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Agave Nectar  This thread currently has 2,614 views. Print Print Thread
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colojd
Thursday, April 19, 2007, 7:20pm Report to Moderator Report to Moderator

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We have just discovered Agave nectar and love it. We are a family of two type B's and one O - we have not yet tested to find out what our secretor status is. I think from reading a few previous posts on agave, most have said that even though it is not on the Typbase list, it is probably a neutral for all.

We plan to start buying it in larger quantities so that we can start using it in baked goods. Would like to hear from others who have substituted it for regular sugar and what type of baked goods it works best in. We avoid all white sugar when we can and had been using the unrefined cane sugar that has the cane juice in it (like the Raw Sugar product) but we would like to move to using agave now as much as possible.

One more question - we are not diabetic or have big problems with blood sugar, but mine was a bit elevated at last checkup 6 months ago. Did any of you who found your blood sugar a little too high find using agave improved your blood sugar readings?
Thanks!
Joyce
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Lola
Thursday, April 19, 2007, 7:48pm Report to Moderator Report to Moderator

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Quoted Text
Dr. D
Question: Why no Sucanat for B's???

Answer: Raw cane sugar possesses a B-antigen
degrading enzyme
Much like certain preparations of soy. In
essence, the enzyme digests your blood type.
Not so good for the mucus of your GI tract. It
appears to be in the mineral (or ash) portion
of the food, which is much lower in the other
refined commercial forms. Prolonged boiling
(as in molasses making) inactivates it.

As an avoid it is only a Tier II value
(optional in otherwise healthy individuals),
so don't get too bent out of shape. B non
secretors may want to take this more seriously
though, expecially if obese; and B secretors
if prone to gut permiablility issues.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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gulfcoastguy
Thursday, April 19, 2007, 8:09pm Report to Moderator Report to Moderator

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Kyosha Nim
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I use agave nectar with ghee, cream cheese, vanilla, and lemon zest for frosting for carrot cake. I believe vegetable glycerine to be better for controlling blood sugar so I use that on the rare occasions I actually bake.
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Brighid45
Thursday, April 19, 2007, 9:40pm Report to Moderator Report to Moderator

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Kyosha Nim
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I use agave nectar as my primary sweetener and generally in any baking I do (which is infrequent nowadays). Also I like sweetened iced tea once in a great while, and the dark agave nectar is really delicious with fresh lemon juice in rooibos iced tea. I like it better than vegetable glycerine, which to me has a chemical taste that is very offputting. Agave nectar does not spike my blood sugar and a little goes a long way. It's great stuff and has a lovely delicate taste.


Everyone is entitled to his or her informed opinion. --H. Ellison
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colojd
Thursday, April 19, 2007, 10:21pm Report to Moderator Report to Moderator

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Hi and thanks to all for your response.

Lola, I am not sure if what we have is called sucanat, but will check. I do have to say that sometimes the scientific language of the BTD can be very disturbing, such as the reference to the sugar enzyme digesting your blood and causing mucus in your intestines. I have a chemistry degree, but references is kind of strange, even if it is scientifically true.

I don't know my secretor status yet, so I have not gotten into the tier I or tier II concepts.

I have read a little on agave nectar and it did say that you can use half of what a recipe calls for sugar. To us, it has a pleasant, mildly sweet flavor. I am trying to lose some weight so I have lessen the amount of grains I am eating. I have a wonderful yogurt that I get at Wild Oats store that is made in Greece. I get the plain and it has none of the sour flavor that plain yogurts like Dannon have. I add a few walnuts and a sprinkle of agave and that is my breakfast most mornings!
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Alia Vo
Thursday, April 19, 2007, 10:24pm Report to Moderator Report to Moderator

Kyosha Nim
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I have used agave in the past with no experiences with sugar spikes or feeling jittery, or tired.

I have also used vegetable glycerine in the past with similar positive effects.


Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17
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Brighid45
Thursday, April 19, 2007, 10:31pm Report to Moderator Report to Moderator

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Kyosha Nim
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I've found that depending on the recipe or use, I can use anywhere from a third to one-half agave nectar in ratio to the amount of sugar or sweetener called for. It really depends on the other ingredients. If I'm making a carrot cake, I know that the carrots, pineapple and raisins in the batter will add sweetness, and so I back off on the nectar. With cookies I might add a bit more. The dark nectar also has more of a presence (imo anyway). I use it quite a bit and can be more sparing with it just because it tastes a bit stronger and (to me) sweeter.


Everyone is entitled to his or her informed opinion. --H. Ellison
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colojd
Thursday, April 19, 2007, 10:40pm Report to Moderator Report to Moderator

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Thanks Alia and Brighid. That makes sense that you have to kind of experiment with how much you add if other things will add sweetness.

I am looking forward to testing it out!
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Alia Vo
Thursday, April 19, 2007, 10:44pm Report to Moderator Report to Moderator

Kyosha Nim
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Age: 42
Have you tried using frozen apple juice or frozen pineapple juice concentrate with no other added ingredients or sugar?  

When I did alot more baking in the past, I used 100% pure fruit concentrates to sweeten my homemade granola.  Using a fruit juice concentrate may also assist in the amount of agave or any other type of sweetener you use.

Both fruit juices are very sweet and ideal for baking.

Alia


Alia A. Vo
A Positive Secretor
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BTD Lifestyle Since 1999
John 17
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jayney-O
Friday, April 20, 2007, 12:30am Report to Moderator Report to Moderator
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I love agave!! Here's my super salad dressing!
Generous drizzle (over spring greens) of EVOO
less generous sprinkling of apple cider vinegar
light drizzle of AGAVE nectar
pinch of salt.......Toss!  Awesome!!!!     (You gotta get a feel for amounts)

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jayney-O  -  Friday, April 20, 2007, 12:30am
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Drea
Friday, April 20, 2007, 1:52am Report to Moderator Report to Moderator

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My fav dressing for kale slaw is evoo, lemon or lime juice, and a drizzle to taste of agave.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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colojd
Friday, April 20, 2007, 1:01pm Report to Moderator Report to Moderator

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All of those suggestions sound great. I have not tried fruit juice concentrate but will have to try it out. If the recipe calls for one cup of sugar, how do you translate that into the concentrate, or is it kind of something you try out to get the right taste?

Also love the suggestions for the salad dressing. My husband does a great oil and vinegar dressing with only salt and pepper added. We never have added sugar but I am sure the agave is a nice thing to add to enhance the natural flavors of the greens.

I just read something about agave a couple of days ago. It said that it helps transport fat deposits from the abdomen for example. The more I read about it the more I am glad that we are trying it out.
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Peppermint Twist
Friday, April 20, 2007, 1:54pm Report to Moderator Report to Moderator

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Kyosha Nim
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I am so thrilled with agave nectar!  I don't use sweeteners much at all, but for those few things that I do want a sweetener for, I had been feeling pretty deprived as an O nonnie because, let's face it, and the following is just my humble opinion, BUT *lol*:

1.  Vegetable glycerine is NOT normal, as in, it is highly processed and WEIRD, taste-wise.

2.  Molasses just doesn't cut it for most of one's sweetening needs *lol*

3.  100% fruit syrups like the Tree of Life line are fantastic for making homemade sodas and other "raw" products, but not sure they can hold up to cooking.

Agave nectar, by contrast, is a very natural, unrefined product, it is sweet, light and delicious, and you can use it raw or in baking/cooking.  I think, if you were a blood type that wanted to attempt pancakes, it would be excellent in place of maple syrup, personally (I was just saying that in another thread long about yesterday).

I am just so thrilled with it because I love anything that takes me as an O non and plops me into the land of the normal, ya know.  Between the agave, the millet-flax bread, and some other recent discoveries, I'm feeling pretty near indistinguishable these days from say, your Type B secretor *lol*.

Loving it!  Agave rules.

edited to add:  P.S.  the reason you are thinking you read somewhere that it is okay for all types even though it isn't rated in Typebase yet is because it is the sweetener that Dr. D. himself okayed for use in the NAP Unibars (protein/meal replacement bars) for all types.  This is what the NAP Unibar description* says about agave nectar:

"UniBars are made from the purest, non-genetically modified natural food ingredients. Sweetened By Nature with Organic Agave Nectar. More slowly metabolized, with fewer calories and with a natural sweet taste, Agave Nectar is nature's perfect answer to great taste without processed sweeteners, refined sugar or other less healthful, less nutritious ingredients."

* link:  http://www.4yourtype.com/prodinfo.asp?number=NP050


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Revision History (3 edits)
jayney-O  -  Friday, April 20, 2007, 2:01pm
jayney-O  -  Friday, April 20, 2007, 1:55pm
jayney-O  -  Friday, April 20, 2007, 1:54pm
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Brighid45
Friday, April 20, 2007, 2:09pm Report to Moderator Report to Moderator

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Kyosha Nim
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Jayney--you know, I bet you could add fresh or even frozen thawed raspberries to your salad dressing and have a compliant version of raspberry vinaigrette that would not only be good for you, but taste so much better than the bottled supermarket version! I HAVE to try that on spinach salad with some chopped hardboiled eggs and thinly sliced onion. Oh goodie! Another recipe to experiment with! Thanks for sharing

Alia, I've used pineapple and apple juice in baking and both were excellent. The pineapple in particular makes for really nice muffins or quickbreads--it adds just enough sweetness without being overwhelming.

Twinnie, I agree-agave nectar rules! I bet it would taste good on pancakes. I'm not all that fond of molasses because most of the stuff you get in the store is refined and diluted, and if you do happen to get some good blackstrap, it costs an arm and a leg. And not everyone likes that strong mineral flavor blackstrap has. So agave nectar wins out on several fronts: low glycemic index, nice taste, works well in various types of recipes, and available in most HFS or natural foods stores. Now if I could just buy it by the gallon . . .


Everyone is entitled to his or her informed opinion. --H. Ellison
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Rodney
Friday, April 20, 2007, 2:14pm Report to Moderator Report to Moderator

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peanut butter and Agave on toast (sprouted of course) MUMM can't be beat.
for a quick boost a spoon of peanut butter and squirt some agave on top..
on my oatmeal in the AM with a splash of soy milk! another mummmm with a handful of blue berries more mumm
I would think the options would be limitless!!

http://www.volcanicnectar.com/agaverecipes.html

enjoy.
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colojd
Friday, April 20, 2007, 7:49pm Report to Moderator Report to Moderator

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Just read this and it was very disturbing:
http://www.living-foods.com/articles/agave.html

Hoping someone with good knowledge of this can comment on it. It makes agave nectar sound as bad as refined sugar.
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Lisalea
Friday, April 20, 2007, 8:51pm Report to Moderator Report to Moderator

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Quoted from Edna
2.  Molasses just doesn't cut it for most of one's sweetening needs *lol*


Have u ever tasted fancy molasses Peppermint Twist ??
It's a light colored, "sweet" product,  good as a topping on bread, biscuits ... etc ... u can also use it when baking ...  it's NOTHING like the blackstrap molasses which has a slightly bitter, robust flavor  
Cheers  


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Daniela
Friday, April 20, 2007, 9:07pm Report to Moderator Report to Moderator
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This is the D. D mail about Agave :

Update: Blood Sugar and Health

Agave Nectar: A Sweet Choice R4YT?

Agave nectar is a natural juice extracted from agave, and is considered Neutral for all blood types, including non-secretors. Honey, by contrast, is considered neutral for all types, but is an Avoid for non-secretors of types O and AB. (Learn more about secretor status at 4yourtype.com.)

-- Agave nectar is 42 percent sweeter than white sugar, and carries a low glycemic index average of 11, meaning it’s absorbed slowly. Honey, by comparison, carries a glycemic index of 83 out of 100, while common white table sugar carries the highest ability of the three to be absorbed quickly and turned to blood glucose.

-- Agave can be substituted in equal parts for honey in most recipes. As a substitute for sugar, use 3/4 cup agave nectar for 1 cup of sugar, and reduce the liquid content by 1/4 cup.

-- Dr. D’Adamo used organic agave nectar in his new UniBar snack bars because this form of sugar is metabolized more slowly and is less likely to cause dramatic fluctuations in blood sugar. When you combine this slow-uptake sugar with the higher protein content of Dr. D’Adamo’s UniBar, this is one healthy—and balanced—snack bar.
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Daniela
Friday, April 20, 2007, 9:17pm Report to Moderator Report to Moderator
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For Brighid45 :

hello, I'm Daniela, and would ask your carrot cake recipe, with pineapple and raisins.....it sounds delicious !!!

Many thanks !
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Lisalea
Saturday, April 21, 2007, 2:14am Report to Moderator Report to Moderator

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Quoted from colojd
Just read this and it was very disturbing:
http://www.living-foods.com/articles/agave.html

Hoping someone with good knowledge of this can comment on it. It makes agave nectar sound as bad as refined sugar.



VERY disappointing ...  
I beleive that this is something that Dr. D'Adamo might have further knowledge about and may comment on perhaps  


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TypeOSecretor
Saturday, April 21, 2007, 5:11am Report to Moderator Report to Moderator

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I purchased several gallons of agave syrup from this site:
http://www.blueagavenectar.com/

Colojd, you may be interested in the comparisons they make about themselves with other agave suppliers.

I don't use it that much, but it's always good to be cautious, I think.
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colojd
Saturday, April 21, 2007, 1:24pm Report to Moderator Report to Moderator

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I am hoping that Dr. D will post his comments regarding what this person states about Agave being processed. We really would like to use it as our preferred sweetener.

We bought ours here in a local regular grocery store. The bottle shows it came from a company here in Colorado. So I might try to contact them to see how it is made. I don't think that it contains high fructose corn syrup, but that should be a major concern for anyone purchasing it. Since high fructose corn syrup is so destructive to consume, it would be very disappointing to know that some of us are buying agave thinking we are making a more healthy choice, only to be going more backward when it comes to sweeteners.

I will try to email that company here that we bought this from to see if they know more.
Joyce
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Lola
Saturday, April 21, 2007, 3:53pm Report to Moderator Report to Moderator

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Joyce,
like all things we buy, we need to make sure what the product contains before purchasing it.
btd has taught us to make the right choices, reading the labels etc.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Brighid45
Saturday, April 21, 2007, 4:10pm Report to Moderator Report to Moderator

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Kyosha Nim
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Hi Daniela, nice to meet you

If you go here:

http://www.dadamo.com/bloggers/hind/archives/00000021.htm

this will take you to my blog entry with the carrot cake recipe. The second recipe is the one that is BTD-friendly. I know GulfCoastGuy has made this cake and he likes it better with white rice flour, so you might want to experiment and see what works best for you. Have fun and let me know how the cake turns out!

I bookmarked the Blue Agave site. They appear to be claiming (without coming right out and saying it, which is litigation territory) that other companies are cutting their agave nectar with cheap sweeteners made from corn. Evidence of things like maltodextrose and so on would seem to support that claim. *sigh* It wouldn't surprise me in the least, but it is disappointing if true.

I've been buying our agave nectar from the local HFS. I'll have to buy some Blue Agave from the site and see if there's a difference. Thanks for the headsup TOS. It does pay to be cautious!


Everyone is entitled to his or her informed opinion. --H. Ellison

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jayney-O  -  Saturday, April 21, 2007, 4:16pm
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TypeOSecretor
Saturday, April 21, 2007, 6:35pm Report to Moderator Report to Moderator

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For me the mystery gets deeper.  Last night after I read this post, I said I'm going to eat a teaspoon of agave and see how I feel.  Almost immediately, my eyes turned bright red and I started sneezing.  I don't recall this happening to me before.   My eyes are often red.

I have been doing an extensive cleanse so maybe it's reacting with something else - I'm doing some protocols.  I have to go out right now.  I forgot all about it until I read this thread again.  When I get home, I'll check again on an empty stomach - I just ate a very late breakfast.

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