Evil Agave
Do I really think agave nectar is evil? Only about as evil as high fructose corn syrup.
..Agave plants are crushed, and the sap collected into tanks. The sap is then heated to about 140°F for about 36 hours not only to concentrate the liquid into a syrup, but to develop the sweetness. The main carbohydrates in the agave sap are complex forms of fructose called fructosans, one of which is inulin, a straight-chain fructose polymer about ten eight to 10 fructose sugar units long. In this state, the sap is not very sweet.
When the agave sap is heated, the complex fructosans are hydrolyzed, or broken into their constituent fructose units. The fructose-rich solution is then filtered to obtain the desired products that range from dark syrup with a characteristic vanilla aroma, to a light amber liquid with more neutral characteristics. [source]
Sounds eerily similar to the way high fructose corn syrup is made:
High-fructose corn syrup is produced by milling corn to produce corn starch, then processing that starch to yield corn syrup, which is almost entirely glucose, and then adding enzymes that change most of the glucose into fructose. The resulting syrup (after enzyme conversion) contains approximately 90% fructose and is HFCS 90. To make the other common forms of HFCS (HFCS 55 and HFCS 42) the HFCS 90 is mixed with 100% glucose corn syrup in the appropriate ratios to form the desired HFCS. [source]
I think that agave is a highly processed sugar that has been marketed really well to make people think that it is healthy. In fact, “Amber” or “Dark” agave nectar is just parts of the plant that have burned in processing. That’s some great marketing-that I totally fell for.
I had done all this research but was still using agave (maybe because of the hype?) but then my doctor told me to stop using it immediately and to only use natural sources of sugar-honey and maple syrup. So that’s what I do. I don’t miss it and I find that just replacing agave with honey works perfectly in recipes.
What do you think?
A sampling of articles on the topic:
http://www.westonaprice.org/Agave-Nectar-Worse-Than-We-Thought.html
http://articles.latimes.com/2009/mar/30/health/he-nutrition30
Category: Uncategorized | Tags: agave, high fructose corn syrup 17 comments »
i know. i’ve been hearing so much about agave lately. everything “good” for you always turns out to be bad. so everything in moderation, right?
I am anti agave as well! Stevia and Agave freak me out just as much as sugar.
I’ve never tried it and probably never would. If I am going to sweeten something, I just go ahead and use sugar. Or honey and maple syrup, like you suggested.
I suppose it’s about finding the lesser of all evils. It’s constantly changing!
I have heard all of the hype about agave and still use it. For me, it does not raise my blood sugar the way other sweeteners do. That said, I don’t eat many sweet things at all, including fruit as I have a history of candida imbalance (which I just worked very hard to correct) and I don’t want to go back there.
I’m still on my first bottle, it is nearly empty…I think I will think twice about repurchasing!
I’ve never tried Agave and don’t use sugar. Honey is great! I use local raw honey “made” by a farm about 3 miles from my house. My sister is the one who actually found it for me!
I had always heard great things abut Agave and when I saw that you weren’t using it, I asked my sister about it and she backed up everything you said.
Irritating for sure. The place where I buy my grains and unrefined sugar encouraged this crap so I bought a small bottle. I haven’t used any of it yet, but now I might give it away and continue using my sucanat and honey instead. Thanks for the head’s up. I certainly haven’t taken any time to do any real research so it helps when people I trust can clue me in!
I think that sugar is sugar! I treat agave like I would cane sugar – a little at a time.
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Yacon syrup is not as sweet as cane sugar. If you’ve ever used agave natecr or maple syrup in a reicpe, you can assume that you’ll have to use about double the amount of yacon syrup . . . but it really does depend on the reicpe. Yacon works really well with fruits or fruity baked goods, in sauces, and in smoothies. It doesn’t pair very well with chocolate, from my experience. You might also want to investigate Jerusalem Artichoke Syrup harder to find, but another low glycemic natural sweetener option.
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