Sorry, No Video. Sorry, Agave Nectar Blows.

Today we were supposed to post a video of us showing you how to make brownies with ingredients we thought were all natural and fabulous.  However, right after we filmed, we took a class from Chef AJ, who immediately denounced two of the ingredients we had used (agave nectar and coconut oil).  After hearing her go on about the negative effects of these ingredients, we decided to do our own research...

We have all heard about agave "nectar" and how it is "100% natural," "diabetic friendly," and in some cases "raw," but this is all extremely misleading.  The brand we bought for our brownies was labeled, "Organic Raw Blue Agave Nectar."  How legit does that sound?  We were fooled by these "safe" words as well as the rumors surrounding the product; some stating that the native people in central Mexico had been using the agave plant for its medicinal properties for years.  Unfortunately, the success of agave can be attributed to its marketing team, not its health benefits.

According to an article posted on the Weston A. Price Foundation website, agave nectar is "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."  They go on to talk about how the process of converting agave glucose to "nectar" is extremely similar to the way corn starch is converted into high fructose corn syrup.  They also reveal that while high fructose corn syrup is 55% refined fructose, agave nectar is 70%!!  So...there that is.  Agave blows.

As for coconut oil, it has been a little more difficult for the health community to come to a conclusion.  There is a lot of debate going on as to whether or not this a good choice.  Some are against coconut oil due to the fact that it is extremely high in saturated fat (nearly 90%).  Others argue that just like there are good cholesterols, there are good saturated fats.  They also praise coconut oil for being a medium-chain triglyceride (MCTs), opposed to other fats (vegetable oils and animal fats) which are long-chain triglycerides (LCTs).  MCTs are digested very quickly and burned like carbohydrates for energy.  LCTs, on the other hand, are digested slowly and stored in fat cells.

While we certainly do not believe that coconut oil is the worst thing you could put in your body, we support the argument that we should be eating as nature intended.  Eating whole foods is always a better idea than eating something processed or man made.  Nature created coconuts, not little bottles of concentrated fat from coconuts.  Additionally, whether you prefer coconut oil or the real thing, it should be eaten in moderation.  Chef AJ made a good point in her class.  She brought attention to the fact that coconuts are hard to get to, and perhaps this is nature's way of telling us we should be eating them sparingly.  In that same vain, there are not many coconuts growing around our apartment.  It makes sense that the food you need for your body will depend on the climate you are in.  You don't crave pineapple in the dead of winter in Minnesota, but that would sound great if you were vacationing on a tropical beach in the summer.  Pay attention to your body and to what's around and readily available.

So, to put an end this diatribe, we apologize for the fact that we do not have a video for you today.  Wait till next week when you can expect a video from us showing you how to make delicious brownies made from ingredients we KNOW are great for you, and more specifically, great for your skin.  Only whole foods allowed.