Agave Syrup:The New Fraud

Not as Healthy as You May Think

Is the use of agave syrup (also called agave nectar) as sweetener is really healthy according to some authorities?

A few years ago agave syrup was unknown, at least in United States, in France many chefs and nutritionists are claiming its safety compared to regular sugar.

It is in fact processed at 140 to 160 degrees F, so we certainly cannot consider it a raw food by any means.  Just like agave, some people consider maple syrup a raw food, but all maple syrup is heat-treated and is therefore not raw at all. 

Agave needs to be hydrolyzed so that the complex fructosans are “broken down” into fructose units or it won’t be sweet!! Agave Syrup is not a “whole” food. It is a fractionated and processed food.  

Agave Syrup is missing many of the nutrients that the original plant had to begin with. 

Agave Syrup is advertised as “low glycemic” and marketed towards diabetics.  It is true, that agave itself is low glycemic, but only because It is a high concentration of fructose (90%) compared to the small amount of glucose (10%), but on the other hand, we know how fructose can be detrimental for your health. There are numerous problems associated with the consumption of fructose in such high concentrations  such as:

  • Diabetes
  • High blood pressure
  • Inflammation
  • Gout
  • Obesity

Fructose cause collagen and elastin being unable to form.  Collagen and elastin are connective tissue which essentially hold the body together.  Fructose can also lead to bone fragility, anemia, defects of the arteries and bone, infertility, high cholesterol levels, heart attacks, gout and  inability to control blood sugar levels, in spite of a low glycemic load.

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.  

Fructose contains no enzymes, vitamins or minerals and may rob the body of these nutrients in order to assimilate itself for hysiological use.

Fructose  reduces the sensitivity of insulin receptors.  Insulin receptors are the way glucose enters a cell to be metabolized.  As a result, the body needs to make more insulin to handle the same amount of glucose.

Fructose has been shown to cause a significant increase in uric acid.  An increase in uric acid can be an indicator of heart diease and gout.

Fructose may cause accelerated aging through oxidative damage. 

Fructose can make you fat!  It is metabolized by the liver and converts to fat more easily than any other sugar.  Fructose also raises serum triglycerides (blood fats) significantly.

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.  Could nature be wrong?  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.

Now that you have a better understanding about Agave Syrup, hopefully the companies selling “raw” agave won’t dupe you.   

A good lifestyle trainer will understand what kind of natural sweetener you can eat, remember for weight loss,t is not the sugar you see, but the sugar you do not see. A small piece of sugar in your coffee is less harmful than refined pasta or cookies.

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