If you have any:
- spelling corrections
- recipe corrections (on the ingredients or directions)
- advertising inquiries
…or anything else like that, use the form below to contact me!
Before using the form, please be sure to read the frequently asked questions to see if your topic has already been covered before.
Thank you in advance for respecting my time and doing me this courtesy. It keeps me from having to answer questions that I’ve already answered before, and allows me to get more recipes up on the site.
I’ll be adding to the FAQ regularly to help anticipate any questions you might have.
Thanks for taking the time to say hello!
- Andrew Muller
I once had someone email me that my misplaced apostrophe was ruining the youth of this world. While I’ll agree that saying ideas as “idea’s” is preeeeeetty stupid, I doubt the consequences will be quite that dire.
I often receive emails about this sweetener regarding that. Mercola specifically states that Agave “has higher fructose content than any commercial sweetener — ranging from 70 to 97 percent, depending on the brand”.
This is simply untrue.
I recommend only using Volcanic Nectar brand of agave, that has less than 50% fructose. Remember, even a fruit like Raisins contain over 33% fructose. If you still have a problem with it though, you can always just replace the agave with erythritol (1:1 ratio).
The fructose content is well below 50, and the Glycemic Load is only 27 (<55 is safe for diabetics).
That being said, if you still find the concept detestable, you might consider replacing the Agave in a recipe with Erythritol. It acts fairly close to sugar, and with only a little bit of kneading you should be able to make it work. The best part is that it has a Glycemic Load of 0.
I don’t have a lot of interest in debating anyone on this topic though, as I’ve had many conversations about it. It would be a super neat courtesy if you didn’t email me regarding agave nectar.
Most people who are looking for sugar free foods have some sort of food sensitivity, diabetes, or are trying to lose weight – low glycemic index sweeteners can help with all of this.
For example, Erythritol is just as sweet as sugar, yet it has a glycemic load of…ZERO! It takes virtually no insulin to absorb properly – so it’s very useful on a sugar free site, even if it’s technically sweet.
It’s important that if you have a dangerous condition to consult with a doctor or nutritionist before consuming any of our recipes. If you’re a diabetic, try to stick with whole wheat flours and monitor your insulin levels, especially when you’re first trying our recipes.
Other variations go “can I use egg replacer instead of egg whites?”. Or “can I use honey instead of agave nectar?”.
There’s really no way for me to answer whether you can substitute these things, because I haven’t made the recipe with them.
You know how they say “ask a stupid question and get a stupid answer?” – well, it’s not a stupid question or anything, but if you ask it to me all I’ll be able to give you is a stupid, uneducated answer (because until I’ve made the recipe using that ingredient, I have no real proof).
That being said, I really wish I would be able to give you a good answer about this!
I have a ton of recipes on this site – when I try to find a recipe I use the same search bar that you are because it’s the most effective tool for the task. I also don’t have a secret stash of recipes anywhere. Any recipes I find, I post! How convenient!
Feel free to use margarine in any of those recipes. You could also use a healthier ingredient than margarine – maybe some coconut butter or olive oil margarine.