GB
Chief Eating Officer
I just found this article. What do you think?
Is Agave Nectar Worse Than You Thought?
- Thread starter GB
- Start date
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Andy M.
Certified Pretend Chef
I'm gonna keep drinking Tequila.
OP
OP
GB
Chief Eating Officer
Will you sweeten it with the nectar though? And if you like tequila, see if you can get your hands on a bottle of Casa Noble anejo 2 year. It is like pouring liquid heaven down your throat.
Andy M.
Certified Pretend Chef
No, I was referring to the agave used to make the tequila.
OP
OP
GB
Chief Eating Officer
I understand. The article was about the nectar that is used in place of sugar as a sweetener.
Andy M.
Certified Pretend Chef
I know. I think its the first step in a secret movement to turn us against tequila. The Vodka, Gin, Kahlua, Trilateral commission doesn't want the competition.
OP
OP
GB
Chief Eating Officer
Lets take the commission out and get them drunk so they forget all about it.
Hi GB, thanks for sharing that article. I had also read something similar a while back on Agave and how it's not better than a high fructrose type syrup. I bought two bottles of it from Costco and I use it occassionally in my coffee or tea.
I agree with what the author stated, which is moderation is key for a balanced lifestyle. Red meat, fried foods, fatty foods, etc. all have their side effects, actually fruits and fish also have their side effects but we still eat them.
I am not going to throw away my Agave, I intend to use it up
I agree with what the author stated, which is moderation is key for a balanced lifestyle. Red meat, fried foods, fatty foods, etc. all have their side effects, actually fruits and fish also have their side effects but we still eat them.
I am not going to throw away my Agave, I intend to use it up
OP
OP
GB
Chief Eating Officer
I am with you Yakuta. Moderation is absolutely key.
I think I still have a bottle of agave nectar in my cabinet. I will not be throwing it out until it is done. I do not think I will buy another bottle, but not because of this article. I just did not like the way it did not dissolve in cold liquids the way I had hoped.
I think I still have a bottle of agave nectar in my cabinet. I will not be throwing it out until it is done. I do not think I will buy another bottle, but not because of this article. I just did not like the way it did not dissolve in cold liquids the way I had hoped.
froggythefrog
Senior Cook
- Joined
- Feb 7, 2010
- Messages
- 122
I've suspected that's the case for quite a while. I use it for tea with friends, but that's about it.
I use it in place of honey. It has a sweeter, but similar flavor and I can use less. But generally speaking, I use sweeteners of any kind sparingly. I think the real problem is the abundance of concentrated sweeteners, regardless of the source, that you find at the top of ingredient lists of so much processed foods.
Ekim
Senior Cook
I just wish the sugar industry would switch to natural sugar. Less processing has to be more energy-efficient and cost-saving, doesn't it?
I also don't get why folks think flour and sugar need to be pure white. It's just silly.
And after using the natural stuff for a few years, the white sugar doesn't even appeal to me anymore.
I also don't get why folks think flour and sugar need to be pure white. It's just silly.
And after using the natural stuff for a few years, the white sugar doesn't even appeal to me anymore.
Wait, wait, are you saying I should STOP chugging high fructrose agave nectar straight from the bottle? How will I wash down my special made KFC bucket o skin? Geez! I guess I have to go back to melting icecream and drinking it over pork rindes.
Andy M.
Certified Pretend Chef
Whenever I eat deep fried bacon with a melted lard dipping sauce, I wash it down with HFCS. Stay away from the agave, it'll kill you.
OP
OP
GB
Chief Eating Officer
I am surprised they have no started selling that yet. I bet it would be their biggest seller.
Andy M.
Certified Pretend Chef
They're working on it. The issue is the cost of the defibrillator they are including with each bucket.
I would SO eat the bucket of skin. Some things are bigger than any diet.
cmarchibald
Senior Cook
I've never used agave nectar and don't even know what it is! I still use sugar when I'm baking but when it comes to adding "sweetness" to things like coffee, tea or cereal I use either honey (because it's natural) or Splenda.
What's the verdict on Splenda? When it came out it was touted as the healthy alternative to Nutrasweet & Equal (can't stand the taste of either). Have they determined that it's going to kill us all yet? I figured it was just a matter of time.
What else do you guys use for sweeteners? What's the best alternative to sugar in baking?
I'm a Splenda fan!
cmarchibald
Senior Cook
It definitely tastes better than any of its artificial sweetener cousins. I'm just wondering when they're going to tell us it gives us cancer.....because everything gives you cancer eventually.
