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kingarthur
Friday, February 10, 2012, 1:59am Report to Moderator Report to Moderator

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I read today on a website that Agave is processed in an extremely energy-intensive way that is similar to the way corn is processed into high-fructose corn syrup and that most Agave sold in the stores are 70-80% fructose and that we should look for one that is no more than 30-40% fructose.
On THIS website all blood types are listed as NEUTRAL for Agave.
What is your opinion on this information? I am a type O nonsecretor. Is it OK for me? I think you said honey has a lower glycemic index but it's an AVOID for me.
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Lola
Friday, February 10, 2012, 2:01am Report to Moderator Report to Moderator

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enough has been said about agave
if pure it is a safe alternative

find out the source before purchase

a swami will give you a personalized rating for all, including agave

find out


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Possum
Friday, February 10, 2012, 2:33am Report to Moderator Report to Moderator

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Definitely go for the 30-40% fructose one if you have a problem with fructose
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Nadizzle
Friday, February 10, 2012, 3:18am Report to Moderator Report to Moderator

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have read the same thing - I don't know which ones are the good brands   I try to stick with local honey and BS molasses. But i do LOVE the taste of agave - especially in my green tea and in my oatmeal (very small amounts).


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Andrea AWsec
Friday, February 10, 2012, 1:50pm Report to Moderator Report to Moderator

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All sugars need to be used in moderation. My SWAMI gives me a tsp of sweetener per day and as needed. Not much  at all. Using it with too heavy hand is not a good idea.


MIFHI

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Chloe
Friday, February 10, 2012, 3:08pm Report to Moderator Report to Moderator

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I totally agree with Andrea.  If you decide to bake with a cup of agave instead of using sugar...
and then sit down to a portion or two...you're likely to be consuming ten days or more worth of your SWAMI's recommendation for sweeteners.  Like fat portions...measuring out what you can have
in a day is the only way not to throw your body out of balance or risk the negative health effects
of foods that should be eaten in moderation.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Louise
Tuesday, February 14, 2012, 10:40pm Report to Moderator Report to Moderator

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how do you know if the product is 30-40% fructose?  I've given up on agave because I don't seem to be able to know - not from the label anyway. what brands might fit this?


"Change is life giving. It helps us grow into someone greater than we already are."
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Sahara
Wednesday, February 15, 2012, 7:22pm Report to Moderator Report to Moderator
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Just say no to sugar!
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AKArtlover
Thursday, December 27, 2012, 11:10pm Report to Moderator Report to Moderator

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Someone posted the following on FB:


The conclusion is clear. Agave nectar is bad for you. It’s not traditional, not natural, highly refined, and contains more concentrated fructose than high fructose corn syrup.

from: http://www.foodrenegade.com/agave-nectar-good-or-bad/



"The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into HFCS. The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup—anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites.

Compare that to the typical fructose content of high fructose corn syrup (55%)!

... Agave nectar is not traditional, is highly refined, and actually has more concentrated fructose than high-fructose corn syrup. It is not a “natural” sweetener. Thus far, the evidence definitely points toward the conclusion: Agave Nectar = Bad."

from: http://www.spinachman.com/Article-is-Agave-Nectar-Good-or-Bad-for-You-.html



Other reading:
Agave: Nectar of the Gods?
Agave nectar was first introduced to the U.S. market in Anaheim, California, at the 1995 Natural Products Expo West, the nation’s largest natural, organic and healthy products trade show. Marketeers have touted this tempting sweetener from Mexico for...
http://www.westonaprice.org/modern-foods/agave-nectar-of-gods

Agave Nectar: Worse Than We Thought
The Lowdown on High Fructose Corn Syrup and Agave “Nectar” High fructose corn syrup (HFCS) entered the market place in the early 1970s and within twenty years, accounted for over half the refined sweeteners used in the U.S. food supply. Produced...
http://www.westonaprice.org/modern-foods/agave-nectar-worse-than-we-thought


Agave nectar consists primarily of fructose and glucose. One source gives 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. These differences, it is presumed, reflect variation from one vendor of agave nectar to another.
Agave nectar's glycemic index and glycemic load are comparable to fructose, which in turn has a much lower glycemic index and glycemic load than table sugar (sucrose). However, consumption of large amounts of fructose can be deleterious and can trigger fructose malabsorption, metabolic syndrome, hypertriglyceridemia, decreased glucose tolerance, hyperinsulinemia, and accelerated uric acid formation.

from: http://en.wikipedia.org/wiki/Agave_syrup


"Agave syrup (nectar) is basically high-fructose corn syrup masquerading as a health food.... Agave nectar has a low-glycemic index for one reason only: it's largely made of fructose, which although it has a low-glycemic index, is probably the single most damaging form of sugar when used as a sweetener. With the exception of pure liquid fructose, agave nectar has the highest fructose content of any commercial sweetener."
-- Dr. Jonny Bowden

http://www.huffingtonpost.com/dr-jonny-bowden/debunking-the-blue-agave_b_450144.html


"For you created my inmost being; you knit me together in my mother's womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well." Psalm 139:13,14
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gulfcoastguy
Thursday, December 27, 2012, 11:20pm Report to Moderator Report to Moderator

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I use it infrequently and prefer vegetable glycerine for baking. I try to go with what the GTD says and ignore what is in the mass media. They allready call the GTD and BTD quackery then go on to talk about the "flavor of the day diet".
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Mrs T O+
Friday, December 28, 2012, 12:17am Report to Moderator Report to Moderator

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I think it is worse when cooked.
I think the UniBars have it, but have had no bad effects from them.


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aussielady582
Friday, December 28, 2012, 12:21am Report to Moderator Report to Moderator

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Interesting topic, I must admit, agave nectar is one of my favourites (best to buy raw agave, darker one); I like the darker sweeteners like this and maple syrup, molasses; more minerals and more yang quality, I am GT 'hunter'.
I still think sweeteners must be in moderation, I will look into where I can buy veg glycerine.
I used to use lots of rice syrup, but don't buy it as my health declined over last few years.
Our ancestors did not eat much of sweeteners, I think we just need a little fresh fruit every day for our sweetness, some variety and eat locally produced if possible, organic.  Sweeteners are more a real treat.  There is also carbon foot print as some sweeteners are imported.  Just use btd fruit, even a date or two, or prune!  Let's keep up with our protein/fats, veggies and our cravings or desire for cookies, sweets etc will be less too, just a thought!  I know what's it's like, I have a sweet tooth!!
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ruthiegirl
Friday, December 28, 2012, 12:35am Report to Moderator Report to Moderator

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I trust Dr D over "random information from the internet" when it comes to dietary advice. As an O nonnie, most sweeteners are "avoid" for me, including the "all natural" ones such as maple syrup and honey. I have a very short list of compliant sweeteners, and agave is on that list. Molasses and  blackstrap molasses work in some things, but the strong flavor just doesn't work everywhere, so I always keep agave in the house.

I don't eat large quantities of sweeteners, period. I only eat 1-3 teaspoons a day, and not every single day.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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ABJoe
Friday, December 28, 2012, 1:59am Report to Moderator Report to Moderator

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Quoted from AKArtlover
The conclusion is clear. Agave nectar is bad for you. It’s not traditional, not natural, highly refined, and contains more concentrated fructose than high fructose corn syrup.

At least it doesn't have the corn lectin in it...


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Spring
Friday, December 28, 2012, 2:38am Report to Moderator Report to Moderator

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The "conclusion" is clear all right! It is clear that they don't know what they are talking about! I was thinking about this screed the other day and wondered when it would appear on the forum again...... Those people do have a way with their "pronouncements." Agave is no less than a DIAMOND superfood for me!!!!! But that doesn't mean that I indulge to my heart's content. A teaspoon here or there....... I just had a small piece of Rice/Almond bread with sugar-beet syrup on it with a spoonful of almond butter. A small majestical snack!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Christopher1
Friday, December 28, 2012, 3:13am Report to Moderator Report to Moderator

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Quoted from ABJoe

At least it doesn't have the corn lectin in it...


It's also a prebiotic. It doesn't sit well with me though.
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Seraffa
Friday, December 28, 2012, 4:04am Report to Moderator Report to Moderator

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Quoted from Christopher1


It's also a prebiotic. It doesn't sit well with me though.


OH NO!!! * head spinning*...the fructose...the prebiotic bacteria...this must have combined the past week or so to help give me the beginnings of the ulcer I had the other day, eating casssava and white beans! In fact, ever since I've used agave, I am NOT digesting things the way I did LAST MONTH!  *RUNNING SHRIEKING INTO THE HILLS*..................>>>>>>>>>  !!!!!!!!


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Seraffa
Friday, December 28, 2012, 4:05am Report to Moderator Report to Moderator

Ee Dan
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Agave:  JUST SAY "NO"!


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deblynn3
Friday, December 28, 2012, 4:34am Report to Moderator Report to Moderator

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http://thymewisper.com/medicinal-foods/155-is-agave-nectar-another-hfcs


Someone with a different opinion and who has done some research.  I believe there is another thread on this topic for a couple years ago.


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Jane
Friday, December 28, 2012, 5:38pm Report to Moderator Report to Moderator

Kyosha Nim
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Dr. D has addressed this several times and says it OK.  I believe whatever he says.  
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Spring
Friday, December 28, 2012, 5:59pm Report to Moderator Report to Moderator

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If this is a prebiotic, maybe the symptoms from eating it are a STRONG message that the stomach is needing a major overhaul!!!!! It doesn't bother me at all. But I have been taking probiotics since I was young. I use Blue Agave.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Mayflowers
Friday, December 28, 2012, 6:31pm Report to Moderator Report to Moderator
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I intensely dislike agave..     True. Sugar is bad. A's however can tolerate it better than any other BT.
   Sugar is sugar. I've replace sugar with other forms like dates, maple syrup,  honey etc. but it comes down to the same effect on the body IMO, which I go by weight loss. I bet you can go diabetic eating too many dates..   Only not using suagar at all makes a difference.
I do like using maple syrup as a sweetner.. I try to limit the 1 tsp a day.  You could probably work off extra sugar through exercise. People don't realize that.
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Dianne
Friday, December 28, 2012, 7:14pm Report to Moderator Report to Moderator

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Friendly reminder. The amounts for the sweeteners in the SWAMI reports are : 0 - 1 tsp. daily.
And so, 0 is not a bad thing! Also, if a baked good has 4 Tbs. of any sweetener, and it is divided into 12 portions, each portion has 1 tsp. of sweetener. That would mean a dozen cookies would have to last 12 days. I can easily eat 3 cookies in one sitting and this is why I very rarely have desserts! Glycerin is used differently by the body according to Dr. D'Adamo and so if I do bake, I either add glycerin or my compliant fruit as sweetener.

The other day my son who I believe is a hunter said that he notices now that if he indulges a little here and there in only a three day span, his shirts seem to mysteriously shrink. And then when he put the reins on, his shirts fit again!  I call this accordion body and told him it gets worse as we age if we are not careful!
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Mayflowers
Friday, December 28, 2012, 7:17pm Report to Moderator Report to Moderator
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Quoted from Dianne
The other day my son who I believe is a hunter said that he notices now that if he indulges a little here and there in only a three day span, his shirts seem to mysteriously shrink. And then when he put the reins on, his shirts fit again!  I call this accordion body and told him it gets worse as we age if we are not careful!


My O son I believe is a Hunter. He's thin and his muscles are very pronounced. He has to work hard to keep his weight up. He's always on the hunt too.  
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Spring
Friday, December 28, 2012, 9:54pm Report to Moderator Report to Moderator

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My SWAMI does not have a daily limit on agave. Not that it matters to me. Too much sugar in any form is not my friend.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Possum
Saturday, December 29, 2012, 3:23am Report to Moderator Report to Moderator

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Quoted from Dianne
...if a baked good has 4 Tbs. of any sweetener, and it is divided into 12 portions, each portion has 1 tsp. of sweetener. That would mean a dozen cookies would have to last 12 days. I can easily eat 3 cookies in one sitting and this is why I very rarely have desserts! Glycerin is used differently by the body according to Dr. D'Adamo and so if I do bake, I either add glycerin or my compliant fruit as sweetener.
Good point there & great reminder!!

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Spring
Saturday, December 29, 2012, 5:03am Report to Moderator Report to Moderator

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Quoted from Possum
Good point there & great reminder!!


I can't remember the last time I ate a cookie. I keep stuff like that buried in my freezer in the laundry so I'm not tempted. But I did eat a banana muffin tonight that had .25 of a cup of an equal mix of maple syrup and glycerin in the whole recipe of 12 muffins. I don't know how that translates from plain old sugar to how much I had in a muffin. The muffins are now in the freezer...... But they are gluten free and made of ingredients that are at least a neutral for me. A small amount of sorghum flour being the neutral.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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