitute.>>4. Raw Honey is a concentrated sweetener, and although not>recommended, in my opinion it is better than agave syrup because it>is a whole food and occurs naturally in nature. Of course, honey is>not vegan and that may be a concern for some. I recommend>purchasing local honey from a beekeeper.>>Other "concentrated sweeteners" that are often seen in raw food>recipes include:>>1) Maple Syrup which is not raw and heat processed. If it is not>organic, it may also contain formaldehyde and other toxic chemicals.>>2) Sucanat or evaporated cane juice is pure dried sugar cane juice.>Unfortunetly this is processed at a temperature above 118 degrees and>therefore can't be considered raw.>>3) Yacon Syrup is a syrup from the root of the yacon plant in South>America. It is once again, a concentrated sweetener processed at a>temperature of up to 140 degrees farenheight.>>The moral of this article: Eat whole fresh fruits and vegetables,>they are always best. Always question processed and concentrated>foods that are not found in nature, even if "raw".>>References:>1. Fields, M, Proceedings of the Society of Experimental Biology and>Medicine, 1984, 175:530-537.>2. Klevay, Leslie, Acting Director of the U.S. Agriculture>Department's Human Nutrition Research Center, Grand Forks, N.D.>3. American Journal of Clinical Nutrition, November 2002 Vol. 76, No.>5, 911-922.>4. Appleton, Nancy Ph.D., Fructose is No Answer For a Sweetener,>http://www.mercola.com/2002/jan/5/fructose.htm.>5. H. Hallfrisch, et al.,The Effects of Fructose on Blood Lipid>Levels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.>6. J. MacDonald, Anne Keyser, and Deborah Pacy, Some Effects, in Man,>of Varying the Load of Glucose, Sucrose, Fructose, or Sorbitol on>Various Metabolites in Blood, American Journal of Clinical Nutrition>31 (August 1978)): 1305-1311.>7. Hallfrisch, Judith, Metabolic Effects of Dietary Fructose, FASEB>Journal 4 (June 1990): 2652-2660.>8. A. E. Bergstra, A. G. Lemmens, and A. C. Beynens, Dietary Fructose>vs. Glucose Stimulates Nephrocalcinogenesis in Female Rats, Journal>of Nutrition 123, no. 7 (July 1993): 1320-1327.>9. Roger B. Mc Donald, Influence of Dietary Sucrose on Biological>Aging, American Journal of Clinical Nutrition 62 (suppl), (1995):>284s-293s.>10. H. Hallfrisch, et al.,The Effects of Fructose on Blood Lipid>Levels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.>>About the author: John Kohler has been on the living and raw foods>diet for nearly a decade; he turned to living foods for healing from>a life threatening-illness (spinal meningitis) and has enjoyed>dynamic health ever since. One of Johns goals is to educate the world>about the power of living and raw foods. He is the founder and>webmaster of the largest living and raw food website on the internet,>www.living-foods.com, and www.rawfoodsupport.com. John is also the>number one expert on raw foods appliances and gadgets in the world.>He is widely sought out and regularly speaks and instructs at many>raw food festivals and events. His area of expertise include recipe>demos with 5-7 ingredients or less, young coconut recipes, traveling>while raw, rawfood appliances, successful transition to the raw foods>diet, and the importance of a fresh organic whole foods diet. He>believes that by using fresh, organic, and whole ingredients, that>simple, healthy, and delicious recipes can be made with few>ingredients and without the use of salt, oil, spices, refined>sweeteners or chemical additives. He is known for his pragmatic>approach to raw foods and has coached and helped thousands of people>to incorporate more fresh raw fruits and vegetables into their diet.>>>>>>>Your friend can to this list, by sending a blank email to:>>SFLivingFoods- >>

[Guest guest]

Hi Lynda...How are you?!?

I read your previous e-mail where you were talking about low glycemic agave and how you didn't use the other type of agave. This article on agave is pretty hard hitting...it's like saying that eating agave is like using canola oil, only worse! How disappointing, I really like agave nectar. When I read your first comment, I was wondering about using fruit for green smoothies...I usually use mango, banana and collards or kale. When I read your earlier comments about agave and not using the kind with the higher glycemic index, I wondered if using the mango and banana was too much fruit sugar (even though Victoria Boutenko says the sugar gets swept away with the fiber in her DVD). Now, I am thinking about going back to using dates...I am trying to be conscious of this because diabetes is on both sides of my immediate family....thanks for the information...Ashtarra

[Guest guest]

Greetings Rawsoul,

 

It has been my experience that using any sweetener, natural or not, raw or

cooked, can

have negative results in large amounts over time. I think it is important for

us to be aware

that it is helpful to limit the use of any sweetener. I appreciate the warnings

about Agave,

but I have always felt that agave is only slightly better than any other

sweetener when it

comes to nutrition. Any sweetener including refined sugar, brown sugar, honey,

maple

syrup or agave will become glucose in the bloodstream when consumed. Any of

these

sweeteners will elevate those glucose levels and effect the overall way our food

is

metabolized. Even a low glycemic sweetener will indeed raise glucose levels.

 

I believe that most people can have some of these sweeteners in moderation

without

negaitive effects, but many are very sensitive to anything that elevates glucose

production

in the bloodstream. Most of us are either prone toward diabetes or heart

disease, so I

have always felt that those people, myself included, are better off limiting

intake of any

sweetener.

 

I am not a scietist, so I will not go into the science behind it. But all

sweeteners with the

possible of exception of herbal stevia, elavate glucose in the blood which can

cause all

sorts of problems related to obesity, heart disease and diabetes when consumed

on a

regular basis.

 

Here is an excerpt from " The Healthy Heart Miracle " by Dr. Gabe Mirkin (Heart

and

Diabetes specialist)

 

" Sugar Is Sugar -

Don't push the sugar bowl away and replace it with honey, maple syrup, fructose,

or any

other sugar. As far as the body is concerned, there is no difference between

honey and

table sugar. Honey contains two simple sugars called glucose and fructose.

Table sugar

contains the same two sugars, only they are bound together to form a double

sugar called

sucrose. in your body, they are processed the exact same way. Once sucrose,

the double

sugar, reaches your intestines, it is broken down into the single sugars,

glucose and

fructose. It's the same with brown sugar, turbinado sugar, molasses, maple

syrup,

fructose and so on. When you need to be concerned about your blood sugar, it

makes no

difference whether extracted sugar comes from beets, sugar cane, flowers,

apples, grapes,

or maple trees. Avoid all sugars that have been extracted from any source. "

 

It is important to note that Dr. Mirkin's examples of fruits and beets here are

just to make

the point that starchy vegetables like beets or carrots, or sweet fruits like

grapes still

quickly become sugar in the blood. He adds, " Root vegetables, such as beets and

carrots,

(and sweet fruits) contain stored sugar or starches that cause a steep rise in

blood sugar

levels, but they contain so many healthful nutrients that you can include them

as part of a

healthful diet. " He does, however, suggest limiting intake of these foods and

eating them

with leafy greens in order to slow down the sugar absorbtion.

 

Dr. Mirkin goes on to explain the nature of certain carbohydrates and how

refined

carbohydrates become sugar in the blood in the same way.

 

" The most healthful carbohydrates are those with fiber, which nature puts in

whole grains,

beans, nuts, and other seeds, vegetables and fruits. The most dangerous

carbohydrates

for diabetics and people who are trying to lose weight are foods made from

refined

carbohydrates that have had the fiber removed: flour, white rice, milled corn,

fruit juices,

and all extracted sugars. "

 

I hope this is helpful.

 

peace

 

Michael

 

, Namaska7 wrote:

>

> The Truth about Agave Syrup:

> >Not as Healthy as You May Think

> >

> >by John Kohler

> >

> >

> >A relatively recent trend in raw food preparation is the use of agave

> >syrup (also called agave nectar) as sweetener is called for in raw

> >recipes. I am often asked about my views on this sweetener.

> >

> >When I first switched to a raw food diet in 1995, agave syrup was

> >unknown and was NOT USED IN RAW FOODS! I first learned about agave

> >syrup back in 1999 or 2000 at a trade show for the health food

> >industry, which I attend regularly to keep up with the latest in the

> >health and nutrition field. I asked several questions, got some

> >samples, and inquired on how the company processed the agave syrup.

> >At that time, I learned that it was processed at roughly 140 to 160

> >degrees Fahrenheit, so I certainly didn't consider it a raw food by

> >any means. Just like agave, some people consider maple syrup a raw

> >food, but all maple syrup is heat-treated and is therefore not raw at

> >all.

> >

> >Unfortunately, there are no " raw labeling laws. " Anyone, anywhere,

> >at any time can put " RAW " on their label and to them it can be

> >supposedly raw since it is made from a " raw " material or simply not

> >roasted. Just because it says " RAW " doesn't necessarily mean that it

> >was processed at a temperature under 118 degrees and still has all

> >its enzymes, nutrients, and " life force " intact. For example, when

> >you notice the difference between raw carob powder and roasted carob

> >powder in the store, it is my understanding that the " raw " carob

> >powder has been heated to about 250 degrees, whereas the " roasted "

> >carob powder has been heated to about 450 degrees. The additional

> >heat applied to the " roasted " carob powder causes the carob

> >to " carmelize, " thus making it darker in appearance and different in

> >taste as compared to the " raw " carob powder. Some stores sell " truly

> >raw " carob powder, it has a more chalkier texture than

> >supposedly " raw " carob powder. Jaffe Bros in Valley Center,

> >California is a source of the " truly raw " carob powder. There are

> >several raw food snack bars that say " RAW " but have ingredients such

> >as cooked cocoa powder (that can't be raw) and cashew nuts (most of

> >which are not truly raw).

> >

> >Let's suppose for arguments sake, and to give agave the benefit of

> >the doubt, that even with " new " technology companies are somehow able

> >to process agave syrup below 118 degrees so it could be considered

> >actually " raw " . We still need to ask the question, is it good for

> >us? Some foods, even if they truthfully are raw, may not actually

> >be HEALTHY. Based on what I have learned about agave syrup, I

> >believe it to be one of these foods.

> >

> >My answer to the question, " Is agave nectar good for us? " would

> >be " NO " based on my research. Here is a sample of my findings:

> >

> >1. Agave Syrup is not a " whole " food. It is a fractionated and

> >processed food. Manufacturers take the liquid portion of the agave

> >plant and " boil " it down, thus concentrating the sugar to make it

> >sweet. This is similar to how maple " sap " that comes directly from a

> >tree is heated and concentrated to make maple " syrup. " Agave Syrup

> >is missing many of the nutrients that the original plant had to begin

> >with.

> >

> >2. Agave Syrup was originally used to make tequila. When Agave Syrup

> >ferments, it literally turns into tequila. The enzymatic activity

> >therefore MUST be stopped so that the syrup will not turn into

> >tequila in your cupboard. Raw or not, if there is no enzymatic

> >activity, it is certainly not a " live " food. As Raw Foodists, we

> >want the enzymes intact.

> >

> >3. According to my research, there are three major producers of agave

> >syrup. Some of these companies also have other divisions that make

> >Tequila. For the most part, agave syrup is produced in the

> >Guadalajara region in Mexico. There are those within the industry

> >who I have spoken to at various trade shows who say that some of the

> >agave syrup is " watered down " with corn syrup in Mexico before it is

> >exported to the USA. Why is this done? Most likely because Agave

> >Syrup is expensive, and corn syrup is cheap.

> >

> >4. Agave Syrup is advertised as " low glycemic " and marketed towards

> >diabetics. It is true, that agave itself is low glycemic. We have

> >to consider why agave syrup is " low glycemic. " It is due to the

> >unusually high concentration of fructose (90%) compared to the small

> >amount of glucose (10%). Nowhere in nature does this ratio of

> >fructose to glucose occur naturally. One of the next closest foods

> >that contain almost this concentration of glucose to fructose is high

> >fructose corn syrup, which may contain up to 80% fructose. Even

> >though fructose is low on the glycemic index, there are numerous

> >problems associated with the consumption of fructose in such high

> >concentrations as found in concentrated sweeteners:

> >

> >

> >A. Fructose appears to interfere with copper metabolism. This

> >causes collagen and elastin being unable to form. Collagen and

> >elastin are connective tissue which essentially hold the body

> >together.1 A deficiency in copper can also lead to bone fragility,

> >anemia, defects of the arteries and bone, infertility, high

> >cholesterol levels, heart attacks and ironically enough an inability

> >to control blood sugar levels.2

> >

> >B. Research suggests that fructose actually promotes disease more

> >readily than glucose. This is because glucose is metabolized by

> >every cell in the body, and fructose must be metabolized by the

> >liver. 3 Tests on animals show that the livers of animals fed large

> >amounts of fructose develop fatty deposits and cirrohosis of the

> >liver. This is similar to the livers of alcoholics.

> >

> >C. " Pure " isolated fructose contains no enzymes, vitamins or minerals

> >and may rob the body of these nutrients in order to assimilate itself

> >for physiological use.4

> >

> >D. Fructose may contribute to diabetic conditions. It reduces the

> >sensitivity of insulin receptors. Insulin receptors are the way

> >glucose enters a cell to be metabolized. As a result, the body needs

> >to make more insulin to handle the same amount of glucose.5

> >

> >E. Consumption of fructose has been shown to cause a significant

> >increase in uric acid. An increase in uric acid can be an indicator

> >of heart diease.6

> >

> >F. Fructose consumption has been shown to increase blood lactic acid,

> >especially for people with conditions such as diabetes. Extreme

> >elevations may cause metabolic acidosis.7

> >

> >G. Consumption of fructose leads to mineral losses, especially

> >excretions of iron, magnesium, calcium and zinc compared to subjects

> >fed sucrose.8

> >

> >H. Fructose may cause accelerated aging through oxidative damage.

> >Scientists found that rats given fructose had more cross-linking

> >changes in the collagen of their skin than other groups fed glucose.

> >These changes are thought to be markers for aging.9

> >

> >I. Fructose can make you fat! It is metabolized by the liver and

> >converts to fat more easily than any other sugar. Fructose also

> >raises serum triglycerides (blood fats) significantly.10

> >

> >5. Agave Syrup and other concentrated sweeteners are addictive, so

> >you end up trading a cooked addiction (eating candy bars or cookies)

> >for a " raw " addiction which is not much better. Eating concentrated

> >sweeteners makes it harder to enjoy the sweet foods we should be

> >eating - whole fresh fruit since they don't seem as sweet by

> >comparison.

> >

> >Whole fruits generally contain a much smaller amount of fructose

> >compared to sucrose and glucose. In addition, fruits contain

> >vitamins, minerals, phytonutrients, fiber, and other nutrients. Our

> >bodies are designed to digest a complete " package " of nutrition that

> >appears in whole, fresh, ripe fruits. Could nature be wrong? For

> >example, it's always better to eat fruits whole or blend them rather

> >than juice them. When you juice fruits you remove the fiber which

> >helps to slow down the absorption of the sugars. Concentrated

> >sweeteners also contain no fiber and have much greater concentrations

> >of simple sugars than are found in fresh fruit or even juices.

> >

> >Now that you have a better understanding about Agave Syrup, hopefully

> >the companies selling " raw " agave won't dupe you. They are out to

> >make a buck, which in this case is unfortunately at the expense of

> >your health. If you are making a " raw " recipe and it does require a

> >concentrated sweetener, I have some recommendations for some better

> >options to use instead of agave: (Listed in order of preference.)

> >

> >1. Use ripe fresh fruits. Ripe fruits contain nutrients, fiber and

> >water, a complete package, as nature intended. I find that ripe and

> >organic fruits are usually sweetest.

> >

> >2. Use fresh whole stevia leaves. Stevia is an herb that actually

> >tastes sweet but contains no sugar. This herb can be very hard to

> >find fresh, so I personally grow my own. If fresh leaves are not

> >available, get the whole dried leaves or the whole leaf powder.

> >Avoid the white stevia powder and the stevia liquid drops as they

> >have been highly processed.

> >

> >3. Use dried fruits. If you need a " syrup " consistency, just soak

> >the dried fruits in some water and blend them up with the same soak

> >water. Dates, figs, and prunes are some of the sweetest dried fruits

> >that tend to work well in recipes. Try wet Barhi dates blended with

> >a little water for an amazing maple syrup substitute.

> >

> >4. Raw Honey is a concentrated sweetener, and although not

> >recommended, in my opinion it is better than agave syrup because it

> >is a whole food and occurs naturally in nature. Of course, honey is

> >not vegan and that may be a concern for some. I recommend

> >purchasing local honey from a beekeeper.

> >

> >Other " concentrated sweeteners " that are often seen in raw food

> >recipes include:

> >

> >1) Maple Syrup which is not raw and heat processed. If it is not

> >organic, it may also contain formaldehyde and other toxic chemicals.

> >

> >2) Sucanat or evaporated cane juice is pure dried sugar cane juice.

> >Unfortunetly this is processed at a temperature above 118 degrees and

> >therefore can't be considered raw.

> >

> >3) Yacon Syrup is a syrup from the root of the yacon plant in South

> >America. It is once again, a concentrated sweetener processed at a

> >temperature of up to 140 degrees farenheight.

> >

> >The moral of this article: Eat whole fresh fruits and vegetables,

> >they are always best. Always question processed and concentrated

> >foods that are not found in nature, even if " raw " .

> >

> >References:

> >1. Fields, M, Proceedings of the Society of Experimental Biology and

> >Medicine, 1984, 175:530-537.

> >2. Klevay, Leslie, Acting Director of the U.S. Agriculture

> >Department's Human Nutrition Research Center, Grand Forks, N.D.

> >3. American Journal of Clinical Nutrition, November 2002 Vol. 76, No.

> >5, 911-922.

> >4. Appleton, Nancy Ph.D., Fructose is No Answer For a Sweetener,

> >http://www.mercola.com/2002/jan/5/fructose.htm.

> >5. H. Hallfrisch, et al.,The Effects of Fructose on Blood Lipid

> >Levels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.

> >6. J. MacDonald, Anne Keyser, and Deborah Pacy, Some Effects, in Man,

> >of Varying the Load of Glucose, Sucrose, Fructose, or Sorbitol on

> >Various Metabolites in Blood, American Journal of Clinical Nutrition

> >31 (August 1978)): 1305-1311.

> >7. Hallfrisch, Judith, Metabolic Effects of Dietary Fructose, FASEB

> >Journal 4 (June 1990): 2652-2660.

> >8. A. E. Bergstra, A. G. Lemmens, and A. C. Beynens, Dietary Fructose

> >vs. Glucose Stimulates Nephrocalcinogenesis in Female Rats, Journal

> >of Nutrition 123, no. 7 (July 1993): 1320-1327.

> >9. Roger B. Mc Donald, Influence of Dietary Sucrose on Biological

> >Aging, American Journal of Clinical Nutrition 62 (suppl), (1995):

> >284s-293s.

> >10. H. Hallfrisch, et al.,The Effects of Fructose on Blood Lipid

> >Levels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.

> >

> >About the author: John Kohler has been on the living and raw foods

> >diet for nearly a decade; he turned to living foods for healing from

> >a life threatening-illness (spinal meningitis) and has enjoyed

> >dynamic health ever since. One of Johns goals is to educate the world

> >about the power of living and raw foods. He is the founder and

> >webmaster of the largest living and raw food website on the internet,

> >www.living-foods.com, and www.rawfoodsupport.com. John is also the

> >number one expert on raw foods appliances and gadgets in the world.

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> >simple, healthy, and delicious recipes can be made with few

> >ingredients and without the use of salt, oil, spices, refined

> >sweeteners or chemical additives. He is known for his pragmatic

> >approach to raw foods and has coached and helped thousands of people

> >to incorporate more fresh raw fruits and vegetables into their diet.

> >

> >

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>

[Guest guest]

Hello Michael...Yes, that was very helpful. I'll be thinking about fruit and stevia, as opposed to

just using agave. Ashtarra

[Guest guest]

Dehydrated berries are also a good substitute for using sweeteners. Dates tend

to be too

sweet for people who are sensitive to sugar. I use banana on occasion for

certain things and

I use agave in moderation without any problem, but some people cannot use banana

without

feeling negative effects. Anne Wigmore advocated using sweet papaya to make

food sweeter.

She also was a big fan of green apple. She suggested eating a sweet watermelon

and juicing

the peeled rind in order to satisfy a sweet tooth because it acts as a cleanser.

The

watermelon, according to her, should be eaten alone without water and without

other foods,

and hour before any other meal.

 

I think the effects of sweet foods vary for everyone, but I believe most people

suffer in some

way from any regular signicant intake of sweets even if they are from a natural

source. I feel

that even sweet fruit are best eaten in a salad or after exercise. I also think

eating some fruit

is nice in the morning at times just to cleanse, and they are great in a

smoothie when I blend

them with some greens and maybe a few nuts. I generally stay away from sweets

and it has

served me well. I think eliminating sugar and being more aware of the way

certain foods

become glucose in the bloodstream, were the main reasons I lost so much wieght

without

even trying.

 

I wish you good fortune on your path,

 

Michael

[Guest guest]

Hello /Michael:

 

Thank you for expounding further. I use banana and mango in my green smoothies, and that works well for me, but I hadn't thought about using dried berries or sweet papaya as sweeteners. I think one thing that is so great about doing raw foods, is that after you do them for awhile, and you are off the corporation foods called the S.A.D. diet, you can really be sensitive to what works for your body and what doesn't. Thanks again for the information....Blessings, Ashtarra

bossalingo Sep 10, 2006 2:06 AM Re: Agave is not A live product

 

 

 

Dehydrated berries are also a good substitute for using sweeteners. Dates tend to be too sweet for people who are sensitive to sugar. I use banana on occasion for certain things and I use agave in moderation without any problem, but some people cannot use banana without feeling negative effects. Anne Wigmore advocated using sweet papaya to make food sweeter. She also was a big fan of green apple. She suggested eating a sweet watermelon and juicing the peeled rind in order to satisfy a sweet tooth because it acts as a cleanser. The watermelon, according to her, should be eaten alone without water and without other foods, and hour before any other meal. I think the effects of sweet foods vary for everyone, but I believe most people suffer in some way from any regular signicant intake of sweets even if they are from a natural source. I feel that even sweet fruit are best eaten in a salad or after exercise. I also think eating some fruit is nice in the morning at times just to cleanse, and they are great in a smoothie when I blend them with some greens and maybe a few nuts. I generally stay away from sweets and it has served me well. I think eliminating sugar and being more aware of the way certain foods become glucose in the bloodstream, were the main reasons I lost so much wieght without even trying. I wish you good fortune on your path,Michael