We’ve been duped again!
Agave is worse than High Fructose Corn Syrup
Did you (like us) switch your children to organic raw blue agave nectar to replace the worse food on the market, High Fructose Corn Syrup? It said right on the label “diabetic friendly” “raw” “100% natural sweetener” and we thought, wow, that has to be better for our children than anything else on the market. With half of our chromosomes being from Mexico, we thought this product had probably been processed by our genes for a thousand years. At least, that is what the label says about its origins and its relation to the natives of Mexico. But after some research I discovered that “Agave nectar is a newly created sweetener, having been developed during the 1990’s.”
The Big Dirty Secret about Agave
In spite of manufacturers’ claims, agave “nectar” is not made from the sap of the yucca or agave plant but from a giant pineapple-like, root bulb. The process by which agave is converted into “nectar” is similar to the process by which corn starch is converted into HFCS. Refined fructose in agave nectar is much more concentrated than the fructose in HFCS. In comparison HFCS is 55% fructose, Agave nectar is 70% fructose!
Just Say No to Agave
New sweeteners like agave syrup were introduced into the market to make a profit, not to make consumers healthy. Clever marketing has led many consumers to believe that the high level of fructose in agave syrup makes it a safe and a natural sweetener. Agave syrup is a manmade sweetener. High fructose agave syrup causes mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease and obesity.
If you want something sweet, eat a piece of fruit!
I would like to thank research done by Sally Fallon Morell and Rami Nagel for the basis of this blog. You can read the entire article and research articles at:
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