Decided to wean myself off honey

Discussion in 'Health, Nutrition, Injuries & Medical Conditions' started by mandytheartist, Dec 16, 2018.

  1. mandytheartist

    mandytheartist
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    I've heard that agave is just as good, and even healthier than honey. Anyone a fan?
     
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  2. Gordon

    Gordon
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    Sugar is sugar. The glucose/fructose ratio varies a bit, but cane sugar, beet sugar, maple sugar, honey, agave syrup, rice syrup, corn syrup, all are basically empty calories. To say that one is somehow better than another requires a bunch of hand-waving and shaky assumptions. Bottom line, none should be consumed in quantity.
     
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  3. mandytheartist

    mandytheartist
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    I did a bit of research, and what I found is much what you said. The only advantages agave has:

    Lower glycemic index (not important to me)
    It's vegan (marginally important to me)
     
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  4. Johnson Murray

    Johnson Murray
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    Lower glycemic index is definitely important to me.
     
  5. Tristan

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    Well I always try to support the locals and at least around here local raw honey is plentiful and agave is not. Agave is also processed to extract the sugars from the root as I understand it, not 'raw nectar' like they lead you to believe. Honey can be found truly raw and unprocessed. I wonder if raw honey has more micronutrients also, from the wide variety of plants from which the nectar was collected. And potential allergy benefits (well, not sure if that has been proven or not).
     
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  6. Gordon

    Gordon
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    Good point. I know that when you make tequila, you roast the agave hearts first. I don't know if they include the root or just the plant body. The Mescalero Apache roasted them to eat, that's how they got their name. I can imagine some industrial process where agave syrup might be extracted much the way corn syrup is made from corn(ugly), but it seems like you need to convert the starch from the plant into sugar somehow. When you make beer, you can use the natural plant enzymes in the seeds, but that involves sprouting to release the enzyme, roasting to kill the sprouts, steeping at 130F, and then boiling it like mad. With three steps involving high temperatures, I guess malt syrup can't be called raw either. Not that I care about the raw part, given how little I eat in the way of sweeteners. But consider this: People have been eating honey for a million years or so, since whenever they reached the point where you could call them people. Probably before. If you're worried about which sweetener is the most human-appropriate food, I'd vote for the million-year successful experiment. Local raw unfiltered honey FTW.
     
  7. migangelo

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