Guest guest Posted March 18, 2010 Report Share Posted March 18, 2010 Thank you, very kind to post an old message on this- but I had already read all the agave archives (as well as many web search pages) and had not found the answer. I was hoping for some further clarification past what has been written here. SCD 10 months IBS-C 35 years -- In BTVC-SCD , " Carol Pompilo " wrote: > > , > > Here is a re-post from Marilyn on the subject. > > > > From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf > Of Wizop Marilyn L. Alm > > At 01:14 PM 7/1/2009, you wrote: > > Does anyone know if agave syrup is legal/tolerated by anyone on SCD? > > > No, Agave is not legal. > > agave syrup > illegal > Agave syrup is not legal, per Elaine, on the LI list. Agave syrup (or > nectar) is about 90% fructose. It is a potent natural sweetener and a source > of inulin, which is illegal, per BTVC p 59. In addition, much agave syrup > is produced by corporations which also produce malt syrup, molasses, and > other illegal sweeteners, so there is also a possibility that it is > contaminated by those other sweeteners. > > Also: > > Agave Syrup is not a " whole " food. It is a fractionated and processed food. > Manufacturers take the liquid portion of the agave plant and " boil " it down, > thus concentrating the sugar to make it sweet. Agave Syrup is missing many > of the nutrients that the original plant had to begin with. > > Agave Syrup was originally used to make tequila. When Agave Syrup ferments, > it literally turns into tequila. The enzymatic activity therefore MUST be > stopped so that the syrup will not turn into tequila in your cupboard. > > For the most part, agave syrup is produced in the Guadalajara region in > Mexico. There are those within the industry who I have spoken to at various > trade shows who say that some of the agave syrup is " watered down " with corn > syrup in Mexico before it is > exported to the USA. Why is this done? Most likely because Agave Syrup is > expensive, and corn syrup is cheap. > > Agave Syrup is advertised as " low glycemic " and marketed towards diabetics. > It is true, that agave itself is low glycemic. We have to consider why agave > syrup is " low glycemic. " It is due to the unusually high concentration of > fructose (90%) compared to the small amount of glucose (10%). Nowhere in > nature does this ratio of fructose to glucose occur naturally. One of the > next closest foods that contain almost this concentration of glucose to > fructose is high fructose corn syrup used in making soda(HFCS 55), which > only contains 55% fructose. Even though fructose is low on the glycemic > index, there are numerous problems associated with the consumption of > fructose in such high concentrations as found in concentrated sweeteners: > > A. Fructose appears to interfere with copper metabolism. This causes > collagen and elastin being unable to form. Collagen and > elastin are connective tissue which essentially hold the body together. A > deficiency in copper can also lead to bone fragility, > anemia, defects of the arteries and bone, infertility, high cholesterol > levels, heart attacks and ironically enough an inability > to control blood sugar levels. > > B. Research suggests that fructose actually promotes disease more readily > than glucose. This is because glucose is metabolized by every cell in the > body, and fructose must be metabolized by the liver. Tests on animals show > that the livers of animals fed large amounts of fructose develop fatty > deposits and cirrohosis of the liver. This is similar to the livers of > alcoholics. > > C. " Pure " isolated fructose contains no enzymes, vitamins or minerals and > may rob the body of these nutrients in order to > assimilate itself for physiological use. > > D. Fructose may contribute to diabetic conditions. It reduces the > sensitivity of insulin receptors. Insulin receptors are the way > glucose enters a cell to be metabolized. As a result, the body needs to make > more insulin to handle the same amount of glucose. > > E. Consumption of fructose has been shown to cause a significant increase in > uric acid. An increase in uric acid can be an indicator of heart diease. > > F. Fructose consumption has been shown to increase blood lactic acid, > especially for people with conditions such as diabetes. > Extreme elevations may cause metabolic acidosis. > > G. Consumption of fructose leads to mineral losses, especially excretions of > iron, magnesium, calcium and zinc compared to subjects fed sucrose. > > H. Fructose may cause accelerated aging through oxidative damage. Scientists > found that rats given fructose had more cross-linking changes in the > collagen of their skin than other groups fed glucose. These changes are > thought to be markers for aging. > > I. Fructose can make you fat! It is metabolized by the liver and converts to > fat more easily than any other sugar. Fructose also > raises serum triglycerides (blood fats) significantly. > > Agave Syrup and other concentrated sweeteners are addictive. Eating > concentrated sweeteners makes it harder to enjoy the sweet foods we should > be eating - whole fresh fruit since they don't seem as sweet by comparison. > > > > > > > - Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2010 Report Share Posted March 18, 2010 At 09:32 PM 3/18/2010, you wrote: Thank you, very kind to post an old message on this- but I had already read all the agave archives (as well as many web search pages) and had not found the answer. I was hoping for some further clarification past what has been written here. What kind of answer are you looking for? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2010 Report Share Posted March 18, 2010 Found it. I had just wanted to be sure if there was any inulin left in the nectar after the conversion process. It would make sense that there would be. Manufacturers act as if it's all fructose and glucose with no inulin left. I re-read Sally's(Fallon) article quoting a food industry expert saying there is inulin left in the final product: " According to Bianchi, 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. Sounds lovely doesn't it! SCD 10 months IBS-C 35 years > > > What kind of answer are you looking for? > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Quote Link to comment Share on other sites More sharing options...
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