This process, supposedly, would produce a sweetener that is less-refined and chemically-treated than say, HFCS, which unlike agave, is in almost every single supermarket item?from soda pop to ketchup. Low temperatures can be used to evaporate the nectar from the water after this juice is extracted from the agave plant, which is how some companies claim their agave is ?raw.? Raw foodists debate the existence of truly raw agave, but even if it's not raw, one has to think that at least lower temperatures were used for the evaporation, right? Craig Gerbore of Madhava says that agave nectar can be processed in three ways to transform the agave carbs into sugars: heating, chemical enzymes, or natural enzymes. On the other hand, it's possible for agave to be made with minimal processing. Some brands of agave have gone through an extensive heating and chemical refining process, which is what turns it into, essentially, man-made fructose. Edward Group of the Global Healing Center, not all agave is made equally. They can lower cholesterol, boost immunity, and reduce the risk of cancer they are a plant's protection against disease and bacteria, and can transfer those benefits into our bodies.Īccording to Dr. The WAPF even goes as far as saying that, "at the very least, agave products should carry a warning label indicating that the product may cause a miscarriage.? But agave is far from the only food product that has saponins: others include chickpeas, alfalfa sprouts, oats, beans, red onions, potatoes?And saponins have benefits, too. It?s when synthetically made fructose is ingested in such concentrated levels that the problems arise.Īgave also has something called saponins, phytochemicals that have been linked to diarrhea, vomiting, and possibly some cases of miscarriage. This ' really a concern when you?re eating fruit, a natural source of fructose (along with other vitamins and minerals). Fructose is correlated with increased blood triglyceride levels, heart disease, and insulin resistance. The problem with taking in a lot of fructose is that your body must convert it to glucose in the liver, but if you have too much, it gets stored as fat. Agave can have a lot of fructose, around 90 percent (Sugar is 50 percent fructose, high-fructose corn syrup (HFCS) is 55 percent).
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