I have mentioned in previous posts agave nectar as an optional sweetener to use in place of regular sugar. It is supposed to metabolise slower in our bodies and create less of an issue for our pancreas (good news for diabetics AND anyone trying to avoid diabetes…all of us). It also has a delightfully sweet flavor and can be used in everything from coffee to baking.
Having said all of that, recently some things have come to light about agave and how it is produced that is causing me to rethink my own family’s use of agave and I thought you may appreciate the same information. I don’t know how well-founded in fact this information is so before you make your decision, please do some of your own research. Google “Agave” and then do a little digging into articles and see for yourself.
For me, here are my two primary concerns:
- Agave plants take 20 years to mature and they are destroyed in the process of creating agave nectar.
- Agave syrup is not as natural as it seems to be because of the manufacturing processes it must go through to create it; it may be closer to high fructose corn syrup because of the unnatural nature of this processing.
Let’s address the first one which is pretty straight-forward. If an almond tree took 20 years to mature and then it had to be cut down to harvest the almonds, I would probably stop eating almonds. It is why Keith and I only harvest dead trees for our firewood. I will tell you I have heard this from a couple different sources (although I can’t tell you where and I apologize for that).
Looking at the second consideration gets a lot more into science which is not my strong suit (if you went to school with me, you already know this!). Some people are really anti-corn syrup. I am only anti-high-fructose corn syrup. Regular corn syrup I put in the same category as white sugar or confectioners sugar (to be used sparingly and infrequently because of the major zap it gives our pancreas PLUS the processing it goes through to make it that sweet and white).
The main difference that I understand between high-fructose corn syrup and corn syrup is that to make the syrup “extra” sweet they alter it chemically. I am not a big fan of chemically modified food. Have you ever tasted straight corn syrup? That ought to be plenty sweet enough for anyone! So for me, there are enough concerns about chemically altered food to make me avoid high fructose corn syrup (and yes, I do consume it sometimes because it is in ketchup or when I enjoy the occasional Dr. Pepper); I just think before I eat and I make a conscious choice before consuming.
So my concern with agave is how much chemical modification is it going through to make it that sweet? I think it would be a kick to figure out how to create my own sugar out of sugar cane (which will grow in Tennessee) or with sugar beets (which will grow in Michigan) just to find out how much processing needs to be done to create sugar as we enjoy it.
Don’t you think if everyone needed to make their own sugar we would use a lot less of it?
I still have some agave nectar in my pantry that I purchased before I became more informed. I haven’t used it recently and I will likely continue to hold it in reserve. I’m sure it will get used eventually, some day when I run out of turbinado (a less processed version of sugar that I prefer these days) or honey. In the meantime, please feel free to share any sources you have about agave with me. I appreciate the education and your thoughts on the subject.
Donna Copeland is an Independent Shaklee Distributor who enjoys sharing information she picks up in her research and daily living with you here so you can be healthier and think before you eat. You can visit her Shaklee website and see the diversity of healthy living products available at: www.DonnaCopeland.MyShaklee.com If you make a purchase at Donna’s website she is compensated by Shaklee.
Tags: agave concerns, agave processing
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Donna,
One rule of thumb I use regarding processing is could I do this at home? High Fructose Corn Syrup, never. The structure of the corn is altered in ways I can not reproduce. And it has a profoundly negative effect on the body, which is tricked to think it is something it is not. The New York Times had a great article on the process. I’m not sure where my copy is, but it should be in the archives. It was about 3 year ago.
Agave syrup I could make at home, as it requires filtration and low heat. It sounds similar to maple syrup actually. Honey is also similar, but the bees to the concentrating for us – fanning the nectar to reduce volume and create honey which is then self preserving.
I’ve never directly observed the manufacturing process, but they claim to use no chemicals at all. There is a change in the sugars with heating, this happens with maple syrup as well. If you just evaporate it it never gets that same maple syrup flavor. Heat must be used. Some will keep the heat below 120 degrees (and call it raw) some go higher. It is then not considered raw. I looked into it because I was curious how the raw label was used.
Also, the agave is pretty much a farm kind of plant. It is planted, and then harvested at 8-10 years. So there is a long term investment. Kind of like Christmas trees, but more useful. They have been farmed for Tequila for a long long time. This is just another use.
I don’t know where or why someone tried to convince you that this is a bad thing, but that fact alone – that the plants used are far younger – leads to questioning the rest of the story.
As someone who does maple sugaring, as well as bee keeping, I know there are trade offs. But the resulting product is divine.
I like the taste, the concept, and the low glycemic index for agave. It seems all good to me. I hope it is an area where we can begin to get fair trade information. That would be my primary concern.
But if you like and use honey and maple syrup, my take it that it has very similar benefits and costs. -
donna, i’m wondering about your concern of the destruction of agave plants for the production of syrup. it’s possible that it is not necessary to grow an agave plant for 20 years in order to harvest it. maybe a 3 year old plant can be harvested? also, this website shows photos of what looks to be an agave farm.
http://www.rawganique.com/Food/raw-organic-agave-syrup.htm
so it could be similar to eating a banana which has to grow for 2 years to mature. maybe the organic agave would appeal to you?
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