There is a lot of negative press about agave recently, calling it worse then high fructose corn syrup. With agave’s popularity, big business has stepped in and made a mess of many agave products. In spite of manufacturer’s claims, a lot of agave is not always raw or organic, and may have been produced with chemical extraction. We’re all going to have to pay close attention and do our homework.
True Raw Organic Agave
We are great fans of true raw organic agave. This agave is processed at very low temps with no chemicals involved. Here at Diet For Living Center we use Madhava Organic Raw Agave Nectar. Their agave is subject only to low temperatures during the evaporation of excess water from the juice. The juice is evaporated in a vacuum evaporator, enabling the moisture to be drawn slowly out at low temperatures. “There are no chemicals whatsoever involved in the production of Madhava’s Raw Agave Nectar, nor is it cooked”, says Madhava’s President, Craig Gerbore.
With a glycemic index (GI) of 30, we like true raw agave because it only takes a small amount to get the results you need. It dissolves in cold foods and it doesn’t overpower the taste. For health benefits, it contains inulin, a healthy prebiotic which also promotes regularity. It boosts the immune system while increasing calcium absorption and bone density. All sweeteners should be used in moderation, but then that’s my advice for everything in life.
We like to keep a few healthy, gluten-free snack foods around the house to keep us out of big trouble. Here is ‘Our Raw Spicy n Sweet Pecan Treats’ recipe. Its super super yummy!
Raw Spicy ‘n Sweet Pecan Treats
- 1 cup Raw Pecans, soaked over night and drained
- 3 tablespoons Raw Agave Nectar
- 3 tablespoons Pure Maple Syrup
- 1 tablespoon Organic Coconut Palm Sugar
- ¾ tablespoons Sea Salt
- ¼ teaspoon Hot Pepper
Place the drained raw pecans in a bowl. Pour the raw agave nectar and pure maple syrup over the nuts and toss till throughly covered. Add more sweetener if needed. Add palm sugar, sea salt and hot pepper and toss again. Lay out on a dehydrator sheet and dry for 24 hours at 115 degrees. Remove and eat, or store for later in a glass jar. Enjoy!