In the past I spoke about my use of Agave Nectar as a more economical substitute for maple syrup, when prices for that skyrocketed last spring. Thankfully, prices lowered back down to their regularly-expensive level, because I’ve been seeing some information about agave that makes me seriously re-think my use of it.
If you knew the truth about what’s really in it, you’d be dumping it down the drain — and that would certainly be bad for sales.
Agave “nectar” or agave “syrup” is nothing more than a laboratory-generated super-condensed fructose syrup, devoid of virtually all nutrient value, offering you metabolic misfortune.
Unfortunately, masterful marketing has resulted in the astronomical popularity of agave syrup among people who believe they are doing their health a favor by avoiding refined sugars like high fructose corn syrup, and dangerous artificial sweeteners.
And if you’re diabetic, you’ve been especially targeted and told this is simply the best thing for you since locally grown organic lettuce, that it’s “diabetic friendly,” has a “low glycemic index” and doesn’t spike your blood sugar.
While agave syrup does have a low-glycemic index, so does antifreeze — that doesn’t mean it’s good for you. Agave syrup has the highest fructose content of any commercial sweetener — ranging from 70 to 97 percent, depending on the brand, which is FAR HIGHER than high fructose corn syrup (HFCS), which averages 55 percent.
This makes agave actually WORSE than HFCS.
The process by which agave starch and inulin are converted into “nectar” is VERY similar to the process by which cornstarch is converted into HFCS1.
The agave starch is converted into fructose-rich syrup using genetically modified enzymes and a chemically intensive process involving caustic acids, clarifiers, and filtration chemicals[ii]. Here is a partial list of the chemicals involved:
- Activated charcoal
- Cationic and ionic resins
- Sulfuric and/or hydrofluoric acid
- Inulin enzymes
How natural does this sound?
The result is highly refined fructose syrup, along with some remaining inulin.
There is more at the link.