EDUCATION!

Agave nectar is advertised as a "diabetic friendly," raw, and a "100%
natural sweetener." Yet it is none of these. The purpose of this
article is to show you that agave nectar is in reality not a natural
sweetener but a highly refined form of fructose, more concentrated
than the high fructose corn syrup used in sodas. Refined fructose is
not a 'natural' sugar, and countless studies implicate it as a
sweetener that will contribute to disease. Therefore, agave nectar is
not a health building product, but rather a deceptively marketed form
of a highly processed and refined sweetener.

Agave nectar is found on the shelves of health food stores primarily
under the labels, "Agave Nectar 100% Natural Sweetener," (1)
and "Organic Raw Blue Agave Nectar." (2) In addition, it can be found
in foods labeled as organic or raw, including: ketchup, ice-cream,
chocolate, and health food bars.

The implication of its name, the pictures and descriptions on the
product labels, is that agave is an unrefined sweetener that has been
used for thousands of years by native people in central Mexico.
Botanically, agave plants are in the lily order Liliales and the
order Asparagales (depending on which botanical taxonomic system you
use) both of which define agave as a flowering plant. For "thousands
of years natives to central Mexico used different species of agave
plants for medicine, as well as for building shelter," so claims the
fanciful pedigree of this plant. Natives would also allow the sweet
sap/liquid of the agave to ferment naturally, which created a mildly
alcoholic beverage with a very pungent flavor known as 'pulque'. They
also made a traditional sweetener from the agave sap/juice (miel de
agave) by simply boiling it for several hours. But, as one agave
seller explains, the agave nectar purchased in stores is neither of
these traditional foods: "Agave nectar is a newly created sweetener,
having been developed during the 1990's." (3)

What is Agave Nectar?

The principal constituent of the agave is starch, such as what is
found in corn or rice. The process in which the agave starch is
converted into refined fructose and then sold as the sweetener agave
nectar is through an enzymatic and chemical conversion that refines,
clarifies, heats, chemically alters, centrifuges, and filters the non-
sweet starch into a highly refined sweetener, fructose. Here, a
distinction must be made. Fructose is not what is found in fruit.
Commonly, fructose is compared with its opposite and truly naturally
occurring sweetener, known as 'levulose'. There are some chemical
similarities between fructose (man made) and levulose (made by
nature), and so the synthetically refined sugar fructose was labeled
in a way to make one believe it comes from fruit. Levulose is not
fructose even though people will claim it is. Russ Bianchi is
Managing Director and CEO of Adept Solutions, Inc., a globally
recognized food and beverage development company. Russ explains:

"If fructose were natural, I would be able to go out to corn field
and get a bucket of sweetener. I can go to a beehive and get honey
that I can eat without processing it. I can go to an apple tree and
pick an apple and eat it. I cannot go out into a cornfield, squeeze
corn, and get fructose syrup, and I cannot go into an agave field,
and get the product sold on retail shelves, as agave nectar. Falsely
labeled agave fructose and high fructose corn syrup are both products
of advanced chemistry and extensive food processing technology." (4)
Mr. Bianchi has an insider's view of the health food industry and the
food creation industry, having worked in the industry for decades.

Take water for example. We all know that the chemical formula for
water is H2O: two hydrogens and one oxygen. The opposite would be
O2H, which is nothing close to water. Likewise, man-made fructose
would have to have the chemical formula changed for it to be
levulose, so it is not levulose. Saying fructose is levulose is like
saying that margarine is the same as butter. Refined fructose lacks
amino acids, vitamins, minerals, pectin, and fiber. As a result, the
body doesn't recognize refined fructose. Levulose, on the other hand,
is naturally occurring in fruits, and is not isolated but bound to
other naturally occurring sugars. Unlike man-made fructose, levulose
contains enzymes, vitamins, minerals, fiber, and fruit pectin.
Refined fructose is processed in the body through the liver, rather
than digested in the intestine.(5) Levulose is digested in the
intestine. Refined fructose robs the body of many micronutrient
treasures in order to assimilate itself for physiological use. While
naturally occurring fruit sugars contain levulose bound to other
sugars, high fructose corn syrup contains "free" (unbound),
chemically refined fructose. Research indicates that free refined
fructose interferes with the heart's use of key minerals like
magnesium, copper and chromium. (6)

The reason why refined fructose is used so commonly as a sweetener is
simple: it's extremely cheap in cost.

Agave nectar, as a final product, is mostly chemically refined
fructose, anywhere from 70% and higher according to the agave nectar
chemical profiles posted on agave nectar websites. The refined
fructose in agave nectar is much more concentrated than the fructose
in high fructose corn syrup. For comparison, the high fructose corn
syrup used in sodas is 55% refined fructose. High fructose corn syrup
is made with genetically modified enzymes. Is agave syrup (refined
fructose) made the same way?

"They are indeed made the same way, using a highly chemical process
with genetically modified enzymes. They are also using caustic acids,
clarifiers, filtration chemicals and so forth in the conversion of
agave starches into highly refined fructose inulin that is even
higher in fructose content than high fructose corn syrup", says Mr.
Bianchi. Inulin is a chain of chemically refined fibers and sugars
linked together, and, this bears repeating, high fructose inulin has
more concentrated sugar than high fructose corn syrup!

In a confidential FDA letter, Dr. Martin Stutsman (from the Food and
Drug Administration's Office of Labeling Enforcement) explains the
FDA's food labeling laws related to Agave Nectar: "Corn syrup treated
with enzymes to enhance the fructose levels is to be labeled 'High
Fructose Corn Syrup.'" According to Mr. Stutsman, agave, whose main
carbohydrate is starch, requires the label "hydrolyzed inulin syrup."
Even though, like corn, agave is a starch processed with enzymes, it
does not require the label high fructose agave syrup because the
resulting refined fructose sweetener is so sweet that it is
chemically closer to inulin.

From this point forward, agave nectar will be referred to by a more
accurate name: agave syrup. This name is also legally uncomplicated
and non-deceptive, per US Federal labeling laws, even though the true
name would be hydrolyzed high fructose inulin syrup. "The product
called 'agave nectar' is really chemically refined hydrolyzed high
fructose, which is intentionally mislabeled to deceive consumers,"
states Mr. Bianchi.

In a stunning report released in October 2008, the U.S. government's
own accountability office reported that of the thousands of food
products imported into the US each year from 150 countries, just 96
total food items were inspected by the FDA to insure label accuracy
and food safety. (7) The FDA doesn't usually protect consumers
regarding food safety or food labeling, nor does it usually take
action against many misleading labels. This was seen with the
processed infant formula scandal from China, where infant milk powder
was tainted with toxic melamine.

High Fructose Agave's Dubious History

In the year 2000, with warrants in hand, federal agents from the
Office of Criminal Investigations of the Food and Drug Administration
(FDA) came banging on the door of North America's largest agave
nectar distributor, Western Commerce Corporation in California. In an
extremely rare case of the FDA protecting consumer interests (rather
than supporting big business, while shutting down legitimate and
health consciousness competition), they discovered that Western
Commerce Corporation was adulterating their agave syrup with high
fructose corn syrup (to lower the cost even more and increase profit
margins). While the federal agents confiscated the material in the
warehouse, the owners of Western Commerce Corporation were nowhere to
be found. Those who ran the company fled the country with millions of
dollars in assets to avoid criminal prosecution.

This adulterated agave syrup (refined fructose) was also labeled as
certified organic (8) to fool consumers into thinking they were
getting a pure product. This shows you how unverified organic labels
were used in the USA, and continue being used even now.

Today, high fructose agave syrup is made primarily by two companies,
Nekulti, and IIDEA. Yet a third agave marketer, by the name
of 'Volcanic,' has a suspicious claim on their website. "If your
agave comes from one of the other two companies in Mexico, something
has been added." (9) They are referring to Nekulti and IIDEA. Their
claim is based upon an analysis, which claims that their agave nectar
has a lower refined fructose level.

Blue Agave Nectar is Not a Safe Sweetener

When the Spaniards came to the New World, around 1535, they brought
with them a
desire for brandy. When their supplies ran out they had to find a new
alcoholic beverage to replace their lost brandy. The Spaniards found
that by distilling the juice of the plant now known as the blue agave
plant they could produce a potent alcoholic beverage, which over time
has evolved into what we now call tequila. In order to produce a
sweetener from the blue agave plant, the entire pineapple -like,
giant root bulb of the plant is removed from the earth. It is then
dried and juiced, making an agave starch juice. This in no way
resembles any form of traditional use of the blue agave plant. While
great for distilling tequila, the blue agave plant, when transformed
through a chemical process into refined fructose, may contain many
properties that make them dangerous and toxic for regular human
consumption.

"Yucca species, together with other agaves, are known to contain
large quantities of saponins," according to Tyler's Honest Herbal.
Saponins in many varieties of agave plants are toxic steroid
derivatives, as well as purgatives, and are to be avoided during
pregnancy or breastfeeding because they might cause or contribute to
miscarriage. These toxins have adverse effects on non-pregnant people
and many health compromised consumer categories as well. They are
known to contribute to internal hemorrhaging by destroying red blood
cells, and they may gravely negatively harm people taking statin and
high blood pressure drugs. Agave may also stimulate blood flow in the
uterus.(10) Other first hand reports indicate agave may promote
sterility in women. Since the agaves used for agave syrup are not
being used in their traditional way, there should be a warning label
on the sweetener packages that it may promote miscarriage during
pregnancy, through weakening the uterine lining.

What's Wrong With Fructose?

Once eaten, refined fructose appears as triglycerides in the blood
stream, or as stored body fat. Elevated triglyceride levels, caused
by consumption of refined fructose, are building blocks for hardening
human arteries. Metabolic studies have proven the relationship
between refined fructose and obesity.(11) Because fructose is not
converted to blood glucose, refined fructose doesn't raise nor crash
human blood glucose levels -- hence the claim that it is safe for
diabetics. Supposedly, refined fructose has a low glycemic index, and
won't affect your blood sugar negatively. But the food labels are
deceptive. Refined fructose is not really safe for diabetics. "High
fructose from agave or corn will kill a diabetic or hypoglycemic much
faster than refined white sugar," says Mr. Bianchi. "By eating high
fructose syrups, you are clogging the veins, creating inflammation,
and increasing body fat, while stressing your heart. This is in part
because refined fructose is foreign to the body, and is not
recognized by it."

The average person consumes about 98 pounds of highly refined corn
fructose per year in the USA, that roughly translates into half a cup
of refined fructose per day. In an average supermarket, at least 2/3
of all items contain some form of highly refined fructose, because it
is one of the cheapest ingredients and fillers for foods, next to
water, air, and salt. In health food stores, some foods contain a
sweetener called crystalline fructose or other sweeteners labeled as
fructose. Essentially, these are all refined corn fructose, labeled
in a way to trick people that it is something more natural. Mr.
Bianchi concludes:

"The simple answer tends to be the correct one. There is no land of
milk and agave. Milk comes from goats, cows, humans, etc., and honey
comes from bees. What I want people to understand is that mislabeling
a sweetener like agave syrup is about money and profit, to the real
determent of your health. The unethical factor is that the natural
health food business has gone to great lengths in the case of agave
to defraud consumers, by deceiving and lying to those who are trying
to seek better health. There is something ethically worse about a
company pretending to sell something all natural to people seeking
health, than a mainstream company not pretending that their food is
healthier. For example, nobody selling fast and junk foods is
advocating it is health food. When you are in a natural health food
store, you expect to pay extra money for something that is good for
you. We have con artists here, pretending to deliver better health at
a higher cost, when in reality it is equal to, or much worse than the
many other sweeteners or harmful junk food. People are expecting to
receive health, and are intentionally being defrauded for profit."

Amber Agave Syrup (refined fructose)

Agave syrup (refined fructose) comes in two colors: clear or light,
and amber. What is this difference? Mr. Bianchi explains, "Due to
poor quality control in the agave processing plants in Mexico,
sometimes the fructose gets burned after being heated above 140
degrees Fahrenheit, it creates a darker, or amber color."

Chain Food Stores and Health Food Stores

When Western Commerce Corporation was shut down, due to their agave
syrup alteration scheme in 2000, the big guys in the food industry
stayed away from any agave syrups. They knew better than to risk
lawsuits, and health consumer fraud. "They were clear that agave was
criminally mislabeled per US Code Of Federal Regulation labeling
laws, with an untried sweetener, new to the market, that contained
saponins, and was not clearly approved as safe for use." explains Mr.
Bianchi. For many years following this bust agave syrup was not used.

But recently, some sellers in the agave syrup field, once quiet, have
begun sneaking back into the food and beverage chain. And retail food
giants like Whole Foods, Wegman's, Trader Joes and Kroger, (12) who
should know better, and who should know the food labeling laws and
requirements, still have no hesitation in selling the toxic,
unapproved, and mislabeled refined fructose agave syrup, as well as
products containing it. Mr. Bianchi explains the legality of this
practice. "The simple answer here, again, tends to be the correct
one. The stores carry agave products knowing that if they are caught,
the legal responsibility will be on the agave sellers and producers,
and not the stores. They will just pull it off the shelves. They may
also be victims themselves and lied to by the purveyors and sellers
of agave products. So long as agave products are profitable, the
stores will carry them, regardless of fraudulent labeling or health
concerns. Stores will continue to carry agave until consumer fraud
complaints to local district attorneys, consumer unions, class action
litigation or severe reactions like death ensue."

Conclusions on Agave Syrup

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

If you want to buy something sweet, get a piece of fruit, not a candy
bar labeled as a "health food." If you want to create something
sweet, use sweeteners that are known to be safer. For uncooked
dishes, unheated raw honey or dates work well. For cooked dishes or
sweet drinks, a good organic maple syrup, or even freshly juiced
apple juice or orange juice can provide delicious and relatively safe
sweetness. In general, to be healthy, we cannot eat sugar all day, no
matter how natural the form of sugar is, or is claimed to be. One
should limit total sweetener consumption to approximately 10% of
daily calories. Or one sweet side dish per day, (like a bowl of fruit
with yogurt.)

While it may be depressing news to hear about the lack of standards
in the health food world, let this news help encourage you to seek
access to more pure and unrefined foods and sweetener sources, so
that you can be healthier.

Additional Reading – Published Books that Talk about the Dangers of
Refined Fructose and problems with food labeling and deceptive health
practices.

Sweet Deception by Dr. Joseph Mercola
The Truth About the Drug Companies by Marcia Angell
In Defense of Food by Michael Pollan -
The Omnivore's Dilemma by Michael Pollan -
Sugar Shock! by Connie Bennett
Super Size Me by Morgan Spurlock
Fast Food Nation, Eric Schlosser
Welcome to Food Politics by Marion Nestle
Generation Rx, Greg Crister
Bad Foods, Michael Oakes
Food Fight by Dan Imhof
The Sugar Fix, Timothy Gower, Richard Johnson
Please Don't Eat the Wallpaper, Dr. Nancy Irven
Understanding R Epidemic, Sylivia Ledoux 2008
Fat Politics by J. Eric Oliver
Obesity Epidemiology, Frank Hu