|Sent on:||Sunday, May 4, 2014 3:13 PM|
136 of 163 people found the following review helpful
PLEASE I implore you to do research before buying Blue Agave!,
This review is from: Wholesome Sweeteners Organic Raw Blue Agave, 44 Ounce Bottle (Pack of 2) (Grocery)
Agave syrup (nectar) is basically high-fructose corn syrup masquerading as a health food.
Agave nectar has a low-glycemic index for one reason only: it's largely made of fructose, which although it has a low-glycemic index, is probably the single most damaging form of sugar when used as a sweetener. With the exception of pure liquid fructose, agave nectar has the highest fructose content of any commercial sweetener.
All sugar -- from table sugar to HFCS (high-fructose corn syrup) to honey -- contains some mixture of fructose and glucose. Table sugar is 50/50, HFCS is 55/45. Agave nectar is a whopping 90 percent fructose, almost -- but not quite -- twice as high as High Fructose Corn Syrup!!!!
Based on the labeling, I could picture native peoples creating their own agave nectar from the wild agave plants. Surely, this was a traditional food, eaten for thousands of years. Sadly, it is not.
Native Mexican peoples do make a sort of sweetener out of the agave plant. It's called miel de agave, and it's made by boiling the agave sap for a couple of hours. Think of it as the Mexican version of authentic Canadian maple syrup.
But this is not what agave nectar is. According to one popular agave nectar manufacturer, "Agave nectar is a newly created sweetener, having been developed in the 1990s." In a recent article now posted on the Weston A. Price foundation's website, Ramiel Nagel and Sally Fallon Morell write,
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.Technically a highly indigestible fiber, inulin, which does not taste sweet, comprises about half of the carbohydrate content of agave.
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. 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.
"Agave syrup is almost all fructose, highly processed sugar with great marketing," said Dr. Ingrid Kohlstadt, a fellow of the American College of Nutrition and an associate faculty member at Johns Hopkins School of Public Health. "Fructose interferes with healthy metabolism when (consumed) at higher doses", she told me. "Many people have fructose intolerance like lactose intolerance. They get acne or worse diabetes symptoms even though their blood [sugar] is OK".
Agave nectar syrup is a triumph of marketing over science. True, it has a low-glycemic index, but so does gasoline -- that doesn't mean it's good for you.
If you simply must have some sweets, a small amount of agave nectar every once in a while isn't going to kill you. Just don't buy into the idea that it's any better for you than plain old sugar or HFCS.
Info is taken from Jonny Bowden, PhD, C.N.S.
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