Any Agave Nectar fans?
guapogringo
Posts: 201
I love the stuff. I use in really small quantities and usually only in coffee. It tastes natural because it is. I just can't do any of the chemical compounds to which i refer to as toxic waste. Anyone else like this stuff???? Have any recipes to share?? Not talking Tequila here either people. 
Although, i have been known......
Although, i have been known...... 0
Replies
-
i use it. since going primal i haven't decided if i will keep using it but i do know it makes a mean candy carrot in my house
0 -
I love it too. Perfect with hot tea and lemon. And pretty darn good on oatmeal. 0
-
I love the stuff. I use in really small quantities and usually only in coffee. It tastes natural because it is. I just can't do any of the chemical compounds to which i refer to as toxic waste. Anyone else like this stuff???? Have any recipes to share?? Not talking Tequila here either people. Although, i have been known......
It tastes natural because it is heavily manufactured to do so.
I prefer raw honey.0 -
I use it. Add to my smoothies or a little bit in porridge/cereal if not sweet enough.
Is it better or worse than sugar? I just like it for the low calories but not really sure what the benefit of it is meant to me?0 -
I use it. Add to my smoothies or a little bit in porridge/cereal if not sweet enough.
Is it better or worse than sugar? I just like it for the low calories but not really sure what the benefit of it is meant to me?
It's a chemically manufactured sweetener, I look at it as one of those things where why bother? Honey or cane sugar tastes better and works better.
Natural honey has many more health benefits, tastes better too.0 -
0
-
Didn't want to spark some controversy here but I have been to one facility on the Baja that produces the stuff. I followed the process and what they did at the facility is boil the ball of the plant and press it into a liquid. Make sure your bottle says 100% Agave on the bottle. In the past some manufacturers were adding corn syrup and calling it Agave.
I tell you what Chris I have a buddy that runs a crime lab and owns a HP liquid chromatography-mass spectrometer. I can get him to run a few samples to see the chemical make up if you are interested.0 -
I'm severely allergic to the chemicals they call artificial sweeteners! (lucky for me!) I only use 100% pure Agave in my coffee or a drop on my oatmeal. Sorry, I don't have any recipes.0
-
Didn't want to spark some controversy here but I have been to one facility on the Baja that produces the stuff. I followed the process and what they did at the facility is boil the ball of the plant and press it into a liquid. Make sure your bottle says 100% Agave on the bottle. In the past some manufacturers were adding corn syrup and calling it Agave.
I tell you what Chris I have a buddy that runs a crime lab and owns a HP liquid chromatography-mass spectrometer. I can get him to run a few samples to see the chemical make up if you are interested.
Sure, it should be a split of glucose and fructose based sugars, typically heavier % towards fructose, depending on the process the given manufacture uses when converting the agave starch into inulin. It's made from a natural source yes, but Agave nectar is produced much like how corn starch is refined into HFCS. Tastes alright, but I prefer honey.0 -
I don't see the difference in the natural products really. I use like a teaspoon of agave in my coffee and that's it. If honey or a natural sugar does it for it then great. But I wouldn't suggest using the sweeteners that have a ton of ingredients.
From my cupboard:
Agave Nectar Ingredients - Agave Nectar
Sugar Ingredients - Sugar
Honey Ingredients - Honey
From the Interwebs:
Splenda Ingredients - sucralose, maltodextrin, and dextrose
Sweet N Low Ingredients - Nutritive Dextrose, 3.6% Calcium Saccharin (36mg per packet), Cream of Tartar, and Calcium silicate (an anti-caking agent).
Equal Ingredients - dextrose with maltodextrin, and aspartame
I'll take the sweeteners with one ingredient that I know what it is please. I usually forgo the sugar though because I'm not comfortable with the bleaching process. Have whatever you like though.0 -
I don't see the difference in the natural products really. I use like a teaspoon of agave in my coffee and that's it. If honey or a natural sugar does it for it then great. But I wouldn't suggest using the sweeteners that have a ton of ingredients.
From my cupboard:
Agave Nectar Ingredients - Agave Nectar
Sugar Ingredients - Sugar
Honey Ingredients - Honey
From the Interwebs:
Splenda Ingredients - sucralose, maltodextrin, and dextrose
Sweet N Low Ingredients - Nutritive Dextrose, 3.6% Calcium Saccharin (36mg per packet), Cream of Tartar, and Calcium silicate (an anti-caking agent).
Equal Ingredients - dextrose with maltodextrin, and aspartame
I'll take the sweeteners with one ingredient that I know what it is please. I usually forgo the sugar though because I'm not comfortable with the bleaching process. Have whatever you like though.
Well Put!0 -
Didn't want to spark some controversy here but I have been to one facility on the Baja that produces the stuff. I followed the process and what they did at the facility is boil the ball of the plant and press it into a liquid. Make sure your bottle says 100% Agave on the bottle. In the past some manufacturers were adding corn syrup and calling it Agave.
I tell you what Chris I have a buddy that runs a crime lab and owns a HP liquid chromatography-mass spectrometer. I can get him to run a few samples to see the chemical make up if you are interested.
Sure, it should be a split of glucose and fructose based sugars, typically heavier % towards fructose, depending on the process the given manufacture uses when converting the agave starch into inulin. It's made from a natural source yes, but Agave nectar is produced much like how corn starch is refined into HFCS. Tastes alright, but I prefer honey.
I will get him to run Honey, Sugar, and Agave just for kicks.0 -
I also love Agave Nectar and what's even better for those that say it is "manufactured" to taste natural, get the organic kind with the USDA Organic symbol, which can't be "manufactured" to taste natural, it just is
I use it for everything, I love it in my tea, cereal, or to sweeten anything. 0 -
I don't see the difference in the natural products really. I use like a teaspoon of agave in my coffee and that's it. If honey or a natural sugar does it for it then great. But I wouldn't suggest using the sweeteners that have a ton of ingredients.
From my cupboard:
Agave Nectar Ingredients - Agave Nectar
Sugar Ingredients - Sugar
Honey Ingredients - Honey
From the Interwebs:
Splenda Ingredients - sucralose, maltodextrin, and dextrose
Sweet N Low Ingredients - Nutritive Dextrose, 3.6% Calcium Saccharin (36mg per packet), Cream of Tartar, and Calcium silicate (an anti-caking agent).
Equal Ingredients - dextrose with maltodextrin, and aspartame
I'll take the sweeteners with one ingredient that I know what it is please. I usually forgo the sugar though because I'm not comfortable with the bleaching process. Have whatever you like though.
This. 0 -
Bought a while back, don't know what the heck to do with it... can it be used in cooking/baking in place of sugar??0
-
I prefer honey, but I have used some agave in smoothies for my husband who prefers his a little sweeter than what I like.0
-
I like it, but mostly for baking (any recipe, I just use it to substitute the other sweetener) I also like it on icecream, or pancakes.0
-
I go with raw honey only. Havent tried agave but am curious.0
-
I use it to bake with..i buy the raw agave brand from whole foods.0
-
to the OP, I would love to hear about those test results when you do get them. I use it because it says it's a low-glycemic sweetner. Organic Blue agave, ingredients=organic blue agave. 60 calories per 1 tbsp.0
-
I love agave ESPECIALLY in coffee. It's perfect because it mixes in and doesn't settle so you don't get that last, sickeningly sweet, sip at the bottom! I use it in some frostings as well and it works to then them out. It's really a great all around completely natural sweet food.0
-
I especially love it on pancakes!I like it, but mostly for baking (any recipe, I just use it to substitute the other sweetener) I also like it on icecream, or pancakes.0 -
LOVE IT ON OATMEAL. i like plain oatmeal but when i put agave on it, it's like heaven.0
-
I like it, I bought the organic stuff a little while ago because I was curious and it's good. I like honey just as much if not more (honey has its own distinctive taste whereas agave kinda just tastes like sugar), but honey's thicker and more difficult to mix into my yogurt. I tend to switch off on them different days.0
-
to the OP, I would love to hear about those test results when you do get them. I use it because it says it's a low-glycemic sweetner. Organic Blue agave, ingredients=organic blue agave. 60 calories per 1 tbsp.
This is why I bought it, too! I use it in my oatmeal, coffee, tea and Greek yogurt. I like that you don't need a lot of it. Have been meaning to look into using it for baking, too.0 -
I'm an agave convert! It dont get those highs and lows from the sugar i used to put in my coffee when i use it 0
-
A lot of us vegans use it to replace honey. I do as well and also HATE the smell of honey, even raw honey. I get the organic agave nectar and really enjoy it. I hear it's heavily processed but not sure if there's better kinds then others. I just try to avoid HFCS.0
-
I gave up honey when I went vegan and switched to agave. I love it. I don't use it often, mostly when I'm baking or want it as a smoothie or tea additive, but it sure is delicious.0
-
Agave Nectar essentially is the "vegan" version of HFCS. I avoid both for several reasons. First, Agave Nectar is not natural, despite claims on bottles that its raw or organic and undergoes the same processing as HFCS. Additionally, it has a higher concentration of fructose than HFCS (70% or more compared to 55% of HFCS).
If Vegans are consuming it instead of honey, and believing it is natural and raw, they may want to really look into how Agave Nectar is actually produced.0 -
I like it, but mostly for baking (any recipe, I just use it to substitute the other sweetener) I also like it on icecream, or pancakes.
Warning: this is not a good substitute in homemade baklava. Or pecan pie. That was a fail.
I use honey instead though-- I prefer the taste.0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.3K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 424 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions