Most agave sweeteners are derived from the blue agave plant. Aguamiel, the plant water used for production, is natural until processed to form a syrup or nectar. This same substance can make tequila when fermented. (Raw Vegan Tequila? Who's up for it!?)
Nearly every part of the agave plant has been made useful. People have found uses for the agave's flowers, stems, roots, and spines. Here are a few of the most common uses:
“It’s almost all fructose, which is just highly processed sugar with great marketing,” says Dr. Ingrid Kohlstadt, a Johns Hopkins professor and fellow of the American College of Nutrition, in a Chicago Tribune article.
Fructose found in fruit is perfectly fine, but fructose found in processed foods, like agave syrup - not so much.
And if the word “fructose” is reminding you of high-fructose corn syrup, you’re not off-base. High Fructose Corn Syrup is a mix of 55% fructose and 45% sucrose, and agave syrup products can contain up to 90% fructose.
Nearly every part of the agave plant has been made useful. People have found uses for the agave's flowers, stems, roots, and spines. Here are a few of the most common uses:
- Each agave plant will produce several pounds of edible flowers during the summer. The leaves may be collected in winter and spring (when the plants are rich in sap) for eating.
- The stalks, which are ready during the summer before the blossom, weigh several pounds each. When roasted they become sweet like molasses and are suitable for eating.
- During the development of the inflorescence, there is a rush of sap to the base of the young flower stalk. This is used in Mexico and Mesoamerica in the production of the beverage pulque. The flower shoot is cut out, the sap is collected and subsequently fermented. By distilling this liquid, a spirit called mezcal is prepared; one of the most well-known forms of mezcal is tequila. It takes 8 to 12 years for the plant to mature enough for this process.
- The leaf of the agave can be brewed into a tea to treat constipation and excess gas; raw agave leaf is also considered a diuretic.
- The root of the agave can be brewed into a tea to treat arthritic joints.
- Interestingly, when the stalks of the agave are dried, they can be used to make the aboriginal musical instrument, the didgeridoo.
ON THE FLIP SIDE - AGAVE TODAY
The agave syrup of today is a newly created sweetener that was developed in a lab in the 90's.
“It’s almost all fructose, which is just highly processed sugar with great marketing,” says Dr. Ingrid Kohlstadt, a Johns Hopkins professor and fellow of the American College of Nutrition, in a Chicago Tribune article.
What’s so bad about fructose? That’s the sugar in fruit, right?
Fructose found in fruit is perfectly fine, but fructose found in processed foods, like agave syrup - not so much.
And if the word “fructose” is reminding you of high-fructose corn syrup, you’re not off-base. High Fructose Corn Syrup is a mix of 55% fructose and 45% sucrose, and agave syrup products can contain up to 90% fructose.
"Agave “nectar” is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb. The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules. Technically a highly indigestible fiber, inulin, which does not taste sweet, comprises about half of the carbohydrate content of agave.
The process by which agave glucose and inulin are converted into ‘nectar’ is similar to the process by which corn starch is converted into High Fructose Corn Syrup. The agave starch (from the bulb) is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup — anywhere from 70% fructose and higher according to the chemical profiles posted on agave nectar websites.” - Weston A. Price Foundation
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| Agave Bulb |
There is much debate over whether or not agave is safe for diabetics. Agave does not raise blood glucose levels but the refined, highly concentrated fructose in agave raises triglycerides, reduces the sensitivity of insulin receptors & has other negative effects. Not to mention, agave has more calories than sugar itself. This leads to fast weight gain for frequent users.
How Agave Affects ME
Back to the initial "agave makes me itch" statement...
First off, I have hyper sensitive skin. Every time I consume agave, my arm breaks out into an inflamed, itchy mess bringing about flakiness and irritation that is followed by a slight loss in pigment. Now, you KNOW I'm not having that! Basically, my skin is overproducing in a selected area. Instead of taking 35 days to regenerate, it is moving more at a weeks pace.
The fructose found in agave nectar has been known to cause oxidation damage and changes to skin collagen. Increased oxidation and changes in skin collagen indicate acceleration of the aging process.
Skin rashes are one of the most common side effects to agave consumption.
How can you determine if agave has Mal effects for you?
Keep a FOOD Journal!
By doing so, you keep track of what you eat, when you eat, and the reactions your body has to certain things. With consistency, you will eventually notice habits and how what you eat can affect you. From here, you can make changes in the necessary areas. This works well for smoking and drinking habits too!
I personally think that our [American] taste buds have been negatively conditioned to be addicted to sugar as previously discussed in The Most Common Addiction - Sugar. I believe that we should start eating for our HEALTH rather than succumbing to the demands of our feisty taste buds. Your taste can be healed!
Ultimately it is the choice of every individual to take complete control of their body and regulate what goes into and onto it. But knowledge is POWER and I like to live by the saying "Know Better, Do Better"
Love and Wellness,
<3 Brooke Jay
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Brooke Johnson aka Brooke Jay is a Social Entrepreneur ,Certified Nutrition Consultant, and Wellness Coach, for RAW! on Wheels., a DMV based live vegetarian service.
Brooke Johnson aka Brooke Jay is a Social Entrepreneur ,Certified Nutrition Consultant, and Wellness Coach, for RAW! on Wheels., a DMV based live vegetarian service.
RAW! offers Meal Plans, Juice Cleanses, Coaching, Catering, Yoga, & more! Click the link below for more info! http://www.RAWexclamation.com
Contact her directly at BJohnson@rawexclamation.com
A friend of mine just recently had a bad reaction to what we think is agave. Does agave cause pressure build up or sensitivity in the lymphs, kinda like sinuses?
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