Nov 09 2009
Is Agave Nectar Safe?
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Lately there has been some buzz swirling around agave nectar and whether the sweet cactus-nectar is good for our bodies or not. I want to help my readers be aware of the increasing number of fraudulent, poor-quality “agave” products being sold in common supermarkets around the country.
The following article will educate you on fraudulent high-fructose agave nectar and its negative health consequences, as well as the benefits of using true organic agave nectar as a sweetener.
The Downside of High-Fructose Agave Nectar
Recent claims regarding agave nectar urge us to be aware of the type of agave we are purchasing. Many brands sold in the supermarket, claiming to be organic, are nothing more than refined fructose. Common forms of retail-refined agave syrup sold in supermarkets do not tell consumers what has been done to the syrup in the laboratory.
While the label may claim that the agave is “organic and all-natural,” the label does not explain that the syrup has gone through an extensive process of chemical refining which changes the enzymatic structure of the syrup, converting it into a man-made chemical fructose.
Herein lies the main concern surrounding the nectar that many well-known nutritionists are recommending as a healthier sugar-substitute. There is a direct link between man-made chemical fructose and deadly degenerative diseases such as cancer and diabetes.
Critics also note that once consumed, refined fructose is turned into triglyceride, which is essentially stored as body fat. And while high fructose agave syrup does not cause the extreme spikes in blood sugar levels like common white sugar, it does have possible associations to a spectrum of health-depleting conditions such as:
- Depletion of the body’s minerals
- Inflammation of the liver
- Hardening of the arteries
- Tendency towards insulin resistance, a predecessor to diabetes
- Heart disease
- Weight gain, and even obesity
- Toxic effects is pregnant women
Of course, these conditions can vary in different people, so be sure to do the proper research on the type of agave nectar you are using.
In a recent article on NaturalNews.com, author Rami Nagel, states that fake forms of refined-fructose agave.
The Upside: Agave Nectar is Not Made Equally
Natural agave has been harvested traditionally in Mexico for hundreds of years. Ranking fairly low on the glycemic load scale, a small amount of the nectar provides a larger amount of sweetness than common sugar, and thus, a little goes a long way.
The agave plant also contains saponins and fructans, phytochemicals associated with antimicrobial, anti-inflammatory and immune-boosting capabilities. (Journal of Ethnopharmacology, 1996; 52:175-7).
One of these fructans is known as inulin, a natural plant sweetener with an extremely low impact on blood sugar and cholesterol levels. The ancient Aztecs even used the nectar as a healing salve for wounds. What is more, compounds derived from blue agave have been studied for their potential utility for treating colon diseases like ulcerative colitis, irritable bowel syndrome and Crohn’s disease. Agave also holds high amounts of protein-building amino acids and alkaloids (Plant Foods Hum Nutr 2007; 62:133-8). Research indicates that minimally-processed agave does provide nutrients to the human body, and may even prevent chronic disease (Nutr Rev 2004; 62: 439-42).
It is also important to mention that not all agave products are created equal, and the dangerous high-fructose content cited by critics is not typical in all agave products. Roger Clemens, a professor at USC, has stated that: “Depending on how the syrup is processed, it may or may not contain more fructose.”
My Favorite Brand of Agave Nectar
What is important to determine when purchasing agave nectar is whether the sweetener comes from a trusted source. My personal favorite, that I use quite frequently, is Madhava Agave Nectar.
Madhava offers extremely high-quality, all-natural, 100% organic agave nectar, made by minimal processing. There are no chemicals used in the production of Madhava’s agave nectar from agave salmiana, and it is not cooked. Madhava agave is produced using only low temperatures during the evaporation of excess water from the juice. Used in moderate amounts, this low-glycemic sweetener is an excellent choice over white sugar and artificial sweeteners.
When choosing agave nectar be sure to contact the company to make sure they are not using chemicals in the processing techniques. Also, I recommend that you make sure it is organic.
February 12th, 2010 at 4:53 pm
Hey! Here’s a link to a written interview given by the president of the Madhava Agave Company, VERY insightful and almost a rebutle to the Rami Nagel article. I really liked it, and it made me feel safe about using my beloved agave nectar again
http://stanford.wellsphere.com/healthy-eating-article/madhava-s-craig-gerbore-responds-to-agave-nectar-controversy-here/584480
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February 11th, 2010 at 8:12 am
I like using agave instead of honey in teas and baked goods, but the last line about contacting the company to get information about their processing gave me a little bit of a stomach cramp. I wish there was less homework involved!
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February 5th, 2010 at 7:05 pm
So many products I love now (mostly chocolate) use Agave Nectar to sweeten them instead of sugar or HFCS. I am wondering now if I need to find out who their supplier is to see if it really is in fact raw, organic and minimally processed. Its a shame it isn’t regulated very well.
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February 5th, 2010 at 7:03 pm
Agave Nectar is in so many of my favorite products now (raw chocolate especially). I’m wondering if I am going to have to start checking with these companies to find out who supplies their Agave to see if it really is raw and minimally processed. Somebody always has to ruin it for the rest of us!
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February 4th, 2010 at 7:52 pm
Check out Sally Fallon’s article on the subject. http://www.westonaprice.org/Agave-Nectar-Worse-Than-We-Thought.html
It doesn’t seem that temperature has much to do with it. They use GMO enzymes to break down the starchy center of the plant into it’s component fructose molecules. They can call this stuff raw and organic, but it is not a real food. Sorry guys, none of the stuff you find on the market is a real food. They are not tapping the cactus and letting the nectar drip out. They are breaking down starch with enzymes, just like they do with HFCS.
A sugar addict is a sugar addict, wants any excuse to get that fix…
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January 9th, 2010 at 11:07 am
I didn’t realize that there was such a difference…I buy Madhava and love it and am thankful that it’s one of the best. This really does illustrate the importance of reading labels but also the importance of verifying claims printed on the labels. Thank you.
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January 7th, 2010 at 12:03 pm
Thank you so much for this article! I’ve become exhausted having to defend agave to critics who read Nagel’s article and take it no further.
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December 15th, 2009 at 3:04 pm
Does anyone know if the Wholesome Sweeteners brand is OK – I have the Organic Raw Blue Agave. The back of the bottle says it is produced at a low temperature (118 degrees F) – is that low enough? How do I find out? I love it and read another article that the bad kind can lead to obesity and was mortified!
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December 10th, 2009 at 11:07 am
I’m really glad to see such an informative article on Agave! I work at a health food store and the Agave controversy caused our store manager to start contacting all of our Agave product companies to get the low-down scoop.
Thanks for sharing such a great article. I’m going to let everyone who asks me about Agave nectar know about your article!
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November 25th, 2009 at 1:06 pm
Suzanne Specialities has a wonderful Agave, it’s organic and it’s in glass bottle instead of plastic.
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November 17th, 2009 at 12:06 am
Great news! I love agave syrup. I use it in my coffee. It works great in my homemade salad dressings.
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November 16th, 2009 at 1:56 pm
I love Madhava Agave Nectar, one of my co-workers bought one from Whole Foods. I didn’t know GHC has started carrying this product. It’s really great with coffee!
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