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A sweetener produced in Mexico

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A Quick Tip by EcoMama

  • Feb 13, 2011
The marketing campaigns advertising agave as 'healthy' have worked well. I thought it was too. I never tried it or intended to (I use maple syrup and honey), but just like the soy hype it has worked on this product. You can read some info for yourself: "The process which many, if not most, agave producers use to convert this inulin into "nectar" is VERY similar to the process by which cornstarch is converted into HFCS1.

Though processing methods can differ among manufacturers, most commercially available agave is converted into fructose-rich syrup using genetically modified enzymes and a chemically intensive process involving caustic acids, clarifiers, and filtration chemicals." This sounds neither, natural, nor healthy or environmentally friendly. 

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February 15, 2011
: ( SO sad to hear this! Thanks for the head's up -- I had no idea, and use agave very often for our family! I'll have to read up...
February 15, 2011
I know, I'm sorry! I hate to be the bearer of 'bad news'. I saw your Quick Tip and felt bad for posting this info, but someone needs to share it, right? ;)
 
February 15, 2011
I hadn't thought much about the processing used to make agave syrup. I certainly will be more careful when choosing which brand I buy in the future but agree with Jonny Q (and you) that not all agaves are created equal. I would still rather pour a little agave nectar on my kid's pancakes or waffles than the over processed fake stuff they pass off as syrup these days. Really raw honey and maple syrup are ideal if kids have to have something sweet and don't have blood sugar issues.
February 15, 2011
Thanks Kort! Yeah, the fake stuff that's called 'syrup' and is actually just cheap high fructose corn syrup is something to steer clear of. It's really a man made staple, nothing found in nature. We love our raw honey and maple syrup, it can be pricey, but we don't eat it every day, so it lasts a while. :)
 
February 14, 2011
I know there is a lot of misinformation on Agaves and particularly because not all agave nectars are processed the same way so I'd be careful before you group them all together. I can't speak for other brands but I feel Xagave brand agave is a company that has been very upfront on information so that as consumers we can make the right decision on something that is very unknown to most. If you look into this link what I like is that the company backs up their claims with lab reports and sources rather than just drawing parallels to processes that may or may not be true if not backed up by actual facts. Hope this helps as my family and I have had great success with Xagave (my father is type 2 diabetic, not because of lifestyle but due to agent orange in Vietnam and this product has been a godsend) http://blog.xagave.com/the-truth-about-agave...her-natural-sweeteners/
February 15, 2011
Thank you for the comment Jonny. As you can see my quote did state "The process which many, if not most, agave producers use..." I did not say all agave producers, but you're right, that may have been misleading. But Xagave is one of very few that use a better process. Regardless, humans are consuming more sweet (in whatever form) than they ever did, about 80 times more sweets than two hundred years ago. The health effects are pretty obvious. So while eating some organic 'raw' agave syrup (processed at low temperatures) in moderation is okay, it still shouldn't be an every day thing, right? :)
August 03, 2011
I don't know, given a lot of habits people have I don't have anything against a somewhat frequent use in small amounts. We do eat a lot more sweets than we used too, but personally I'm in a good place with my 'sweet' consumption. Everyday I make myself a mocha with a little chocolate syrup and a little blob of agave. Aside from the sweetness that occurs in fruits and such, that's all the 'sweet' I consume in a day. Where I think the worry should be placed is a lot of vegan cookbooks where cups and cups of the stuff is used to makes cakes and such. It's super expensive and unsustainable...
 
1
More Agave Nectar reviews
review by . August 30, 2009
Agave nectar
Sugar. Fructose. Sucrose. Glucose. Sucralose (Splenda, YUCK!) Sugar comes in many forms and we all love a sweet treat in form or another. But we are inundated by it in everything we eat. Did you know that they add sugar to table salt? It's literally in EVERYTHING. It's no wonder nearly 35% of americans suffer from obesity.        In the past couple of months I have given up refined sugar and any food that contains refined sugar. It wasn't easy at first but after …
Quick Tip by . March 04, 2010
posted in Green Living
just started really getting into this as an alternative sweetener. love! even feels ok to give to my daughter, who I don't give much sugar
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I am a woman, a wife, a mother, a daughter, a sister, an aunt, a cousin, a friend, a Christ follower, an Interior Designer, a blog author, a cook, an artist, an eco-conscious consumer, a nature lover, … more
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Wiki

Agave syrup (also called agave nectar) is a sweetener commercially produced in Mexico, from several species of agave, including Agave tequilana (also called Blue Agave or Tequila Agave), and the Salmiana, Green, Grey, Thorny, and Rainbow varieties.[1] Agave syrup is sweeter than honey, though less viscous.

Agave syrup is produced in the Mexican States of JaliscoMichoacánGuanajuato and Tamaulipas, according to Mexican laws pertaining to certificate of origin, although most is produced in Jalisco. 
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