Agave Not So Sweet?

Ix-nay On The Agave!

Farmer Harvesting Agave

Oh , gosh! Don’t you just love agave sweetener? So delicious and low on the glycemic index. Doesn’t it just seem like the perfect natural sweetener?

Unfortunately, its very low glycemic index (35 or less) is a reflection of its high fructose content. In turn, that high fructose content places it low on the health scale.

Without going into the word wars between the world’s largest producer of agave syrup and Dr. Mercola (the world’s largest health website),* let’s cut to the chase. Here’s what the Harvard Health website has to say about it:

Fructose once seemed like one of nutrition’s good guys . . . But fructose, at least in large quantities, may have some drawbacks. Fructose is metabolized almost exclusively in the liver. It’s more likely to result in the creation of fats, which increase the risk for heart disease.

Moreover, recent work has shown that fructose may have an influence on the appetite hormones. High levels of fructose may blunt sensations of fullness and could lead to overeating. (It., Ed.)

The agave syrup producers never mention the health dangers of their product, but refute Dr. Mercola while standing up for the sustainability of agave farming and the trickle down to the Mexican farmers involved.

Meanwhile, Mercola quotes the work of Richard Johnson, MD, and professor of medicine at the University of Colorado, Denver. Johnson’s The Fat Switch explains how sugar and particularly fructose, trip our “fat switch”.

Big Fat Lies Fifteen Years Later

Nutrition News Big Fat Lies Cover Fifteen Years Ago
Nearly fifteen years ago to the date, we published an interview with Ann Louise Gittleman. Back then Ann Louise was the one calling a flag on the play about cutting fat from our diets. There was a frenzy about high cholesterol rates and fat became the focus. Almost overnight, processed foods manufacturers took out coconut and palm oil, butter, all the saturated fats. They substituted less nutritionally dense oils (safflower) and increased the amount of sugar to make the new formulations palatable. We all know where that got us. This month we’re revisiting the Big Fat Lies  conversation with another interview with Ann Louise. Watch for details.

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