Honey Alternatives

[VFayeS]

As an ethical vegan of 17 years, I don't use honey. Is agave nectar an acceptable raw alternative? Maple syrup?

Thanks!

Vicki

[Angelic Light]

Yes, agave nectar is a good raw alternative to honey. I think maple syrup is cooked. You can always use dates for a sweetener too.

xxxxxxx

[VeggieMel]

Agave nectar is the best substitute, IMO. I sometimes use stevia in recipes, as well.

[Angelic Light]

Oh, and Stevia is a good sweetener too.

[MAK]

Interesting. Agave nectar has GI only 10. Very good.
Where you buy it? Is it expensive?
I do not like stevia taste. I have been using sacharin (the pink packet). Yes it is chemical, but neutral to the body and does not have any harmful effect reports.

[swiss_miss]

MAK, your not exactly right about saccharin being harmless since it has been shown to cause cancer.
http://www.cspinet.org/new/saccharn.htm
and another link:
http://archives.cbc.ca/IDC-1-75-575-2987-20/that_was_then/science_technology/saccharin_banned

The manufacturers of artficial sweeteners will no doubt defend their products, stating that they are harmless because they dont want their product sales to go down. If you see a report that artifcial sweeteners are NOT harmfull, its very likely because the makers of the products paid a team of scientisits to issue a false report. If its chemical and man made, it would be wise not to put it in your body.

[ReneeSC]

I have citris flavored stevia - kinda strong, but it's better than even turbinado ( especially for me )

I also just bought my first round of Agave nectar. You'll want the raw verion. Alissa sells it here. Just click on the "Books, DVD's & other raw diet products " on the top of this page within the tool bar. ( top extreme left )

[Punky]

Agave syrup is an excellant substitute for honey.
It tastes like a cross of honey and maple syrup.
Maple syrup is an excellant sweetener as well; it is not technically raw though,
so some rawbies use it and some don't.
I do use it, but not often anymore since agave came out. I use agave
everyday with my family. We are hooked...
dates, stevia also good sweeteners.

[RawTruth]

Vicki, I think stevia is actually the best -- IF you grow it yourself and dry the leaves ... or just use them fresh. The plant is easy to find, easy to grow, and you can't get more natural than picking it and using it with no outside processing. (The stevia powder is processed with heat.)

Dates -- the soak water or pureed -- are really good sweeteners, too.

Agave nectar would be the third choice, if these were ranked according to the least processed and the best assimilated by the body (although you don't state that as a concern). I don't want to start a firestorm, however, as it turns out, many agave nectars are heated after all regardless of what the manufacturers say. My local supplier has changed to a new brand that is raw after investigating the others more closely and finding out that their claims were untrue. I know that Alissa is considering switching to that one in her store, also.

Maple syrup is the absolute worst. It is just boiled to death. It's not raw. Some of the older raw food uncookbooks list it as an ingredient in some desserts. That sure doesn't mean it's okay to use, of course. Most people I know who make those recipes omit the maple syrup and substitute a raw sweetener.

Good luck in trying raw sweeteners. I really admire your ethical stance.

.

[Jo-anne]

MAK, I strongly URGE you to read up on "the lil pink packet" Sacharin is cancer causing......hate to tell you this but I was shocked when I read your post.....if you need any proof I mean REAL scientific proof of this then PLEASE read "Health Wars" by Phillip Day. I would not touch that stuff if it was the last thing on this planet!

[Jo-anne]

......I should have read all the other posts after MAK's, but as soon as I read your response MAK I quickly scrolled down to send you my reply.

Your right on the mark swiss_miss!

[MAK]

Hmmm,
Thanks for info. In the Geoff Bond's book he labeled sacharin as a safe sweetener. May be he is wrong.
Thanks for your repplies.

[Jo-anne]

No worries MAK, not a lot of people are aware of the harmful effects of this stuff, I'm just glad that you brought it up.

Have a nice day! :)

[Rawkinlocs]

Hmmm,
Thanks for info. In the Geoff Bond's book he labeled sacharin as a safe sweetener. May be he is wrong.
Thanks for your repplies.

Mike, from your couple of posts referrencing Geoff (your mention of him saying that saccharin and canola oil are good for you) and what I've briefly read of him on the internet, I'm getting the feeling that this Geoff isn't into raw foods though he is into natural yet cooked foods, correct?

So...how about keeping your research of him and his methods something you do seperate from here since this IS a raw (mainly vegan) foods board. I know you're 95% raw, that's the part we want to discuss here...the other 5% of your diet, whatever that may be, really doesn't warrant any discussion here...that's what you choose to do outside of THIS realm.

Thanks Mike!

[mandarin honey]

Agave nectar would be the third choice, if these were ranked according to the least processed and the best assimilated by the body (although you don't state that as a concern). I don't want to start a firestorm, however, as it turns out, many agave nectars are heated after all regardless of what the manufacturers say. My local supplier has changed to a new brand that is raw after investigating the others more closely and finding out that their claims were untrue. I know that Alissa is considering switching to that one in her store, also.


Which brand of agave are you referring to that is raw? If you don't want to post the brand can you send me a PM? I'd like to see if it is available in my area. Thanks.

[RawTruth]

I'll get back to you on that, Lisa. I have no problem posting that here. I just want to check to make sure I have the brand info correct.

[rawgrrl]

Plus, agave comes in dark or light form. The dark agave has a heavier taste than the light. They're both veddy veddy good.

[RawTruth]

Okay, folks, I'm honestly not sure what to do with this.

Here's the link to the description of how agave is harvested and how the nectar is produced. It doesn't state it here, but the manufacturer does say that it is heated to 120 degrees. Yep, 120 degrees, which is out of the range of being raw, right? So ... we're in a quandry - we can buy and use this brand seeing as how it's the purest and the only one that I know that actually tells the truth about the heating temperature. We can justify this by saying that, unless we over-use it, it's not the worst thing we can eat. And, at 120 degrees, there's probably still some enzymes alive (I don't know if this is true or not.) Or, avoid it completely because it isn't raw and use stevia leaves or dates/figs/raisins as sweeteners.

http://blueagavenectar.com/manufacturingblueagavenectar.html

What do you think?

By the way, if you'd like to buy some, a local raw store will ship it to you. You can call Robin at The Living Temple at 714-891-5117. The website (which isn't fully functional) is www.thelivingtemple.com

It does taste great! Very full-bodied.

[mandarin honey]

Thank you for the information Raw Truth.

[Sharon in Colorado]

I buy Madhava Raw Agave which is not heated above 115. There is no color choice though.

[Punky]

What do you think?

Well I would obviously *prefer* a raw choice, but I would still use agave
regardless for my family. It doesn't raise the blood sugar as much, so it's a great choice for my boys and I. Tastes great too. I am not a raw purist though, just high raw.
Stevia is a good choice in that regards too, but doesn't taste as good in my humble opinion, and not as versatle.
I am curious about having a real stevia plant like you mentioned and learning how to use the leaves. But in my busy schedule with family, work and kids I do not see myself able to take the time for that as much...
I also use Yacon Syrup; supposedly raw that I get from Nature's 1st Law.
www.rawfood.com
It doesn't raise the blood sugar either supposedly.
Dr. Cousens sells it at his site too.
It tastes similar to molassas (sp?); it's a much darker and heavier taste
than agave, so not quite as versatile.