If agave is fructose and fructose is uber bad is not agave worse for you than sugar even though it has a low glycemic value?
asked byCee_Mathers (319)
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on March 09, 2010
at 07:16 PM
I think agave is bad news. Here's what the Weston Price folks have to say:
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.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. (One agave manufacturer claims that his product is made with ???natural??? enzymes.) That???s right, the refined fructose in agave nectar is much more concentrated than the fructose in HFCS. For comparison, the high fructose corn syrup used in sodas is 55 percent refined fructose. (A natural agave product does exist in Mexico, a molasses type of syrup from concentrated plant nectar, but availability is limited and it is expensive to produce.)
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.
So essentially, agave nectar is HFCS on steriods: just as processed, and with even more fructose. And definitely not paleo!
Follow the link above for the rest of the article and their citations.
on March 09, 2010
at 10:07 PM
Agave syrup's high fructose content means it has a low "glycemic index" rating, hence the "healthy" tag applied to it by certain clueless parties. As anyone who has paid attention to recent research around the way fructose is metabolized knows (google "Robert Lustig" if this doesn't sound familiar), lots of fructose is not exactly a recipe for good health.
on April 25, 2012
at 11:57 AM
"NO STARCH in agave so it is not harmful for diabetes sufferers."
'Starchy agave root' is also mention in this book "The Californian Deserts: An Ecological Rediscovery" http://books.google.com.sg/books?id=3hqJ1KJmY30C&pg=PA146&lpg=PA146&dq=starchy+agave&source=bl&ots=A8x45G6QDu&sig=9r7NlU0ZlIRiBRBHGBQ8jeqHsNc&hl=en&sa=X&ei=BOKXT_mrDMbyrQfKlZTIAQ&ved=0CDwQ6AEwBA#v=onepage&q=starchy%20agave&f=false
Another good post to read is http://www.myqute.com/blog/why-your-most-organic-agave-may-be-more-dangerous-than-previously-shown-or-thought One part shows how fructans in agave affects blood viscosity. Almost standing up to Dr. Joseph Mercola's claim that agave causes obesity.