By Becky Striepe, Green Options
When I went vegan years ago, agave nectar was one of the first things on my shopping list. It’s commonly used as a vegan substitute for honey – you can substitute it in recipes that call for honey one-to-one. It’s also been touted as a healthy natural sweetener that doesn’t affect blood sugar levels in the same way as conventional sugar.
The report says that:
agave “nectar” and HFCS “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.” The result is a high level of highly refined fructose in the remaining syrup, along with some remaining inulin.
They also debunk the claims about its effects on blood sugar levels. They’re saying that fructose content has a point of diminishing returns and that agave nectar goes way beyond that point. There’s a lot of conflicting information out there about this. An article from Natural News seems to support those claims about fructose, but then the LA times spoke to Roger Clemens, a professor at USC and spokesman for the Institute of Food Technologists about fructose in agave nectar. From what he said, it sounds like the amount of fructose can vary a lot depending on how it’s processed.
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