A while back I wrote about agave syrup and it’s use as an alternative to processed sugar. After writing the post I came across a fair amount of opinion opposed to the use of commercially derived agave syrup. There is some debate as to whether the claims for it being a wonder food are just hype.
I’ll try to present an abridged version of her rather rambling attack. Firstly, she suggests that the method of producing commercial agave syrup, involves chemicals and is different to that used by Mexicans when they produce miel de agave. Fortunately, all the agave syrup I’ve seen in the UK (it maybe different in the US) is organically produced and so cannot involve chemicals in the production process. This is pointed out in the comments where the renegade waves this aside by saying that the process is not traditional and so should be avoided! Continue reading