Agave Nectar or Honey?

[Myka]

What's better to use? I noticed that lots of pre-made raw desserts in the health food store have agave nectar in it, not honey. I read that agave nectar is lower on the glycemic index, it's sugar is released slower in the bloodstream. The bottle of agave nectar I have at home says it is safe for diabetics. It tastes good. Any objections? What's the 411?

Here is an article I found online about the benefits of agave
http://www.rawagave.com/product.asp?Product_Id=1895&d_Id=5274&l1=5274&l2=

[vegankristen]

You know, I've been wondering the same thing. I'm a strict vegan and don't eat honey at all. Does agave nectar hold up the same in recipes? Especially those desserts that call for up to 1/2 cup or more of honey?

Also to add to this very sweet thread: thoughts on mesquite pod meal????

Thanks Kristen

[VeganVixen]

I have 2 reasons like agave (The fact that im vegan is one),but I remember when I was not vegan (around 13) and honey was way too sweet and had a burning twange aftertaste(yuck)...........my opinion..........stick to the agave!

[PixieGreen]

This website has a point-by-point comparison of honey vs agave nectar.
http://www.madhavahoney.com/agave.htm

I like both. Agave has less of an independent taste, so when I use it in desserts it adds sweetness without detracting from the other ingredients. I love honey, but I have been using agave in all of my recipes for about four weeks because I tend to abuse my honey priviledges :0 I run out too quickly.

If PoohBear and PixieGreen fought over a pot of honey, who would win? Hmm, I could use my vegan sharp elbows to poke him and I'm quick on my feet, but if Pooh got me in a headlock or sat on me I'd be a gonner. It's a close call, folks.

Christa

[Punky]

I use both. I love both.
Agave doesn't raise the blood sugar as much so
I tend to give that to my kids a lot more...
Raw Honey really does soothe a sore throat though in my humble
opinion. I do use agave more often than honey.

[jaurequi]

I also like raw agave, it's really yummy and doesn't give me the "crash" like sugar used to; so, yes, it's a better choice for diabetics. I also like yacon syrup, which is good if you want a darker, richer flavor -- say, for a maple syrup or light molasses substitute.

If I were not vegan, I'd eat honey; but I don't miss it at all. :)

Yes, agave holds up great in all recipes I've tried.

vegankristen, I love the mesquite powder! It has a unique flavor and is suprisingly sweet! I've used it as a sweetener in dressings where otherwise a 1/2-1 tsp sugar or other sweetener would be required; but it does give off a flavor, even in small amounts (though it's not super strong...hard to describe!); so you have to like the flavor, which, of course is a very individual thing.
It is excellent in chocolate or carob recipes -- really enhances it. I like it in chocolate "shakes," "puddings," or "chocolate milks."

You can find the raw Yacon Syrup, the raw Agave Nectar, and the Mesquite here: http://www.naturalzing.com/catalog/index.php?cPath=21_35&osCsid=4b0d8a924735ad3b3eaa0e3762f81fbb

[ren]

I like raw honey, fresh from the comb. I am also going to buy agave nectar just because I never had it.

[Sharon in Colorado]

Both are great but honey hardens too quickly and it is difficult to stir it in liquids without it gunking up. This is why honey is used in the butter pecan ice cream recipe, if you used agave nectar you wouldn't get those little chewy chunks that honey gives.

Agave is syrupy but not sticky in the sense that if you took a sip of it, it would not coat your teeth the way honey does. I also like the flavor of agave - it's more of a clean cotton candy-like flavor whereas honey has a very rich, heavy flavor. I like to use honey to flavor my tea, and agave in most recipes.

In no way should you be paying 70-80 bucks a gallon for raw agave nectar. Our co-op gets it through the Madhava company for around $20 a gallon plus shipping. And it is truly raw. Try googling it and getting it through your local co-op.