Creating Waves of Awareness
Agave Sweetener made under a high heat process changes chemically and ends up not a healthy food.
Agave does not contain any healing enzymes like raw honey.
The video posted in 2010 and I'm just finding out about this news. How long can people be mistaken and uninformed?
REMEDY OF THE DAY: AGAVE AMERICANA
Indicated in stomachache, and painful erections in gonorrhœa. Strangury. Hydrophobia. Scurvy; countenance pale, gums swollen and bleeding, legs covered with dark purple blotches, swollen, painful and hard. Appetite poor; bowels constipated.
Strange how this plant resembles the mobile phone cell towers that mimic a conifer tree form in this area. The syrup used as a food sweetener for thousands of years and the plant used to make tequila.
The Aztecs mixed it with salt and used it for skin infections and wounds.
Agave nectar or syrup is as high as 90% concentrated fructose (a simple sugar that occurs naturally in fruit), and the rest glucose. But the agave you can buy ranges from 90% to as little as 55% fructose (similar to high-fructose corn syrup), depending on the processing, says Roger Clemens, professor at the University of Southern California and a spokesman for the Institute of Food Technologists. If this is not healthy for diabetics, then it will put pre-diabetics at risk.
The other day we had purchased two bottles of Agave syrup from Costco, but having see this video it is clear that a honey is a better choice. But how about Stevia? what is our best bet in using some sort of sweetener for our daily use. Can some one shed some light on this subject?
I believe that Stevia is acceptable. Just reduce sugar intake, but use honey and stevia when you need it.