yeah, harley,
I reckon you know all about natural highs with all the exercise you do.
the joggers high they call it.

hey goodluck with the channel 9 gig. great work, on getting some exposure.

xpaul

Paul, by the way, all agave nectar is not raw.  Neither is yacon syrup.  When Tim VanOrden came up to speak, he explained how the agave comes from Mexico and is always heated to at least 160 degrees Farhenheit.  Funny (or uncomfortable, really), because after that, my raw chef friend afterward advertised how his food was made with 100% raw, pure agave syrup.  The audience then looked at me and Tim.  Granted, my chef friend was told by his supplier that the supplier dude had all the store bought agave nectars tested (even the so-called "raw" labeled ones), and they ALL had corn syrup mixed in.  So, this supplier's agave was all agave because it had TASTE.  When the chef heard after the talk what Tim told everyone, he called his supplier to ask him if it was indeed true.  The supplier then admitted that it wasn't totally raw but was "mostly raw."  You can't say something is mostly raw!! Come on!  These people are out to make a buck, so it's wise to do our research first.  Yacon syrup is also heated at 140 degrees F, which is the lowest temp. of all vegan refined sugars. 

If you'd like to know what gives a high, durian makes me most ungrounded, reminiscent to marijuana (and does so to other sensitive types like myself), and cacao gives the buzz to want to just keep on working out (and then you drop, from the stimulants).

Oh, and salt is an excitotoxin also.

Sincerely,
Theresa