Chocolate cake, ice cream, snickers, apple pie, cheesecake ... mmm. I think it is pretty safe to say that most of us love at least one type of sweet treat, even if it’s just sugar in our tea.

I have noticed lately in all my reading that there seems to be some confusion as to the different types of sugars and sweeteners, what they are, and how they affect us. I would like to try and sort through the mess of information to help us better understand the different sweeteners and how they affect our health and which ones we can have safely once in awhile for a treat.

This month I would like to focus on a sweetener that has become increasingly popular with people concerned about their health: agave nectar. I can see how this sweetener seems like an amazing choice at first glance. It is from a plant and thus considered all natural. When people see the word “natural,” they think, “safe, healthy, good for you.” That isn’t always the case as some plants are highly poisonous. Also, it is very important with any food to ask the question “what has been done to this natural substance that could possibly have made it more of a man-made food than a God-made food?”

There are many different varieties of the agave plant. Blue agave is one often used to make agave nectar or syrup. You may recognize its botanical name Agave tequilana, as it is also used to make tequila. These plants are in the same plant family as the yucca plants we are familiar with, the Agavaceae family.

To make agave syrup, they take the sap of the plant and heat it to break it down into simple sugars (mainly fructose). While fructose is okay in whole foods like apples, it is horrific when we consume it in huge amounts like that found in high fructose corn syrup and agave nectar.

High fructose corn syrup is about 55 percent fructose whereas an apple is about 2.1 percent. Quite the difference, not to mention that apples also contain other natural sugars, fiber, vitamins, minerals, anti-oxidants, and more. All of which mean that the fructose in one apple will not harm you at all. Apples and other fruits are necessary for good health.

High fructose corn syrup is highly processed and does not resemble a kernel of corn in the slightest. Man has turned this natural food of corn into a man-made product of high fructose corn syrup.

The question is whether this is what we have done to agave nectar. My main concern with agave nectar is that just like high fructose corn syrup, it contains an unusually high amount of the sugar fructose. It is hard to say exactly how much fructose is in each brand of agave nectar as this statistic can vary depending on how the nectar is produced. However, the lowest amount that is found in any kind of agave nectar is 55 percent fructose, which is no better than high fructose corn syrup. The worst of it is that a lot of the agave nectar out there contains 70 to 97 percent fructose. This amount is extreme and not worth the risk to your health.

The reason I am so concerned with fructose content in particular is that studies show it can damage the liver. Because of how much high fructose corn syrup is in so many common foods and soft drinks, children are now showing up with liver damage likened to that of a long-term alcoholic. This is quite a shocking find. If fructose is the culprit, it makes sense seeing as high fructose corn syrup is found in just about everything from bread to jelly, ketchup, and soda. Many processed foods are not much more than corn syrup and dye as the food industry moves to see how far they can feed the U.S. off corn alone.

Fructose has to be metabolized directly by your liver. Seeing as syrups like these are so high in fructose and don’t come with any other nutritional support like fiber, they can really damage your health. When you eat an apple, a very low amount of fructose is released very slowly into your body due to the high fiber content. The fructose is bound with other more favorable sugars as opposed to free flowing fructose found in agave and high fructose corn syrup. A man-made form of sugar is no match for God-made fruit, which was made specifically by our creator for us to eat as our sweet treats.

In answer to whether or not I think a person should substitute agave for other sugars, no, I don’t think it’s a good idea. This is my opinion and what I have chosen to do for my family. We will continue to use the natural sweet herb Stevia, raw honey, and fruit to satisfy our sweet tooth. If we choose an occasional sweet treat we will make sure it not only is all natural but contains no high fructose corn syrup or agave and will eat in moderation.

In my opinion, once a month is a good rule for consuming a sweetened baked good. It’s even better if you make it yourself using honey or blackstrap molasses. We try to avoid white sugar as that can wreak havoc on your health as well. Immediately upon consumption, it dramatically weakens your immune responses, making you more prone to illness.

Herb of the month: comfrey
One of my favorite herbs. The name says it all. Comfrey is comforting. Also known as “boneknit,” comfrey is a contact healer. It aides in mending bones quickly and regrowing skin while soothing irritation, pain, and swelling. It combines nicely with plantain leaves and lavender flowers.

As soon as you apply comfrey to your skin, it gets right to work, causing cells to grow and repair more rapidly. This herb is what is called a “cell proliferant.” Comfrey can even be used near casted broken bones to ensure quick, effective healing.

I have used it many times for healing of wounds and painful cuts. While it is great in a salve like our Miracle Skin Salve, I often use it in its dried form, as well. When you have a very large wound or broken bone, a poultice of comfrey is the best option.

I have used it after giving birth, on painful joints, and two family members found relief with foot soaks for broken toes. It is a must have for every herbal medicine chest.