The Shocking Truth About Agave Syrup

[Mu2143]

The following information was taken from an unpublished article by Rami Nagel, sent to me by Food Chemist Dr. Russ Bianchi.

In the quest to find a substitute for sugar that is natural and healthy, agave nectar and agave syrup have become extremely popular. These sweeteners are advertised as "diabetic friendly," raw, and a "100% natural sweetener." Yet they are none of these.

Agave nectar is in reality not a natural sweetener but a highly refined form of fructose, more concentrated than the high fructose corn syrup used in sodas!
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https://www.enlita.com/node/5711

[Swan]

I did some research on the subject and this is what I found too.

I also took a look at yacon syrup which does NOT contain fructose. Instead it has FOS which are benefical for the gut flora. As far as I know, this is a healthy substitute for sugar. I use it in my tea.

This study suggested that yacon syrup actually helps one lose weight; http://www.mendeley.com/research/yac...nce-in-humans/

And, yacon syrup does NOT elevate the blood sugar, making it suitable for diabetics.

[Whiskey_Mystic]

I think it is funny I am eating French toast with agave syrup as I come across this article. I use it because a tablespoon of maple syrup has about 70 carbs and a tablespoon of agave has about 11. The search for a sweetener is already over, we just need it to be used more widely. Stevia is the bomb-daddy.

Ok, reading the article now.

[Arrowwind]

I got into using Agave in my tea for a time. I felt like it affected by blood sugar too much so I left it behind.

[Eram]

Posted by Whiskey_Mystic (here)
I think it is funny I am eating French toast with agave syrup as I come across this article. I use it because a tablespoon of maple syrup has about 70 carbs and a tablespoon of agave has about 11. The search for a sweetener is already over, we just need it to be used more widely. Stevia is the bomb-daddy.

Ok, reading the article now.

You ARE a devil... you know, I'm sure.

I bought 3 stevia plants this spring and now I have to guard them like crazy just to prevent my son of 4 years to eat them

It turns out that the white (refined) stevia powder is also not all that well, or actually there is debate about that going on.
Common sense tells me that everything that is refined, has lost some of it's harmonic energy and the more it is refined, the more it is damaging for the body.

As far as I'm concerned: All the fructose syrups are toxic for the body.

and for those who are for some reason not aware of this yet:

Source: http://www.youtube.com/watch?v=9a4Z7W5x1pY

[DeDukshyn]

Considering that most people consider "fructose" as fruit sugar (thus potential "better"), this is an important read even if "Agave nectar" (or syrup) is not in ones vocabulary.

[DeDukshyn]

Posted by Whiskey_Mystic (here)
I think it is funny I am eating French toast with agave syrup as I come across this article. I use it because a tablespoon of maple syrup has about 70 carbs and a tablespoon of agave has about 11. The search for a sweetener is already over, we just need it to be used more widely. Stevia is the bomb-daddy.

Ok, reading the article now.

Stevia has some potential issues, but likely far less risky than refined sugars. There is a small indication (based on early research) it may be slightly mutagenic (there's lots of research - just google it), so just don't try try having kids while regularly using Stevia - it may mess up your swimmers. Other than that, it is a great sweetener IMHO.

I work in the field of Natural Health Products, and have had some access to some research.

[Whiskey_Mystic]

Posted by DeDukshyn (here)

Posted by Whiskey_Mystic (here)
I think it is funny I am eating French toast with agave syrup as I come across this article. I use it because a tablespoon of maple syrup has about 70 carbs and a tablespoon of agave has about 11. The search for a sweetener is already over, we just need it to be used more widely. Stevia is the bomb-daddy.

Ok, reading the article now.

Stevia has some potential issues, but likely far less risky than refined sugars. There is a small indication (based on early research) it may be slightly mutagenic (there's lots of research - just google it), so just don't try try having kids while regularly using Stevia - it may mess up your swimmers. Other than that, it is a great sweetener IMHO.

I work in the field of Natural Health Products, and have had some access to some research.

What do you think of Xylitol?

[DeDukshyn]

Posted by Whiskey_Mystic (here)

Posted by DeDukshyn (here)

Posted by Whiskey_Mystic (here)
I think it is funny I am eating French toast with agave syrup as I come across this article. I use it because a tablespoon of maple syrup has about 70 carbs and a tablespoon of agave has about 11. The search for a sweetener is already over, we just need it to be used more widely. Stevia is the bomb-daddy.

Ok, reading the article now.

Stevia has some potential issues, but likely far less risky than refined sugars. There is a small indication (based on early research) it may be slightly mutagenic (there's lots of research - just google it), so just don't try try having kids while regularly using Stevia - it may mess up your swimmers. Other than that, it is a great sweetener IMHO.

I work in the field of Natural Health Products, and have had some access to some research.

What do you think of Xylitol?

Xylitol is a sugar alcohol, similar to a sugar but the molecule is bigger - too big too be absorbed. Xylitol tastes like sugar but less sweet. It is safe but large quantities may cause diarrhea, so a person with a major sweet tooth is better off with Stevia perhaps, so as to not inherit the potential digestive issues. Just my personal opinion.

Xylitol also does not promote bacteria - so it is good for your mouth. Bacteria die trying to process the substance as they think it is sugar but cannot break it down properly. Something like that.

[Moemers]

Honey wins again.

[DeDukshyn]

Posted by Moemers (here)
Honey wins again.

Personally, I am a big fan of honey as a sweetener. I just added some to my avocado - tomato - bacon soup (mmm weird but great!) -- the avocados weren't organic and a bit bitter, I'll have to get organic next time

[UnrealDreams]

Posted by Moemers (here)
Honey wins again.

Here's a shout out for organic honey, organic brown sugar, rapadura, and organic maple syrup.

I recently made organic peanut butter cookies with organic brown sugar. Yum. You can eat a lot of these with no jittery side effects.

Also, regarding the high fructose corn syrup, it is bad, for sure, but what makes it absolutely terrible is that what you are eating is likely genetically modified high fructose corn syrup(GMHFCS). There is no doubt that this is bad for you, but the GM is the major problem here. The toxins grow right inside the corn!! And this is government sponsored. Sugar is always cheaper than extracting syrup from corn, but the federal government has been giving away "subsidies" that make it profitable for the multinational companies to poison you with toxic GMHFCS. Brilliant!!

[marielle]

Posted by Whiskey_Mystic (here)
What do you think of Xylitol?

Xylitol is GREAT--up my nose. Whenever I start getting a sinus infection, I mix up a solution of pure water, sea salt, xylitol, and grapefruit seed extract and squirt it up my nose. It takes a few days but it always works.

[danceblackcatdance]

Posted by Whiskey_Mystic (here)
Stevia is the bomb-daddy.

yeah, we use stevia

[modwiz]

I do not feel shocked. Informed would be a much better term.

Shocking truth? Tabloid headline.

[Connecting with Sauce]

Maple syrup, black strap molasses and honey is what we've been using...

The only sugar we use is to feed our water kefir and then it is brown sugar...

No shock really when you understand what is going on...
8. Debilitation Through Nutrition

[Arrowwind]

Posted by Connecting with Sauce (here)
Maple syrup, black strap molasses and honey is what we've been using...

The only sugar we use is to feed our water kefir and then it is brown sugar...

No shock really when you understand what is going on...
8. Debilitation Through Nutrition

But all of those can affect your glycemic index but not as bad as white sugar. Moderation is key.

IMHO, white sugar is not near as bad as the alternative health community makes it out to be. We ate tons of it as a kid as well as all the other kids I knew. None of us got fat nor diabetic but we also at a ton of veggies and fresh fruits, unlike kids today. our moms prepared meals from scratch.. I think when you combine sugar with all the other trash then you are really heading for trouble. Consumption of estrogens, pcbs, white flour, artifical this and artifical that, with lack of true fruits and veggies is a huge problem.

I do use some honey., mostly in tea. When I bake, which is rare, I combine xylitol and stevia. Its a good blend to get really sweet without the aftertaste of stevia. I use xylitol mixed with baking soda, 50/50 to brush my teeth with lately. Dr Jonathan Wright did a huge article on the benefits of xylitol for dental health.

[conk]

Dr. Wright's essay on xylitol was very informative. My family has been chewing xylitol sweetened gum for years. We use a nasal spray (mentioned above, thank you) with it to control bad bacteria. It cooks well too. No after taste.

Dr. Wright revealed evidence that cavities can be prevented and even cured by holding xylitol in the mouth for a few minutes several times a day. I've begun to take a pinch and hold it in my mouth a few times daily. Kills the bad bacteria that causes cavities (sugar just feeds the bacteria, not cause the cavity).

Arrowwind, I don't disagree with you often, if ever at all, but I believe sugar to be a toxin. In fact the liver sees sugar exactly as that, a toxin. Search mercola.com for the 100 reasons to eschew sugars.

[nearing]

Xylitol wins, hands down.

[DeDukshyn]

Posted by nearing (here)
Xylitol wins, hands down.

You can also cook with Xylitol! - not many alternative sweeteners can do that.