Comments on: what’s the deal with agave nectar http://www.glutenfreeforgood.com/blog/whats-the-deal-with-agave-nectar The Art and Science of Healthy Living Wed, 24 Apr 2013 21:47:06 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: Diana Allen • Eat to Evolve™ http://www.glutenfreeforgood.com/blog/whats-the-deal-with-agave-nectar/comment-page-1#comment-7313 Diana Allen • Eat to Evolve™ Wed, 12 May 2010 13:16:29 +0000 http://www.glutenfreeforgood.com/blog/?p=3922#comment-7313 "why does a salad cost more than a double cheeseburger?" this is the greatest question! a few leaves of lettuce vs a hunk of a cow, hmmmm. which is worth more to you? great post. i like a little agave here and there. it tastes nice in tea, and the clear agave (from Ultimate Superfoods) seems to be pretty pure, although it's definitely still processed. I wrote about this topic at length in my Natural & Health Sweeteners booklet and I have to say, there was a lot of murky info coming from the industry I had to wade through, and still could not get a straight answer on questions such as, "what makes the amber color in different "grades" of agave?"... Could be anything from "impurities" to heating byproducts to caramel color. “why does a salad cost more than a double cheeseburger?”

this is the greatest question! a few leaves of lettuce vs a hunk of a cow, hmmmm. which is worth more to you?

great post. i like a little agave here and there. it tastes nice in tea, and the clear agave (from Ultimate Superfoods) seems to be pretty pure, although it’s definitely still processed.

I wrote about this topic at length in my Natural & Health Sweeteners booklet and I have to say, there was a lot of murky info coming from the industry I had to wade through, and still could not get a straight answer on questions such as, “what makes the amber color in different “grades” of agave?”… Could be anything from “impurities” to heating byproducts to caramel color.

]]> By: naomi http://www.glutenfreeforgood.com/blog/whats-the-deal-with-agave-nectar/comment-page-1#comment-6917 naomi Sat, 06 Mar 2010 15:30:46 +0000 http://www.glutenfreeforgood.com/blog/?p=3922#comment-6917 Fantastic article! Yet another ball in the net for food that is as untampered with as possible. Nothing added, nothing taken away is always the safest, healthiest, most satisfying way to eat. I'm sticking to raw, local, sustainable and delicious honey. x x x Fantastic article! Yet another ball in the net for food that is as untampered with as possible. Nothing added, nothing taken away is always the safest, healthiest, most satisfying way to eat. I’m sticking to raw, local, sustainable and delicious honey.
x x x

]]> By: Melissa http://www.glutenfreeforgood.com/blog/whats-the-deal-with-agave-nectar/comment-page-1#comment-6914 Melissa Sat, 06 Mar 2010 11:31:02 +0000 http://www.glutenfreeforgood.com/blog/?p=3922#comment-6914 Cid, I didn't either, so I've learned something new as well. Thanks for inspiring me to look into it. I'm curious about it as the "oil" thing is always in the alternative health news. This is good, this is bad, this good one is now bad and so on. Ugh, it's hard to keep up with. Carluccio's Polenta? Hmmm? I'm not familiar with that, but good polenta is a favorite of mine and it's also easily gluten-free. I'll have to think about that. I'm focused on a couple of other things right now as I have an article deadline looming. In the meantime, pass me some of that Yorkshire pudding, would you please! :-) Cid,

I didn’t either, so I’ve learned something new as well. Thanks for inspiring me to look into it. I’m curious about it as the “oil” thing is always in the alternative health news. This is good, this is bad, this good one is now bad and so on. Ugh, it’s hard to keep up with.

Carluccio’s Polenta? Hmmm? I’m not familiar with that, but good polenta is a favorite of mine and it’s also easily gluten-free. I’ll have to think about that. I’m focused on a couple of other things right now as I have an article deadline looming. In the meantime, pass me some of that Yorkshire pudding, would you please!

:-)

]]> By: Cid http://www.glutenfreeforgood.com/blog/whats-the-deal-with-agave-nectar/comment-page-1#comment-6908 Cid Fri, 05 Mar 2010 21:17:17 +0000 http://www.glutenfreeforgood.com/blog/?p=3922#comment-6908 Melissa, Thanks, I didn't know very much about this oil before but now all is revealed. Andrew doesn't seem overly keen but then he hasn't eaten one of my Yorkshire puddings :) Sadly these aren't gf but the experimental corner of my kitchen is currently working on just that. Meanwhile what am I going to do with a packet of Carluccio's Polenta lurking in the cupboard.... any suggestions? Cid Melissa,

Thanks, I didn’t know very much about this oil before but now all is revealed. Andrew doesn’t seem overly keen but then he hasn’t eaten one of my Yorkshire puddings :) Sadly these aren’t gf but the experimental corner of my kitchen is currently working on just that. Meanwhile what am I going to do with a packet of Carluccio’s Polenta lurking in the cupboard…. any suggestions?

Cid

]]> By: Melissa http://www.glutenfreeforgood.com/blog/whats-the-deal-with-agave-nectar/comment-page-1#comment-6901 Melissa Thu, 04 Mar 2010 12:57:50 +0000 http://www.glutenfreeforgood.com/blog/?p=3922#comment-6901 Cid, Thank-you. I knew I could count on you to creatively fill in for me. I trust whatever you'd come up with to be entertaining regardless of the subject matter. I have set aside today to catch up on everything, so I do see light at the end of the tunnel (hopefully it's not an oncoming train). Rice bran oil? I've heard of it, seen it on occasion, but have never used it. I tend to stick with olive oil or coconut oil as my basic oils. The nice thing about rice bran oil is the high smoking point, so it's used a lot in Asian cooking (stir fry recipes, etc.). See below for some information I had on the oil that I took directly from Dr. Andrew Weil, a specialist in integrative medicine. Word for word, here's what he has to say. <em>Rice bran oil is extracted from the germ and inner husk of rice. It has a mild taste and is popular in Asian cuisine because of its suitability for high-temperature cooking methods such as deep-frying and stir-frying. It is said to be the secret of good tempura. Rice bran oil is mostly monounsaturated - a tablespoon contains 7 grams of monounsaturated fat, three of saturated fat and five of polyunsaturated fat. In comparison, a tablespoon of extra virgin olive oil contains 11 grams of monounsaturated fat, two grams of saturated fat and one gram of polyunsaturated fat. Rice bran oil also contains components of vitamin E that may benefit health. A study from the University of Rochester in New York showed that isolated vitamin fractions in rice bran oil may be useful for cholesterol control, although most of the evidence for this comes from studies in lab animals. In one of these studies, total cholesterol dropped by 42 percent in lab rats fed a concentrated fraction of vitamin E called tocotrienol rich fraction (TRF) extracted from rice bran oil. The animals' LDL ("bad") cholesterol levels dropped as much as 62 percent after their diets were supplemented with TRF. The study was published in the May, 2005, issue of Food and Chemical Toxicology. Earlier studies by the same research team showed that TRF boosts the activity of liver enzymes that clear toxic substances from the liver and reduces or stabilizes liver tumors. The group concluded that long-term use of tocotrienol might reduce overall cancer risk. This research might support supplementing with tocotrienols, but I haven't seen much research on rice bran oil's contribution to human health. For household use, it doesn't measure up to olive oil in terms of monounsaturated fat. Its higher smoke point would make it more suitable for high temperature cooking, which I recommend you keep to a minimum in any case.</em> Andrew Weil, M.D. That was a little long-winded, but I hope it helps. Plus, I learned something new! Thank you, I appreciate you bringing this up. :-) Cid,

Thank-you. I knew I could count on you to creatively fill in for me. I trust whatever you’d come up with to be entertaining regardless of the subject matter. I have set aside today to catch up on everything, so I do see light at the end of the tunnel (hopefully it’s not an oncoming train).

Rice bran oil? I’ve heard of it, seen it on occasion, but have never used it. I tend to stick with olive oil or coconut oil as my basic oils. The nice thing about rice bran oil is the high smoking point, so it’s used a lot in Asian cooking (stir fry recipes, etc.).

See below for some information I had on the oil that I took directly from Dr. Andrew Weil, a specialist in integrative medicine. Word for word, here’s what he has to say.

Rice bran oil is extracted from the germ and inner husk of rice. It has a mild taste and is popular in Asian cuisine because of its suitability for high-temperature cooking methods such as deep-frying and stir-frying. It is said to be the secret of good tempura.

Rice bran oil is mostly monounsaturated – a tablespoon contains 7 grams of monounsaturated fat, three of saturated fat and five of polyunsaturated fat. In comparison, a tablespoon of extra virgin olive oil contains 11 grams of monounsaturated fat, two grams of saturated fat and one gram of polyunsaturated fat. Rice bran oil also contains components of vitamin E that may benefit health.

A study from the University of Rochester in New York showed that isolated vitamin fractions in rice bran oil may be useful for cholesterol control, although most of the evidence for this comes from studies in lab animals. In one of these studies, total cholesterol dropped by 42 percent in lab rats fed a concentrated fraction of vitamin E called tocotrienol rich fraction (TRF) extracted from rice bran oil. The animals’ LDL (“bad”) cholesterol levels dropped as much as 62 percent after their diets were supplemented with TRF. The study was published in the May, 2005, issue of Food and Chemical Toxicology.

Earlier studies by the same research team showed that TRF boosts the activity of liver enzymes that clear toxic substances from the liver and reduces or stabilizes liver tumors. The group concluded that long-term use of tocotrienol might reduce overall cancer risk.

This research might support supplementing with tocotrienols, but I haven’t seen much research on rice bran oil’s contribution to human health. For household use, it doesn’t measure up to olive oil in terms of monounsaturated fat. Its higher smoke point would make it more suitable for high temperature cooking, which I recommend you keep to a minimum in any case. Andrew Weil, M.D.

That was a little long-winded, but I hope it helps. Plus, I learned something new! Thank you, I appreciate you bringing this up.

:-)

]]> By: Cid http://www.glutenfreeforgood.com/blog/whats-the-deal-with-agave-nectar/comment-page-1#comment-6899 Cid Wed, 03 Mar 2010 14:41:18 +0000 http://www.glutenfreeforgood.com/blog/?p=3922#comment-6899 Melissa, I'm standing by to temporarily take over the gf reins.... poised and ready to tackle what ever comes our way should the need arise :) Let's hope for the sake of your loyal readers, it's not for long though or they'll all end up with DC cutouts and shibori curtains... both of which are, I believe gluten free and highly desirable :) When you have a minute I was wondering what you thought of rice bran oil.... it's new to me but I'm getting good results cooking with it. Cid p.s. have taken note of your kitchen request and have instructed my personal 'prop' team to look lively and get it sorted :) Melissa,

I’m standing by to temporarily take over the gf reins…. poised and ready to tackle what ever comes our way should the need arise :) Let’s hope for the sake of your loyal readers, it’s not for long though or they’ll all end up with DC cutouts and shibori curtains… both of which are, I believe gluten free and highly desirable :)

When you have a minute I was wondering what you thought of rice bran oil…. it’s new to me but I’m getting good results cooking with it.

Cid

p.s. have taken note of your kitchen request and have instructed my personal ‘prop’ team to look lively and get it sorted :)

]]> By: Melissa http://www.glutenfreeforgood.com/blog/whats-the-deal-with-agave-nectar/comment-page-1#comment-6898 Melissa Wed, 03 Mar 2010 01:17:48 +0000 http://www.glutenfreeforgood.com/blog/?p=3922#comment-6898 Cid, I'm so behind I'm about to abandon my own blog. I'll be tapping you to take over if I don't get caught up soon. I've been having way too much fun in the high country lately. The skiing has been wonderful, with steady snowfall. I just can't let all that fresh powder go to waste. Okay, I'll be back to work on my blog soon, but keep that Pimms on hold for later. And I'd love a photo update on what the kitchen looks like now that it's been "lived in." Pimms, textiles, Daniel Craig cutouts, Easter trees and all! :-) Cid,

I’m so behind I’m about to abandon my own blog. I’ll be tapping you to take over if I don’t get caught up soon. I’ve been having way too much fun in the high country lately. The skiing has been wonderful, with steady snowfall. I just can’t let all that fresh powder go to waste.

Okay, I’ll be back to work on my blog soon, but keep that Pimms on hold for later. And I’d love a photo update on what the kitchen looks like now that it’s been “lived in.” Pimms, textiles, Daniel Craig cutouts, Easter trees and all!
:-)

]]> By: Melissa http://www.glutenfreeforgood.com/blog/whats-the-deal-with-agave-nectar/comment-page-1#comment-6896 Melissa Wed, 03 Mar 2010 01:10:42 +0000 http://www.glutenfreeforgood.com/blog/?p=3922#comment-6896 Katrina, Thank you! I appreciate your comment. Katrina,

Thank you! I appreciate your comment.

]]> By: Cid http://www.glutenfreeforgood.com/blog/whats-the-deal-with-agave-nectar/comment-page-1#comment-6882 Cid Mon, 01 Mar 2010 15:12:08 +0000 http://www.glutenfreeforgood.com/blog/?p=3922#comment-6882 Melissa, <i> Will that go with this Pimms drink you and GDave talk about? </i> .... Pimms taken with anything made in my kitchen is practically essential to numb the senses and decrease any potential shocks :) Enjoy the outdoors life Melissa, it's spring and over here, the first real day to get out and do a bit of gardening at last. Cid Melissa,

Will that go with this Pimms drink you and GDave talk about? …. Pimms taken with anything made in my kitchen is practically essential to numb the senses and decrease any potential shocks :)

Enjoy the outdoors life Melissa, it’s spring and over here, the first real day to get out and do a bit of gardening at last.

Cid

]]> By: Melissa http://www.glutenfreeforgood.com/blog/whats-the-deal-with-agave-nectar/comment-page-1#comment-6878 Melissa Sun, 28 Feb 2010 14:14:03 +0000 http://www.glutenfreeforgood.com/blog/?p=3922#comment-6878 Shirley, Good points, all. You illustrate what Linda was talking about. Boy, we have to figure out what works best for us as individuals and you're so right about "not all agaves being the same." I await more data as well! I'll keep you posted. xo Shirley,

Good points, all. You illustrate what Linda was talking about. Boy, we have to figure out what works best for us as individuals and you’re so right about “not all agaves being the same.”

I await more data as well! I’ll keep you posted.

xo

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