Our Fine & Raw friends and chocolate monsters. We have been in an ongoing conversation with many of you regarding AGAVE nectar.
In light of these good chats we wanted to take it out into the bright sunshiney blogosphere.
So.. here we go splashing into the Agave Debate of 2010.
We think that the best way to go about this is to illustrate how, bearing in mind all of the information foraging that we have done, the Agave Debate relates to us at Fine & Raw, and therefore, our chocolate.
There is a lot of information circulating around the extraction process of Agave Nectar. There are many companies that prepare their nectar through high heat processes. BUT, there are also those who strictly adhere to the Raw Food guidelines, which suggest that the maximum heat for any food to 'feel' is 118 degrees Fahrenheit. This maintains the delicate enzymatic makeup within food which serves to provide maximum nutritional benefits to the consumer.
These are the companies that we at Fine & Raw source from.
There is also concern regarding the benefits of Fructose, the main ingredient of Agave Nectar. The simple answer to this is that any sweetener is going to have an effect on your body. We recommend everything in moderation, in addition to a diet bountiful with brightly colored fruit and vegetables,whole grains, hugs and happiness.
The companies that Fine & Raw source from maintain the lowest possible Fructose content in their Raw Agave Nectar, as well as employing fair trade business practices, and aiding the indigenous people of Mexico by way of giving them jobs and utilizing their knowledge of traditions and traditional practices with regard to Agave, and its resulting nectar.
Fine & Raw only use Raw Agave Nectar sourced from companies who use the Raw Extraction Method.
Raw Agave should be enjoyed as a part of your diet, in moderation. We do however recommend excessive daily intakes of fun and silliness.
Eating an array of fresh good food, including yummy vegetables and fruits should make your body happier to digest and breakdown 'other' things, such as Raw Blue Agave Nectar, and of course, CHOCOLATE.
One of our friends sent us a link to this site http://rawfoodrightnow.blogspot.com/2010/05/guide-to-raw-friendly-sugar-free.html?utm_source=feedburner&utm_medium=twitter&utm_campaign=Feed%3A+rawfoodrightnow+%28Raw+Food%2C+Right+Now%21+-+The+best+of+raw+food+and+beyond%29
It gives a lot of info on alternative sweeteners. Some of them we dig, others not so much but it makes for interesting reading and informational digestion. As per usual we know you'll holler if you have any curly questions for us. And we look forward to 'em.
Let it be known that as much as we love to read.. we dig breaking out the aprons more... hence, therefore, and so... we too have been playing around in the sweet pot and found that coconut palm sugar rocks our world too. stay tuned for more about this and our sassy cowgirls who prefer off the radar downlow sweetenings that will drive your tastbuds forty kinds of crazy.
made in a chocolate lab where people eat a lot of chocolate and believe in sustainable design for your tongue. for the eco-chic & forward and any one whose tongue is bored and heart plays loud music that no one else can hear.