Comments on: Agave Syrup: Good or Bad?

By: Wardeh

Wardeh — Sat, 23 Jul 2011 18:25:36 +0000

Kurt — I think you’re on to something, and ironically someone who knows Hispanic food told me the other day that piloncillo IS the same as rapadura. Thanks for sharing! I’m going to check out some prices myself.

By: Kurt

Kurt — Sat, 23 Jul 2011 05:56:21 +0000

I first read this post several months back after I noticed Rapadura had disappeared from the shelves at my local Whole Foods and I was trying to determine whether Sucanat was comparable even though NT said it was not. I’ve since discovered other sources for Rapadura, but in the meantime I’ve been using coconut/palm sugar instead when I use sugar (which is rarely–usually only in some baking). I’m sure I will eventually try Sucanat, though.

Today, I was looking around in the produce section of a large local grocery and I noticed a little area of specialty items in bags for ethnic (Hispanic) customers. One of them was labeled as being “piloncillo.” It contained cones of hard sugar which it described as being unrefined and high in molasses content. The cones needed to be grated to produce granules. The whole thing sounded a lot like Rapadura to me. I’m wondering if looking for this product might provide a more economical alternative. (I do not recall the price, but I’m sure it was much less than I paid for a bag of Rapadura at Whole Foods.)

Here, for instance, is one link describing Piloncillo:
http://www.slashfood.com/2006/09/10/what-is-piloncillo/
Here’s another article about it:
http://www.chron.com/disp/story.mpl/life/food/4161215.html
The Wikipedia entry lists it as panela and says that piloncillo and rapadura are both alternate names:
http://en.wikipedia.org/wiki/Panela

By: Q & A: Honey In Fermented Beverages? | GNOWFGLINS

Q & A: Honey In Fermented Beverages? | GNOWFGLINS — Fri, 26 Mar 2010 14:44:24 +0000

[...] I combined different amounts of honey, molasses and agave. (I no longer use agave – read Agave Syrup: Good or Bad?) The experimenting was fun and we enjoyed trying the different flavors. My scobys survived it [...]

By: Wardeh

Wardeh — Sat, 27 Jun 2009 05:09:04 +0000

Kelly – I am still interested. Thank you! I enjoyed reading that article. It was good to read the different methods of extracting agave and it makes me want to find out which method is used for the agave I (used to) buy. I have a feeling it is the same method as the Madhava company. thanks!

By: Kelly

Kelly — Sat, 27 Jun 2009 03:33:52 +0000

Hi, Wardeh,

I don’t know if you’re still interested in reading anything about the agave controversy. If you are, here’s a letter from the president of the Madhava agave company.

http://stanford.wellsphere.com/healthy-eating-article/madhava-s-craig-gerbore-responds-to-agave-nectar-controversy-here/584480

Blessings!

–Kelly
.-= Kelly´s last blog post… Turtle Salmon Salads =-.

By: gabrielle

gabrielle — Sun, 17 May 2009 15:13:20 +0000

here is an new, interesting article on the different sugars from u.s. news and world report…

http://health.msn.com/health-topics/diabetes/meal-planning/articlepage.aspx?cp-documentid=100237387&GT1=31047

By: Kimbrah

Kimbrah — Sat, 16 May 2009 14:55:53 +0000

I am so glad you posted on this. I was just thinking of researching this as an alternative for sugar in my diet, when WAH-LAH! there this post was in my Reader. Thanks for saving me some leg work!

By: The “Beyond Sugar” Challenge: GNOWFGLINS™

The “Beyond Sugar” Challenge: GNOWFGLINS™ — Mon, 04 May 2009 18:50:36 +0000

[...] all the reading I’ve been doing lately about sugars — natural included — a nagging feeling settled over me that no matter what “natural” sugar I choose [...]

By: Wardeh

Wardeh — Mon, 04 May 2009 15:13:26 +0000

Nurturing Wisdom — I would love to try some of your successful experiments! Thanks- that will be great.

By: Nurturing Wisdom

Nurturing Wisdom — Mon, 04 May 2009 04:14:20 +0000

Thank you for the information about agave. I’ve been reading more and more literature about how refined it is and about the fructose it contains.

I’ve experimented with using fruits as the sweetener in my baked goods but that requires the proper amount and the overall taste that I want.

I’ll try to share some of my successful experiments.

I’m going to look for coconut sugar and try it in my recipes.