More "what is that sweet stuff?"
I'm researching these to the extent that I'm interested -- not pretending that that is comprehensive!
Agave nectar is mostly fructose, i.e. sugar. It does have a few advantages over table sugar: 1) The high fructose content makes it a lot sweeter than sugar, so you need less of it to achieve the same sweetness. 2) The agave plant is a succulent ( Read more... )
Agave nectar is mostly fructose, i.e. sugar. It does have a few advantages over table sugar: 1) The high fructose content makes it a lot sweeter than sugar, so you need less of it to achieve the same sweetness. 2) The agave plant is a succulent ( Read more... )
Comments 5
Though I'm usually against the natural=better stance, I'd much sooner trust stevia than the various lab-based sweeteners. Basically, it's been used a long time in it's native range. I expect it has some issues when used in very large doses for long period, but even there I expect it's no more toxic than plain sugar, and a heck of a lot safer than, e.g. alcohol.
Incidentally, I'm surprised you've decided honey is OK for this - it's naturally produced, but it's still about 80% sugars (fructose, glucose, sucrose, maltose, etc.).
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We said OK to honey because we eliminated "refined" sugar, and as long as we stick to raw honey, it's allowed. But as you say (and I've since learned), honey is mostly just sugar, and not substantially different from, say, high fructose corn syrup. There's no improvement in healthiness; there's a definite benefit in economics (since it's easy to get local honey) and environment.
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