have raw cake and eat it
Agave syrup is often claimed to be a good alternative to sugar for diabetics, is promoted in the raw food community and marketed as having low GI. Having looked into this, I am not so sure, which is why I do not use it in my recipes.
Not only does it have close links with the tequila industry, most of the agave syrup sold commercially is heated to high temperatures. The raw agave syrup sold could have fermented in its bottles. Renowned raw foodist, medical doctor and diabetes expert Gabriel Cousens (2008) suggests that no processed sugar product is good and that agave syrup raises blood sugar just like other sugars.
These articles provide some useful information about agave syrup which might help you to decide whether or not to use it.
SUGARS AND AGAVE SYRUP
References
Cousens, G, MD, (2008) There is a Cure to Diabetes, Berkeley, California, North Atlantic Books.
