Dr. Christopher's Herbal Legacy Newsletter - November 19, 2008

Published: Wed, 11/19/08


Herbal Legacy
 
Sponsored by The School of Natural Healing & Christopher Publications

November 19, 2008

Dear ,

A common question we get is "What's the deal with Agave?"  People want to know what it is, where it comes from, if it is a good sweetener to use, how to convert it for recipes, if it's safe for diabetics, etc.  So we asked Traci Sellers to put together an Agave article for us, and she delivered!  We have a great article about Agave that should answer all your questions.  She also included a great recipe for the perfect natural Lemonade (or Limeade).

 

If you aren't familiar with Traci Sellers, be sure to check out her website - www.bestfoodist.com.  Traci's mission is "making truly healthful food taste delicious."  On Traci's website you can get a free copy of Traci's Transformational Health Principles.  You can also purchase a copy of Traci's Thanksgiving Recipes on that site.
 
Until next week - be healthy and happy-

-Dr. Christopher's Herbal Legacy Newsletter

ARTICLE: What's the Deal with Agave?

RECIPE: The Perfect Natural Lemonade

NEWS/FEATURED PRODUCT: Local class, Holiday Recipes, Master Herbalists Answer Questions on the Blog


ARTICLE: What's the Deal with Agave? 

As we look at the agave plant, some interesting things emerge that would make it fun to live near one of the more sugar-rich species (there are many species of agave).

 

Agave nectar is gathered by cutting the stalk right before flowering. Right as the plant readies its blossoms there is a rush of sap (analogous to the flow of sap in the sugar maple trees in the early spring when they are tapped for maple syrup). This rush of sap is capitalized upon by the harvester, who cuts a hole in the flower shoot (stopping the blossoming process) and is then able to gather the sap freely as it pumps right out of the plant for the next 8 months (up to 16 quarts a day!)

 

Next, a plant enzyme is introduced into the sap to convert the complex sugars into simpler ones similar to those found in honey. The mixture is then dehydrated to reduce the water content so the liquid is thick and syrupy. Most agave is dehydrated at temperatures that exceed 140 degrees, but agave labeled 'Raw' is kept below 113 degrees, preserving enzyme content.

 

This sap or "nectar" is wonderfully sweet and mild flavored, and although it has been harvested in South America since Aztec times, it has been recently gaining popularity in the natural foods industry as a wholesome sweetener for many good reasons.

 

Agave is most recognized for its low-glycemic index properties. This is largely because, while very sweet, the carbohydrates in agave break down very slowly into the kind of sugars that raise "blood sugar." The advantage here is that your body will extract sugar from agave like a time-release capsule--slowly and only about as fast as the body can handle it, making it an exciting new sweetening option for diabetics.

 

This break-down can be assisted by choosing 'Raw' agave nectar, which will have a higher enzyme content than heated varieties. The enzymes in raw foods act as 'keys' to unlock the nutrients they contain. Any food devoid of its own enzymes will require our pancreas or liver, etc, to produce them. Thus 'Raw' agave seems to be the ideal for diabetics and those who wish to avoid added digestive strain.

 

Some other interesting facts about the agave plant:

 

The flowers are sweet and edible.

 

The leaf juice will lather in water like soap with natural saponins.

 

The plant contains Diosgenin, a chemical also found in wild yam and fenugreek which is a hormonal regulator. Diosgenin is also an anti-inflammatory, a liver protectant, an anti-stress and an anti-fatigue chemical.

 

Another prominent chemical is Sarsapogenin, which is useful for psoriasis and bleeding gums.

 

Mezcal is made from the untreated sap of the agave plant. The most well known variety of mezcal is called Tequila! (Don't worry, the enzyme-converted and dehydrated sweetener you purchase will not turn to alcohol, although if left at room temperature for more than a year, it will begin to ferment.)

 

We keep both honey and agave nectar on hand for various uses, but one advantage that is unique to agave is it's ability to dissolve easily in cold liquids, making it more convenient for sweetening teas that have cooled, smoothies or other cold beverages. My favorite brand is Madhava, and I purchase the raw variety in gallon jugs to save a considerable amount of money. 

 

To substitute agave for sugar in recipes follow these 3 rules:

 

  1. 2/3 cup agave replaces 1 c. sugar
  2. In baking, to compensate for the extra moisture in the agave, reduce other liquids by 1 fl. Oz. per 2/3 c. agave used.
  3. If baking with it, to avoid over-browning, reduce oven temp by 25 degrees and increase time by 6%.

Agave is a marvelous addition to your natural kitchen, take advantage of some today!

 

Traci Sellers

Traci's Transformational Kitchen: Making Truly Healthful Food Taste Delicious!

www.BestFoodist.com 

 

Printable Version: http://www.herballegacy.com/Agave.pdf  

If you missed an article or want to leave comments about this article, be sure to visit our blog at http://articles.herballegacy.com


RECIPE: The Perfect Natural Lemonade

Lemons (and limes) are unique among fruit as they will aid digestion instead of fermenting foods. As such we can 'legally' enjoy a lemonade! The fastest, easiest and tastiest way to make lemonade is with agave nectar, because it dissolves quickly in cold water.

 

8 oz water (distilled preferred)

Juice of 2 lemons or about ¼ c

¼ c raw agave nectar

ice, if desired

 

Stir together all ingredients and taste test for desired tartness and sweetness. Chill or add ice if desired.
 
Printable Version: http://www.herballegacy.com/Lemonade.pdf

Do you have a healthy, tasty recipe that you would be willing to share with other health conscious readers, ?  Please share your recipes at http://www.herballegacy.com/Recipes.html (this page also has our database of recipes!).

 

NEWS/FEATURED PRODUCT: Local class, Holiday Recipes and Master Herbalists Answer Questions on the Blog

Local Class: The next local Utah class will be held Thursday, November 20, 2008 at 7:00 p.m. in the classroom above Dr. Christopher's Herb Shop and Ginger's Garden Cafe.  David Christopher, MH, AHG will be discussing how to combat colds and flus and how to strengthen your immune system.  For more details or to register call The School of Natural Healing at 1-800-372-8255.
A number of people outside of Utah have asked if these classes are being taped and if they will be available to purchase.  The answer to both of those questions is yes.  We are still working out some details, but if you keep an eye on this section of the newsletter we will let you know when they are ready.

Holiday Recipes: We are gathering a collection of Mucusless Holiday Recipes to share with you over the next two months.  If you have a favorite healthy holiday recipe please share them with our other readers by replying to this e-mail.  Please remember to follow the mucusless diet as closely as possible (http://www.herballegacy.com/Mucusless_Diet.html). 

Master Herbalist's Answering Questions on the Blog : If you have questions or comments about the articles be sure not to e-mail them to us, but post them on the article blog instead.  Our Master Herbalist staff is checking the blog on a regular basis and will answer questions posted about the subjects.  We do ask that you stick to the subject at hand - off topic posts will be deleted.  To visit the blog go to http://articles.herballegacy.com .  At the top of the page you will see a Chronological List where you can see all the articles.  If you find one you want to ask a question about, just scroll down to the bottom of the article and ask your question.  We hope you enjoy this service!


FEEDBACK

We welcome you to comment on a particular article, recipe, or anything about the newsletter.  If you like something about the newsletter, let us know!  If you don't like something, let us know!  If you would like a particular subject covered in a future issue, let us know!  Share your thoughts with us at: http://www.herballegacy.com/share_thoughts.html.


TELL-A-FRIEND

You can invite your friends to learn more about Herbal Legacy and our newsletter at: http://www.herballegacy.com/Tell_a_friend.html



Herbal Legacy
http://www.herballegacy.com

This newsletter is sponsored by:

The School of Natural Healing: http://www.snh.cc
Christopher Publications: http://www.christopherpublications.com


This newsletter is sent by permission only - you can unsubscribe quickly and easily by clicking the link below.


.