Comments on: Is Agave Syrup Vegan? Is it safe to eat?

By: Camilla

Camilla — Sun, 20 Sep 2020 18:34:28 +0000

Thanks. Interesting info. Here in Europe many people are using American recipes they’ve found online and are beginning to use such ingredients as agave syrup and cornstarch. Traditionally, we have used potato starch (at least in Scandinavia). Agave isn’t even grown in Europe so if we want to use it, we have to import it. When I’m not using ordinary sugar (which isn’t bleached with bone char here) I tend to use stevia or coconut sugar. I’m not really that keen on sweet stuff (except for chocolate and ice cream), but of course it’s an important ingredient in many recipes.

By: Donte

Donte — Fri, 05 Sep 2014 17:41:41 +0000

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piece of writing to improve my know-how.

By: kelly

kelly — Sun, 16 Jun 2013 10:33:29 +0000

I found that even the most organic agave has gone through some chemical processing at some stage. And if you read from Dr. Mercola, he quoted that studies proved that agave interferes with blood viscosity. And yes, agave is not eco-friendly.

By: Chris

Chris — Sat, 18 Aug 2012 01:41:08 +0000

Try looking for Xagave, it is slightly different from agave and avoids the issues outlined above due to how it is made. Xagave is also processed in a way that it is still considered raw, so it retains many nutrients that the process of making certain kinds of agave removes.

By: Dave

Dave — Wed, 29 Sep 2010 20:20:11 +0000

Agave is NOT so eco-friendly after all:

http://www.jointheevolution.ca/blog/2010/04/19/sharing-agave-nectar-with-those-who-really-need-it-why-you-wouldn’t-have-agaves-without-bats/

By: Lane

Lane — Fri, 22 Aug 2008 05:13:34 +0000

Hi Judith,
No new info… We have the original container of agave nectar we bought when we switched over to a vegan diet last year. It’s not our sweetener of choice, but we keep it on hand for company. We use honey, and brown rice syrup, and I’ll use maple syrup when it’s added after cooking (Jane doesn’t care for it.)
We cut out almost all HFCS about 7 years ago. One of us read something about how awful and prevalent it is… It’s even in most ketchup!
The other thing we cut out is Partially Hydrogenated Oils… It’s interesting to see NYC and a few other cities have banned trans fats.
Every once in awhile we’ll crave something with one or both of those ingredients and we’ll go ahead and buy it. But usually, we avoid them like the plague.

By: Judith

Judith — Thu, 21 Aug 2008 23:37:26 +0000

I also had concerns over Agave and after doing research I am no longer using it. I am worried that it is being promoted as healthy and natural when there maybe serious health problems associated with eating a product so high in fructose.
My posting is at ThursdaysGirl.wordpress.com
let me know if you have new info, best wishes ThursdaysGirl

By: Lane

Lane — Sat, 19 Jul 2008 05:17:09 +0000

Hi LaTara,
Living in Los Angeles, I would suspect we could find Zulca… We’ll have to keep our eyes open for it when we’re out shopping. We’ve been using brown rice syrup more lately. It’s slightly less sweet, and sometimes that’s better.
Agreed, moderation is the key.

By: LaTara

LaTara — Fri, 18 Jul 2008 13:18:13 +0000

We do use agave nectar here in the home but we also have honey, molasses, stevia, and even a mexican cane sugar called Zulca (very good and unrefined sugar).

As with anything, the key in moderation.

By: MoonSage

MoonSage — Fri, 04 Apr 2008 11:55:26 +0000

You’re welcome. I’ve used barley malt sugar many times for things that call for something sweet – even as a sweetener for baking bread and pizza dough.

I’ll try and get that post with the recipe on it on my site soon but I’ve still got a couple of other things I need to post first.

So many things in the world that need out attention and better yet, action!

Peac, love and understanding to all.

By: Jane

Jane — Thu, 03 Apr 2008 04:00:25 +0000

Madcap & Moonsage,
Thanks for the tip/review on barley malt syrup. It’s on my shopping list!
–Jane

By: madcapCupcake

madcapCupcake — Wed, 02 Apr 2008 22:42:02 +0000

Hi Lane – I picked up the barley malt syrup today. It’s very nice! Very much like honey, both in taste, texture, and viscosity, with a malt twist. Stronger flavour than agave – I suspect it will be brilliant in baked goods. Thanks to MoonSage for the tip!

By: Lane

Lane — Tue, 01 Apr 2008 22:12:13 +0000

Hi Madcap,
Frightening, isn’t it. Sometimes it feels like you need a degree in chemistry to interpret what’s on your food labels!
Jane’s trying to move us away from refined white sugar too, but that requires reeducating our palates. 40+ years of sugar is a hard habit to break.

By: madcapCupcake

madcapCupcake — Tue, 01 Apr 2008 05:30:37 +0000

Thanks for the great post – there are so many hidden dangers in our foods these days. I only recently started using raw agave nectar and have always purchased organic – I hope I don’t get the botulism! I also like brown rice syrup and stevia. I love maple syrup and Manuka honey. I only recently became enlightened about bone char in refined sugar and was horrified. I had already cut back extensively on my use of refined sugar for health reasons but was still using it for baking – I’ve since switched to Wholesome Sweeteners and their range of sugars in that department. I’ve yet to try the barley malt syrup but I’m adding it to the grocery list!

By: Lane

Lane — Sat, 29 Mar 2008 04:20:37 +0000

Hi MoonSage,
I googled it and came up with Barley Malt Syrup.
I’d love to see the recipe for the delicious rich dessert.
Thanks for sharing.