Agave Syrup, the bitter truth.

Agave has be promoted  as having a “low glycemic” and it has been marketed towards health-conscious folks and diabetics.It is true, that agave itself is low glycemic but please beware of its danger. Let’s examine the process of making agave syrup and reasons for concern.

Agave plants are first of all crushed, and the sap are 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.  When the agave sap is heated, the complex fructosans are hydrolyzed. Did you get that? Hydrolyzed. Now you are eating “hydrolyzed” raw agave syrup.

Did you know? Research suggests:

  • Fructose can make you fat! It is metabolized by the liver and converts to fat more easily than any other sugar.
  • Fructose raises serum triglycerides.
  • Fructose actually promotes disease more readily than glucose.

University of California San Francisco professor Robert Lustig dug deep into the real hazards of sugar, from its effects on our bodies to its strong link to the obesity epidemic. Here are a series of lectures that explain why. The information is incredible!

Dr Robert Lustig lecture on Hazards of Sugar.

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