Friday, 16 April 2010
Sugar? Agave? Nothing at all?
There are many studies around about the use of sweeteners. The white sugar is always the "bad guy" and we all know that it is really bad (mainly due to its refinement process) and in some places it is still not vegan too. Because of all that, people started to look for other options, healthier, of sweeteners.
The agave nectar (or syrup) has been used for a lot of people as a more natural option. I had never used before two months ago and I thought it was really good to bake using it and that it could be better to replace the white sugar in the cakes with it (Matteo's birthday cake was made with agave). Then two days ago I received this article by email, about the myth of the agave and how bad it can be to our body. I'm not an expert in the issue and I really don't know what to do. In Brazil is not that hard to find the brown sugar, known as a more healthy and less toxic option and I can find it here in Ireland as well (including some organic options). But will be this enough? I really like sweets and I'd like to have some good options.
But what should we use as a really good option? Nothing at all? What do you think?