The famous "Engel Dismount" caught on film!!! (weights are yucky)

One of the hardest parts about cooking Paleo treats in order to bring them to us to sample here at CPC has got to be the substitution of sugar (from what I’ve heard).  Up until recently I thought that agave was a great substitute.  However, CFLA’s own Becca Borawski recently posted an article on the subject that is quite eye opening.  Click on the link to read the whole article, here is snippet that I thought was interesting.

“Agave “nectar” is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb. The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules. Technically a highly indigestible fiber, inulin, which does not taste sweet, comprises about half of the carbohydrate content of agave.
The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into HFCS. The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup—anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites. Compare that to the typical fructose content of high fructose corn syrup (55%)!”

Is agave now in the same category as dairy?!!  (Queso es malo) Please post your thoughts to the comments section.

Today’s Agave Free Workout:
”Push it, Push it real good!”  (Thanks to Matt Beals of CF Salt Lake City for this one)
100 Push Presses for Time (95#/65#)
Every minute on the minute, perform 10 Push Ups then return to pressing.