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BTD Forums  /  Eat Right 4 Your Type  /  Agave
Posted by: kingarthur, Friday, February 10, 2012, 1:59am
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.
Posted by: Lola, Friday, February 10, 2012, 2:01am; Reply: 1
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
Posted by: Possum, Friday, February 10, 2012, 2:33am; Reply: 2
Definitely go for the 30-40% fructose one if you have a problem with fructose ;)
Posted by: Nadizzle, Friday, February 10, 2012, 3:18am; Reply: 3
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).
Posted by: Andrea AWsec, Friday, February 10, 2012, 1:50pm; Reply: 4
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.
Posted by: Chloe, Friday, February 10, 2012, 3:08pm; Reply: 5
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. :)
Posted by: Louise, Tuesday, February 14, 2012, 10:40pm; Reply: 6
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?
Posted by: 14442 (Guest), Wednesday, February 15, 2012, 7:22pm; Reply: 7
Just say no to sugar!
Posted by: AKArtlover, Thursday, December 27, 2012, 11:10pm; Reply: 8

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
Posted by: gulfcoastguy, Thursday, December 27, 2012, 11:20pm; Reply: 9
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".
Posted by: Mrs T O+, Friday, December 28, 2012, 12:17am; Reply: 10
I think it is worse when cooked.
I think the UniBars have it, but have had no bad effects from them.
Posted by: aussielady582, Friday, December 28, 2012, 12:21am; Reply: 11
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!!
Posted by: ruthiegirl, Friday, December 28, 2012, 12:35am; Reply: 12
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.
Posted by: ABJoe, Friday, December 28, 2012, 1:59am; Reply: 13
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...
Posted by: Spring, Friday, December 28, 2012, 2:38am; Reply: 14
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!
Posted by: Christopher1, Friday, December 28, 2012, 3:13am; Reply: 15
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.
Posted by: Seraffa, Friday, December 28, 2012, 4:04am; Reply: 16
Quoted from Christopher1


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


(dizzy)(eek) 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*..................>>>>>>>>>  !!!!!!!!
Posted by: Seraffa, Friday, December 28, 2012, 4:05am; Reply: 17
Agave:  JUST SAY "NO"! (eek)(eek)(eek)
Posted by: deblynn3, Friday, December 28, 2012, 4:34am; Reply: 18
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.
Posted by: Jane, Friday, December 28, 2012, 5:38pm; Reply: 19
Dr. D has addressed this several times and says it OK.  I believe whatever he says.  
Posted by: Spring, Friday, December 28, 2012, 5:59pm; Reply: 20
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.
Posted by: 815 (Guest), Friday, December 28, 2012, 6:31pm; Reply: 21
I intensely dislike agave..  :X   True. Sugar is bad. A's however can tolerate it better than any other BT.
:D :)   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.
Posted by: Dianne, Friday, December 28, 2012, 7:14pm; Reply: 22
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! ;D
Posted by: 815 (Guest), Friday, December 28, 2012, 7:17pm; Reply: 23
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! ;D


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.  ::)
Posted by: Spring, Friday, December 28, 2012, 9:54pm; Reply: 24
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.
Posted by: Possum, Saturday, December 29, 2012, 3:23am; Reply: 25
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!!

Posted by: Spring, Saturday, December 29, 2012, 5:03am; Reply: 26
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.
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