Agave Nectar – Not A Safe Alternative Sweetener For Your Family

April 8, 2010 | 8 Comments

Agave Nectar has been marketed to us as a sweetener that is natural and safe.  More and more moms are cooking with it, which was evident to me at a mom’s playdate during the holidays where we exchanged baked goods.  A few moms used agave nectar in replacement to sugar.  Cool I thought at the time, healthy cookies are being traded today.

We have been led to believe that this agave nectar comes from the fruit of a cactus and that it is a safe alternative to sugar, and especially to high fructose corn syrup.  I especially liked hearing that it does not spike your blood sugar levels and that even people with diabetes could indulge in this “nectar” without any negative side effects.

But, is this really the case?

At first when I heard the claims that agave nectar is no healthier than high fructose corn syrup I thought this was a plot from the side of the high fructose corn syrup peeps trying to win points for their own reputation.  I mean, it is all too real that as a consumer we must be conscious of where reports and studies are coming from.  But, as I investigated further, I could not find any evidence to really persuade me that I will continue using agave nectar, even the “raw organic” kind.  I did try to contact Ultimate Superfoods to find out their comments to this article below (since I thought their “nectar” was the goods) but I never heard back from them, bummer!  If we do, we will let you know what their comment is.

The following article has some pretty astonishing facts about the dangers of agave nectar and is reposted with permissions from Weston A Price Foundation.

Agave “Nectar” to the Rescue

As the educated public has shied away from foods containing HFCS, the industry has brought a new sweetener on the scene, one used especially in foods aimed at the health-conscious consumer: agave “nectar.” Agave nectar is advertised as a “diabetic friendly,” raw, and “100% natural sweetener.” Yet it is none of these.

Agave nectar is found on the shelves of health food stores primarily under the labels, “Agave Nectar 100% Natural Sweetener,” and “Organic Raw Blue Agave Nectar.” 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, along with the pictures and descriptions on the product labels, creates the impression that agave is an unrefined sweetener that has been used for thousands of years by native people in central Mexico. “For thousands of years natives to central Mexico used different species of agave plants for medicine, as well as for building shelter.” Thus reads the copy on an agave package. And it is true that natives would also allow the sweet sap or liquid of one species of 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 or juice called 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.”33

The Big Dirty Secret About Agave

In spite of manufacturers’ claims, 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.34

The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into HFCS.35 The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup—anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites. 36 (One agave manufacturer claims that his product is made with “natural” enzymes.) That’s right, the refined fructose in agave nectar is much more concentrated than the fructose in HFCS. For comparison, the high fructose corn syrup used in sodas is 55 percent refined fructose. (A natural agave product does exist in Mexico, a molasses type of syrup from concentrated plant nectar, but availability is limited and it is expensive to produce.)

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.

In a confidential FDA letter, Dr. Martin Stutsman of 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 requires the label “hydrolyzed inulin syrup.”37 Even though, like corn, agave is a starch and fiber food processed with enzymes, it does not require the label “High Fructose Agave Syrup.” Agave “nectar” is a misnomer; at the very least, it should be labeled “agave syrup.”

Agave syrup 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, thus creating a darker, or amber color.” However, the labels create the impression of an artisan product—like light or amber beer. As consumers are learning about problems with agave syrup, the label “chicory syrup” is beginning to appear as a non-conforming word for the product. Consumer beware!

The Saponins Problem

Yucca species are known to contain large quantities of saponins. The industry describes saponins in agave syrup as beneficial: “Agave’s rich density of saponins increases hydration as the soapy, surfactant nature of saponins change the wetting angle of water it contacts. This eases and accelerates cellular water uptake, especially when used with a high-quality salt.”38

However, the truth is that the saponins found in many varieties of agave plants are toxic steroid derivatives, capable of disrupting red blood cells and producing diarrhea and vomiting,39 to be avoided during pregnancy or breastfeeding because they might cause or contribute to miscarriage by stimulating blood flow to the uterus.40 At the very least, agave products should carry a warning label indicating that the product may cause a miscarriage.

Just Say No to Agave

Since the FDA makes no effort to enforce food-labeling laws, consumers cannot be certain that what they are eating is what the label says it is. New sweeteners like agave syrup were introduced into the market to make a profit, not to make consumers healthy. Clever marketing has led mane consumers to believe that the high level of fructose in agave syrup makes it a safe and a natural sweetener. Agave syrup labels do not conform to FDA labeling requirements, thus deepening the false illusion of an unprocessed product. As we have demonstrated here, if a sweetener contains manufactured fructose, it is neither safe, nor natural, especially at levels up to 70 percent.

Agave syrup is a manmade sweetener which has been through a complicated chemical refining process of enzymatic digestion that converts the starch and fiber into the unbound, manmade chemical fructose. While high fructose agave syrup won’t spike your blood glucose levels, the fructose in it may cause mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease and obesity.

If you want something sweet, eat 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; dehydrated cane sugar juice or maple sugar may be used in moderation in cookies and desserts that contain nutritious ingredients and good fats such as butter, egg yolks and nuts.

However, to be healthy, we cannot eat sugar all day, no matter how natural the form. One should limit total sweetener consumption to less than five percent of daily calories. For a diet of 2500 calories per day, that’s less than three tablespoons of honey, maple syrup or dehydrated cane sugar juice, or several pieces of fruit. And many people do best by avoiding sweeteners completely.

The lack of standards in the health food world comes as depressing news; but let this news encourage you to consume more pure and unrefined foods and sweetener sources. Good health depends on wise food choices, and wise food choices depend on constant vigilance.

Visit Weston A Price Foundation’s website for the entire article and for footnotes of this post.

If you know a company who produces pure/unprocessed agave NECTAR, please let us know.

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Category: 1-3 yrs, 3-5 yrs, 5+ yrs, Feeding, Uncategorized

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  • http://lettersaftermidnight.blogspot.com Katrina

    Thank you for this information – I just bought some to use as an alternative sweetener…grrr…

  • http://evababedesigns.blogspot.com/ EvaBabeDesigns

    Wow! Thanks for sharing this! I had no idea it was so bad. Let me know your thoughts on the Zevia cola. It is sweetened with erythritol and stevia.

  • Luci Kocak

    My goodness! There goes my great new alternative to sugar! Well at least there is still honey and maple syrup, not that I use sweetners much, but when I do make the occasional cake or cookies, I want a healthy sweetener to make it, well, sweet :o). Thank you for uncovering this, I’m sharing w/everyone I know.

  • Ernie

    Check out the article written by David Wolfe on Agave Nectar: http://www.sacredchocolate.com/agave-blues-david-wolfe

  • http://www.theglassbabybottle.com Kristie Turck

    I had no idea! I have been using Agave in my coffee for the last year, because I thought it would be a much safer choice than sugar. Thanks for the post.

  • Florencia, Mother of 3

    My daughter, 10, was having agave syrup with her pancakes every morning, and she liked to use a lot. That was for about a year. Four months ago she started having a periumbilical pain, sometimes very hard I had to take her to the ER. The pain was recurrent, daily and always in the same spot, several times a day. We saw an specialist. She was diagnosed with IBS, but he never asked me about her daily diet! Two weeks ago I started researching about agave thinking that the pain had to be related with her food intake. Since we follow a very healthy diet: everything homemade, no preservatives, or colorants it was easy to pinpoint on the agave. She stopped using it 1 week ago. Her pain is less intense and lasts less time. Yesterday it was the first time she went to school without pain since the school year started. Thanks for your note.

  • safbaby

    I am not surprised your doctor didn’t ask you about your daughter’s daily diet. Highly processed Agave Syrup may be the trigger but have you also thought about a possible wheat allergy? You may want to try to cut out wheat for a few weeks and see if pain is going away completely. There are many other great grains you could use instead.

    I also suggest that you find a holistic practitioner, see our post http://www.safbaby.com/the-holistic-baby-guide-alternative-treatments-instead-of-conventional-medicine.

    All my best.
    Sandra

  • Susan Pearson

    July 22, 2011

    Just like your article, some of your supporters dislike Saponins in agava nector. What Saponin Problem? Saponin is in all bottled wine, especially RED wines. Less in white wines. Researchers believe that the saponin in red wines is equal to the resveratrol in red wines (less in white wines.) There is now a hypothsis that both resveratrol and saponin contribute to the “French Paradox”, even thought the French eat a high fat diet with their wine. Oh, the “French Paradox” is a good thing not a bad thing to happen to you. Susan

    Susan

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