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  FORUM:   Food! Recipes, menus, Go-To Meals, etc.
TOPIC:   Questions about whole foods 

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Posts: 321
12/2/08 11:02 A

You people are awesome! You not only tell what to use, how much, where to buy, etc.
Thank you so much for all the information.
and yes, I have noted that honey can take on those flavors. I have many allergies and have even had allergy reactions to it so I cannot chance using honey any more. I do like using pure maple syrup in moderation.

VALERIETHEVEG's Photo Posts: 464
11/30/08 10:31 A

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nice you all found articles to find out how "much" sweeter agvae is than sugar, I found out by trial and ERROR I was able to remedy my error, but cooking seems to intensify the sweetness of agave. I LOVE it! and honey... Do you realize that depending on what the bees were pollenating from it TOTALLY changes the flavor of the honey? some honey is lighter and some is dank, like when the bees pollinate with mesquite and sage...WOW...once I had honey from the Amish country and the bees had been pollinating on cherry blossoms!
Even though Stevia is from another cactus why does it leave a chemical taste in my mouth? I do NOT like it at all!
Some one on spark also talked once about a sweetener from sassafras, and good real maple syrup is always great too!

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CATTUR's Photo Posts: 57
11/30/08 8:10 A

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I used agave as the sweetener in my pumpkin pie and cranberry sauce for Thanksgiving. Worked great! The bottle I bought said agave is 1 and 1/4 times the sweetness of sugar. I estimated and hit it just right. First time I used it and I am hooked.


T.OLIVEREZ's Photo SparkPoints: (0)
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11/30/08 12:55 A

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Hi! I have used agave on pancakes, toast and you only need to use very little because it is sweet.
Pure stevia powder is also very sweet and you only use in small amounts.

Arrowroot can be found at Whole Foods and Trader Joes and probably at other specialty health food stores.


~Hebrews 12:1-2~
.....and let us run with endurance the race that is set before us, ...looking unto Jesus, the author and finisher of our faith....

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MACHHEL's Photo Posts: 64
11/29/08 11:22 P

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Yes, I have started using Agave frequently. It is not as thick as honey so it dissolves even in cold liquids. It also does not have the distinctive taste that honey does to me. When I put honey in foods, it screams "HONEY!" to me. Another benefit is that it does not crystalize like honey does. I bought a whole gallon from my health food store and have had none of the problems that I had with much smaller containers of honey. This also made it more affordable since it is pretty pricey. On my spark page I have favorited an article about sweeteners and it says that you substitute 2/3 cup of agave for 1 cup of sugar. You might also check with your doctor about stevia. This is a natural sweetener that is not from sugar.
From what I have read on the internet, the arrowroot and cornstarch are substituted in equal amounts. The article I read said that 1-2 teaspoons thickens about a cup of liquid. In fact, it said that arrowroot is better than cornstarch because if cornstarch is cooked for too long it breaks down and will not thicken. The only downside it listed for arrowroot is that it is a little more difficult to find, and it does not thicken dairy will.
Hope this helps!

KFREEMAN92's Photo SparkPoints: (4,465)
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11/29/08 3:54 P

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I have 2 questions. One, I need to substitute arrowroot for corn starch because of sensitivities, does anyone know how much you would use (the same amount?). AND... is anyone familiar with using Agave Nectar as a sweetener? How much do you use to substitute for sugar? I need to do this also for food sensitivity, my dr. has me off all sugar except agave nectar. Thanks to anyone who can help me!

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