AGAVE FOUND TO BE DANGEROUS
Unfortunately, this may be untrue.
Common Blue Agave Plant - Used For Sweetening, Tequila
Video: John Koehler discusses dangers of agave syrup.
John Kohler reports that agave has been BANNED and DE-LISTED by the Glycemic Research Institute as a low glycemic sweeterner. In fact, in human tests, individuals suffered severe and dangerous side effects from the oral ingestion of agave.
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MORE QUESTIONS AND ANSWERS REGARDING AGAVE SYRUP
What Is Agave?
The agave cactus is a desert plant commonly found in arid regions of Mexico and the American Southwest part. Native tribes used it for medicinal purposes. Agave extracts have been found to have anti-inflammatory and antioxidant properties. However, it is important to note that the sweeteners and syrups derived from the plants have little to none of these nutrient factors. Now, the Glycemic Research Institute reports that this sweetener may in fact, be dangeous.
Is Agave Safe For Diabetics?
Agave is high in fructose, a sugar that was once considered safer for diabetics than regular sugar. However, fructose has been known to raise triglycerides which can increase the risk of heart disease, liver problems, metabolism problems and pre-diabetes. Additionally, due to the latest research tests, agave is now considered harmful.
It is turning out that agave may contain much higher levels of concentrated fructose than even the much aligned, fructose corn syrup.
Many Agave products are labeled, “raw.” Are they really raw?
The truth is that there is no labeling laws regarding the term, “raw.” A food that has been heated by one manufacturer, then sold to another manufacturer is often called, “raw” by the second manufacturer. After all, he didn’t heat the product.
There is no temperature rules for the word, “raw.” A product that has been heated beyond 155 degrees can legally be called, “raw.” Is a food still raw when it has been pasteurized? Most people would say, no.
Therefore, the answer is, No. Most agave products are not truly raw. They have been heated to temperatures exceeding 115 degrees. Most often, agave has been “cooked” for many hours at high temperatures.
Is Agave Sweetener a Processed Food or Natural Food?
Most would consider agave a highly processed food. To make the syrup, the raw ingredients must be subjected to long periods of high heat or a fermentation with bacteria. All the nutrients and fiber have been removed. It is simply, a sugar syrup, devoid of any health benefits.
Will Agave Hurt You?
According to the latest research, agave can cause an number of harmful side-effects. The Glycemic Research Institute reports on the dangers and de-listing of agave, here.
Is Organic Agave Better Than Regular Agave?
Organic products have usually been grown on tested soil and are generally free of toxic chemicals and pesticides. Therefore, organically grown products, including agave, may contain less harmful pollutants.
Is Agave a “Hyped” Product, Even a Scam?”
Agave may be hyped, but it several positive points. For one, it is currently not a genetically modified food. For another, it is convenient for baking needs as it has the same consistency as corn syrup. However, agave can simply be considered a junk food, devoid of nutrition, and possibly, more harmful than good.
The so-called hype surrounding its health benefits seems to now be completely false. Most concentrated sweeteners, no matter their glycemic index, should likely be avoided. They do not contribute to health, but may even hinder it.
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