are these items really raw??

[Belladonna]

are these items REALLY raw? They say "Raw" on them, but then again, almonds are allowed to be sold with the "raw" label even though they aren't (in the US, anyway).

dehulled seeds. Does the dehulling process use heat?...

"raw" rolled oats. yet soft and ready to eat (some people have commented that for rolled oats to be raw, they would be hard and crunchy or something?...)

Agave Nectar (edit: can be raw but not "living". see below)

bulk Honey from the grocery store... now here's where I'm confused. for honey to stay syrupy and uncrystalized they have to heat the bulk containers they are stored in at the store a bit that so it will easily poor out right?... How much do they heat them though? Does anyone know? is it just a small amount or heat or does it go over the required limit of 118?

Well that's all I can think of for now but I'm sure I have more I'll remember later... I've been trying to be on a 100% raw diet for the past 10 months. The only reason I have to say TRYING is because a lot of labels are actually very misleading, saying they are RAW when really, they aren't at all. So I've had quite a few "OH, wait a sec, there is NO WAY this could be raw, is there? ooops :o." moments.
Anywho! Thought I'd try here and see if anyone knows how these things ARE or ARE NOT raw. =) Thanks guys!
:D
-Belladonna

[somelikeitraw]

Here (http://www.living-foods.com/articles/agave.html) is an article on agave nectar you might find interesting.

Here (http://bragg.com/products/acv.html) is the Bragg ACV page where they state "Certified Bragg Organic Raw Apple Cider Vinegar is unfiltered, unheated, unpasteurized and 5% acidity. Contains the amazing Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules."

I am with you in the confusion. I am not sure if I CAN be 100% raw, although I am trying. Not beating myself up if I find I've been eating something that isn't 100% raw. I just make a mental note and avoid that food. It seems like the simpler I eat the more on target I am but I do crave some gourmet stuff and can't wait to get a dehydrator.

[leeleelocs]

It makes me really mad to think I have been spending a lot of money on Corn Syrup ----Whoo knew that they cut Agava syrup with corn syrup!:mad:

I just got my "SAD" husband to switch to Agava instead of the white table sugar!

[Belladonna]

WOW, you know, I wondered how it could be possible for agave to be raw. I guess it isn't! I've spent so much money buying that stuff by the gallon this past year thinking it was the only sweetener (besides honey, which I didn't used to like much) I could possibly use in my food. Oi! Well it's really good to know that now. Also that was a great article. Thanks for posting it hon!

I'm really glad about Bragg's apple cider vinegar being truly raw, though. :D dunno what I'd do without that!

[Mary Kay]

I have also read that agave is low on the Glycemic Index because your liver has to process it, thereby making it a little hard on your liver. I also don't like the fact that it's shipped from so far away, I prefer local raw honey and maple syrup.

Honey: I used to be a beekeeper - am too busy as a mom now though, but honey does not have to be heated, it just makes it easier to pour and filter. The bees go to great lengths to keep the hive at 94deg F, so I don't even use it in my dehydrator, but if dehydrating stuff, use local maple syrup. I take glass canning jars to the Amish, they bottle them up when hot, and the jars seal. I get a good deal by buying 10 gallons at once.

Just some little tidbits - my thoughts.

Mary Kay, who is not 100% raw for "raw's sake"---probably 90 - 95% though.

[philmwri]

Isn't Raw Agave processed with black mold?

[Riiiya]

hmm looks like there's a lot of controversy around agave.. all i know is that i use it as a sweetener in the dishes i prepare for someone with diabetes and he is extremely happy his sugar doesn't go up in comparison to other things!

[saladnut]

Check out the real story on agave nectar here. http://en.wikipedia.org/wiki/Agave_nectar. If it says 100% raw agave, not sure how it can be cut with corn syrup.

[snoops]

I was just at my HFS and looked at the agave. The ingredients say organic blue agave nectar. How can it be anything else?? Wouldn't it have to say if it had HFCS in it?

[Belladonna]

-via the wiki link - "An alternative method used to process the agave juice without heat is described in a United States patent for a process that uses enzymes to hydrolyze the polyfructose extract into fructose, using an enzyme derived from Aspergillus niger (black mold)."

Ok, so they do have a method that is technically raw... but it still doesn't sound anything close to qualifying as "LIVING"... Just my opinion here, but I'm still ditching the Agave Syrup and sticking with honey.

[SevenKindsOfCookie]

I have also read that agave is low on the Glycemic Index because your liver has to process it, thereby making it a little hard on your liver. I also don't like the fact that it's shipped from so far away, I prefer local raw honey and maple syrup.

Doesn't honey put quite a load on the liver as well? It also contains a lot of fructose, and fructose is metabolized in the liver.
I agree with you about shipping though. I can buy raw honey for less than half the price across the street.
The only problem with honey is that it taste like.. honey. If I make a vanilla sauce or ice cream with honey it will overpower the vanilla. So more neutral sweeteners like agave are really useful for such foods.