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BTD Forums    Diet and Nutrition    The Encyclopedia/ D'Adamo Library  ›  Diabetes, fructose, and Agave nectar?
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Diabetes, fructose, and Agave nectar?  This thread currently has 681 views. Print Print Thread
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Melissa_J
Friday, November 10, 2006, 5:18am Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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My basic question is whether agave nectar is really ok for diabetics to use (in moderation of course)

Some bottles of agave nectar claim to be safe for diabetics, hence my question arose.  They all claim it has a low glycemic index.  The diabetes book only recommends veggie glycerine, with no mention of agave.  

However, from my limited wiki-reading, it looks like fructose is one of the worst types of sugar for causing glycation http://www.dadamo.com/wiki/wiki.pl/Glycation and according to the bottle, agave is high in fructose.

I'm trying to stick to veg. glycerine, but sometimes I want something a little bit sweet in my green tea and glycerine doesn't give good results.  


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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ISA-MANUELA
Friday, November 10, 2006, 8:34pm Report to Moderator Report to Moderator
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hi Melissa

what's about stevia and your btype
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Don
Friday, November 10, 2006, 11:50pm Report to Moderator Report to Moderator

Rh-, MN
Sam Dan
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Stevia is a type O non-secretor avoid.


FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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Melissa_J
Saturday, November 11, 2006, 12:05am Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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Glycerine tastes better than stevia anyway, IMO.  


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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mikeo
Monday, November 13, 2006, 1:41pm Report to Moderator Report to Moderator

Hunter ESFJ
Kyosha Nim
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Melissa...may I suggest proberry liquid..it's more of a sour sweet taste but very satisfying...a teaspoon does the trick for me


RHN MIfHI
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Jane
Monday, November 13, 2006, 6:10pm Report to Moderator Report to Moderator

Kyosha Nim
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I noticed that it says right on the agave syrup bottle that it's OK for diabetics.  I like the taste....a little like brown sugar or turbinado or maybe even maple syrup.
Jane
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italybound
Wednesday, November 15, 2006, 2:32pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
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Quoted from Melissa_J
However, from my limited wiki-reading, it looks like fructose is one of the worst types of sugar for causing glycation http://www.dadamo.com/wiki/wiki.pl/Glycation and according to the bottle, agave is high in fructose.


Seems like this would make it an avoid for more than half of us, so now, wondering why it was used in the UniBars          Thanks for bringing this up Melissa.  



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Lola
Wednesday, November 15, 2006, 2:38pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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fructose extracted from corn is the culprit, not agave.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Kristin
Wednesday, November 15, 2006, 3:26pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from lola
fructose extracted from corn is the culprit, not agave.


Yes... the fructose in agave syrup is naturally occuring, and agave syrup is harvested similar to maple syrup.


http://www.madhavahoney.com/agave.htm



The true meaning of life is to plant trees under whose shade you do not expect to sit.

- Nelson Henderson
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Victoria
Wednesday, November 15, 2006, 5:37pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Every piece of fruit contains fructose.  Not to worry.

Watch out for the evil CORN!!!!



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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italybound
Wednesday, November 15, 2006, 7:10pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
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Welllllllllllllllll, now I feel soooo much better now. Thanks girls!!!



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northernstars
Wednesday, November 15, 2006, 9:34pm Report to Moderator Report to Moderator

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What about xylitol?  It is a nautrally sweet component derived originally from birch trees and, now, also berry stems and cron cobs.  Tastes wonderful.  Does not raise blood sugar.  Does not taste in any way like spenda.  Has been used since, I believe, the first world war in Europe.  


The first step toward success is taken when you refuse to be a captive of the environment in which you first find yourself. Good health to you & yours.

http://library.thinkquest.org/3592/?tqskip1=1  Through the Eyes of a Wolverine

Sharon BTD-ing in Alaska! 3 O-s & 1 A+
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Don
Thursday, November 16, 2006, 4:16pm Report to Moderator Report to Moderator

Rh-, MN
Sam Dan
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Quoted from lola
fructose extracted from corn is the culprit, not agave.

I disagree. I think that any source of fructose will have the same problem of producing glycation.

http://en.wikipedia.org/wiki/Fructose Make sure to read the Health Effects section at the bottom of the page.



FIFHI; ISTP;
Started BTD 3/2002, with 2 O- secretor teenage sons
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Melissa_J
Thursday, November 16, 2006, 7:04pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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I have figured out a couple ways to make glycerine work for me, by way of update.

When I put it straight into hot tea, I don't like it, the flavor tends to disappear, so I let the tea cool down first.  I've also added a few whole cloves to my glycerine bottle, to give it some flavor, because it has no flavor whatsoever, just sweet, and I was expecting some flavor like honey and agave have.  

I think that for diabetics, all fructose can cause problems, and should be limited.  I'd rather have what sugar I can have in the form of beneficial blueberries than in the form of sweetener for tea, myself.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Lola
Friday, November 17, 2006, 12:25am Report to Moderator Report to Moderator

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Sa Bon Nim
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high fructose corn syrup does not come close to agave nectar!)


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Melissa_J
Friday, November 17, 2006, 1:34am Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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Corn syrup is a double whammy, because the corn lectin binds to insulin receptors, causing insulin resistance, then the fructose can wreak glycating havoc.

But, if you already have diabetes or prediabetes (or other blood sugar problems), you have to be careful how much of any type of sugar you eat... for normal people following BTD then you can enjoy the compliant non-corny fructose sources without problem.

Fruit is, of course, a great source of antioxidants (some fruits more than others), which help in the diabetes scenario, so in the right amounts at the right time, it's great.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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resting
Saturday, November 18, 2006, 1:22pm Report to Moderator Report to Moderator

probable non-sec
Sam Dan
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hi Melissa,

found out about this today - http://www.goodcausewellness.com/servlet/StoreFront - it may not only help you but the granola may be a great compliant snack for O-nonnies.  John of pipnjohn has posted about chia seeds ....

am hoping to blend chia seed with MSM............ may be very beneficial for 'older' folk

John


The object of life is not to be on the side of the majority but to escape finding oneself in the ranks of the insane. Marcus Aurelius

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BTD Forums    Diet and Nutrition    The Encyclopedia/ D'Adamo Library  ›  Diabetes, fructose, and Agave nectar?

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