Carrot Ginger Soup with Curried Raisin Relish
[Vegan, Gluten-Free, Raw]

1. This recipe is not "raw", because the recipe calls for agave syrup. Agave syrup is not a "raw" food!

   Here is why…

   For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Agave Syrup is boiled between 140°F – 160+°F when it is being processed!

   The fibrous blue agave pina is taken to the mill where it is pressed and its inulin-rich juice is collected and cleaned.

   Inulin, a dietary fiber made up of complex carbohydrates, is not sweet by nature. Cooking (or hydrolyzing) the inulin transforms it into sweet nectar. When making the Light Blue Agave nectar, the juice is heated to 161°F* (72°C). However, when making the Raw Blue Agave nectar, the process is lower and much slower: the juice is warmed to a tepid 118°F (37°C), and the low heat is maintained for nearly twice as long. In this simple process, the inulin becomes fructose, a slowly metabolizing simple sugar found in many fruits and vegetables. Filtering determines the blue agave nectar\’s flavor and color. The Light Blue Agave is simply more filtered than its Raw-Amber counterpart.

   * It\’s purely coincidental that Light Blue Agave is hydrolyzed at 161°F, the same temperature that milk is pasteurized. The intent in exposing the agave\’s liquid inulin to that temperature is to convert it to fructose, not to pasteurize it.

   💥 Agave Nectar:
   A Sweetener That is Even Worse Than Sugar
   https://authoritynutrition.com/agave-nectar-is-even-worse-than-sugar/

   💥 Raw Agave Syrup Nectar:
   Not as healthy as you may think. Nutrition Facts Low Glycemic Warning
   https://www.living-foods.com/articles/agave.html

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