Agave Nectar

[Res]

Assay Component Results Units
Agave Nectar
AGAVE
309 Calories, No Fiber Correction Calories Calories/100 g
0 Calories from Fat Calories Calories/100 g
0 Calories from Saturated Fat Calories Calories/100 g
0.03 Fatty Acid Analysis w/Profile Total Fat %
0.03 Saturated Fat %
0.00 Monounsaturated Fat %
0.00 cis-cis Polyunsaturated Fat %
0.00 trans Fat %
4.20 Sodium Sodium mg/100 g
76.4 Carbohydrates, Total Carbohydrates %
0.4 Fiber, Total Inulin Adjusted Total Dietary Fiber %
59.8 Sugars by HPLC Total Sugar %
49.10 Fructose %
10.70 Glucose %
0.00 Sucrose %
0.00 Maltose %
0.00 Lactose %
0.868 Protein by Dumas (F=6.25) Protein %
0.00 Carotenes (Enzymatic Method) Total Beta Carotene IU/100 g
0.00 Total Carotenes IU/100 g
Not Detected alpha-Carotene IU/100 g
Not Detected all-trans Beta Carotene IU/100 g
Not Detected cis-Beta-Carotenes IU/100 g
40.9 Vitamin C, Total Vitamin C mg/100 g
1.76 Calcium Calcium mg/100 g
0.0928 Iron Iron mg/100 g
22.7 Moist/Vac. w/Filter Paper Pulp Moisture %
0.01221 Ash, Overnight (16 hr) Ash %
75.9 BRIX Analysis BRIX Degrees
<1.00 Cholesterol by GC Cholesterol mg/100 g
11.81 Inulin by HPLC Inulin %
14.23 Serving Size Serving Size g
2006-04278 Page 1 of 1 MCompactNutr

[9eve]

i was wondering what's the difference between raw agave nectar and blue agave nectar. any difference in taste as well?

[Res]

9eve: your name reminds me of a character in Robert Jordans "Wheel of time" series (voracious reader here :)).

I've tried both and they taste the same. I really prefer the maple over agave on the cleanse, but I use agave nectar in everything else I eat that needs to be sweet-ish.

There are a lot of online stores selling it (you can pick it up at your local health food store too) but take a peek here: Blue Agave Nectar (http://http://www.blueagavenectar.com/). :)

Love,
~Res

[mtmouse]

i was wondering what's the difference between raw agave nectar and blue agave nectar. any difference in taste as well?

I have been using the regular because the blue was more expensive. Then last month the blue went on sale, so I got some. From what I tried, the blue was more liquidy, a bit sweeter, but also a bit stronger "taste".

In the end, after comparing the two multiple times (slurp!), I decided I liked the cheaper one better. Whew! It doesn't usually turn out that way for me. :p

I haven't used any MS on this cleanse at all yet. Since I always have to try everything Res mentions, :D maybe I'll go back to that this morning!

[peanutterb]

Online Stores
http://www.amazon.com/Madhava-Nectar-Organic-17-Ounce-Bottles/dp/B000FMTJL4
http://www.alissacohen.com/agavenectar.html
http://www.welikeitraw.com/rawfood/2005/11/17oz_raw_agave_.html

(this is the brand i use, however i don't like the taste. it is not sweet, actually a little bitter. But it does dissolve easily. I mix it with my ms. This is just my preference, you may like this brand.
there are other brands out there, some listed on amazon link or you can find by googling) - PB


What is Agave nectar?

Agave Nectar is an exciting new sweetener naturally extracted from the Americana Agave (a cactus-like plant native to Mexico.) it dissolves easily and is a great tasting sweetener that can replace honey, dates, maple syrup and other sweeteners. It has a very natural, light taste and is milder in taste then honey or maple syrup or other sweeteners that ca have an overpowering taste in many recipes.

Because of the low glycemic index, agave nectar is absorbed slowly into the bloodstream. This means that it does not significantly raise blood sugar levels therefore, you do not get the highs and lows associated with sugar intake. Because of the low glycemic index It is also acceptable for people with diabetes and hyperglycemia.

It also provides vitamins and minerals not found in processed sweeteners.
_________________

A wonderful Vegan Natural Sweetener that is truly "Raw". Certified USDA Organic. Excellent for everyday use as Raw / Vegan Substitute for honey, sugars, all syrup's, etc.


Since Agave Nectar is high in fructose, it does not cause the “sugar rush” associated with refined sugars (sucrose). Fructose does not stimulate digestive insulin secreation as other sugars do.


The Glycemic Index (G.I.) is an indicator of how much your blood sugar increases 2 to 3 hours after a specific food is consumed. Thus, the higher the Glycemic Index food number the faster your blood sugar will increase. Glucose is assigned a G.I. of 100, while honey has a G.I. of 58 and Raw Agave Nectar has a Glycemic Index of 46. Though excesive consupmption of all kinds of simple sugars should be avoided by diabetics, Raw Agave Nectar is a respectable alternative to artificial sweeteners.


The lighter colored grade Raw Agave Nectar EatRaw carries is basically “flavor neutral” and enhances the natural flavors of fruit smoothies, coffee, tea and un-baked goods. This is handy for those individuals, such as diabetics, who want to add sweetness to a product, but prefer to avoid the subsequent increase in blood sugar levels which would occur from using table sugar and other high sucrose and glucose sweeteners. Darker grades of Agave Nectar, having a stronger more noticeable taste, are more suited for use in sauces and baked goods.


Agave Nectar is easily poured and dissolves readily in cold drinks. Making it excellent for use in cold teas and drinks as well as pouring over cold cereals. Agave Nectar has 60 calories per tablespoon (one serving) or, in grams, 16 grams contains 64 calories.
_______________


Websites about agave worth reading
http://en.wikipedia.org/wiki/Agave_syrup
http://www.dvo.com/agave-nectar.html
http://www.shakeoffthesugar.net/article1042.html

[Res]

Agave Nectar Recipes (http://www.blueagavenectar.com/agavenectarrecipes.html)and bit more information. :)

[robyn21]

all i can find in my local health food store is agave syrup? is this different?

[mayablue]

all i can find in my local health food store is agave syrup? is this different?

If you can't find organic grade b maple syrup, then you can use organic raw agave syrup instead. It actually tastes a lot milder than the maple, some people actually like it more. I prefer maple, myself. I usually can't afford the organic grade b, though, so I get the 32 oz. non-organic grade b from trader joes.:) You can also get Organic grade b maple online - in the webstore on this site or on Amazon.com.

[Res]

Hi Robyn,

It's one and the same. Agave syrup (http://www.shakeoffthesugar.net/article1042.html) Don't buy from amazon - they've been bad. They're charging $2 dollars more for a box that used to hold 12 bottles. Now it's 6 bottles for $41. Insane...

Hope this helps.

Love,
~Res

[fxyMNgrl]

I was very surprised to find Organic Raw Agave Nectar at my local grocer! I live in a very small town so all we have is WalMart (which doesn't seem to have anything organic!) and the local grocery (which is 3 times the price). But it was reasonably priced, about $7.99 for 24oz :)

[rain]

I'm really sorry to be the bearer of bad news (although maybe this isn't new to you guys?), but I've found some information about agave syrup that's led me to the decision to not eat it anymore:

1. Because of how it's processed, it's not raw. This I've heard before and, in itself, it wouldn't stop me from eating it.

2. Some people in the agave industry say that some agave is “watered down” with corn syrup in Mexico before it's exported.

3. Agave syrup has an 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 fructose to glucose is high fructose corn syrup, which may contain up to 80% fructose. Even though it has a lower glycemic index, fructose causes other problems because of how it's metabolized in the body.

When I read the description of the effects of fructose on the body (below), i sometimes wondered whether the author was writing about agave syrup or high-fructose corn syrup (this applies mostly to the article on Dr. Mercola's site). But maybe it doesn't matter whether the fructose comes from corn or agave, in terms of its effect on the body.

I'm interested in any other information anyone might have about this. I don't know for sure about agave but, in my confusion, have decided it's not that hard for me to use dates (and maybe occasionally honey) instead. I've only recently had my first taste of agave syrup, and it tastes so sweet (and similar to corn syrup) to me that it's hard to believe it's healthy.




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.

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 Fahrenheit, so I certainly didn’t consider it a raw food by any means.

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, which may contain up to 80% 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

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.

Copied from:

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



Another link that says similar things:

http://www.mercola.com/2002/jan/5/fructose.htm



Following is a link to a description of the method of producing fructose syrup from agave plants. It's so involved that i can't even get through reading it all! It's been said that agave has a long historical use, but that wouldn't be in such a highly processed state.

http://www.patentstorm.us/patents/5846333-fulltext.html


The last two links are to the site of a woman whose thoughts I don't completely agree with (she doesn't address the concerns described above). She has a long list of alternative sweeteners (including some unusual ones):

http://www.sweetsavvy.com/sweeteners/summary.php?id=Agave%20Nectar



http://www.debraslist.com/specialty.php?sbtopic=Sweeteners

[mtmouse]

Ooh, you're right: that doesn't sound good! :(

I hope someone can rebut it. :)

[mtmouse]

This is the agave I've been getting. It claims at least to be produced at under 115 degrees.

http://www.amazon.com/Madhava-Nectar-Organic-17-Ounce-Bottles/dp/B000FMTJL4/ref=tag_dpp_lp_edpp_ttl_in

[writergirl]

Oh wow, I've been doing one Tablespoon of Agave with my MPS this whole cleanse. I feel stupid now!

Thanks for the help!
:)

[rain]

Writergirl, you're not stupid! Sometimes we're not told things and, even more than that, sometimes we're intentionally lied to by people who care only about making money. :mad: I'm becoming so cynical and distrustful of my food sources! Not that I know what the final story is about agave syrup. Maybe this is only one piece of the puzzle. But it's enough for me to stop eating it because, to me, it doesn't feel like a necessity.

In the past, I drank about 2 liters of diet coke a day for about a decade. When i started drinking it, I thought "they" were looking after me because "they" had banned other artificial sweeteners. What I've read recently about how approval for aspartame was pushed through the FDA (despite many strong protests from scientists) by people who had their fingers in both the FDA and the company that makes aspartame (Searle, now Monsanto) makes me sick... :( But I can't undo what I've done.

[writergirl]

Thank you! I appreciate it. I have not cut out Agave syrup yet entirely, but I now know more about i.

[mtmouse]

I'm really sorry to be the bearer of bad news (although maybe this isn't new to you guys?), but I've found some information about agave syrup that's led me to the decision to not eat it anymore:

1. Because of how it's processed, it's not raw. This I've heard before and, in itself, it wouldn't stop me from eating it.

2. Some people in the agave industry say that some agave is “watered down” with corn syrup in Mexico before it's exported.

3. Agave syrup has an 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 fructose to glucose is high fructose corn syrup, which may contain up to 80% fructose. Even though it has a lower glycemic index, fructose causes other problems because of how it's metabolized in the body.

When I read the description of the effects of fructose on the body (below), i sometimes wondered whether the author was writing about agave syrup or high-fructose corn syrup (this applies mostly to the article on Dr. Mercola's site). But maybe it doesn't matter whether the fructose comes from corn or agave, in terms of its effect on the body.

I'm interested in any other information anyone might have about this. I don't know for sure about agave but, in my confusion, have decided it's not that hard for me to use dates (and maybe occasionally honey) instead. I've only recently had my first taste of agave syrup, and it tastes so sweet (and similar to corn syrup) to me that it's hard to believe it's healthy.

Hi rain,

After you posted this I wrote to the companies that sell agave on amazon.com. I have eaten Madhava and Organic Nectars, but I also wrote to Wholesome Sweeteners. Madhava hasn't answered me. Here are the other two:

From Organic Nectars:

Hi Kathy,

While there may be some manufacturers producing product that isn't
trustworthy ours is not. Organic Nectars is extremely reputable and works
with some of the nation's leading retailers, restaurants, manufacturers,
culinary institutions and chefs. Our agave is 100% agave -- no additives,
fillers, preservatives, supplemental sweeteners, etc. And we process our
product at 115 degrees F, so it is considered raw. Most producers probably
boil the product because it's a faster process. We, however, are a raw food
company so we produce at a lower temperature.

I've attached an Organic Nectars agave spec sheet so please feel free to
review it and if you still have additional questions, give me a ring.

Thank you,
Lisa
_______________________
Lisa Protter
Organic Nectars
Box 422
Woodstock, NY 12498
www.organicnectars.com
t: 845.246.0506
f: 845.246.0508
e: info@organicnectars.com


(I can provide the spec sheet if desired.)

And from Karen Stevenson at Wholesome Sweeteners:

Hi Kathy,

Thanks for your note. Please forgive my tardy reply. We've had technical difficulties that have finally been resolved and I wanted to get back in touch as soon as it was possible. I really appreciate you taking time to contact us directly with your concerns. Unfortunately, there is much confusion in the marketplace about agave nectars. While I cannot speak to other companies' products, I'm delighted to address your questions about Wholesome Sweeteners' Organic Blue Agave nectars.

Let me begin by assuring you that, as indicated on the Wholesome Sweeteners Organic Blue Agave and Organic Raw Blue Agave labels, our blue agaves are made only from the nectar of the blue agave (Agave tequilana var. Weber). There are no additives.

Wholesome's Blue Agave nectars are products of Mexico, certified organic by Quality Assurance International. QAI, the USDA's National Organic Program certifier, assures that the agave plants are grown and processed to the USDA's Organic standards. Wholesome's Executive and Operations teams routinely visit the Blue Agave fields, watching as it is planted, harvested and processed at the Iidea plant outside of Jalisco, Mexico. (The Iidea logo is on the left side of our front label just across from the USDA Organic logo.) Moreover, as part of our due diligence, our Chief Operating Officer and Corporate Quality Assurance Manager regularly audit the plant and the processes.

When the agave "juice" is pressed from the agave plant's core, it is almost pure inulin, which we can't digest. To make it digestible, it needs to be converted to fructose. The process to convert inulin into fructose is called hydrolysis. Hydrolysis, in this instance, is accomplished by simply heating the liquid, however, it is the exposure to heat rather than any specific temperature that hydrolyzes the nectar: Wholesome's Organic Blue Agave is processed at half the time, but at nearly twice the temperature as our Raw Agave, which is literally warmed slowly--never above 118 degrees F--for nearly twice as long. Once converted, every batch of Wholesome's Blue Agave nectar is tested to exacting fructose ratios. (Any addition, especially of corn syrup and it's high glucose content, would show up in the lab's analysis.)

The color difference you see is from filtering ... Raw is filtered just once, and very gently. The Light Agave is filtered three times. As a result of the different filtering processes, the Raw's flavor is a bit richer and the Light agave's a bit lighter. (It's really the manufacturer's preference--we happen to like the raw's flavor better when it's less filtered!)

As for the glycemic index, it is determined by the agave's carbohydrate structure, which, in this case, is slow-digesting fructose. Essentially, the sugar in agave is the same type of sugar you'd find (under chemical analysis) in an apple... and in fact, for most people, the GI levels of apples and blue agave nectar are nearly the same.

There's much more info online at www.WholesomeSweeteners.com linked from the Blue Agave pages under "Products" ... or you can just drop me a note. I'll be happy to send more info! (And if I can send a couple of coupons to get you started with Organic Blue Agave, I'll be happy to--just send me your address.)

Thanks again and all best, Karen


So I'm willing to believe that at least these two companies are what they say they are, and whoever was talking about agave not being what it claims may be speculating, but not proving, their point. I like agave better than any other sweetener, and I'm still eatin' it! :)

Kathy

[rain]

Hi Kathy,

Wow, thank you for typing all that in (and writing the letters)! I've eaten the Wholesome Sweeteners agave. The letters address the first two points I posted about. But I don't think they can speak to the third one (according to some people, because of its high fructose content, the way agave syrup is metabolized by the body has harmful results). Which leaves me still uncertain.

As far as what the letters say about the processing temperature and their agave being 100% pure, that's some reassurance. And yes, what i read about it being spiked with corn syrup and not raw was rumour and speculation. But still, what I read kind of did something to me...left me distrustful and confused. Maybe I'm trying to make up for all the years I drank diet coke...

I read that at least some people in the food industry go out of their way to give deliberately misleading information that actually hides rather than reveals the truth. For example, the "natural flavours" in an ingredient list on a label are no more natural than artificial flavours. And all the alternative names for MSG. And the crackers I used to eat (Stoned Wheat Thins) now have on the box the words "no transfats". But I read that they weaseled their way into being able to make that claim by making the size of one serving so ridiculously small (a smaller amount than anyone would ever eat) that the level of transfats was at an acceptably low enough level for them to be allowed to put that on the box. I'd have more trust in a food company if I knew they ate raw themselves. Maybe that's true about Organic Nectars, since Lisa writes that they're a raw food company. I hadn't heard of that company before.

For now, agave isn't necessary to me. I love dates...although who knows what temperature they were dehydrated at!. And the expert opinions seem to change about which foods are harmful to us, so who knows about that as well... I'll still be eating yummy raw desserts with agave at potlucks, of course! I can't imagine turning those down! :D

Thank you again for the information. It may help me to make my amends with agave, if I start really wanting to use it. :)

[Bogi]

I've found a whole list of "dead" foods. Scary, but I decided not to follow it, otherwise I would have hardly anything to eat! :)
Here's the link: http://www.purelyraw.com/deadfoodlist.htm

[Meedis]

Kathy...I'm glad you took the initiative to write to all the different companies that make Agave. I had a small amount of agave from Madhava that I won't be using for my cleanse. But luckily I have a lot from Organic Nectars that I will be using. I know you can't take everything at face value but the fact that they wrote back makes me feel better.

MC5 - Day 1

[MrWFS]

When using agave nectar instead of the maple syrup, do I use the same amount as the maple syrup?

MrWFS

[mtmouse]

You may if you like. It's a little sweeter than MS, so some people use a bit less.

Because I generally only drink 6 glasses of lemonade a day, I always use the full 2 Tbsp of agave myself.

Have a good one!

[MrWFS]

Thank you, I think that I will do the same.

MrWFS

[FoxyKaT]

Hi there... Ok.. So Is it ok to use Agave on the Master cleanse... Yes or No?

I just finished day 4. First 2 days I was using MS... then I read that agave is ok... I'm so confused now.

I have to say I don't feel the sugar crash and I seem to have more energy on agave... But I don't want to continue it if I shouldn't... Personally I enjoy the MS flavor more while doing the MC... Although I'm a huge fan of agave while I am not cleansing...

I just want the best results...

I feel that because Agave in lower on the Glycemic Index it's healthier...

Anyway... HELP!

Is it OK OR NOT???

And what do people with diabetes do if that want to do the MC?

Much thanks ;)