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Is Agave healthy?

I recently read various articles stating Agave may not be good for you. Can someone please comment on this article and there claims.

http://www.living-foods.com/articles/agave.html

Hoping to get feedback from Brendan!

Thanks,

Bill

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Permalink Reply by Nicole Lund on August 9, 2009 at 8:44pm
I'm not Brendan but I'll add my two cents on this one :)

I use it in moderation because no matter how bad it is for you, if I'm making a raw dessert that calls for it, its usually because I'm craving a cooked food (brownies, ice cream etc) that would be much worse for me than a small amount of agave. I also have five kids and find it nice to have a quick mild sweetner on hand for when I don't have time to make date syrup or when my stevia gets pulled as a weed by my well-meaning "helpers". :) I prefer to use dates or bannanas but I try to keep an open mind. :)
Permalink Reply by Frances Worster on August 10, 2009 at 4:53pm
I second this. I occasionally use maple syrup, but that is not raw by any stretch of the imagination (boiled for hours), whereas raw agave is at least "more raw" (there are debates as to whether agave can be raw, but there is a similar debate about raw cacao). Dates, bananas, etc. are better choices, but sometimes they just won't work. I have sworn off honey, so agave is the best alternative. Compared to the sugar % of the SAD diet, I figure agave will have a much better effect on my body. Ultimately, I think that we have to experiment and let our own bodies tell us what is "good" or "bad"
Permalink Reply by Bill Stringfellow on August 11, 2009 at 3:29pm
Thanks for your responses

Here is some information from the Wholesome Sweeteners Company triggered from an email I sent them,

Wholesome's response: Our Organic Raw Blue Agave is heated below 118 degrees Fahrenheit.


Bill's Question: In paragraph 6 Nigel mentions the Raw Amber agave is heated to temperatures significantly lower than those used for Light Blue Agave Nectar but does not state the actual temperature. Do you have the maximum temperature the Raw Amber agave is heated to?


Wholesome's response:Thank you for your e-mail. I'm attaching a link to a note on our website that our CEO, Nigel Willerton, has composed meant to address concerns with regard to our Organic Blue Agave. I believe you will find answers to your questions and concerns here. If, after reading through this statement, you have more questions please don't hesitate to contact me. I also invite you to read more about the production and processing of our Organic Blue Agave by going to the link "Hencho en Mexico" found on the product page.


http://www.wholesomesweeteners.com/NWillertonAgaveStatement1.html
Permalink Reply by Julie Morris on August 11, 2009 at 7:22pm
I use agave in moderation as well when stevia isn't an option, but I'm REALLY diggin Yacon Syrup these days. Lower glycemic index, good for digestion, and more sustainable food source. Oh yeah, and super yum.
Permalink Reply by Luis on August 12, 2009 at 5:55pm
Is the Yacon syrup vegan?

Julie Morris said:
I use agave in moderation as well when stevia isn't an option, but I'm REALLY diggin Yacon Syrup these days. Lower glycemic index, good for digestion, and more sustainable food source. Oh yeah, and super yum.
Permalink Reply by Julie Morris on August 13, 2009 at 8:12am
100% Vegan, yes. The syrup is extracted from a sweet tubor. Many sources are raw as well.

Luis said:
Is the Yacon syrup vegan?

Julie Morris said:
I use agave in moderation as well when stevia isn't an option, but I'm REALLY diggin Yacon Syrup these days. Lower glycemic index, good for digestion, and more sustainable food source. Oh yeah, and super yum.
Permalink Reply by Nikki Bodnar on August 13, 2009 at 2:38pm
I need to chime in a bit since in my field of nutrition we have spent many hours (and some heated) discussing this issue recently.

Without the FDA making efforts to enforce food-labeling laws, we cannot be certain that what we are eating is even what the label says it is. New sweeteners like agave syrup (refined fructose) were made for profit, and not to help or assist vital health. Due to the misconceptions many companies who sell agave syrup (refined fructose), have led you to believe that it is a safe and a "natural" sweetener. The agave syrup label does not explain that it goes through a complicated chemical refining process of enzymatic digestion, which converts the starch into the man-made chemical fructose that has a direct link to serious & degenerative disease conditions. 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, cardio-vascular disease, obesity, and may be toxic for use during pregnancy.

Alternatives: For uncooked dishes, unheated raw honey or dates. For cooked dishes, a good organic maple syrup, or even fresh apple juice or orange juice can provide a safe sweetness.

Like anything else - use if you wish, but use sparingly.
Permalink Reply by Nathane L. Jackson on August 13, 2009 at 4:28pm
Wow....great post everyone. I had no idea! My sweet tooth in me is feeling lied to....WOW!

Thanks for the info.

Does anyone have info on Brown Rice Syrup....I assume it is not raw but is there anything I should be warned about with it. I use it in my pre and post workout shakes. I will be looking it up now, but incase any of you are on line now!

Train Mind, Body & Spirit

Nathane L. Jackson cscs & kbts
NATHANE JACKSON FITNESS
www.nathanejackson.com
Permalink Reply by Frances Worster on August 14, 2009 at 1:43am
Permalink Reply by Andrea McNinch on August 14, 2009 at 4:48am
Hi everyone.

Yes, most agave is heated above 118 degrees. There is a brand that is not. It's by Ultimate Superfoods and is even backed by David Wolfe. As for agave, I try not to use it too much, or any high-glycemic sweeteners such as bananas, dates, etc. The only raw-vegan sweeteners that DO NOT raise your blood sugar are Stevia and xylitol. Even yacon spikes blood sugar. There is another sweetener that rocks the house, Jerusalem Artichoke syrup? Heard of it?? My friends who own Vivapura sell it - it is about 13-15 on the glycemic index, as agave is like 30 and yacon is around 20.

There are also claims that diabetics can have agave. This is NOT true!! I am actually in the process of getting my masters in live-vegan food nutrition from the world's foremost nutritional pioneer, Gabriel Cousens, M.D., and we practice a low-glycemic raw-vegan diet. But, for those who are mostly eating a SAD diet and are not diabetic, I'd rather have them eating agave than white sugar or artificial sweeteners. But if you're super into proper health and/or raw foods, avoid agave as much as you can!

Be Well,
Andrea
www.how2eatraw.com
Permalink Reply by Nathane L. Jackson on August 14, 2009 at 5:58am
Andrea,

Thanks for the info and you have a great website.

Nathane L. Jackson
Vega Ambassador
www.nathanejackson.com


Andrea McNinch said:
Hi everyone.

Yes, most agave is heated above 118 degrees. There is a brand that is not. It's by Ultimate Superfoods and is even backed by David Wolfe. As for agave, I try not to use it too much, or any high-glycemic sweeteners such as bananas, dates, etc. The only raw-vegan sweeteners that DO NOT raise your blood sugar are Stevia and xylitol. Even yacon spikes blood sugar. There is another sweetener that rocks the house, Jerusalem Artichoke syrup? Heard of it?? My friends who own Vivapura sell it - it is about 13-15 on the glycemic index, as agave is like 30 and yacon is around 20.

There are also claims that diabetics can have agave. This is NOT true!! I am actually in the process of getting my masters in live-vegan food nutrition from the world's foremost nutritional pioneer, Gabriel Cousens, M.D., and we practice a low-glycemic raw-vegan diet. But, for those who are mostly eating a SAD diet and are not diabetic, I'd rather have them eating agave than white sugar or artificial sweeteners. But if you're super into proper health and/or raw foods, avoid agave as much as you can!

Be Well,
Andrea
www.how2eatraw.com
Permalink Reply by Andrea McNinch on August 14, 2009 at 11:40am
Another really good thing to know is that truly raw agave is clear and truly raw stevia is not pure white - it comes from a green plant!! This makes sense, right? The whiter it is, the more refinement/processing it undergoes (stevia). It's pretty inexpensive to have a stevia plant and just pick the leaves right from the source! I love it!!

Agave is just the opposite - I forgot the David Wolfe has his own REALLY raw agave now too (I think it comes from the same place as the one I posted earlier), but his is called: Sunfood Clear Agave. This one is also organic. They only heat it to 104 degrees and then it is subjected to an evaporation process that takes 12 hours. The result is truly raw agave (which is clear). I know there were some agave manufacturers that had to change their labeling because they were heating them to like 250 degrees. You just have to stay informed, which brings me too...

It's GREAT that more and more raw-vegan food products are becoming mainstream and readily available, but this also has it's negatives. When "industry" gets a hold of things the integrity behind the product is lost and unfortunately our health takes a back seat to the all mighty dollar. I think Nikki got into this a little bit in an earlier post. I agree with her to some degree, but agave does in fact raise your blood sugar - and if you get the truly raw agave, none of things she mentioned are true (including that is DOES NOT spike blood sugar; even the truly raw stuff DOES). I don't want misinformation going around about agave - like the great cacao (raw chocolate) debate. This is a whole nother post)!

And as for substitutions, fructose is fructose!! Dates and bananas are SUPER high fructose. Yes, moderation for sure.

Nathane L. Jackson said:
Andrea,
Thanks for the info and you have a great website. Nathane L. Jackson Vega Ambassador
www.nathanejackson.com


Andrea McNinch said:
Hi everyone.

Yes, most agave is heated above 118 degrees. There is a brand that is not. It's by Ultimate Superfoods and is even backed by David Wolfe. As for agave, I try not to use it too much, or any high-glycemic sweeteners such as bananas, dates, etc. The only raw-vegan sweeteners that DO NOT raise your blood sugar are Stevia and xylitol. Even yacon spikes blood sugar. There is another sweetener that rocks the house, Jerusalem Artichoke syrup? Heard of it?? My friends who own Vivapura sell it - it is about 13-15 on the glycemic index, as agave is like 30 and yacon is around 20.

There are also claims that diabetics can have agave. This is NOT true!! I am actually in the process of getting my masters in live-vegan food nutrition from the world's foremost nutritional pioneer, Gabriel Cousens, M.D., and we practice a low-glycemic raw-vegan diet. But, for those who are mostly eating a SAD diet and are not diabetic, I'd rather have them eating agave than white sugar or artificial sweeteners. But if you're super into proper health and/or raw foods, avoid agave as much as you can!

Be Well,
Andrea
www.how2eatraw.com

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