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BTD Forums  /  Eat Right 4 Your Type  /  Agave and Fructose Warnings?
Posted by: 7087 (Guest), Saturday, November 28, 2009, 1:26am
Isn't Agave almost all Fructose?  I have heard horror stories of glucose sensitivity and insulin resistance/metabolic syndrome being issues with the consumption of fructose.

Why is Agave ok (being nearly 100% fructose)?

Is the issue here the FRUCTOSE itself that causes these health concerns or is it the SOURCE of fructose (I believe nearly all of it is produced from corn...   :X :-/ >:( )

I am confused.... is there a difference in agave fructose???   ??)

Can I gain weight from insulin resistance if I consume agave??  
Posted by: wwbailey, Saturday, November 28, 2009, 2:11am; Reply: 1
I never have any sugar spikes from Agave or any brain fog or cravings afterwards.
Posted by: 7087 (Guest), Saturday, November 28, 2009, 2:31am; Reply: 2
not sugar spikes.... fructose does not cause any of those.  It does not turn into blood glucose.  I have read many articles on how fructose affects insulin receptors themselves and NOT the insulin itself.  this would make one more insulin resistant (without ever raising glucose levels)  which would make it so that when you DID eat carbohydrate that turned to blood glucose the body would need higher and higher amounts of insulin causing diabetes, obesity, high blood pressure, high triglycerides, etc...

It's not something that happens overnight, though..
Posted by: 7299 (Guest), Saturday, November 28, 2009, 2:49am; Reply: 3
I don't see Agave on the "allowed" list for type B...does anyone know if it's ok for us??  thanks! :-/
Posted by: JJR, Saturday, November 28, 2009, 3:18am; Reply: 4
Well, I think it's better than regular sugar or fructose for that matter.  When I use it, it doesn't seem to make me feel weird.  But many other sweeteners do.  Like today I made some Gingerbread Scones that were in a Southern Cooking Christmas book I had.  And the sweetener was molasses.  I don't eat molasses that often and I used blackstrap.  But I ate one scone and I could tell it messed with me and charged me up some.  I was trying to think about how much molasses might have been in the one I had.  Maybe a tablespoon?  And it razzed me up.  But the cake I made a while back with Agave did nothing of the sort.  It may depend on you.  It's probably a little different for everyone.  That's one of the problems behind these "studies".  They forget that everyone is different and reacts differently to these things.
Posted by: C_Sharp, Saturday, November 28, 2009, 3:21am; Reply: 5
Quoted from 7299
I don't see Agave on the "allowed" list for type B...does anyone know if it's ok for us??  


Check TypeBase for food values. There is a TypeBase tab above.

http://www.dadamo.com/typebase4/depictor5.pl?600
Posted by: italybound, Tuesday, December 1, 2009, 3:21pm; Reply: 6
Quoted from 7087
not sugar spikes.... fructose does not cause any of those.  It does not turn into blood glucose.  I have read many articles on how fructose affects insulin receptors themselves and NOT the insulin itself.  this would make one more insulin resistant (without ever raising glucose levels)  which would make it so that when you DID eat carbohydrate that turned to blood glucose the body would need higher and higher amounts of insulin causing diabetes, obesity, high blood pressure, high triglycerides, etc...


VERY interesting. thinking back on how long I've used agave and the weight gain I've experienced in about the same amount of time, I have to wonder. I cook, bake and everything else exclusively with agave specifically because of my blood sugar issues.
I would love to hear from Dr D on this if he would be so kind. :-)
Also, Spatz, do you have some info you could send me? :-)
Posted by: Dr. D, Tuesday, December 1, 2009, 3:42pm; Reply: 7
Fructose cannot cause any significant insulin spikes since fructose does not require insulin for its absorption and metabolism. Agave is a source of fructose (as are blueberries) but the main reason it is generally considered a 'neutral' as compared to other sweeteners is that it seems to produce almost no bacteria overgrowth (as opposed to hfcs, which does) and does not provoke major immune/ gut related reactions, which hfcs also does (probably because it is corn derived; I've seen this same thing with 'ascorbic acid' vitamin C versus rose hip and acerola derived vitamin C -- most commercial ascorbic acid is derived from corn syrup).

Beware of the 'fructose is bad' mantra. If you took that to it's logical extreme, you'd never eat a fruit. It's the hfcs we are being deluged with that is the problem.
Posted by: Golfzilla, Tuesday, December 1, 2009, 3:47pm; Reply: 8
Dr. D~ thanks for the clarification. What about Agave becoming not good for us when heated..?
Posted by: italybound, Tuesday, December 1, 2009, 4:24pm; Reply: 9
Quoted from Golfzilla
Dr. D~ thanks for the clarification. What about Agave becoming not good for us when heated..?


also, what about this:

Quoted from 7087
I have read many articles on how fructose affects insulin receptors themselves and NOT the insulin itself.  this would make one more insulin resistant (without ever raising glucose levels)


Thanks for that info Dr D. I really appreciate it. Really.  ;D  ;)   If I don't have lots of clarification, it makes it hard for me to make decisions. One of my many quirks.   :B
Posted by: teri, Tuesday, December 1, 2009, 5:51pm; Reply: 10
Quoted from italybound
"I have read many articles on how fructose affects insulin receptors themselves and NOT the insulin itself.  this would make one more insulin resistant (without ever raising glucose levels)"

I'm reading the same articles. There does seem to be quite a difference between naturally occurring fructose in fruits and the refined fructose in agave and hfcs...

Quoted Text
"Refined fructose (or anything) lacks amino acids, vitamins, minerals, pectin, and fiber. As a result, the body doesn't recognize refined fructose. Levulose, on the other hand, is naturally occurring in fruits, and is not isolated but bound to other naturally occurring sugars. Unlike man-made fructose, levulose contains enzymes, vitamins, minerals, fiber, and fruit pectin. Refined fructose is processed in the body through the liver, rather than digested in the intestine.(5) Levulose is digested in the intestine. Refined fructose robs the body of many micronutrient treasures in order to assimilate itself for physiological use. While naturally occurring fruit sugars contain levulose bound to other sugars, high fructose corn syrup contains "free" (unbound), chemically refined fructose. Research indicates that free refined fructose interferes with the heart's use of key minerals like magnesium, copper and chromium. (6)

...

The retail refined agave syrup label does not explain that it goes through a complicated chemical refining process of enzymatic digestion, which converts the starch into the free, man-made chemical fructose that has a direct link to serious the degenerative disease conditions so prevalent in our culture. While high fructose agave syrup won't spike your blood sugar levels, the fructose in it will cause: mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, cardio-vascular disease, obesity, and may be toxic for use during pregnancy.
Posted by: italybound, Tuesday, December 1, 2009, 6:26pm; Reply: 11
geeez, if any of that is true (last post), this is getting depressing. thought maybe I'd use raisins for sweetening like the neighbor does, but alas, it is a black dot. Maybe dates.  :-/
Posted by: Golfzilla, Tuesday, December 1, 2009, 6:55pm; Reply: 12
teri~ is there an agave available in a "raw" form like one can purchase honey ??)
Posted by: teri, Tuesday, December 1, 2009, 7:38pm; Reply: 13
I don't know if there's a truly raw form out there. If there is, it won't be very sweet. The one I buy is labelled "organic raw blue", says its processed at a temperature not higher than 118oF. I'm sure it contains some of that refined fructose too, but not in unnatural proportions as in other forms. I use it sparingly, mostly just to sweeten my homemade rice milk or rice pudding (added after cooking) and never used for baking or cooking. I actually prefer maple syrup (which probably has the same refined fructose problem), but my Gatherer hub can't do that, so it is agave for us. If I ever do any baking (which is mostly never) I will use organic cane sugar (oops, is that an avoid?). :P
Posted by: italybound, Tuesday, December 1, 2009, 7:48pm; Reply: 14
So for Hunters, fructose is a toxin. Of course this is probably not meant to include fruit as Dr D mentioned earlier. Then it says agave is a superfood. If it's soooooo high in fructose, how is that possible? Molasses is also a superfood. Is there the same problem w/ fructose there? It's cooked too!

My head hurts.....
Posted by: ruthiegirl, Tuesday, December 1, 2009, 7:55pm; Reply: 15
I'm also wondering about Agave and the liver- I've had problems with elevated liver enzymes in the past, and I don't want to eat anything that might set off new liver problems.

One thing to keep in mind is that agave is a simple carbohydrate, and too much sugar is going to lead to weight gain. One teaspoon per day in a cup of tea is unlikely to cause problems, but once you're baking "holiday goodies" with agave, you might be eating too much. From the simple perspective of "how does agave affect your weight?" then quantity is definitly a factor. From a health perspective, I'm not really sure.
Posted by: Cristina, Tuesday, December 1, 2009, 8:00pm; Reply: 16
Teri, where is the link to those articles?  Thanks ..  :)
Posted by: C_Sharp, Tuesday, December 1, 2009, 8:16pm; Reply: 17
Quoted from italybound
So for Hunters, fructose is a toxin. Of course this is probably not meant to include fruit as Dr D mentioned earlier. Then it says agave is a superfood. If it's soooooo high in fructose, how is that possible? Molasses is also a superfood. Is there the same problem w/ fructose there? It's cooked too!

My head hurts.....


I have always assumed that the fructose entry:

http://www.dadamo.com/typebase4/depictor5.pl?171

Applied to the refined form. Not fructose that naturally occurs in things like blueberries.

A refined product will not always have the same rating as what it is derived from.

For instance table sugar is often derived from beets. The two products are rated differently.

Posted by: Cristina, Tuesday, December 1, 2009, 8:23pm; Reply: 18
Find it! I am not impressed!!  

Quoted Text
If you want to buy something sweet, get a piece of fruit, not a candy bar labeled as a "health food." If you want to create something sweet, use sweeteners that are known to be safer. For uncooked dishes, unheated raw honey or dates work well. For cooked dishes or sweet drinks, a good organic maple syrup, or even freshly juiced apple juice or orange juice can provide delicious and relatively safe sweetness. In general, to be healthy, we cannot eat sugar all day, no matter how natural the form of sugar is, or is claimed to be.

http://74.125.155.132/search?q=cache:http://www.she-zencuisine.com/agave-nectar

Back to my honey, black dot or not!! Moderation is the emphasis here!  I do not think I will be able to look at Agave the same way again after reading this link!  ::) ??)  :)
Thanks for posting it! :)
Posted by: teri, Tuesday, December 1, 2009, 8:59pm; Reply: 19
Quoted from Cristina
Teri, where is the link to those articles?  Thanks ..  :)

I had a whole whack of links open this morning. The excerpt I posted seemed to best sum up everything I was reading. The link is here...

http://www.newmediaexplorer.org/chris/2008/11/17/agave_nectar_the_high_fructose_health_food_fraud.htm


Here is another good link, this one references medical journals...

http://www.westonaprice.org/modernfood/HFCSAgave.pdf
Posted by: 7087 (Guest), Tuesday, December 1, 2009, 11:08pm; Reply: 20
Dr. D:  Thank you, you have answered my question.  I was guessing along the lines of Fructose problems:  Corn and that Agave fructose might not act like "fructose" (the one that is condemned) because it is not derived from corn.

I am satisfied and comfortable enough to now utilize it (but I will always love and use my beloved Quebec Maple syrup more!  ;D  )
Posted by: Cristina, Tuesday, December 1, 2009, 11:48pm; Reply: 21
Quoted from Cristina


Back to my honey, black dot or not!!

Who am I kidding??  Before I do that I have better options in my Swami as Super Foods: Maple syrup, Vegetable glycerin and Barley malt, all have been new tastes for me (with the exception of mapple syrup I had before), but I  am really enjoying the sweet-bitter tanginess of barley malt and sweet heat of Vegie glycerin.  Come to think of it, Agave was only a Neutral, a very sweet one, good transition from honey withdrawal cravings.  But, my sweet tooth is well catered for in my Swami and all SFs with Barley Malt Diamond!!  Mmmm black coffee with Barley malt = yummy diamond boost!   :) ;D :)

Posted by: Lola, Tuesday, December 1, 2009, 11:55pm; Reply: 22
and gradually swift away from the candy box! ;)
Posted by: italybound, Wednesday, December 2, 2009, 3:30am; Reply: 23
Sooo, I went to the store and bought some pitted dates. Nothing else, just dates, no junk. I put a little water in my VitaMix and added about half the bag of dates. Whirred until they were pureed. I'll try using this in place of agave for a while and see what happens. Will be an interesting experiment. I'm going to be really sad if I need to give up my agave. ;-/    NEED .... TO .... DO ..... SWAMI  8)
Posted by: JJR, Wednesday, December 2, 2009, 4:09am; Reply: 24
Quoted from Dr. D
Fructose cannot cause any significant insulin spikes since fructose does not require insulin for its absorption and metabolism. Agave is a source of fructose (as are blueberries) but the main reason it is generally considered a 'neutral' as compared to other sweeteners is that it seems to produce almost no bacteria overgrowth (as opposed to hfcs, which does) and does not provoke major immune/ gut related reactions, which hfcs also does (probably because it is corn derived; I've seen this same thing with 'ascorbic acid' vitamin C versus rose hip and acerola derived vitamin C -- most commercial ascorbic acid is derived from corn syrup).

Beware of the 'fructose is bad' mantra. If you took that to it's logical extreme, you'd never eat a fruit. It's the hfcs we are being deluged with that is the problem.


Does this apply to yeast / candida albicans also?

Posted by: Lola, Wednesday, December 2, 2009, 5:11am; Reply: 25
right
Posted by: JJR, Wednesday, December 2, 2009, 7:27pm; Reply: 26
Reeeeeeeeeeaaaaaaaaalllllllllyyyyyy!

I've been putting stevia in my oatmeal and such.  That seems to not feed it either.  If I eat too much honey, I feel like it feeds candida.  So I use it sparingly.  Because I know it has some other beneficial qualities and is a superfood on my list.  But I didn't realize that Agave didn't feed yeast.  I also have used it sparingly in the past.  I did use it in my son's Birthday cake and I felt fine after eating a piece of it.  Which was nice.  Because in the past, when I eat your normal run of the mill store cake, I feel yucky.  So.......   99 bottles of agave on the wall, 99 bottles of agave, take one down, pass it around......  

:o :P :)
Posted by: Squirrel, Thursday, December 3, 2009, 1:01am; Reply: 27
Agave is the only sweetener available to me. It's listed as neutral.

I'm going to carry on using it. One tablespoon in a week's batch of flax-meal bread is still going to be better for me than any available alternative.

Perspective people, perspective.  ;D
Posted by: Peppermint Twist, Friday, December 11, 2009, 4:12pm; Reply: 28
Quoted from Dr. D
Fructose cannot cause any significant insulin spikes since fructose does not require insulin for its absorption and metabolism. Agave is a source of fructose (as are blueberries) but the main reason it is generally considered a 'neutral' as compared to other sweeteners is that it seems to produce almost no bacteria overgrowth (as opposed to hfcs, which does) and does not provoke major immune/ gut related reactions, which hfcs also does (probably because it is corn derived; I've seen this same thing with 'ascorbic acid' vitamin C versus rose hip and acerola derived vitamin C -- most commercial ascorbic acid is derived from corn syrup).

Beware of the 'fructose is bad' mantra. If you took that to it's logical extreme, you'd never eat a fruit. It's the hfcs we are being deluged with that is the problem.

Aaaaaaand:  STICKY!

This one is a keeper.

edited to add:  oooops.  Guess it already was stuck and I just unstuck it.  Now I stuck it again.

Oh, the humanity.  Anyway, Dr. D.'s post is good info to keep around for reference re agave, HFCS, fructose, etc.

Posted by: Peppermint Twist, Friday, December 11, 2009, 4:25pm; Reply: 29
Quoted from Squirrel
Agave is the only sweetener available to me. It's listed as neutral.

I'm going to carry on using it. One tablespoon in a week's batch of flax-meal bread is still going to be better for me than any available alternative.

Perspective people, perspective.  ;D

I almost never have sweeteners in my house except around Thanksgiving when I make my cranberry relish, and for that one I really do prefer good old cane sugar crystals.  I just made my FABU cranberry relish for Thanksgiving and, when that was accomplished, I gave the rest of the organic brown sugar away to a co-worker.  I do not want it in my house.  That said, if I were to buy a sweetener, it would for sure be agave, for just the reason you stated:  it is the one that is compliant for me.  Plus, just personally, I consider it to be the purest, healthiest of the sweeteners except for honey, which I also dig, but am not allowed to have, per Dr. D. (he is soooooooooo strict (evil)).

For making homemade sodas and smoothies, I went through a phase of buying 100% fruit syrups/concentrates, which are AWESOME, too.  They have all kinds, such as blueberry, black cherry, elderberry.  Tree of Life is a great brand, and for the elderberry, I like the brand Natural Sources.  You can make fabulous homemade sodas with seltzer water, beneficial/superfood juices, and/or fruit syrups.  Ummmmmm.

Anyway, as added sweeteners go, I prefer, in order (though the order of my preference changes based on what I want to use them for, but in GENERAL, this is the order I prefer):

1.  100% fruit syrups/concentrates
2.  Agave nectar
3.  Honey
4.  Pure cane sugar

Since I don't bake and I'm not a dessert person, I virtually never have any of the above except for #1, for the aforementioned sodas and smoothies, and usually I don't have those, either (I usually just drink plain seltzer water, or sometimes I add lemon or lime...the most likely fruit syrup for me to have occasionally is elderberry, for sodas and for if I feel I'm coming down with something, although in recent times I have switched to Proberry Caps for the latter).

edited to add:  not a fan of Stevia, although I've never tried it.   ;D  But Steve Shapiro, years ago, said that he tried it and realized it was "not his friend", plus I can never find a brand without suspect ingredients added, so the heck with trying it.  Who needs it?  Not I.
Posted by: jayneeo, Friday, December 11, 2009, 5:57pm; Reply: 30
I am a fan of stevia....it has no calories, no sugar action at all, and contains inulin, a kind of soluble fiber, I believe, and some say....is anticandida....maybe just because it isn't hospitable to it...? Anyway...get a good brand and try it...yes brands vary...I like NuStevia, but whatever. It's flavor has a slight bitterness that is easily hidden in tea, anything acidic, like cooked berries, delish! I use it in oatmeal now, though I had to get used to it. I pour on the cinnamon, dash of evoo, and stevia!!!!  ;D
Posted by: Cristina, Friday, December 11, 2009, 8:13pm; Reply: 31
I am still very confused on this issue and do not know how to distinguish the good Agave from the dodgy one!  ::)
Posted by: Peppermint Twist, Friday, December 11, 2009, 8:55pm; Reply: 32
Quoted from Cristina
I am still very confused on this issue and do not know how to distinguish the good Agave from the dodgy one!  ::)

Just make sure the agave you purchase says "certified organic" on it.  Then, no worries, mate!

Posted by: Cristina, Friday, December 11, 2009, 9:28pm; Reply: 33
http://www.madhavasagave.com/

This is the one I get here (the amber one).   :)
Posted by: Lola, Saturday, December 12, 2009, 6:40am; Reply: 34
needs to have every ingredient specified......some do contain added corn syrup

like PT said......certified is best
Posted by: Cristina, Saturday, December 12, 2009, 8:10am; Reply: 35
That one is certified USDA organic, made purely from the juice of the agave, no additives and preservaties (quoting their label).  So that should be enough to trust?  :)
Posted by: Lola, Saturday, December 12, 2009, 8:18am; Reply: 36
sounds like a great source! :)
Posted by: Raquel, Saturday, December 12, 2009, 12:31pm; Reply: 37
This is 100 %  Agave Organic:

http://www.allos.de/produkte/natuerliche-suessungsmittel.html



http://www.violey.com/language/en/Natural-Food/Baking/Sweetening/Allos_Organic-Agave-syrup-Dispenser-bottle_9732.html
Posted by: Amazone I., Saturday, December 12, 2009, 2:39pm; Reply: 38
tried once stevia and it was awful...then I looked into lr4yt and it was marked in minuscule letters nada para A2B nonnies... next in Swami GT5 it is neutral.. yiiikes... nada para me either ;) ;D ...(hand)(bunny)(naughty)..... :X
Posted by: Symbi, Tuesday, December 15, 2009, 12:26am; Reply: 39
Quoted from Amazone I.
tried once stevia and it was awful...then I looked into lr4yt and it was marked in minuscule letters nada para A2B nonnies... next in Swami GT5 it is neutral.. yiiikes... nada para me either ;) ;D ...(hand)(bunny)(naughty)..... :X


Great turn of phrase and emoticons!  (hugegrin) It's like you're saying to stevia "talk to the hand" (hand)  :)
Posted by: C_Sharp, Tuesday, December 15, 2009, 4:39am; Reply: 40
Quoted from jayneeo
....it has no calories, no sugar action at all, and contains inulin, a kind of soluble fiber, I believe, ...


I am not sure of all the chemical compounds stevia contains (the sweetness comes from stevioside and rebaudioside). But stevia used to sweeten is derived from the leaves and inulin is normally derived from root tubers.

Some products that contain stevia also contain inulin, but ordinarily inulin is added to these products and I am not aware of any of the inulin coming from the stevia.
Posted by: paul clucas, Thursday, December 17, 2009, 6:05pm; Reply: 41
"Processed at or below 118°C" lable declarations are skirting the edge of the ice ... it seems

http://www.drpeterjdadamo.com/wiki/wiki.pl/Glycation

Quoted Text
Exogenous, which literally means 'outside the body' may also be referred to as "dietary" or "pre-formed." Exogenous glycations and Advanced Glycation Endproducts (AGEs) are typically formed when sugars are cooked with proteins or fats. Temperatures over over 120°C (~248°F) greatly accelerate the reactions, but lower temperatures with longer cooking times also promote their formation.
My emphasis.

Sorry if this was repeated elsewhere.  I am just connecting the dots ..... (think)
Posted by: Mercedes, Monday, December 28, 2009, 4:40pm; Reply: 42
My experience is agave still feeds candida. Stevia and xylitol and glycerin do not.

I have a "stevia sugar" which is stevia and inulin (inulin is a pre-biotic). If I'm doing baking, I like to use 1/2 cup xylitol and 1/4 cup stevia sugar in place of one cup of sugar. I used to find stevia absoultely disgusting, but "diluting" it with inulin makes it MUCH more bearable. I'm not a fan of glycerin...

And my diabetic mother has found that while agave doesn't spike her sugar, if she has agave with any other kind of carb, then her sugar spikes significantly.
Posted by: diffy, Tuesday, December 29, 2009, 3:11am; Reply: 43
For past two to three weeks I've been using the certified agave thing.
My bloodwork, done a few days ago, shows elevated AST and ALT,
I have itchiness in all the (blank) places, suggesting candida flare-up, despite the fact that I am taking intrinsa and am basically eating superfoods, diamonds, and GH-foods.

And my A1C is below range; I don't know how or if it relates to above.

For me, agave is no different than any sweetener, in that it fuels my sugar cravings. So I have stopped using it in my cookies. I now use the unpleasant vegetable glycerine.

It is very possible that I am in a hypothyroid state, I will know as soon as those labs come in within the next few days. If I am in a hypothyroid state this might account for some of the above results, though not sure.
Posted by: Cristina, Tuesday, December 29, 2009, 5:08am; Reply: 44
Diffy, I had elevated liver enzymes at my previous test 3 months ago, but they came perfect on my latest blood tests a few days ago! You will find further details in my Swami Xpress thread.   All I was doing in between is be very compliant to my type (which pendulum between Teacher and Warrior), drink and drink a lot of water.  I had no vitamins or supps except for the occasional warrior sups in the last few weeks.  But, looking back I did not eat any biscuits and my sugar cravings were satisfied by sweetening my coffee with Agave to start with, mapple syrup or barley malt lately.  I also used these to sweeten my peanut butter or almond butter on my rice cakes.  All of these choices were part of my superfoods and diamonds!!

I am an A and Secretor, but my point is that this diet has helped me improve my blood results.  You can beat this and you will beat this with the right choice of food for you!!!

Those other results you are waiting for, will help you further define your diet.  Something I do use in my cooking is lots of turmeric, red onions, curry, oregano, I look at those spices and condiment lists and I squeeze the diamond out of them!!  But then I tend to do that with all my lists too!  Keep on doing that too and we will soon see your glowing reports in this forum!!  keep us in touch!  :)
Posted by: diffy, Tuesday, December 29, 2009, 5:31am; Reply: 45
When I met Dr. D. in October my AST, ALT was perfectly low. I've been doing the BTD prior to meeting with him, but not fully compliant. Then after our appt. I started the SWAMI-GT2 thing and haven't veered from the path, save for the two weeks of agave.
I am totally sugar free and honey free and sweetener free whereas before the SWAMI I had been cheating on sugar here and there.
I take some supps. the doc recommended.
Bottom line for me, the agave doesn't agree with me, as well as fruits. Anything sweet doesn't agree with me just yet.
Posted by: Cristina, Tuesday, December 29, 2009, 5:38am; Reply: 46
have you been losing much weight lately?  I read somewhere that losing weigh too fast strains the liver and causes the liver enzymes (ALT and AST) to raise above normal.  Rapid weigh changes either way does that.   ::) :) :)
Posted by: Shelly, Tuesday, December 29, 2009, 6:02am; Reply: 47
Quoted from diffy
When I met Dr. D. in October my AST, ALT was perfectly low. I've been doing the BTD prior to meeting with him, but not fully compliant. Then after our appt. I started the SWAMI-GT2 thing and haven't veered from the path, save for the two weeks of agave.
I am totally sugar free and honey free and sweetener free whereas before the SWAMI I had been cheating on sugar here and there.
I take some supps. the doc recommended.
Bottom line for me, the agave doesn't agree with me, as well as fruits. Anything sweet doesn't agree with me just yet.


Diffy,

I am the same way.  I'm an Explorer with the classical liver issues, and my liver enzymes are always a little weird on blood tests.  I don't do too well with lots of fructose (agave, apples, pears)...because my liver enzymes become abnormally high.  The natural sugar in 1-2 fruits is enough for me to take per day, and I need to balance it with vegetables (smile).  
Posted by: diffy, Tuesday, December 29, 2009, 6:27am; Reply: 48
Not to worry; as soon as my thyroid levels go up to normal my AST and ALT will go down. And when my thyroid meds are optimized I will be able to tolerate some fruits. And agave.  I know I will!
Posted by: italybound, Tuesday, December 29, 2009, 7:29pm; Reply: 49
Quoted from Mercedes
I have a "stevia sugar" which is stevia and inulin (inulin is a pre-biotic). If I'm doing baking, I like to use 1/2 cup xylitol and 1/4 cup stevia sugar in place of one cup of sugar. I used to find stevia absoultely disgusting, but "diluting" it with inulin makes it MUCH more bearable. I'm not a fan of glycerin....


very interesting...where do you find inulin and what ratio do you use w/ the stevia for your stevia sugar?  thanks!
Posted by: Mercedes, Saturday, January 2, 2010, 2:36am; Reply: 50
Inulin is usually available at any healthfood store as it's a prebiotic supplement.

I can't tell you the ratio though, as I bought mine pre mixed. My guess is it would be at least 1:4 stevia to inulin, but I could be wrong.
Posted by: Possum, Saturday, January 2, 2010, 6:09am; Reply: 51
Scientists have proved for the first time that fructose, a cheap form of sugar used in thousands of food products and soft drinks, can damage human metabolism and is fuelling the obesity crisis.
Fructose, a sweetener usually derived from corn, can cause dangerous growths of fat cells around vital organs and is able to trigger the early stages of diabetes and heart disease.
Over 10 weeks, 16 volunteers on a controlled diet including high levels of fructose produced new fat cells around their heart, liver and other digestive organs. They also showed signs of food-processing abnormalities linked to diabetes and heart disease. Another group of volunteers on the same diet, but with glucose sugar replacing fructose, did not have these problems.
This study takes its place in a growing line up of scientific studies demonstrating that consuming high-fructose corn syrup is the fastest way to trash your health. It is now known without a doubt that sugar in your food, in all its myriad of forms, is taking a devastating toll.
And fructose in any form -- including high-fructose corn syrup (HFCS) and crystalline fructose -- is the worst of the worst!
Fructose is a major contributor to:
•     Insulin resistance and obesity
•     Elevated blood pressure
•     Elevated triglycerides and elevated LDL
•     Depletion of vitamins and minerals
•     Cardiovascular disease, liver disease, cancer, arthritis and even gout
Posted by: Lola, Saturday, January 2, 2010, 6:43am; Reply: 52
http://www.timesonline.co.uk/tol/news/uk/health/article6954603.ece
Posted by: Possum, Saturday, January 2, 2010, 7:24am; Reply: 53
Ooh that is even scarier... :o ::)
High-fructose corn syrup, or glucose-fructose syrup, is listed as an ingredient in many food and drink products in Britain, although it is virtually impossible for consumers to know the quantity and ratio of fructose used. “Historically, we never consumed much sugar. We’re not built to process it. ”
Posted by: italybound, Saturday, January 2, 2010, 6:13pm; Reply: 54
Possum, thanks, many thanks for that information. I'm definitely passing this on to some folks I know. All that being read............does make ya wonder about the agave.  ??)
Posted by: michelleterese, Monday, January 4, 2010, 7:32pm; Reply: 55
Here is an article about agave, claiming it is refined fructose and "Agave nectar is a newly created sweetener, having been developed during the 1990's."

http://www.elanaspantry.com/forums/topic/agave-nectar-hfcs-in-disguise

I think after reading this, I am going to throw out my agave =/
Posted by: Lola, Monday, January 4, 2010, 10:51pm; Reply: 56
first check your ingredients.....or find agave syrup without added HFCS!
Posted by: JackO, Tuesday, January 5, 2010, 2:41am; Reply: 57
I found this site recently, and they go into a very good explanation on the differences of agave manufacturers and their products. Personally, I am switching to them for my agave.

(I have shortened the URL to make it easier)

" Things you should know about Agave in the market"
http://fwd4.me/AEz

"Not All Agave Nectar's Are Equal"
http://fwd4.me/AEw
Posted by: italybound, Tuesday, January 5, 2010, 3:55am; Reply: 58
Quoted from JackO
" Things you should know about Agave in the market"
http://fwd4.me/AEz
"Not All Agave Nectar's Are Equal"
http://fwd4.me/AEw


:o  :o I'm afraid to look...........I have about a dozen bottles. I'll read up on this tomorrow. Thanks for posting. :-)
Posted by: 7578 (Guest), Tuesday, January 5, 2010, 4:01pm; Reply: 59
I have learned that any article from the general media is usually biased in one way or another.  They are useful in that they provide a good springboard on a conversation topic.  The key point is 'do your research' and ask lots of questions.
Posted by: Golfzilla, Tuesday, January 5, 2010, 4:40pm; Reply: 60
Quoted from 7578
I have learned that any article from the general media is usually biased in one way or another.  They are useful in that they provide a good springboard on a conversation topic.  The key point is 'do your research' and ask lots of questions.


Indeed info gathering, understanding, and the decision process is vital for each of us. However the benefit we have here is Dr. D (and his dad) have devoted their life quest to the information and guidance he shares. The good news is the research has already been done and continues. :D

I am a businessman, I don't have the scientific background nor the time to perform the indepth research it takes to do what Dr. D has done. For that I am grateful beyond words(clap)

GZ
Posted by: JackO, Tuesday, January 5, 2010, 5:41pm; Reply: 61
Quoted from italybound


:o  :o I'm afraid to look...........I have about a dozen bottles. I'll read up on this tomorrow. Thanks for posting. :-)


LOL, I feel for you  ;D  Fortunately, I am still experimenting and trying to find the Holly Grail of agave, so I just buy one bottle at a time from different sellers to test it.

I can tell you from personal experience the following about agave, which is a SF for me.

I am a diabetic type II, taking pills t.i.d. (3x a day) for this. I exercise a lot, running mostly 30-45 miles a week, and weightlifting.  I am not overweight, in fact lost 54 lbs last year.  I check my sugars 2 hours after meals, and they are always back under 100 (acceptable) range. So I can definitely report quantitatively about agave as it relates to me, as I can measure its effects.  

I have tried to use the other two world-wide agave manufacturer's products, no matter what labeling names they use, (Sweet Cactus Farms,  recently Wholesome Sweeteners, etc,) and my sugars do not come down under 100. They remain elevated. Supposedly these other two mfgs add Maltose and Mannitol, according to the site. Do they? I don't know, but measurably my sugars to not come down.

I have just ordered Blue Agave Nectar from Volcanicnectar and will report back on my findings when I receive it, try it out and test it against my sugar readings. I hope that this mfg will be true to its claim, unlike the others, and that my sugars will fall back in line after taking their product (given the exact same other food intake variables for the sampling).

/J
Posted by: JackO, Tuesday, January 5, 2010, 5:44pm; Reply: 62
Quoted from Golfzilla


Indeed info gathering, understanding, and the decision process is vital for each of us. However the benefit we have here is Dr. D (and his dad) have devoted their life quest to the information and guidance he shares. The good news is the research has already been done and continues. :D

I am a businessman, I don't have the scientific background nor the time to perform the indepth research it takes to do what Dr. D has done. For that I am grateful beyond words(clap)

GZ


Well spoken. I agree completely. Here's to a Eagle day ! (Got one last January)
Posted by: 7578 (Guest), Tuesday, January 5, 2010, 5:55pm; Reply: 63
Quoted from Golfzilla


Indeed info gathering, understanding, and the decision process is vital for each of us. However the benefit we have here is Dr. D (and his dad) have devoted their life quest to the information and guidance he shares. The good news is the research has already been done and continues. :D

GZ


I agree, most of the work has been done and the testimonials on these forums help to substantiate the research.  These forums help to wade through the myriad of information and come to an informed conclusion.


Posted by: ruthiegirl, Tuesday, January 5, 2010, 6:28pm; Reply: 64
I think I'll stick with using a  teaspoon or two a day, stirred into tea, and not use it for baking.
Posted by: 815 (Guest), Tuesday, January 5, 2010, 6:56pm; Reply: 65
Quoted from Cristina
That one is certified USDA organic


Are there a lot of US food products over there?
Posted by: Golfzilla, Tuesday, January 5, 2010, 7:32pm; Reply: 66
Quoted from JackO


Well spoken. I agree completely. Here's to a Eagle day ! (Got one last January)


JackO, that is so cool ~ congrats!!!(woot)(clap)

Hey also glad you have the big D undercontrol and hope it stays that way for you. I am very interested in your results as they emerge so post away. I guess a point to remember is everyone is an individual and results might vary for each of us to some degree or another.

Keep in touch my friend and maybe one day we will play :)
Posted by: Golfzilla, Tuesday, January 5, 2010, 7:34pm; Reply: 67
Quoted from JackO


Well spoken. I agree completely. Here's to a Eagle day ! (Got one last January)


BTW JackO, was your eagle on a par 4 or 5 ??)
Posted by: JackO, Tuesday, January 5, 2010, 7:45pm; Reply: 68
Quoted from Golfzilla


JackO, that is so cool ~ congrats!!!(woot)(clap)

Hey also glad you have the big D undercontrol and hope it stays that way for you. I am very interested in your results as they emerge so post away. I guess a point to remember is everyone is an individual and results might vary for each of us to some degree or another.

Keep in touch my friend and maybe one day we will play :)


Yes, the big D is under control, (knock on wood) so far. Thanks for your good wishes. I will keep all posted as to my findings as agave relates to my sugar levels. It gives me a track to run on anyway.

I will keep in touch, regarding golf too... I am only 5-6 hours away from you in KY. We can go tee it up in Augusta  (dance)  (pray)

Must tell you a quick golf story, as I have never experienced this before. I had an Eagle and that day, my long-time regular playing partner had 2 !!!  Yes 2, last one on the 18th hole. In over 45 years of playing, I have never seen or been with anyone who had 2 eagles in a round ...... geesh (eek)  
Posted by: JackO, Tuesday, January 5, 2010, 7:48pm; Reply: 69
Quoted from Golfzilla


BTW JackO, was your eagle on a par 4 or 5 ??)


Par 5, 120 yard wedge gently rolled in the cup after two short hops
Posted by: Golfzilla, Tuesday, January 5, 2010, 8:00pm; Reply: 70
Quoted from JackO


Yes, the big D is under control, (knock on wood) so far. Thanks for your good wishes. I will keep all posted as to my findings as agave relates to my sugar levels. It gives me a track to run on anyway.

I will keep in touch, regarding golf too... I am only 5-6 hours away from you in KY. We can go tee it up in Augusta  (dance)  (pray)

Must tell you a quick golf story, as I have never experienced this before. I had an Eagle and that day, my long-time regular playing partner had 2 !!!  Yes 2, last one on the 18th hole. In over 45 years of playing, I have never seen or been with anyone who had 2 eagles in a round ...... geesh (eek)  


Wow, I have had one eagle on a par 4, and a hole in one but not the same day. However, I have never seen two other than watching the Tour dudes tee it up on tv ~ amazing huh?
Cheers!
Posted by: Golfzilla, Tuesday, January 5, 2010, 8:05pm; Reply: 71
Quoted from JackO


Par 5, 120 yard wedge gently rolled in the cup after two short hops


Outstanding! What a sight to behold to be sure :) You must be a big hitter :)

I almost had another eagle about a year ago, drove it to about 25 yards off the green (par 4) and hit a sand wedge in, one bounce it went in the cup and bounced right back out!!! I couldn't believe it. I walk up looked in the hole and it was frozen full of ice. Hahahahahahaahaha!LOL
Posted by: Lola, Tuesday, January 5, 2010, 10:22pm; Reply: 72
bet you now check the hole first!! ;)
Posted by: Golfzilla, Tuesday, January 5, 2010, 10:25pm; Reply: 73
Quoted from Lola
bet you now check the hole first!! ;)


Lol :) I'd sure have to with the weather we are experiencing now ~ geez! :(

Fore!
Posted by: JackO, Wednesday, January 6, 2010, 5:02am; Reply: 74
Quoted from Golfzilla


Outstanding! What a sight to behold to be sure :) You must be a big hitter :)

I almost had another eagle about a year ago, drove it to about 25 yards off the green (par 4) and hit a sand wedge in, one bounce it went in the cup and bounced right back out!!! I couldn't believe it. I walk up looked in the hole and it was frozen full of ice. Hahahahahahaahaha!LOL


Not a big hitter any more - too old and humbled now  :'(  I'm just glad I can still play the only game you can't win (woot)

That frozen hole episode was a riot to hear... thanks for that.  It gave me a good laugh. I will take this off list now so that we do not get penalized stroke and distance !  Will send you PM tomorrow.
Posted by: Lola, Wednesday, January 6, 2010, 5:39am; Reply: 75
good thinking!
cause there s a long way from agave to frozen holes!!! ;D
Posted by: JackO, Wednesday, January 6, 2010, 5:59am; Reply: 76
Quoted from Lola
good thinking!
cause there s a long way from agave to frozen holes!!! ;D


LOL ... a couple of golf nuts is SF in my Swami  :o
Posted by: Lola, Wednesday, January 6, 2010, 7:31am; Reply: 77
:)
Posted by: Golfzilla, Wednesday, January 6, 2010, 12:02pm; Reply: 78
Quoted from JackO


Not a big hitter any more - too old and humbled now  :'(  I'm just glad I can still play the only game you can't win (woot)

That frozen hole episode was a riot to hear... thanks for that.  It gave me a good laugh. I will take this off list now so that we do not get penalized stroke and distance !  Will send you PM tomorrow.


Oops, I apologize to all for hijacking this thread. Got carried away...
Posted by: keithallenlaw, Friday, January 8, 2010, 1:50am; Reply: 79
Something to consider. If we are using vises (sweeteners) to make food
more palatable, then what does that say about the primary food we are
eating? I'm not buying it. Trust you instincts and if it doesn't taste
good on its own, then why disguise it and eat it in the name of 'it's
good for you'. Ask yourself, how many foods would you eat in their
stand alone state? Your body has a method of saying 'I had enough'
of this food through it's taste receptors. If they are being tricked
then what is the outcome? Of coarse this doesn't apply to proteins
because they digest in the stomach, but boy do people paste on the
sweet BBQ sauce to make it taste good. This I believe is the primary
reason people over eat.  

What do you think?

Posted by: JackO, Friday, January 8, 2010, 2:46am; Reply: 80
Quoted from keithallenlaw
Something to consider. If we are using vises (sweeteners) to make food
more palatable, then what does that say about the primary food we are
eating? I'm not buying it. Trust you instincts and if it doesn't taste
good on its own, then why disguise it and eat it in the name of 'it's
good for you'. Ask yourself, how many foods would you eat in their
stand alone state? Your body has a method of saying 'I had enough'
of this food through it's taste receptors. If they are being tricked
then what is the outcome? Of coarse this doesn't apply to proteins
because they digest in the stomach, but boy do people paste on the
sweet BBQ sauce to make it taste good. This I believe is the primary
reason people over eat.  

What do you think?



Personally I agree with you. In my eating style, I don't consider it a vise, I use a sweetener, either Stevia or now experimenting with various agave mfgs on two foods only. These are steel cut oats, or amaranth oatmeal, and I like a sweet and sour salad dressing on my lunch salad. All other sugars in my foods are natural, e.g. fruits.  In general, people crave sugar, whether they are aware of it or not, and your BBQ sauce example is right on target. Adrenal cortisol levels plays a big part in all this.
Posted by: actualize81, Wednesday, January 27, 2010, 11:25pm; Reply: 81
If you have an issue with any type of overgrowth and want to heal the fasted...  eliminating sugar in all forms is vital....  I tried messing around with fruits and different "healthy" sweeteners.. but the true result is that all sugar.... is well.... sugar...   and it MUST be eliminated until you reach the level of health you desire....

I really wish everyone well.. and please pray for me as I choose my health and healing over all else....

Steve
Posted by: Robyn Mc, Friday, February 12, 2010, 3:53am; Reply: 82
I'm big on gut bacteria...if Dr. D. says it doesn't cause an overgrowth of the bacteria in the gut, I'm good with that.  It seems to work for me.  

However, we all need to remember what the recommendations are for limited use.  Any sugars, even if they are good in the gut--can still cause weight gain when used to excess.  Just because it's listed as a beneficial food on my SWAMI, it doesn't mean I should run out and drink a cupful every day.  I would think that limiting any sugars (including fruit) is probably key, for optimal health and weight loss.  

I will admit, though, that I sometimes have cravings for cupcakes with butter cream frosting (I could eat the frosting all by itself)  When that happens,  I hit the 100% sprouted grain muffin and lightly toast it, slather it with organic butter (I do mean slather it on lavishly) and a tablespoon or two of agave with cinnamon on top--and it is heaven!  :D  Sometimes, I even eat two servings and always feel totally fine the next day.  Haven't gained weight, but I don't eat the sweet treat every day.  Oh, it also works for french toast or pancake craving!  :D  
Posted by: Possum, Sunday, February 14, 2010, 4:22am; Reply: 83
I agree Robyn...Good tip!!

Great info on Blue Agave Nectar!! Cheers... I reckon this (in one of the links) was interesting too...

"Fructose has a low glycemic value. However, according to some experts, if fructose is consumed after eating a large meal that overly raises the blood sugar or with high glycemic foods, it no longer has a low glycemic value. Strangely enough, it will take on the value of the higher glycemic food. So exercise restraint, even with this wonderful sweetener. It is a good policy to eat fructose-based desserts on an empty stomach, in between meals or with other low-glycemic foods."
Posted by: italybound, Monday, February 15, 2010, 4:53pm; Reply: 84
Quoted from Possum
"Fructose has a low glycemic value. However, according to some experts, if fructose is consumed after eating a large meal that overly raises the blood sugar or with high glycemic foods, it no longer has a low glycemic value. Strangely enough, it will take on the value of the higher glycemic food. So exercise restraint, even with this wonderful sweetener. It is a good policy to eat fructose-based desserts on an empty stomach, in between meals or with other low-glycemic foods."


WOW!! where did you find this? :-)
Posted by: Robyn Mc, Monday, February 15, 2010, 5:35pm; Reply: 85
Possum, that's interesting, because I had always read/heard that eating a sugary treat was best consumed with other food to minimize the negative effect.  I do know that if I eat something like this on an empty stomach, early in the day--it sustains me for a good part of the day--I don't even get hungry until many hours later.  
Posted by: Possum, Monday, February 15, 2010, 7:14pm; Reply: 86
Quoted from italybound
WOW!! where did you find this? :-)
Pretty sure it was on the page that the link on a previous page of this thread, was for...from Robyn
(see original quote from my post... "Great info on Blue Agave Nectar!! Cheers... I reckon this (in one of the links) was interesting too..."

Makes sense - works in the same way, for some people, as food combining... :-/ Treat it like fruit... ??)
Posted by: Possum, Monday, February 15, 2010, 7:19pm; Reply: 87
Quoted from Robyn Mc
Possum, that's interesting, because I had always read/heard that eating a sugary treat was best consumed with other food to minimize the negative effect.  I do know that if I eat something like this on an empty stomach, early in the day--it sustains me for a good part of the day--I don't even get hungry until many hours later.  
As above... its about what works for the individual I guess... I would think it you combined it with low fat protein you may be ok... but if you combined it with fat, it'd hang around??!! :-/ ??) They always say that is the problem with high fat, high sugar treats - but its the yummiest way to consume sweet & fats...Think about all the commercially produced treats... ::)even savoury things like chips are high fat AND sugars...

Posted by: 8932 (Guest), Wednesday, March 31, 2010, 7:01pm; Reply: 88
Can I ask someone who has tried this diet a few questions???
Posted by: Possum, Thursday, April 1, 2010, 9:47am; Reply: 89
Sure rk ask away!! ;)
Posted by: deblynn3, Thursday, April 1, 2010, 1:02pm; Reply: 90
There are currently only two manufactures of agave nectar - Volcanic Agave and Netkutli. Other companies that sell agave nectar put their label on the product from one of these manufacturers. Volcanic Agave produces agave nectar from the blue agave plant and Netkutli produces agave nectar from the agave salmiana plant. These two manufacturers produce agave nectar differently.

Volcanic Agave produces agave nectar by expressing the juice from the core of the blue agave plant, called the piña. The juice is filtered using mesh screens, then heated at a low temperature of 118 degrees, to hydrolyze carbohydrates into sugars. The main carbohydrate is a complex form of fructose called inulin or fructosan. The filtered, hydrolyzed juice is concentrated to a syrup-like liquid a little thinner than honey and ranges in color from light to dark depending on the degree of processing.

Netkutli produces agave nectar by expressing the juice from the core of the agave salmiana plant by hand twice a day. It is immediately brought to the facility to remove the excess water as it will ferment rapidly if left standing. It is during the removal of the moisture that the only heat is applied. The juice is evaporated and moisture removed in a vacuum evaporator. The vacuum enables the moisture to be withdrawn at low temperatures. The temperature is closely controlled at approximately 138 degrees. A natural non genetically modified (GM) organic vegan enzyme is introduced to convert the complex sugars into their simple sugar components. Inulin is a fructan which is hydrolyzed into the simple sugars composing agave nectar, fructose and glucose. The sugars in agave nectar come from the breakdown of the inulin molecule through the introduction of the enzyme to break apart that molecule.

Neither manufacturer has chemicals involved in any part of their production or packaging process. Nor do either add other sugars to their finished product. However there were other manufacturers who did. The last of these were closed down in the summer of 2008. Thus I can clearly state that the agave nectar produced today is NOT another HFCS.

This is what I found at  http://blog.thymewisper.org. Your'll notice there are only to manufactures the rest are distriduters.

Notice the other manufacturers where closed down in2008
Posted by: narnia, Friday, May 21, 2010, 4:35am; Reply: 91
I have friends that worship the man, and whatever he says is gospel to them.  They told me that I should subscribe to his newsletter.

I did last fall, and I get nutritional warning emails from him all the time.  How am I to treat his info?  Are his opinions worth reading and believing or should I disregard them?

Lately, he has had a warning about agave nectar, and in the unibars, it is the first ingredient.  So, there is some confusion.

Thanks for your help!
Posted by: Lola, Friday, May 21, 2010, 4:42am; Reply: 92
read ingredients always when purchasing agave....make sure it has no added HFCS....
we ve been through this discussion many times.....try the search feature top right hand corner......might merge this thread if I find the one ;)

Quoted Text
Dr D
Don't feed the energy creature and always argue upwards (when and where you can learn something) not down. For example, his argument could easily be used against the Mercola zombies who get all crazy about agave.


hope this answers your question
and here s more of the same
Quoted Text
Dr D
Fructose cannot cause any significant insulin spikes since fructose does not require insulin for its absorption and metabolism. Agave is a source of fructose (as are blueberries) but the main reason it is generally considered a 'neutral' as compared to other sweeteners is that it seems to produce almost no bacteria overgrowth (as opposed to hfcs, which does) and does not provoke major immune/ gut related reactions, which hfcs also does (probably because it is corn derived. Beware of the 'fructose is bad' mantra. If you took that to it's logical extreme, you'd never eat a fruit. It's the hfcs we are being deluged with that is the problem.
Posted by: Lola, Friday, May 21, 2010, 5:06am; Reply: 93
remember the agave thread sometime back C?

ok found and merged...thanks!
Posted by: Cristina, Friday, May 21, 2010, 5:45am; Reply: 94
Great work Lola, as usual!  :)
Posted by: narnia, Friday, May 21, 2010, 4:47pm; Reply: 95
OK.  Thanks.  My main question was, how should I view Mercola's writings?
Posted by: narnia, Friday, May 21, 2010, 4:48pm; Reply: 96
Quoted from C_Sharp


That link brings up an error message.
Posted by: Lola, Friday, May 21, 2010, 4:51pm; Reply: 97
to your question about your thread......
glad you found it!!! ;)

this thread here has been merged, all in one so to speak, the reason why it doesn t show up anymore.

Mercola and agave, it s all here....4 pages full!! ;D
Posted by: Lola, Friday, May 21, 2010, 4:57pm; Reply: 98
Quoted Text
how should I view Mercola's writings?


that is entirely up to you....
read all the different points of view given here, from the beginning and draw your own conclusion, to each their own... :)
Posted by: narnia, Friday, May 21, 2010, 5:48pm; Reply: 99
OH..I meant in general.  I get his newsletters, and I didn't know if I should spend the time reading his stuff or just dismiss them.  I don't know if his opinions are upheld by Dr. Ds.
Posted by: ABJoe, Friday, May 21, 2010, 6:09pm; Reply: 100
Dr. D. doesn't have a problem with anyone as long as they don't "smear" other people.  You have to make your own decision about how much of anyone's information you listen to.  

Until I stop getting better using my current protocol, I am happy not having to spend time looking elsewhere for help!
Posted by: 11754 (Guest), Wednesday, October 13, 2010, 6:08pm; Reply: 101
Hi everyone

Newbie here, from Puerto Rico area. I'm "B+" blood type. Where can I see the food list for my blood type?  

thanks! :)
Posted by: ruthiegirl, Wednesday, October 13, 2010, 6:14pm; Reply: 102
Welcome Ag!

The easiest way to see the food list for your type is to obtain one or more of Dr. Peter D'Adamo's books, either purchasing them or getting them out of a public library.

There's a listing of foods online, but the way it's set up is rather cumbersome if you haven't already familiarized yourself with a food list from the books. It's intended to quickly check a single food for its suitability for various blood types (which is nice when  I want to see which foods are OK for both Os and Bs since I have both in my family.) You go to the top of any forum page, where it says "learn more" then a menu opens up and click on "food value lookup." http://www.dadamo.com/typebase4/typeindexer.htm
Posted by: PCUK-Positive, Monday, January 10, 2011, 2:41am; Reply: 103
I think Agave is only 40 % Fructose not 100 %.
Posted by: JJR, Monday, January 10, 2011, 3:55am; Reply: 104
Quoted from narnia
OH..I meant in general.  I get his newsletters, and I didn't know if I should spend the time reading his stuff or just dismiss them.  I don't know if his opinions are upheld by Dr. Ds.


Narnia, I get his emails and I look at them every day.  Do I take everything he has to say as gospel?  Heck no.  Nobody can be right about everything.  Even Dr.D.  Sorry, I mean no disrespect.  

I don't think Dr. Mercola is an idiot though.  He has many good things to say.  Plus, his emails are usually him commenting on some new study that came out and seeing what his opinion is.  I think you will find there is some wisdom there that co-incides with much of the information in Dr. D's books.  Not all of it will.  If it's just confusing to read his stuff, I wouldn't do it.  I like to see some of things he has to say and some of the truth's he exposes about foods and sources of foods.  Etc.  

I still take cod liver oil, btw.  And I've seen it poo poo'd on there.  His big thing is krill oil  Which might be good stuff too.  I have no clue.  
Posted by: Lola, Monday, January 10, 2011, 4:02am; Reply: 105
PC,

read the whole thread and specially Dr D s post on agave.....

welcome AG!!!

bienvenido Puerto Rico! ;)
Posted by: PCUK-Positive, Monday, January 10, 2011, 12:48pm; Reply: 106
I thought i had read the whole thread lola.
Posted by: 13512 (Guest), Wednesday, February 23, 2011, 7:26am; Reply: 107
wow, so many people saying so many different things, bit it only gives me more scares...
Posted by: Goldie, Wednesday, February 23, 2011, 7:29am; Reply: 108
scares for what??

get on here and add info about you, so we can give you encouragement specific to your situation..

not to worry there are many solutions here.. 8)
Posted by: Lola, Wednesday, February 23, 2011, 7:48am; Reply: 109
welcome presy,
got a BT? :)
Posted by: cowgirl1988, Monday, June 20, 2011, 1:12am; Reply: 110
Ok, I read the first page on this thread...but don't have enough time to read the rest. I do not do well with any form of sweeteners or dried fruits as the sugar content is so high. Used to consume lots of honey, which my gut did not like...tried rice syrup the other day as it has no fructose...felt hypoglycemic a few hours later and headaches for the next 3 days. so is agave the best form of sweetener to use as it does not feed bacteria???

Heard a pod-cast the other day about how bad fructose is for the body but after reading this........very confused ??) ??) ??)
Posted by: ABJoe, Monday, June 20, 2011, 2:53am; Reply: 111
Quoted from cowgirl1988
tried rice syrup the other day as it has no fructose...felt hypoglycemic a few hours later and headaches for the next 3 days. so is agave the best form of sweetener to use as it does not feed bacteria???

Heard a pod-cast the other day about how bad fructose is for the body but after reading this........very confused ??) ??) ??)

Do you know that the reaction you had was not a detox reaction - which would be be very helpful to the body, in spite of making you feel ugly for several days?

You may start with less of the sweetener to enable the detox in smaller doses...

As far as hearing health information and being confused - you will need to start filtering information through BT filters to know if it is worthwhile to listen and follow...  Or at least remember that you need to test it for yourself prior to entering it into you book of knowledge for yourself...
Posted by: cowgirl1988, Monday, June 20, 2011, 3:28am; Reply: 112
Im not sure whether it's a detox reaction...but being off of sweeteners, I have felt a lot better, although I have not tried using agave for a period without using honey so Im not sure how my body copes with agave.

You're right, I probably should stop being so gullible; but with so much trial and error, Im getting sick of waiting to feel 100%!!!  
Posted by: ruthiegirl, Tuesday, June 21, 2011, 3:10pm; Reply: 113
Sweeteners need to be consumed in REALLY small amounts, like a teaspoon per day MAXIMUM if you're dealing with health issues. Healthy people can safely eat more.

Agave syrup is a concentrated sweetener. Eating too much of it isn't good for anybody. It can lead to a loss of blood sugar control and can probably feed "bad bacteria" if you use too much.

I don't have the patience to read Dr Mercola's writings anymore. I learned a lot from him a few years ago, when I knew a lot less about natural nutrition, and implementing his suggestions brought me to closer health. Now that I know more, I'm not learning as much from him, and I find that I disagree with some of his recomendations. He's still recomending a "one size fits all" dietary approach. If he thinks coconut oil is good, then he thinks everybody should eat it. If he thinks soy is bad, he thinks everybody should avoid it.

I've also found that his writing style has changed over the years. I find that his current writing is very sensationalist, but I don't recall that being the case 5 years ago.
Posted by: Azure Agony, Tuesday, June 21, 2011, 9:14pm; Reply: 114
Xylitol is one that I use. I'd love to know Dr.D's stand / views on this.
Posted by: Lin, Thursday, June 23, 2011, 3:43pm; Reply: 115
Ruthiegirl, I echo your sentiments.  I used to find Mercola educational, but I finally unsubscribed about a year ago as the tone of his stuff creates unnecessary anxiety.  I wonder if for many people when they reach a certain level of fame it is hard to keep the ego under restraint.  I find the tone on Dr. D's sites just so much healthier and relaxed and hopeful :)
Posted by: Bekki Shining Bearheart, Sunday, January 22, 2012, 3:48pm; Reply: 116
Great thread but still a few unanswered questions! I will chck back and hope the answers come up.
Posted by: PCUK-Positive, Sunday, January 22, 2012, 4:34pm; Reply: 117
We don't use much sugar at all, there is so much hidden you don't really need much more.

we slip sometimes, but we never have it as a staple food. once you start having things like xylitol in your coffee  or green tea or over you oats, you are on a downward slope. certainly for O's and probably A's too in terms of risk of diabetes

Xylitol or whatever they call it. I wouldn't touch it. it's high fodmap, side effects include diarrhoea, gas, all the things you would be trying to avoid i imagine (enough said lol

all that stuf was and perhaps still is recommended as a free sugar fix, nothing is for free....

eat healthy according to blood type, exercise, eat fruit instead of sweets, and if you have to add sugar - perhaps you should check what is lurking in your body like yeast, or whatever.

I imagine Dr D would say to eat the whole fruit assuming it was right for your type, don't you ;) or eat the nuts that contain it lol, he might think you nuts to even ask ;)

sounds like aspartame, and it's great... for killing ants ;)

http://ezinearticles.com/?Side-Effects-of-Xylitol&id=358096
Posted by: 17560 (Guest), Sunday, January 22, 2012, 11:17pm; Reply: 118
my Dr. said to use stevia
Posted by: Spring, Sunday, January 22, 2012, 11:23pm; Reply: 119
Quoted from Lin
Ruthiegirl, I echo your sentiments.  I used to find Mercola educational, but I finally unsubscribed about a year ago as the tone of his stuff creates unnecessary anxiety.  I wonder if for many people when they reach a certain level of fame it is hard to keep the ego under restraint.  I find the tone on Dr. D's sites just so much healthier and relaxed and hopeful :)

And there are those out there who would really like to hijack that too!
Posted by: Spring, Sunday, January 22, 2012, 11:38pm; Reply: 120
There is some wisdom there that co-incides with much of the information in Dr. D's books.   Which makes me wonder if he is indeed simply GETTING it from Dr. D.'s books!! It has happened before.
Posted by: 14442 (Guest), Thursday, February 21, 2013, 1:50am; Reply: 121
Fructose is fine, it's the PUFAs stuck in your cells that are causing the damage .
Posted by: Couann, Sunday, May 26, 2013, 12:16am; Reply: 122
we use agave...gave up sugar in our early 20's prior to reading Dr.D's diets. Our son, now 21 (hunter  nonni O - ) was apparently born with a mal functioning pancreas ie diabetic.He totally controls his condition with his diet and is very strong and healthy with no diabetic problems! He never had any sweets or sweetners except for trying organic Stevia once and organic fruit fruitose twice which gave him horrible shakes, depression,total high then total slump, sweats etc, Also tried xyitol which changed his personality within minutes, made him shaky and his heart race! Then a few years ago we discovered Agave syrup! He can take this in moderation and only uses it sparenly in festive cakes, the odd brownies etc but not on a daily basis.There was a time he was using it every day and he was dizzy, tired,sweats, poor concretration, poor immunity to flu type disease, poor sleeping, highs then lows, hugh rings under his eyes etc, He cut it back and all the symptoms of diabetis have gone and he is fine. He has measured his blood sugar with and without Agave and there is no difference! If indicated for your type I think organic 100% Agave is ok in moderation,and  not every day.
Posted by: RhondasTransformation, Monday, June 10, 2013, 7:17pm; Reply: 123
I use Agave in my green tea. I have no issues with it. All other sweeteners like sugar, stevia etc...have always caused a spike. From what I read agave doesn't cause a spike.
Posted by: Possum, Tuesday, June 11, 2013, 4:42am; Reply: 124
Sure it doesn't cause a spike but it gets processed differently in the body & can still cause weight gain in some people...
Posted by: Goldie, Tuesday, June 11, 2013, 11:03am; Reply: 125
Quoted Text
Couann     
Saturday, May 25, 2013, 8:16pm      Quote  Report to Moderator

Explorer
Early Spring: Awareness, desire.

Posts: 13
Location: Ireland
we use agave...gave up sugar in our early 20's prior to reading Dr.D's diets. Our son, now 21 (hunter  nonni O - ) was apparently born with a mal functioning pancreas ie diabetic.He totally controls his condition with his diet and is very strong and healthy with no diabetic problems! He never had any sweets or sweeteners except for trying organic Stevia once and organic fruit fructose twice which gave him horrible shakes, depression,total high then total slump, sweats etc, Also tried xyitol which changed his personality within minutes, made him shaky and his heart race! Then a few years ago we discovered Agave syrup! He can take this in moderation and only uses it sparingly in festive cakes, the odd brownies etc but not on a daily basis.There was a time he was using it every day and he was dizzy, tired,sweats, poor concentration, poor immunity to flu type disease, poor sleeping, highs then lows, huge rings under his eyes etc, He cut it back and all the symptoms of diabetes have gone and he is fine. He has measured his blood sugar with and without Agave and there is no difference! If indicated for your type I think organic 100% Agave is ok in moderation,and  not every day.


THIS is the most remarkable post I ever saw over the near 20 years of BTD posts.
What a remarkable young man, and what a great success story of a mom who cared and stuck to the teachings!
This is the kind of lifetime achievement (story) Dr. Peter D'Adamo can place on his fathers halo.. and the learning and teaching that came from there...  
What a remarkable success over the time of one young persons LIFE!.  What a 'sample of prof' in place of a double/blind study.  I would follow this young man's progress for the rest of his lifetime.
What a human study he could be the principal subject of.  WOW!
Take this + test that = outcome n~1.


Posted by: 45073 (Guest), Saturday, July 13, 2013, 10:53am; Reply: 126
Hello all I am new one.  
I not fond of any sweetners.  Is having raw sugar ok for 0+ blood? ;D
Posted by: C_Sharp, Saturday, July 13, 2013, 2:41pm; Reply: 127
Welcome Jo:

There are several products that use the term "Raw Sugar"

Depending on the product I would use the rating for sugar or sucanat.

Blood type rating for foods are given in type base.

Rating for most sugar variations:

http://www.dadamo.com/typebase4/depictor5.pl?409

Rating for Sucanat (type of "raw sugar" sold in many health food stores):

http://www.dadamo.com/typebase4/depictor5.pl?407
Posted by: Melissa_J, Saturday, July 13, 2013, 6:49pm; Reply: 128
Just to clarify, agave is not 100% fructose, closer to 60%.  It has more fructose than glucose, so some with fructose malabsorption won't do well with it.  Those same people won't do well with apples, pears, or mango, for the same reason (molasses and most types of honey also have more fructose than glucose).  There are different degrees of fructose intolerance and malabsorption and different causes, but most people don't have to worry about  that.  If you get bloated after having those foods, a gastroenterologist can do a breath test for it.
Posted by: 48988 (Guest), Friday, July 26, 2013, 3:16pm; Reply: 129
I have a question.  I'm just starting thus diet and I have a fructose intolerance and am blood type A.  In my list of foods that are beneficial and neutral I am told I cannot eat.  Does anyone have any experience with this?
Posted by: C_Sharp, Friday, July 26, 2013, 3:36pm; Reply: 130
Because of my past medical history there are certain foods that could possibly trigger a coma.  

I do not eat these food regardless of how highly they are rated.

The blood type diet does not consider my medical history. I know what it is and see know reason to risk hospitalization ... just because the blood type diet says a food is okay.

If you know that you should not eat foods high in fructose, don't eat the foods that are high in fructose.

Some people overcome certain conditions after being on the diet for some time and can eat foods that they previously could not.

I see no reason to start with foods that you know create problems for you. Start with foods that are problem free.

Then after you have healed for some time and depending on the severity of previous food reactions and your willingness to risk those consequences you may want to test whether you could handle a food.
Posted by: Possum, Saturday, July 27, 2013, 4:52am; Reply: 131
Well said CS Also there are different ratings for different brands of agave syrup.. Wish I could remember where I saw it but just today I read about a lady who came across an older bottle of agave syrup she had & noticed the older one had a higher fibre content... So the manufacturing processing also may be different now, as the demand has increased?!
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