Agave nectar Myths Busted

Apr 26, 2016 | | Say something

Today the “snake oil salesmen” found its sweet poison to sell when the agave was released. By now most of us know the evils of sugar. So when he arrived at the scene of agave with its marketing hype, declaring that it was our sweet Savior, who bought it hook, line and sinker. Now we know different. Experts agree: Agave is not healthy sugar alternative thought it was. However, there are many who still believe the myths of agave. Let’s delve into the myths and separate fact from fiction.

What exactly is the agave?

If you had tequila, then you have had agave. The blue agave is an exotic plant that grows in the volcanic soil of southern Mexico. The word “agave” meaning noble. When fermented, the agave becomes Mexico’s most famous alcoholic drink. Agaves are large plants, spiky look like cactus or yuccas, but they are similar to the succulent aloe vera.

sweet agave nectar is actually syrup over type similar character corn syrup , but with a slight fluidity. In fact, agave nectar that is in your rack grocery store is nothing like the traditional Mexican sweetener, although the boot process is the same. agave starch is highly processed and becomes a high fructose syrup. And here lies the myths.

Agave is better for you than sugar

The truth is that most of the products of agave nectar that are in the supermarket or health store are fructose syrup-super condensed with little nutritional value. Unfortunately, the mass marketing exaggerated the benefits of agave as a healthy alternative to sugar, which is not. In 2010, the agave scored $ 1.2 billion, according to Dr. Josh Axe, who enters the territory “big sugar”.

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When comparing common sweeteners both sugar syrup and corn has two simple sugars – glucose and fructose. While glucose and fructose are similar in appearance, each affect the body in different ways. Fructose does not raise blood sugar levels in the short term, but it contributes to insulin resistance when consumed in large quantities. Eating too much fructose may contribute to cardiovascular ill health and could increase the risk of metabolic syndrome, suggests Dr. Mehmet Oz.

Now let’s see agave. Agave nectar actually contains 70 to 85 percent fructose, which is much higher than sugar and high fructose corn syrup. Therefore, people who consume a lot of agave are at risk of weight gain, especially belly fat. In addition, the agave can actually increase insulin resistance, both for diabetics and non-diabetics, according to Dr. Oz. So if must add sweeteners his diet, agave nectar is not a good choice. However, there are healthier as raw honey, maple syrup and natural stevia options.

low glycemic index agave is good for diabetics

Originally, experts they believe that because the agave has a low glycemic index and does not spike blood sugar and regular sugar does, it would be a good alternative for diabetics . But despite agave does not contain much glucose, it contains a large amount of fructose.

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When fructose is eaten, your body does not release as much insulin as it does when sugar is consumed. That’s good, because it affects the way your body releases leptin, a hormone that controls appetite. But experts say where everything goes out of control when the agave is rich in fructose consumed converts to fat – and quickly. While not quickly fructose increases levels of blood sugar, research suggests that excessive consumption of fructose creates an imbalance of liver function, promoting obesity. Fructose is consumed less, the better.

Agave is unprocessed and organic

The agave nectar is usually labeled as “100% agave honey Natural Sweetener,” and “organic raw blue agave syrup.” It can also be found in foods labeled organic or raw, including tomato sauce, ice cream, chocolate bars and health food.

The name, along with images and descriptions on product labels, refers to agave is a sweetener unprocessed it it has been used for thousands of years by the natives of central Mexico. It is true that the natives allows the sap of a species of agave naturally ferment creating a soft, alcoholic beverage with a very pungent flavor known as pulque. It is also true that a traditional sweetener made from the sap or juice of agave called agave syrup by boiling for several hours.

However, the agave that are today in stores is that none of these traditional foods. The conversion of glucose and agave inulin sweet syrup is similar to the process used to convert corn starch in high fructose corn syrup. To remove the liquid sweetener, the plant is cut and pressed. While the liquid is very sweet, still it contains healthy compounds such as fructans, which can have positive effects on metabolism and insulin. However, when the liquid is processed into syrup, manufacturers fructans are broken down into fructose through heat and genetically modified enzymes, destruction of potential health benefits.

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Agave is a handmade product

No, the agave is not a handmade product . The consumer has been misled to believe that it is from the agave syrup it is available in two colors: clear or light, and amber. What is the difference, you ask? Apparently, due to poor quality control in processing plants agave in Mexico, occasionally becomes fructose burned after the heating process, creating a darker or amber. However, labels create the impression of a similar maple syrup or amber light or microbrew product.

The more we learn about agave, it is easy to see how we have been deceived into believing that it is a natural way a better alternative to sugar. But experts now speak to the public to know that the health claims of agave are simply a myth.

Katherine Marko

Katherine Marko is a freelance writer, author and creator of the blog. His areas of expertise include food, health, style, beauty, business and nutrition. Marko holds a Bachelor of Arts in English, a diploma in photography, graphic design and marketing, and certification in aesthetics.

This article was originally published on thealternativedaily, Read the original article here

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Posted in: agave syrup, big sugar, blue agave, corn syrup, Featured, fructans, fructose, glucose, Health and Wellness, hfcs, Sugar

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