The Truth about Agave Syrup: Not as Healthy as You May Think

by John Kohler

A relatively recent trend in raw food preparation is the use of agave syrup (also called agave nectar) as sweetener is called for in raw recipes.  I am often asked about my views on this sweetener.

When I first switched to a raw food diet in 1995, agave syrup was unknown and was NOT USED IN RAW FOODS!  I first learned about agave syrup back in 1999 or 2000 at a trade show for the health food industry, which I attend regularly to keep up with the latest in the health and nutrition field.  I asked several questions, got some samples, and inquired on how the company processed the agave syrup.  At that time, I learned that it was processed at roughly 140 to 160 degrees Fahrenheit¹¹, so I certainly didn’t consider it a raw food by any means.  Just like agave, some people consider maple syrup a raw food, but all maple syrup is heat-treated and is therefore not raw at all. 

Unfortunately, there are no “raw labeling laws.”  Anyone, anywhere, at any time can put “RAW” on their label and to them it can be supposedly raw since it is made from a “raw” material or simply not roasted. Just because it says “RAW” doesn’t necessarily mean that it was processed at a temperature under 118 degrees and still has all its enzymes, nutrients, and “life force” intact.  For example, when you notice the difference between raw carob powder and roasted carob powder in the store, it is my understanding that the “raw” carob powder has been heated to about 250 degrees, whereas the “roasted” carob powder has been heated to about 450 degrees. The additional heat applied to the “roasted” carob powder causes the carob to “carmelize,” thus making it darker in appearance and different in taste as compared to the “raw” carob powder.  Some stores sell “truly raw” carob powder, it has a more chalkier texture than supposedly “raw” carob powder.  Jaffe Bros in Valley Center, California is a source of the “truly raw” carob powder.  There are several raw food snack bars that say “RAW” but have ingredients such as cooked cocoa powder (that can’t be raw) and cashew nuts (most of which are not truly raw).

An except on how Agave is processed ...Agave plants are crushed, and the sap collected into tanks. The sap is then heated to about 140°F for about 36 hours not only to concentrate the liquid into a syrup, but to develop the sweetness. The main carbohydrates in the agave sap are complex forms of fructose called fructosans, one of which is inulin, a straight-chain fructose polymer about ten eight to 10 fructose sugar units long. In this state, the sap is not very sweet. When the agave sap is heated, the complex fructosans are hydrolyzed, or broken into their constituent fructose units. The fructose-rich solution is then filtered to obtain the desired products that range from dark syrup with a characteristic vanilla aroma, to a light amber liquid with more neutral characteristics. Excerpt from: FoodProcessing.com

So agave needs to be hydrolyzed so that the complex fructosans are "broken down" into fructose units or it won't be sweet!!  Great now im eating hydrolyzed raw agave syrup!

Let’s suppose for arguments sake, and to give agave the benefit of the doubt, that even with “new” technology companies are somehow able to process agave syrup below 118 degrees so it could be considered actually “raw”.  We still need to ask the question, is it good for us?   Some foods, even if they truthfully are raw, may not actually be HEALTHY.  Based on what I have learned about agave syrup, I believe it to be one of these foods.

My answer to the question, “Is agave nectar good for us?” would be “NO” based on my research.  Here is a sample of my findings:

1. Agave Syrup is not a “whole” food. It is a fractionated and processed food.  Manufacturers take the liquid portion of the agave plant and “boil” it down, thus concentrating the sugar to make it sweet.  This is similar to how maple “sap” that comes directly from a tree is heated and concentrated to make maple “syrup.”  Agave Syrup is missing many of the nutrients that the original plant had to begin with.

2. Agave Syrup was originally used to make tequila.  When Agave Syrup ferments, it literally turns into tequila.  The enzymatic activity therefore MUST be stopped so that the syrup will not turn into tequila in your cupboard.  Raw or not, if there is no enzymatic activity, it is certainly not a “live” food. As Raw Foodists, we want the enzymes intact. 

3. According to my research, there are three major producers of agave syrup.  Some of these companies also have other divisions that make Tequila.  For the most part, agave syrup is produced in the Guadalajara region in Mexico.  There are those within the industry who I have spoken to at various trade shows who say that some of the agave syrup is “watered down” with corn syrup in Mexico before it is exported to the USA.  Why is this done? Most likely because Agave Syrup is expensive, and corn syrup is cheap.

4. Agave Syrup is advertised as “low glycemic” and marketed towards diabetics.  It is true, that agave itself is low glycemic. We have to consider why agave syrup is “low glycemic.”  It is due to the unusually high concentration of fructose (90%) compared to the small amount of glucose (10%).  Nowhere in nature does this ratio of fructose to glucose occur naturally. One of the next closest foods that contain almost this concentration of glucose to fructose is high fructose corn syrup used in making soda(HFCS 55), which only contains 55% fructose.  Even though fructose is low on the glycemic index, there are numerous problems associated with the consumption of fructose in such high concentrations as found in concentrated sweeteners:

A.    Fructose appears to interfere with copper metabolism.   This causes collagen and elastin being unable to form.  Collagen and elastin are connective tissue which essentially hold the body together.¹   A deficiency in copper can also lead to bone fragility, anemia, defects of the arteries and bone, infertility, high cholesterol levels, heart attacks and ironically enough an inability to control blood sugar levels.²

B.    Research suggests that fructose actually promotes disease more readily than glucose.  This is because glucose is metabolized by every cell in the body, and fructose must be metabolized by the liver. ³  Tests on animals show that the livers of animals fed large amounts of fructose develop fatty deposits and cirrohosis of the liver.  This is similar to the livers of alcoholics.

C.    “Pure” isolated fructose contains no enzymes, vitamins or minerals and may rob the body of these nutrients in order to assimilate itself for physiological use.⁴

D.    Fructose may contribute to diabetic conditions.  It reduces the sensitivity of insulin receptors.  Insulin receptors are the way glucose enters a cell to be metabolized.  As a result, the body needs to make more insulin to handle the same amount of glucose.⁵

E.    Consumption of fructose has been shown to cause a significant increase in uric acid.  An increase in uric acid can be an indicator of heart diease.⁶

F.     Fructose consumption has been shown to increase blood lactic acid, especially for people with conditions such as diabetes.  Extreme elevations may cause metabolic acidosis.⁷

G.    Consumption of fructose leads to mineral losses, especially excretions of iron, magnesium, calcium and zinc compared to subjects fed sucrose.⁸

H.    Fructose may cause accelerated aging through oxidative damage.  Scientists found that rats given fructose had more cross-linking changes in the collagen of their skin than other groups fed glucose.  These changes are thought to be markers for aging.⁹

I.        Fructose can make you fat!  It is metabolized by the liver and converts to fat more easily than any other sugar.  Fructose also raises serum triglycerides (blood fats) significantly.¹⁰

5. Agave Syrup and other concentrated sweeteners are addictive, so you end up trading a cooked addiction (eating candy bars or cookies)  for a “raw” addiction which is not much better.  Eating concentrated sweeteners makes it harder to enjoy the sweet foods we should be eating – whole fresh fruit since they don’t seem as sweet by comparison.   
6. Long-time raw foodist and Medical Doctor, Dr. Gabriel Cousens, M.D. says that agave nectar raises blood sugar just like any other sugar.  Dr. Cousens wrote a book, "There Is a Cure for Diabetes".

Whole fruits generally contain a much smaller amount of fructose compared to sucrose and glucose.  In addition, fruits contain vitamins, minerals, phytonutrients, fiber, and other nutrients.  Our bodies are designed to digest a complete “package” of nutrition that appears in whole, fresh, ripe fruits.  Could nature be wrong? For example, it’s always better to eat fruits whole or blend them rather than juice them.  When you juice fruits you remove the fiber which helps to slow down the absorption of the sugars. Concentrated sweeteners also contain no fiber and have much greater concentrations of simple sugars than are found in fresh fruit or even juices.

Now that you have a better understanding about Agave Syrup, hopefully the companies selling “raw” agave won’t dupe you.  They are out to make a buck, which in this case is unfortunately at the expense of your health.  If you are making a “raw” recipe and it does require a concentrated sweetener, I have some recommendations for some better options to use instead of agave:  (Listed in order of preference.)

1.     Use ripe fresh fruits.  Ripe fruits contain nutrients, fiber and water, a complete package, as nature intended.  I find that ripe and organic fruits are usually sweetest.

2.     Use fresh whole stevia leaves.  Stevia is an herb that actually tastes sweet but contains no sugar.  This herb can be very hard to find fresh, so I personally grow my own.  If fresh leaves are not available, get the whole dried leaves or the whole leaf powder.  Avoid the white stevia powder and the stevia liquid drops as they have been highly processed.

3.     Use dried fruits.  If you need a “syrup” consistency, just soak the dried fruits in some water and blend them up with the same soak water.  Dates, figs, and prunes are some of the sweetest dried fruits that tend to work well in recipes.  Try wet Barhi dates blended with a little water for an amazing maple syrup substitute.   Please note: Since there are no raw labeling standards, some dried fruit may be dried at higher than 118 degrees, and thus, not really raw.  If you want to ensure you are eating really raw dried fruit, it is best do dehydrate it yourself.

4.     Raw Honey is a concentrated sweetener, and although not recommended, in my opinion it is better than agave syrup because it is a whole food and occurs naturally in nature.  Of course, honey is not vegan and that may be a concern for some.   I recommend purchasing local honey from a beekeeper.  

Other “concentrated sweeteners” that are often seen in raw food recipes include:

1)     Maple Syrup which is not raw and heat processed. If it is not organic, it may also contain formaldehyde and other toxic chemicals.

2)     Sucanat or evaporated cane juice is pure dried sugar cane juice.  Unfortunetly this is processed at a temperature above 118 degrees and therefore can’t be considered raw.

3)     Yacon Syrup is a syrup from the root of the yacon plant in South America.  It is once again, a concentrated sweetener processed at a temperature of up to 140 degrees farenheight.

The moral of this article: Eat whole fresh fruits and vegetables, they are always best.  Always question processed and concentrated foods that are not found in nature, even if “raw”.

References:

1.      Fields, M, Proceedings of the Society of Experimental Biology and Medicine, 1984, 175:530-537.

2.      Klevay, Leslie, Acting Director of the U.S. Agriculture Department’s Human Nutrition Research Center, Grand Forks, N.D.

3.      American Journal of Clinical Nutrition, November 2002 Vol. 76, No. 5, 911-922.

4.      Appleton, Nancy Ph.D., Fructose is No Answer For a Sweetener, http://www.mercola.com/2002/jan/5/fructose.htm.

5.      H. Hallfrisch, et al.,The Effects of Fructose on Blood Lipid Levels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.

6.      J. MacDonald, Anne Keyser, and Deborah Pacy, Some Effects, in Man, of Varying the Load of Glucose, Sucrose, Fructose, or Sorbitol on Various Metabolites in Blood,American Journal of Clinical Nutrition 31 (August 1978)): 1305-1311.

7.      Hallfrisch, Judith, Metabolic Effects of Dietary Fructose,FASEB Journal 4 (June 1990): 2652-2660.

8.      A. E. Bergstra, A. G. Lemmens, and A. C. Beynens, Dietary Fructose vs. Glucose Stimulates Nephrocalcinogenesis in Female Rats, Journal of Nutrition 123, no. 7 (July 1993): 1320-1327.

9.      Roger B. Mc Donald, Influence of Dietary Sucrose on Biological Aging, American Journal of Clinical Nutrition 62 (suppl), (1995): 284s-293s.

10.  H. Hallfrisch, et al.,The Effects of Fructose on Blood Lipid Levels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.

11. Method of producing fructose syrup from agave plants.

About the author, John Kohler has been on the living and raw foods diet for nearly a decade; he turned to living foods for healing from a life threatening-illness (spinal meningitis) and has enjoyed dynamic health ever since. One of Johns goals is to educate the world about the power of living and raw foods. He is the founder and webmaster of the largest living and raw food website on the internet, www.living-foods.com, and www.rawfoodsupport.com.  John is also the number one expert on raw foods appliances and gadgets in the world. He is widely sought out and regularly speaks and instructs at many raw food festivals and events. His area of expertise include recipe demos with 5-7 ingredients or less, young coconut recipes, traveling while raw, raw food appliances, successful transition to the raw foods diet,  and the importance of a fresh organic whole foods diet. He believes that by using fresh, organic, and whole ingredients, that simple, healthy, and delicious recipes can be made with few ingredients and without the use of salt, oil, spices, refined sweeteners or chemical additives.   He is known for his pragmatic approach to raw foods and has coached and helped thousands of people to incorporate more fresh raw fruits and vegetables into their diet. John is also available to individual raw food coaching.

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Green Protein Shake

Green Protein Shake

Yield approximately 1 quart

This recipe is loaded with nutrition including (approximately) 30+ grams of protein, essential fatty acids, fiber, and nutrients up the wazoo! Plus, I like that the vitamin C in the orange helps my body assimilate the iron in the spinach.

1.5 cups water

2 cups spinach

2 bananas, peeled and chopped

1 orange, peeled and chopped

2 heaping tablespoons hemp protein powder

2 tablespoons hemp seeds

1/4 teaspoon cinnamon

dash dulse flakes

Blend it all up in your blender and feel the power!

Yours in health,

Dr. Stacey Burke and Dr. Eric Brukwinski
Doctors of Chiropractic

West Coast Family Chiropractic, 22 Banks Ave, Hillarys, WA 6025, AUSTRALIA
(08) 9402 8845

New Bombshell of Disastrous Side Effects From Statins by Dr. Joseph Mercola

Doctors are being warned to think more carefully about prescribing cholesterol-lowering drugs by researchers who have found a wide range of "unintended" side effects.

Some doses and types of statins are linked with effects that include liver problems and kidney failure.

BBC News reports:

“Researchers looked at data from more than two million 30-84 year-olds from GP practices in England and Wales over a six-year period. Adverse effects identified in the study, published in the British Medical Journal, include liver problems, acute kidney failure, muscle weakness and cataracts.

Sources  

 BBC News May 20, 2010 

British Medical Journal May 20, 2010; 340:c2197 

 Dr. Mercola's Comments:

 The fact that statin drugs cause side effects is well-established, and this latest study from the UK adds liver problems, acute kidney failure, muscle weakness and cataracts to the already fat list.

So Many People are Using Statins, it Boggles the Mind

In the UK, it won’t be long before one in four adults over the age of 40 are taking a statin drug, and physicians there have access to a computer program designed to analyze everyone within a 35-year age bracket to determine if they need to jump on the statin bandwagon.

Similarly, here in the United States the U.S. government's National Cholesterol Education Program panel advised those at risk for heart disease to attempt to reduce their LDL (bad) cholesterol to specific, very low, levels back in 2004.

Before 2004, a 130-milligram LDL cholesterol level was considered healthy. The updated guidelines, however, recommended levels of less than 100, or even less than 70 for patients at very high risk, which increased the market for statin drugs exponentially.

Researchers are also urging cholesterol screening for about one-third of teens who are overweight or obese, which will put many of these kids right in the line of fire to be prescribed a dangerous statin drug.

The drug companies even tried to claim that statins should be used to treat the swine flu last year, if you can believe that!

The “experts” like to argue that statins have few downsides, so why not try them, just in case?

Of course, those “few downsides” can include muscle pain and weakness, peripheral neuropathy, and heart failure. Not to mention the900 studies that show statin drugs are dangerous.

900, Yes 900, Studies Prove Statin Dangers

A paper published in the American Journal of Cardiovascular Drugs cites nearly 900 studies on the adverse effects of HMG-CoA reductase inhibitors, also called statins.

Muscle problems are the best known of statin drugs' adverse side effects, but cognitive problems and pain or numbness in the extremities are also widely reported. A spectrum of other problems, ranging from blood glucose elevations to tendon problems, can also occur as side effects.

The problem, however, is the fact that statin drugs oftentimes do not have any immediate side effects, and they are quite effective, capable of lowering cholesterol levels by 50 points or more. This makes it appear as though they’re benefiting your health, and health problems that appear down the line are frequently not interpreted as a side effect of the drug, but rather as brand new, separate health problems.

For starters, some of the possible consequences of taking statins in strong doses, or for a lengthy period of time, include:

·         Cognitive loss

·         Neuropathy

·         Anemia

·         Acidosis

·         Frequent fevers

·         Cataracts

·         Sexual dysfunction

Other serious and potentially life threatening side effects include, but are not limited to:

·         An increase in cancer risk

·         Immune system suppression

·         Serious degenerative muscle tissue condition (rhabdomyolysis)

·         Pancreatic dysfunction

·         Hepatic dysfunction. (Due to the potential increase in liver enzymes, patients must be monitored for normal liver function)

Further, adverse effects are dose dependent, and your health risks can be amplified by a number of factors, such as taking other drugs (which may increase statin potency), metabolic syndrome or thyroid disease.

If You Take Statins, You Must Take CoQ10

If you take statin drugs without taking CoQ10, your health is at serious risk. Unfortunately, this describes the majority of people who take them in the United States.

There are no official warnings in the U.S. regarding CoQ10 depletion from taking statin drugs, and many physicians fail to inform you about this problem as well. Labeling in Canada, however, clearly warns of CoQ10 depletion and even notes that this nutrient deficiency“could lead to impaired cardiac function in patients with borderline congestive heart failure.”

Coenzyme Q10 is an antioxidant compound that is central to the process of energy production within your mitochondria, and in the quenching of free radicals.

Statins have been found to impair mitochondrial function, which leads to increased production of free radicals.

At the same time, statins also lower your CoQ10 levels by blocking the pathway involved in cholesterol production – the same pathway by which Q10 is produced. Statins also reduce the blood cholesterol that transports CoQ10 and other fat-soluble antioxidants.

The loss of CoQ10 leads to loss of cell energy and increased free radicals which, in turn, can further damage your mitochondrial DNA, effectively setting into motion an evil circle of increasing free radicals and mitochondrial damage.

This explains why statins are particularly dangerous if you have existing mitochondrial damage, as your body relies on ample CoQ10 to bypass this damage.

If you determine after reviewing the evidence that CoQ10 makes good sense to use as a supplement, it is important to take the reduced version if you are over 40 years old. This is called ubiquinol and it is FAR more effective. I personally take 1-3 a day as it has many other benefits.

High blood pressure and diabetes are linked to higher rates of mitochondrial problems, so if you have either of these conditions your risk of statin complications increases, according to the authors of this review.

Additionally, since statins can cause progressive damage to your mitochondria over time, and your mitochondria tend to weaken with age anyway, new adverse effects can develop the longer you’re on the drug.

Most People do Not Need Statin Drugs

That these drugs have proliferated the market the way they have is a testimony to the power of marketing, corruption and corporate greed, because the odds are very high, greater than 100 to 1, that anyone taking statin drugs does not need them.

The ONLY subgroup that MAY benefit are those born with a genetic defect called familial hypercholesterolemia, as this makes them resistant to traditional measures to normalize cholesterol.

If your physician is urging you to get a total cholesterol level check -- many do and will prescribe you a statin drug depending on its result -- you should know that this test will tell you virtually nothing about your risk of heart disease -- unless it is 330 or higher.

And, perhaps more importantly, you need to be aware that cholesterol is not the CAUSE of heart disease.

If you become overly concerned with trying to lower your cholesterol level to some set number, you will be completely missing the point, and may also be missing some important heart disease markers.

In fact, I have seen a number of people with levels over 250 who actually were at low heart disease risk due to their elevated HDL levels. Conversely, I have seen even more who had cholesterol levels under 200 that were at a very high risk of heart disease based on the following additional tests:

·         Your HDL/Cholesterol ratio

·         Your Triglyceride/HDL ratios

HDL percentage is a very potent heart disease risk factor. Just divide your HDL level by your cholesterol. That percentage should ideally be above 24 percent. Below 10 percent, it’s a significant indicator of risk for heart disease.

You can also do the same thing with your triglycerides and HDL ratio. That percentage should be below 2.

Optimizing Your Cholesterol Levels, Naturally

There’s really no reason to take statins and suffer the consequences from these dangerous drugs. When you follow the simple guidelines below, you will optimize your health in such a way that your cholesterol levels will naturally become optimized, without any side effects:

·         First, normalize your insulin levels by eliminating sugar and grains.

·         Second, you can take a high-quality krill oil that is chock full of beneficial, heart-healthy omega-3 fatty acids.

·         Exercise. Make sure you are getting exercise nearly every day. Pay particular attention to the type that nearly everyone fails to teach about and that is anaerobic sprint cardio training.

·         Eat the right foods for your nutritional type, and eat a good portion of your food raw.

·         Additionally, if you are a man, or a woman who is in menopause, you should check your iron levels, as elevated levels of iron can cause major oxidative damage in the blood vessels, heart and other organs. Excess iron is also one of the major contributing factors of cancer risk.

·         Address your emotional challenges, and maintain positive outlets for your stress.

·         Avoid smoking and drinking alcohol excessively.

Unlike statin drugs, which lower your cholesterol at the expense of your health, these lifestyle strategies support your health on a body-wide basis, and your cholesterol levels will follow suit.

Related Links:

  900 Studies Show Statin Drugs are Dangerous 

  Cholesterol-Lowering Drugs Will Wreck Your Muscles 

  Why You Should Avoid Red Rice Yeast

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Yours in health, 

Dr. Stacey Burke and Dr. Eric Brukwinski
Doctors of Chiropractic


West Coast Family Chiropractic, 22 Banks Ave, Hillarys, WA 6025, AUSTRALIA
(08) 9402 8845