When your skull has shifted anteriorly relative to your thorax, which in simpler terms means that the vertebra in your neck may have shifted forward so that, rather than having your skull positioned over the center of your body, it's shifted forward and putting a great deal of stress on the bones, discs, nerves, ligaments, tendons, and muscles in the cervical spine - aka the neck. If a house is not resting correctly on its foundation, could that result in a series of problems? Could that shift cause the walls to crack...the floors to creak...the windows to get stuck, etc? Should we fill in the crack on the wall, put another nail in the floor, and put some WD-40 on the window, or should we FIRST check the foundation and the frame of the house and correct any issues that may exist? What makes the most sense? Most health providers focus on the symptoms. When the symptoms have been addressed, the condition is no longer an issues. Meanwhile, what do you think will happen to the walls, the floor, and the window if we don't focus our attention on the foundation, w hick as we both KNOW, is the underlying cause?
Agave Nectar vs Agave Syrup
High-glycemic foods have been linked to many diseases such as Type 2 Diabetes. Agave nectar is a low-glycemic food (foods with glycemic index lower than 55 are considered low glycemic), and as such - is less likely to trigger the body's mechanisms for fat storage.
Lately there's been a great deal of confusion with regard to agave nectar and agave syrup - the two of which are not the same.
The creation of agave nectar is similar to maple syrup in that it's made by extracting sap (in this case, from the pina - the center of the agave plant), filtering it, and then heating it at a low temperature. This breaks down the carbohydrates into sugars. Lighter and darker varieties of agave nectar are made from the same plants. Low temperatures are used in processing many varieties of agave nectar (under 118ºF) - which is why agave nectar is typically regarded as a "raw food." No chemicals or enzymes are added in the production of agave nectar.
Then there is, of course, agave syrup - an entirely different ball game. Agave syrup is - shall we say, "modified" no differently than is corn syrup, the end result of which is HFCS - high fructose corn syrup. HFCS, like agave syrup, is anything but natural.
Unfortunately, in the agave industry, the terms agave nectar and agave syrup, are often used interchangeably. The reason? It wasn't until recently that the food industry took notice of agave nectar and realized that, with a little bit of modification, it could be sold as a commercial food sweetener similar to HFCS. Prior to this discovery, those who've used agave nectar for thousands of years simply used the term nectar and syrup interchangeably. They never considered that commercial food chemists had a very different future in store for what would become agave syrup. Members of the food industry who are less than excited about this low-glycemic, all natural competitor to other more harmful sweeteners, have been attempting to suggest that agave nectar and agave syrup are the same.
While any reasonable intelligent person knows that this is not true, the truth has never stopped anyone from painting fiction as fact.