The Agave Controversey is heating up...

In answer to the recent agave controversy stirred up by Dr. Mercola and Mike Adams, both of whom are well known health promoters with large followings, my good friend David Wolfe, well known author and nutritionist, wrote an article explaining his current position on the Agave debate. You can read the article as originally published here: http://www.sacredchocolate.com/agave-blues-david-wolfe

Currently, I estimate that 95% of the commercially available Raw Chocolate Bars and Desserts on the market use agave syrup as a sweetener.

Historically, agave has been used as a sweetener with cacao for many years according to chocolate historian, Mark J Sciscenti. ( https://www.kakawachocolates.com/index.php?main_page=page&id=5&... )

Tags: Adler, Agave, Chocolate, Nectar, Raw, Sacred, Sciscenti, Syrup, Wolfe

0 members like this

▶ Reply to This

Replies to This Discussion

Permalink Reply by Sirius Chocolate on April 20, 2010 at 1:17pm

Nice read. Are you sourcing your Sacred Truffles from Cru Cacao? I noticed the same formulas and names.

Sirius.

▶ Reply

Permalink Reply by Sacred Steve on April 20, 2010 at 1:33pm

We are manufacturing our truffles at the Sacred Chocolate Factory in San Rafael, CA

▶ Reply

Permalink Reply by Sacred Steve on April 21, 2010 at 11:47pm

The reason I posted this information on Agave is because traditionally, Agave has been used as the sweetener of choice in the raw chocolate industry under the idea that agave was healthy for you. New information has recently come to light that this might not really be the case.

▶ Reply

Permalink Reply by Sirius Chocolate on April 21, 2010 at 11:54pm

It's funny, I knew intuitively when I first started experimenting with raw chocolate that agave nectar had a strong blood sugar reaction with me. My personal preference not to sweeten with agave was only recently confirmed with the latest buzz about the agave blues.