A former member
Post #: 3
Hello,

http://www.westonapri...­

The linked article contains the following claims about agave:

"Agave nectar is advertised as a “diabetic friendly,” raw, and “100% natural sweetener.” Yet it is none of these."

"But, as one agave seller explains, the agave nectar purchased in stores is neither of these traditional foods: “Agave nectar is a newly created sweetener, having been developed during the 1990’s."

"In spite of manufacturers’ claims, agave nectar” is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb."

"The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules."

"The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into HFCS.35 The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup—anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites."

"According to Bianchi, agave “nectar” and HFCS “are indeed made the same way, using a highly chemical process with genetically modified enzymes. They are also using caustic acids, clarifiers, filtration chemicals and so forth in the conversion of agave starches.” The result is a high level of highly refined fructose in the remaining syrup, along with some remaining inulin."

"Agave syrup comes in two colors: clear or light, and amber. What is this difference? Mr. Bianchi explains: “Due to poor quality control in the agave processing plants in Mexico, sometimes the fructose gets burned after being heated above 140 degrees Fahrenheit, thus creating a darker, or amber color.” However, the labels create the impression of an artisan product—like light or amber beer."

"Since the FDA makes no effort to enforce food-labeling laws, consumers cannot be certain that what they are eating is what the label says it is. New sweeteners like agave syrup were introduced into the market to make a profit, not to make consumers healthy. Clever marketing has led mane consumers to believe that the high level of fructose in agave syrup makes it a safe and a natural sweetener. Agave syrup labels do not conform to FDA labeling requirements, thus deepening the false illusion of an unprocessed product."

"Agave syrup is a manmade sweetener which has been through a complicated chemical refining process of enzymatic digestion that converts the starch and fiber into the unbound, manmade chemical fructose."

Do any of you have information that either confirms or refutes these findings.

Thank you,
Becky
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