AGAVE = EL DIABLO? QUE LASTIMA!!
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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.
22 Comments
March 24th, 2010 at 9:59 am
BASTARDS! Is nothing sacred anymore? Once again a sugar substitute has been debunked and baked goods still lay outside of my reach.
I’m really not all that surprised though, the food industry has begun to make a habit out of taking over the things that we might substitute in place of their normal products.
By the way, where are we on the grass-fed beef initiative? I’ve got a hankering for some free-range bovine.
March 24th, 2010 at 10:02 am
Article? What article? I didn’t read no stinking article! I don’t need no stinking article!
As for the beef, I have the same question. I’m ready to get me some grass-fed!
March 24th, 2010 at 10:29 am
I think any recipe that calls for 1 whole cup or even 1/2 cup of agave is really saying “you’re going to need a lot of some syrupy sugar substitute to make this taste good!” I was using agave in some baked goods until I thought about how much was actually going into the goodies… and I thought it was way too much!
I’ve now found recipes that call for a small amount of honey, or a tablespoon of agave, or just pureed dates to sweeten it up, which I think are all fine- but still onlt in moderation… just becasue they are paleo treats still doesn’t mean we can eat a ton of them.
A positive thing about agave is the fact that it doesn’t leave that sugar taste in your mouth afterwards… it’s clean and crisp, and you don’t crave more of it later.
March 24th, 2010 at 10:32 am
KJ- I’m not fully convinced that honey, tspn’s of agave or pureed dates will sufficiently sweeten your baked goods. Frankly, I’ll need many more samples for testing purposes.
As far as the beef, let’s do this. Where did we leave it after the last discussion? I think Migs’ vegas trip stunted our progress.
March 24th, 2010 at 10:37 am
I saw this on the news! Dang natural food industry; I’m happy someone investigated where this stuff came from and how it is processed.
Personally, after doing Paleo, I don’t think there’s anything wrong with honey or maple syrup. Why not use those in baking instead of sugar or agave nectar? If you choose local honey it helps with seasonal allergies and maple syrup is just pure awesomeness from a maple tree.
Now I will dismount from my soap box.
March 24th, 2010 at 10:40 am
Oh, and Baker, you should check out if there’s a cowshare program in Santa Barbara. It’s a pretty cool concept purchasing a part of a free range cow for its meat … each person gets a certain % of the vaca. One thing though, you will need a large fridge to store the carne.
March 24th, 2010 at 10:52 am
Agave is for tequila, silly rabbit!
Oh and I’m at SLC Crossfit… But that’s cool. Park City is nice too.
March 24th, 2010 at 11:23 am
Email sent re: grassfed
March 24th, 2010 at 11:26 am
Coming from a generational baker, the problem with substituting a dry sweetener for a liquid sweetener changes the viscosity of the baked good. This can be a major issue for any sort of pastry and or bread that needs that delicate balance. The only thing that I have found to be an okay substitute is Emerald Forest Sugar (also known as Xliatol) This however is not something one would find in the Paleolithic era, and frankly is no good for sensitive stomachs (slight diuretic). Honey and maple syrup are okay as sweeteners as long as what you are making will not conflict with flavor or texture of the liquids…. I have been stewing over a way to make a Paleo Baklava… Honey, almond flour pastry puff, and pecans…. I think this is possible…. :0)
March 24th, 2010 at 11:32 am
Check out this website on the emerald forest sugar. This is what my grandpa uses as a diabetic. They have a coconut palm sugar as well that is suppose to be all natural, and they have a selsection of raw foods…..
http://emeraldforestxylitol.com/
March 24th, 2010 at 11:41 am
All… After this mornings workout.
I would love to eat a baked good. Make it with honey, sugarcane, maple syrup, coat it in Paleo and just put it on the floor in front of me or inject it intravenously.
You are inspirational to workout with. That was brutal, ruthless and awesome all at the same time. When I got home today I laid on the floor for 12 minutes and stared at the ceiling. Thinking… that seemed so easy for everyone else, was it?
Thanks for your ongoing support. I have know idea how everyone finished so fast.
March 24th, 2010 at 12:30 pm
I finally realized what today’s photo is. Awesome.
I’m glad that someone was able to catch “The Engel Dismount”. I’ve been telling people about it, but no one seems to believe me. Now we have positive photographic evidence!
March 24th, 2010 at 12:52 pm
It’s elusive and tough to catch on film in the wild. I’ve been trying for months and was able to catch a quick snapshot. It really doesn’t do the entire thing justice…we’ll need video.
I love how Lisa will beautifully split jerk 100# and then ditch the weight like “ew…its covered in doody!”
March 24th, 2010 at 12:59 pm
Migs – Traver had to set up a motion sensor camera to capture this rare and elusive behavior. Mind you it’s never been photographed in the wild before.
Sarah – I’m impressed and my mother would be too with your baking know how.
Malzone – A Vegas trip will stunt progress in any endeavor, save self-destruction.
March 24th, 2010 at 2:40 pm
I just did a seminar at CFV on grass fed beef and had the farmer (John de Bruin) come and talk to us about his farm. He and his wife run “Dey Dey’s Best Beef Ever” out of their ranch in Lompoc. They frequent the farmer’s markets (Carpinteria and Goleta) and would love for CPC to buy whole, half, 1/4 of cows or meat by the pound from them. It is sustainable, local, and freakin’ delicious. You can contact John directly at BLDEGL@SBDEBRUIN.COM or call him at (805)570-9000. You can also check out his beef (cows! stop the dirty thinking) online at http://www.BestBeefEver.com For the good stuff, tell him Jaala sent you.
March 24th, 2010 at 3:59 pm
I have offered, and will offer again, to raise a grass-fed, free-rage, bathed, brushed and named steer in honor of CPC if enough people are interested.
I have even have access to chickens and eggs of the same nature only they are not named…just numbered 1, 2, 3, 4,
And I could do pigs and lambs….
(Gotta’ love us aggies)
March 24th, 2010 at 4:40 pm
Amber, I would be up for the pig and lamnb. How much are the chickens and eggs?
thanks!
March 24th, 2010 at 4:41 pm
Thanks guys, geez.
March 24th, 2010 at 6:09 pm
I feel like I am in a Crossfit Co-op ha ha… this is awesome! Dring on the meat! I grew up on organic brow eggs from our chickens back home… I wanted lamb but my mom named the sheep…. no killing pets….darn ha ha.
March 24th, 2010 at 6:10 pm
opps Bring on the meat!
March 24th, 2010 at 6:23 pm
I would totally go in on some cow. Tasty. Chickens as well.
Can we put a coop out by the new pull-up bars?
March 25th, 2010 at 3:48 pm
I have been wanting to do a food share like this. Count me in for a percent of cow, and chicken. Didn’t realize you were an aggie, Amber! Great news. I love farmers!