A couple days ago, Dr. Mercola published an article on Agave Nectar stating that it is an unsafe, toxic substance. In his article it is implied that agave nectar could even be worse for the body than many forms of processed sugars such as High-Fructose Corn Syrup. I have had a lot of e-mails over the last few days regarding this article on Agave Nectar. Now let me say up front that I have the highest respect for Dr. Mercola and this article is not meant to attack him personally, only to state a fair evaluation and my belief on the matter of agave nectar toxicity.
As I read his article, immediately a phrase from traditional Ayurvedic medicine came to mind: There is one answer to any question in regard to human health – “it depends.” And an “it-depends” attitude may shed some light into the recent agave-nectar debate. It will not serve us well to take a limited view on agave nectar. In fact, anytime we label a naturally occurring food as “good” or “bad,” we are bound to encounter some problems.
Here is why. If taken from a holistic perspective, multiple points emerge as to the relativity of the “agave-argument.” I have outlined these points below.
Fructose is not inherently evil
Agave nectar is high in fructose, but so are many foods that we eat. This is Dr. Mercola’s main beef with agave nectar. And while it is true that agave is quite high in fructose, it is the most common form of sugar in all fruits. Dates, molasses, raisins, apples, honey, and even many vegetables and other plants are high in fructose. Fructose is a natural form of carbohydrate, and for thousands of years, it has been an important source of energy for the body.
In fact, fructose in live raw fruits is good for us! A scientific statement from The American Heart Association found that consuming limited amounts of fructose, in a pure form, had no negative effects on the majority of individuals. Other studies show that fructose, in limited amounts, may even reduce the risk of prostate cancer.
Another study found that the beneficial fructans found in agave may help fight bone diseases such as osteoporosis, as well as other diseases such as diabetes and colon cancer. This research also suggested that fructans may promote the creation of beneficial gut bacteria, allowing for better absorption of calcium and magnesium (two important minerals for bone health).
Fructose & HFCS are not the same
There is no comparison between a natural form of fructose, such as in fruit or from agave, and the chemically-processed, pesticide-laden, genetically-modified High-Fructose Corn Syrup (HFCS). The fructose in agave is a slow release form of sugar. This means that, in comparison to HFCS, which spikes blood sugar levels, agave does not cause the stimulation insulin secretion that leads to harmful rises in blood sugar. What is more, the enzymatic processing of agave is very different from the process of High-Fructose Corn Syrup, which fabricates fructose out of the glucose made from the milled starch of corn.
For High-Fructose Corn Syrup, glucose chains in the starch are broken down into long chain lengths of glucose molecules. These long chains are less sweet, but offer easier viscosity and functionality than raw glucose.
Producers of HFCS are looking for this better viscosity and adaptability, as it allows them to add it, unnoticed, to virtually any substance. To do this, they dry the corn and mix it with water and sulfar dioxide.
From there, the starches are separated from the kernel, fiber and protein. The separated starch slurry is then processed at very high temperatures, mixed with acid, neutralized, and then treated with an enzyme to create a 42% fructose and 55% glucose syrup. It is these strong acids and caustic chemical additives that are believed to be related to mercury contamination in HFCS. Moreover, most HFCS is made from genetically-modified corn, adding yet another contaminant into the processing mix.
Organic agave nectar’s processing could not be further related from this aforementioned processing of High-Fructose Corn Syrup. Agave is processed through either the use of natural enzymes, or through the use of thermal hydrolysis. These processes are essentially used only to evaporate the nectar from the liquid juice that is extracted from the plant. The processing of agave is done in the exact same way in which bees make honey, whether through a natural enzyme in the bee’s stomach, or when they fan their wings to evaporate the natural water out of the sweet liquid before capping into the honey comb.
In essence, no refinement, beyond the evaporation of water, occurs in agave processing. To put this in perspective, one must consider that hydrolysis is a 100% natural process of molecule separation. The human body does it every day!
Agave is not “laced with corn syrup” or pesticides.
Dr. Mercola’s statement in regard to the FDA’s rejection of agave due to pesticide residue requires proof. To this day, and according to Madhava’s website, they have seen no evidence of FDA rejections, and many quality brands of agave have certainly never been rejected due to pesticide content. Quality organic brands of agave are 100% pure and contain absolutely no additives.
Agave is not full of “dangerous” saponins and contaminants that cause miscarriage in women
Dr. Mercola’s article warns against saponins causing disruption in red blood cells, diarrhea, vomiting and even miscarriage in pregnant women. While agave nectar does contain saponins, it is certainly not dangerous.
In fact, many of the foods that we eat, including beans, legumes, paprika and alfalfa, contain these natural phytosterol compounds. Not only are they not dangerous, but saponins offer antimicrobial, anti-inflammatory, antifungal and immune-boosting properties.
Moreover, there have been no documented studies that have ever linked agave nectar to miscarriages. Nor is there any research which shows that agave even contains Anodin and Dinordin, the steroid derivatives linked to miscarriages.
His article also warns that agave contains a contaminant called hydroxymethylfurfural (HMF), a bi-product of heating fructose. First, agave nectar that has been enzymaticlly-treated does not have any of these chemical bi-products. Secondly, while agave that is heated at low temperatures will have a resulting HMF content, the levels are so minimal (of 5-7 milligrams per kilogram) that they cause absolutely no health concern. In fact, it is common knowledge that wine holds much higher HMF levels than agave nectar.
Not all agave nectar brands are created equally
It is true that some lower-quality forms of agave have been put through extensive cooking processes that alter the chemical structure of the nectar, making is nothing more than man-made fructose.
In fact, one company called Madhava Agave Nectar produces an organic raw agave that is 100% organic-certified by the USDA. They harvest the nectar from living plants and does very minimal amounts of processing on the nectar. We were told by Madhava, that their Quality Control team regularly visits their Mexican suppliers to ensure quality.
Agave has a rich medicinal history that proves its “safety”
For hundreds of years, Mexican traditional societies have revered this plant. It was a natural form of sugar that was eaten seasonally, in limited amounts, and in a raw form. This plant, high in vitamins and minerals, was even used by traditional medicine cultures as a digestive support, an anti-inflammatory and a blood purifier.
Agave nectar is not addictive
Sweet foods have been a part of the human diet for thousands of years. They are an important part of our diet, in moderation. As with any substance, addiction can come from over-indulgence, but not from the inherent qualities of the food itself.
Extreme examples lead to extreme views
Craig Gerbore of Madhava warns against extreme views drawn from extreme examples designed to frighten people, not educate them. Educate yourself on the facts, and in Gerbore’s words, “What is a ‘healthy’ sweetener? One that you use moderately and sensibly.”
Dr. Mercola’s statements on quality control and the toxicity of agave are incorrect
Madhava’s Quality Control, for example, routinely inspects their agave supplier facilities in Mexico and in Colorado. The facilities are run by intelligent, professional individuals and are kept to the highest of international organic standards. Moreover, as stated on Madhava’s website, the statement that there is a shortage on agave plants is not only incorrect, but quite the opposite. There are abundant and healthy agave plants available for use.
When I speak about Agave Nectar, I talk about the importance of minimal and non toxic processing as well as the importance of choosing a reputable company. I personally use Madhava agave nectar in moderation. I recommend everyone do thorough research on any food or food product and decide for themselves whether they think they should consume it.
What are your thoughts on Agave Nectar? Any comments are welcome…
~Dr. G
Related Blogposts:
- Is Agave Nectar Safe?
- The Top 5 Healthiest Seeds
- 11 Foods High in Calcium
- 10 Foods Containing Vitamin D
- 10 Foods That Detox The Body
December 17th, 2011 at 2:20 pm
Hey Dr. Group,
Thank you for your helpful information. I am a new agave user and want to find the best organic product available. I know you have suggested Madhava, but I recently bought organic raw agave from Wholesome Sweeteners. They say they are organic and fair-trade certified. I have read their website and they seem to be the real deal. Have you heard anything or read any evidence that might suggest otherwise?
Thank you!
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July 28th, 2011 at 1:32 pm
Agave nectar is bad for you. It’s not traditional, not natural, highly refined, and contains more concentrated fructose than high fructose corn syrup.
A natural sweetener is one that a person could reasonably expect to grow, harvest, and process themselves without the use of added chemicals, enzymes, or expensive machinery.
Agave Nectar? — NOT NATURAL
Maple Syrup? — NATURAL
Miel de Agave (traditionally made agave nectar)? — NATURAL
Honey? — NATURAL
Truvia? — NOT NATURAL
Sorghum Syrup? — NATURAL
Turbinado Sugar? — NOT NATURAL
Sucanat? — NATURAL
Sugar Alcohols (like xylitol and erythritol) — NOT NATURAL
The best choices are organic and natural.
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September 4th, 2010 at 10:33 pm
I have no issues with Agave Nectar. I’ve heard a lot of the debate and have dove into fairly deeply. I use the Raw Unprocessed kind.. and yes there is a difference even though many cry otherwise. Everything is ‘technically processed’… if you put an apple in a juicer it is ‘processed’. The key is whether there is harmful adulteration during that ‘process’. And there are different types of Agave and ways in which they are processed depending on the manufacturer. It’s key to know and trust those who make the products you take into your body.
A few reasons why I use it.. 1- I don’t have to use as much. So to your point comparing if you eat a pound of each… THATS the key. With Agave I use WAY less to achieve the same sweetness. 2- Fructose is what you find in NATURAL fruits like apples, etc. Fructose is absorbed into the body slower than sucrose(therefore the much lower glycemic index) so there’s no Spike then Crash of your blood sugar which causes one to lose energy and BURN LESS CALORIES. Regardless of whether you’re Diabetic OF COURSE it matters! It might not kill you, but there is an adverse effect. And finally.. 3- Sugar is processed using Animal products such as BONE CHARCOAL! ICK!
So to sum it up… Agave allows me to moderate my sugar intake a great deal!
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May 9th, 2010 at 11:50 am
The problem with agave products is that they are NOT agave. Agave is extremely rare even in its native central america. Thats why the debate- Agave products tested were found to contain- or be completely composed of high fructose corn syrup. The reason it doesnt affect glucose levels is that it’s a fructose- with messes with a diabetic’s blood sugar JUST AS MUCH AS glucose.
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Arturo replied on March 16th, 2011:
Agave is not extremely rare. It is a VERY prolific plant: one individual can produce up to one million new pups!!! Agave is considered an invasive species in many countries (not in the USA, nor Mexico).
Around 75% of all Agave species thrive in Mexico (its center of origin).
We humans don’t have the enzimes to break Agave sugars, so they go through unchanged. So, no proble with diabetics. In fact, agave sugars help you produce more insulin.
When agave reaches your Colon -where bacteria digest the food we eat and make it available for us-, bifid bacteria (good ones) feeds with agave sugars, increasing their number exponentially. Bacteroids (bacteria bad for our health) decreases its number exponentially too. Since ~80% of our immune system is in the colon, a means to keep your colon healthy is VERY important. If your immune system is in good shape, you’ll also have more energy. These are the main reason why agave sugars are VERY GOOD for your health.
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Carrie replied on January 18th, 2012:
Good for you, Arturo! I always feel really good after eating Agave nectar, which I don’t after maple syrup and honey. I have to trust my body knows. I do not feel drained of energy or light headed! Thanks for defending this great food.
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RealRawGuy replied on May 21st, 2010:
Ayla, you are totally confused. Sorry, but you don’t have a clue of what you are talking about. No, agave nectar does not have “high fructose corn syrup”. The discussion is about the difference between man-made fructose (as in High Fructose Corn Syrup) and natural sources of fructose (as in fruit, and the agave plant). It’s odd to me that someone that knows nothing about agave nectar feels the need to weigh in on the subject as though you have some insight. ha… I guess that’s why the internet gives experts and idiots the same freedom. PLEASE show us one test that backs up your claim.
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April 27th, 2010 at 12:18 pm
I never post comments to articles — but I feel compelled in this case. I agree that Dr. Mercola may be pushing a rather extreme and alarmist view of agave (and that he may not have all of his facts straight). However, due to the obvious pushing of a particular brand of agave nectar within this post, I find myself very wary of any of the claims that Dr. Group makes as well, since he does not seem to be impartial when it comes to this company. Instead, this whole post seems like a advert for Madhava, and so I don’t feel like I can take Dr Group’s word on this any more than Dr. Mercola’s.
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Lurkster replied on October 13th, 2010:
I was thinking similarly & have to agree with Skeptic. While reading his response to Dr Mercola’s point of view on Agave nectar, my question to Dr. Group was, “Does Madhava sponsor any of your endeavors, either directly or through advertisement fees?” In regard to Dr Mercola, agree that his posts are often over-the-top; however, he provides provocative topics to investigate further while I decide. Meanwhile, I’ve given up agave nectar products in favor of stevia both for sake of nutrition, while erring on the side of caution.
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Dr. Edward Group replied on October 15th, 2010:
Hi Lurster
No, I am not sponsored by Madhava or involved in any promotions by their company. I personally use Zylitol for the majority of my uses for a sweetener.
~Dr. G
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April 26th, 2010 at 6:06 pm
The info is timely. I was trying to determine whether organic agave in a kefir product was a wise decision. Thanks for the clarification.
I agree with Doctor G in regards to mercola… The old saying ” The enemy of my enemy is my friend” is true in this case. Mercola is against big pharma and for health freedom and choice which puts him on our side in some respects even if he’s misguided in some of his analysis.
BTW Dr. G, you are one of the TRULY great minds in the health/healing field; and my list is a short one!
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April 22nd, 2010 at 11:16 pm
An excellent balanced article after reading Mercola’s poor journalism.
I’ve shared it on the list where Mercola’s was posted. Interesting how quickly everyone there believed every word without any researching on their own.
Sun~Rose
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April 22nd, 2010 at 11:24 am
Ahhh, thank you so much for your voice of reason!
This is exactly what I have been telling my clients for a while.
Agave is a sweetener, don’t go too overboard.
A good quality brand is definitely better than sugar.
Thank you again!
~ Ana Poirier
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April 21st, 2010 at 10:02 am
I’m from the herbal world and was horrified and appalled when Dr. Mercola clumped saponins into a category labeled “all bad”. Thanks for straightening that point out – we seek out saponins in certain herbs for their beneficial use in the body.
It’s reassuring to hear the truth behind agave – not all brands are created equal but agave truly is beneficial when you’re buying from a reputable brand.
Thanks again!
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April 19th, 2010 at 11:24 pm
Dr. G, thank you for stating facts and giving a balanced perspective. I think it’s important to understand the source. Dr. Mercola has a credibility issue – not only does he sell his own products sweetened with stevia, he has had serious warnings from the FDA for his own slick marketing and fear tactics. Funny, because he acts as though he’s getting the truth out against giant corporate food companies, and in reality, he is the giant corporate food company. The guy makes millions on his web site selling stuff! Check out this article I just found from BusinessWeek about Dr. Mercola: http://www.businessweek.com/smallbiz/content/may2006/sb20060523_063274.htm
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RealFoodGuy replied on April 20th, 2010:
Sorry, I didn’t mean to say Dr. Mercola is a chiropractor. He is a D.O. Doesn’t have anything to do with my point, though.
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April 16th, 2010 at 1:02 pm
What a relief to read your article after the devastating report by Dr. Mercola! I was skeptical as I could find no studies to back his findings, however, articles like that are designed to plant seeds of doubt in an average consumer, and it did just that with me. I am a pregnant person, uninterested in taking any chances with my fetus. So, I want to thank you, most sincerely, for taking away the stress that article created for me, as an agave user. Thank you.
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April 15th, 2010 at 12:55 pm
I agree with you! Thanks for explaining the hype vs. fact. G-d bless!
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April 10th, 2010 at 12:16 pm
Just like trans fats, High Fructose Corn Syrup is a man made compound. When our bodies breakdown these man-made compounds, we are left with extra bits of these compounds that our bodies do not know what to do with. These toxins now create havoc in our bodies. This is pretty much the same story for many man made substances that are meant for consumption. The closer you can eat a food in its raw state, the better it is for you.
Therefore, fructose from eating an apple, let’s say, is easier broken down than agave nectar or honey (which have some processing). I’m sure that agave nectar and honey are far better than High Fructose Corn Syrup, since they are processed less.
As far as what ‘texmex’ said. I used to think that sugar was addicting too, but I’ve realised that fruit has been a source of energy since the dawn of time. I now believe that sugar is only addicting to people who already have a certain toxic state after eating too much processed food.
But let’s face it. The reason why High Fructose Corn Syrup is so dominant in the food and health industry is because the corn lobby is so strong (at least in the US).
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April 10th, 2010 at 11:48 am
Moderation and balance are the key as well as “it depends” like Dr. G indicates. Many diabetics do get a blood sugar spike even when using Madhava. Agave Syrup is advertised as low glycemic and this is true. But we have to consider why. It is due to the unusually high concentration of fructose (90%) compared to the small amount of glucose (10%). Nowhere in nature does this ratio of fructose to glucose occur naturally. Some research suggests that fructose actually promotes disease more readily than glucose. This is because glucose is metabolized by every cell in the body, and fructose must be metabolized by the liver. Also eating concentrated sweeteners makes it harder to enjoy the sweet foods we should be eating – whole fresh fruit since they don’t seem as sweet by comparison.
Whole fruits generally contain a much smaller amount of fructose compared to sucrose and glucose. In addition, fruits contain vitamins, minerals, phytonutrients, fiber, and other nutrients. Our bodies are designed to digest a complete “package” of nutrition that appears in whole, fresh, ripe fruits. For example, it’s always better to eat fruits whole or blend them rather than juice them. When you juice fruits you remove the fiber which helps to slow down the absorption of the sugars. Concentrated sweeteners also contain no fiber and have much greater concentrations of simple sugars than are found in fresh fruit or even juices.
We use Madhava in moderation and will continue to do so. However, with the use of any sweetener it can be very easy to begin to crave the “taset” of “sweet” — especially with children.
Thanks for stepping-up-to-the-plate Dr. G with a very informative article.
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Wren D. replied on April 19th, 2010:
Taryn, you make great points. Have you considered the amount of fructose from a handful of raisins or a few prunes, or even a dried apple? These are concentrations of fructose, and are available in nature. Native people ate dried fruits and made foods from concentrated fruits – so please remember that fructose is a natural fruit sugar and our bodies do know what to do with this. One small box of raisins contains more fructose than the 2 teaspoons I use in my tea in the morning – so really the conversation should be about quantity – not percentage of fructose. For example, if you add two teaspoons of honey, which may have a lower percentage of fructose, compared to 1 teaspoon of agave nectar, which is sweeter to the taste, you’ve now consumed more fructose. I doubt Dr. Mercola is going to claim that honey is like a poison now. Thanks for being so thoughtful and thorough, Dr. Group.
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April 9th, 2010 at 2:47 am
Very difficult to know whose right and whose wrong…. But agave sirup is fructuose and therefor should not be used without care. Like maple sirup or any sweet substance it is addictive. So use with care.
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RespectfulOne replied on April 19th, 2010:
texmex, it’s hard to take your comments seriously when you don’t have a grasp of common spellings. It’s not hard to figure out whose right or whose wrong – just look at the science. Mercola eschews real science for his own end – obviously using scare tactics and disregard the benefits of an organic sweetener. One question for Dr. Mercola… has he ever once been to an agave field and seen first-hand the way agave nectar is produced? I think that would be a reasonable thing to do before he attacks something he doesn’t know anything about. His description of the process is completely wrong – proving that he could care less about the truth. Shame on him – these are hard-working people who care about quality and farming and creating living wages.
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Respectsall replied on May 5th, 2010:
Re: texmex, it’s hard to take your comments seriously when you don’t have a grasp of common spellings. It’s not hard to figure out whose right or whose wrong – just look at the science.
To RespectfulOne: Are you being ironic? It’s “who’s,” not “whose.”
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sparky rules replied on May 28th, 2010:
Hey,
I am gonna keep with the agave, and hey, I am 140+ IQ and I can’t spell worth S**T, it has a lot to do with english makes no sense, doesn’t keep its rules and there for has crazy amount of stuff you have to remember and I knew in 1st grade it “aint” worth my brains time so I glossd over it all, now ask me electrical questions .. that I got…
April 8th, 2010 at 1:54 pm
Thank you so much for this post! I read Dr. Mercola’s article and watched a few videos on his site and I was really turned off of agave. Do you mind clarifying one thing for me. I remember reading that fructose is metabolized like a fat and has implifications on the liver. Is this true ? Thank you
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April 7th, 2010 at 10:30 pm
I couldn’t agree with you more! Thank you so much for setting everyone straight and speaking the truth. I’ve noticed that some of these other people bashing agave nectar also have links selling other sweeteners, so they have a conflict of interest. Thank you again! ~Rose Cole
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April 7th, 2010 at 6:29 pm
Dr. G, you seem to be the only doctor who is doing balanced research and sharing facts, not trying to scare people away from agave. I’m glad to have the real information out there. So much of what Dr. Mercola states is not true about how agave nectar is produced – he cherry-picks what he needs to make his position. I love agave nectar, and use it in moderation.
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