First, agave nectar is not raw. It is processed at 140 to 160 degrees fahrenheit. Agave nectar also is not a naturally occurring food. It is produced from the agave root using a process similar to that of high fructose corn syrup*, resulting in a syrup of almost exactly the same molecular structure. If the sap from the agave root were not processed in this way, the nectar would not be sweet.
Because agave nectar is 90% fructose*, it introduces all of fructose's associated health risks (liver damage, heart disease, diabetes, loss of minerals, accelerated aging, and weight increase, to name a few).
At this point, you may be thinking "I thought I was using a healthy sweetener! Now, what?" I felt this way when my friend Jen sent me an article in January about the dangers of agave nectar. The good news is, there is a veritable abundance of healthy sweeteners that won't harm your body. I personally attest that adding any of the following whole foods are sure to bring a satisfying sweetness to your recipes:
Raw maple syrup: Be sure to read your labels if you don't want an added dose of sugar or a syrup that's been heated above 110 degrees fahrenheit.
Raw honey: My husband uses this in his coffee every day. If it's local, a spoonful will help relieve allergies from local pollen.
Raw sugar: I don't use this. Still, it's better than refined fructose :)
Unsulfured dried fruits: Dates are the sweetest. Raisins, figs, and apricots are also good choices.
Molasses: You'll get a little serving of calcium with this.
Just to prove how delicious a sugar-free life can be, I'll leave you with this decadent, sweet recipe: Smooth and Alive Kiwi Lime Pie with Graham Cracker Crust from Local Wild Life
by Katrina Blair.*http://www.living-foods.com/articles/agave.html, http://www.foodrenegade.com/agave-nectar-good-or-bad/
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