Agave Nectar From Wikipedia, the free encyclopedia
[Note: You may skip to the end of this article for my conclusion on Xagave Nectar.]
Agave nectar (also called agave syrup) is a sweetener commercially produced in Mexicofrom several species of agave, including the Blue Agave (Agave tequilana), and Salmiana Agave (Agave salmiana).[1][2] Agave nectar is sweeter than honey, though less viscous.
The majority of agave nectar around the world comes from Jalisco in Mexico. However, in Mexico, the product is not exclusive from Jalisco, it is also produced in South Africa and the states of Michoacán, Guanajuato and Tamaulipas. Agave Sugar is only produced in South Africa.
Composition Agave nectar consists primarily offructoseand glucose. One source gives 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. These differences, it is presumed, reflect variation from one vendor of agave nectar to another.[6][7]
6Ronald C. Deis (February 2001). "Sweetners for Health Foods". Food Product Design. Retrieved 2 November 2010.
7 Ralf Patzold and Hans Bruckner (2005). "Mass Spectrometric Detection and Formation of D-Amino Acids in Processed Plant Saps, Syrups, and Fruit Juice Concentrates". J. Agric. Food Chem53 (25): 9722–9729. doi:10.1021/jf051433u. Retrieved 2 November 2010.
Consumption of large amounts of fructose can be deleterious and can trigger fructose malabsorption[1], metabolic syndrome[2], hypertriglyceridemia[3], decreased glucose tolerance[4], hyperinsulinemia[5], and accelerated uric acid formation.[13][14][15]
[1]Formerly named "dietary fructose intolerance," it’s a digestive disorder in which absorption of fructose is impaired by deficient fructose carriers in the small intestine's enterocytes. This results in an increased concentration of fructose in the entire intestine. Fructose malabsorption is found in up to 40% of the population of Western countries. This condition is common in patients identified to be suffering symptoms of irritable bowel syndrome.
[2]Metabolic syndrome is a combination of medical disorders that, when occurring together, increase the risk of developing cardiovascular disease and diabetes.[1] It affects one in five people in the United States and prevalence increases with age. Some studies have shown the prevalence in the USA to be an estimated 25% of the population.
[3] In medicine, hypertriglyceridemia denotes high (hyper-) blood levels (-emia) of triglycerides. It has been associated with atherosclerosis, even in the absence of hypercholesterolemia (high cholesterol levels). It can also lead to pancreatitis in excessive concentrations. Very high triglyceride levels may also interfere with blood tests.
[4] Impaired glucose tolerance (IGT) is a pre-diabetic state of dysglycemia that is associated with insulin resistance and increased risk of cardiovascular pathology. IGT may precede type 2 diabetes mellitus by many years. IGT is also a risk factor for mortality. Patients identified as having an IGT should exercise regularly, lose 5 to 7 percent of body weight, and limit intake of (at least) sugar and highly processed carbohydrates, and possibly of all carbohydrates altogether.
[5] Hyperinsulinemia, or hyperinsulinaemia is a condition in which there are excess levels of circulating insulin in the blood. Also known as pre-diabetes, insulin resistance, and syndrome X, it is commonly associated with PCOS (Polycystic Ovarian Syndrome) in females. There are often no visible symptoms of hyperinsulinemia unless hypoglycaemia (low blood sugar) is present. Some patients may experience a variety of symptoms when hypoglycaemia is present, including:
Temporary muscle weakness ~ Brain fog ~ Fatigue ~Temporary thought disorder, or inability to concentrate ~ Visual problems such as blurred vision or double vision ~ Headaches Shaking/Trembling ~ Thirst.
Treatment is typically achieved via diet and exercise, although Metformin may be used to reduce insulin levels in some patients (typically where obesity is present). A referral to a dietician is beneficial. Another method used to lower excessively high insulin levels is organic Cinnamon as was demonstrated when supplemented in clinical human trials. A healthy diet that is low in simple sugars and processed carbohydrates, and high in fiber, and vegetable protein is often recommended. This includes replacing white bread with whole-grain bread, reducing intake of foods composed primarily of starch such as potatoes, and increasing intake of legumes and green vegetables, particularly soy. [3]Regular monitoring of weight, blood sugar, and insulin are advised, as hyperinsulinemia may develop into diabetes mellitus type 2.
Fructose, or fruit sugar, is a simple monosaccharide found in many plants. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. From plant sources, fructose is found in honey, tree and vine fruits, flowers, berries and most root vegetables. In plants, fructose may be present as the monosaccharide and/or as a component of sucrose.
40 Elliott SS, Keim NL, Stern JS, Teff K, Havel PJ (2002). "Fructose, weight gain, and the insulin resistance syndrome". Am. J. Clin. Nutr.76 (5): 911–22. doi:10.1210/en.139.3.827. PMID 12399260.
41 Basciano H, Federico L, Adeli K (2005). "Fructose, insulin resistance, and metabolic dyslipidemia". Nutrition & Metabolism2 (5): 5. doi:10.1186/1743-7075-2-5. PMC 552336. PMID 15723702.
42 Lustig RH (2006). "Childhood obesity: behavioral aberration or biochemical drive? Reinterpreting the First Law of Thermodynamics". Nature clinical practice. Endocrinology & metabolism2 (8): 447–58. doi:10.1038/ncpendmet0220. PMID 16932334.
43 Isganaitis E; Lustig RH (2005). "Fast food, central nervous system insulin resistance, and obesity". Arterioscler. Thromb. Vasc. Biol.25 (12): 2451–62. doi:10.1161/01.ATV.0000186208.06964.91. PMID 16166564.
44 Jürgens H, Haass W, Castañeda TR, et al. (2005). "Consuming fructose-sweetened beverages increases body adiposity in mice". Obes. Res.13 (7): 1146–56. doi:10.1038/oby.2005.136. PMID 16076983.
[Source: Fructose From Wikipedia, the free encyclopedia]
In order for the liver to process fructose, it must be phosphorylated by removal of phosphates from adenosine triphosphate (ATP). The ATP gets converted to adenosine monophosphate (AMP), then to inositol monophosphate (IMP), and finally to uric acid,[66] the agent in gout.
63 "Gout surge blamed on sweet drinks". BBC News. 2008-02-01.
64 Johnson, Richard Joseph; Timothy Gower (2008). The Sugar Fix: The High-Fructose Fallout That is Making You Fat and Sick. US: Rodale. pp. 304. ISBN 10 1-59486-665-1.
66 Sugar, the Bitter Truth. University of California. 2009-07-02.
[Source: Fructose From Wikipedia, the free encyclopedia]
[Note: You may skip to the end of this article for my conclusion on Xagave Nectar.]
Agave nectar (also called agave syrup) is a sweetener commercially produced in Mexicofrom several species of agave, including the Blue Agave (Agave tequilana), and Salmiana Agave (Agave salmiana).[1][2] Agave nectar is sweeter than honey, though less viscous.
The majority of agave nectar around the world comes from Jalisco in Mexico. However, in Mexico, the product is not exclusive from Jalisco, it is also produced in South Africa and the states of Michoacán, Guanajuato and Tamaulipas. Agave Sugar is only produced in South Africa.
Composition Agave nectar consists primarily offructoseand glucose. One source gives 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. These differences, it is presumed, reflect variation from one vendor of agave nectar to another.[6][7]
6Ronald C. Deis (February 2001). "Sweetners for Health Foods". Food Product Design. Retrieved 2 November 2010.
7 Ralf Patzold and Hans Bruckner (2005). "Mass Spectrometric Detection and Formation of D-Amino Acids in Processed Plant Saps, Syrups, and Fruit Juice Concentrates". J. Agric. Food Chem53 (25): 9722–9729. doi:10.1021/jf051433u. Retrieved 2 November 2010.
Consumption of large amounts of fructose can be deleterious and can trigger fructose malabsorption[1], metabolic syndrome[2], hypertriglyceridemia[3], decreased glucose tolerance[4], hyperinsulinemia[5], and accelerated uric acid formation.[13][14][15]
[1]Formerly named "dietary fructose intolerance," it’s a digestive disorder in which absorption of fructose is impaired by deficient fructose carriers in the small intestine's enterocytes. This results in an increased concentration of fructose in the entire intestine. Fructose malabsorption is found in up to 40% of the population of Western countries. This condition is common in patients identified to be suffering symptoms of irritable bowel syndrome.
[2]Metabolic syndrome is a combination of medical disorders that, when occurring together, increase the risk of developing cardiovascular disease and diabetes.[1] It affects one in five people in the United States and prevalence increases with age. Some studies have shown the prevalence in the USA to be an estimated 25% of the population.
[3] In medicine, hypertriglyceridemia denotes high (hyper-) blood levels (-emia) of triglycerides. It has been associated with atherosclerosis, even in the absence of hypercholesterolemia (high cholesterol levels). It can also lead to pancreatitis in excessive concentrations. Very high triglyceride levels may also interfere with blood tests.
[4] Impaired glucose tolerance (IGT) is a pre-diabetic state of dysglycemia that is associated with insulin resistance and increased risk of cardiovascular pathology. IGT may precede type 2 diabetes mellitus by many years. IGT is also a risk factor for mortality. Patients identified as having an IGT should exercise regularly, lose 5 to 7 percent of body weight, and limit intake of (at least) sugar and highly processed carbohydrates, and possibly of all carbohydrates altogether.
[5] Hyperinsulinemia, or hyperinsulinaemia is a condition in which there are excess levels of circulating insulin in the blood. Also known as pre-diabetes, insulin resistance, and syndrome X, it is commonly associated with PCOS (Polycystic Ovarian Syndrome) in females. There are often no visible symptoms of hyperinsulinemia unless hypoglycaemia (low blood sugar) is present. Some patients may experience a variety of symptoms when hypoglycaemia is present, including:
Temporary muscle weakness ~ Brain fog ~ Fatigue ~Temporary thought disorder, or inability to concentrate ~ Visual problems such as blurred vision or double vision ~ Headaches Shaking/Trembling ~ Thirst.
Treatment is typically achieved via diet and exercise, although Metformin may be used to reduce insulin levels in some patients (typically where obesity is present). A referral to a dietician is beneficial. Another method used to lower excessively high insulin levels is organic Cinnamon as was demonstrated when supplemented in clinical human trials. A healthy diet that is low in simple sugars and processed carbohydrates, and high in fiber, and vegetable protein is often recommended. This includes replacing white bread with whole-grain bread, reducing intake of foods composed primarily of starch such as potatoes, and increasing intake of legumes and green vegetables, particularly soy. [3]Regular monitoring of weight, blood sugar, and insulin are advised, as hyperinsulinemia may develop into diabetes mellitus type 2.
Fructose, or fruit sugar, is a simple monosaccharide found in many plants. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. From plant sources, fructose is found in honey, tree and vine fruits, flowers, berries and most root vegetables. In plants, fructose may be present as the monosaccharide and/or as a component of sucrose.
- · Metabolic syndrome [Please note] Excess fructose consumption has been hypothesized to be a cause of insulin resistance, obesity,[40] elevated LDL cholesterol and triglycerides, leading to metabolic syndrome.[41] Fructose consumption has been shown to be correlated with obesity,[42][43] especially central obesity which is thought to be the most dangerous kind of obesity. A study in mice showed that a high fructose intake increases adiposity.[44]
40 Elliott SS, Keim NL, Stern JS, Teff K, Havel PJ (2002). "Fructose, weight gain, and the insulin resistance syndrome". Am. J. Clin. Nutr.76 (5): 911–22. doi:10.1210/en.139.3.827. PMID 12399260.
41 Basciano H, Federico L, Adeli K (2005). "Fructose, insulin resistance, and metabolic dyslipidemia". Nutrition & Metabolism2 (5): 5. doi:10.1186/1743-7075-2-5. PMC 552336. PMID 15723702.
42 Lustig RH (2006). "Childhood obesity: behavioral aberration or biochemical drive? Reinterpreting the First Law of Thermodynamics". Nature clinical practice. Endocrinology & metabolism2 (8): 447–58. doi:10.1038/ncpendmet0220. PMID 16932334.
43 Isganaitis E; Lustig RH (2005). "Fast food, central nervous system insulin resistance, and obesity". Arterioscler. Thromb. Vasc. Biol.25 (12): 2451–62. doi:10.1161/01.ATV.0000186208.06964.91. PMID 16166564.
44 Jürgens H, Haass W, Castañeda TR, et al. (2005). "Consuming fructose-sweetened beverages increases body adiposity in mice". Obes. Res.13 (7): 1146–56. doi:10.1038/oby.2005.136. PMID 16076983.
[Source: Fructose From Wikipedia, the free encyclopedia]
- · Gout
In order for the liver to process fructose, it must be phosphorylated by removal of phosphates from adenosine triphosphate (ATP). The ATP gets converted to adenosine monophosphate (AMP), then to inositol monophosphate (IMP), and finally to uric acid,[66] the agent in gout.
63 "Gout surge blamed on sweet drinks". BBC News. 2008-02-01.
64 Johnson, Richard Joseph; Timothy Gower (2008). The Sugar Fix: The High-Fructose Fallout That is Making You Fat and Sick. US: Rodale. pp. 304. ISBN 10 1-59486-665-1.
66 Sugar, the Bitter Truth. University of California. 2009-07-02.
[Source: Fructose From Wikipedia, the free encyclopedia]
The Truth About Agave: It is a Great Alternative to Sugar, Honey and other Natural Sweeteners. Posted by Stephen Richards on February 17, 2010
There have been several articles circulating about agave nectar lately that put all agave’s in a negative light. Unfortunately they are based on misconceptions that have been floating around the internet for a while now and don’t relate at all to Xagave.
What We Believe
We believe in stepping outside the box to offer people a unique and healthy alternative to mainstream sweetener options. This belief prompted us to create Xagave which is a proprietary blend of the calcium rich white agave and the nutritional inulin extracted from the preprocessed blue agave. There is nothing on the market like it.
We are believers in moderation in all things. We believe that over consuming any type of sugar is bad, whether it be sucrose, fructose, glucose, maltose or lactose. You may have heard that Americans consume as much as 150 to 200 pounds of sugar a year – this is clearly too much. The concept behind Better Body Foods & Nutrition and Delicious Meets Nutritious is to find ways to significantly reduce sugar in all forms, reduce fat, and incorporate whole grains into the foods that we love. Simply, we are trying to make foods delicious and nutritious.
We cannot speak on behalf of other agave nectar brands, but here is a response to the claims that have been made regarding agave and how they apply to Xagave Premium Blend Agave Nectar.
There have been several articles circulating about agave nectar lately that put all agave’s in a negative light. Unfortunately they are based on misconceptions that have been floating around the internet for a while now and don’t relate at all to Xagave.
What We Believe
We believe in stepping outside the box to offer people a unique and healthy alternative to mainstream sweetener options. This belief prompted us to create Xagave which is a proprietary blend of the calcium rich white agave and the nutritional inulin extracted from the preprocessed blue agave. There is nothing on the market like it.
We are believers in moderation in all things. We believe that over consuming any type of sugar is bad, whether it be sucrose, fructose, glucose, maltose or lactose. You may have heard that Americans consume as much as 150 to 200 pounds of sugar a year – this is clearly too much. The concept behind Better Body Foods & Nutrition and Delicious Meets Nutritious is to find ways to significantly reduce sugar in all forms, reduce fat, and incorporate whole grains into the foods that we love. Simply, we are trying to make foods delicious and nutritious.
We cannot speak on behalf of other agave nectar brands, but here is a response to the claims that have been made regarding agave and how they apply to Xagave Premium Blend Agave Nectar.
- The first claim is that agave nectar is not made from the sap of the plant but from the starch of the root bulb. The main constituent of the agave root is starch.
- The second claim is that Agave contains more fructose than High Fructose Corn Syrup (HFCS). Ranging up to 90%!
- The third claim is that agave is not low glycemic and therefore just as bad for diabetics as regular processed sugars.
- High fructose Corn Syrup: 62
- Table Sugar (Sucrose): 58-65
- Honey: 46 to 83
- Xagave: 30 to 35
HOW XAGAVE IS MADE: According to Stephen, the founder of Better Body Foods and Nutrition, the producers of Xagave, there are different ways to produce Agave. The unhealthy way basically harvests the agave root and boils it down until the only thing that is left is the nutrient void agave syrup. I believe this is the agave that deserves the bad press.
But there are other ways that agave is made. Xagave is made from both blue and white agave. They harvest the white nectar by collecting the sap or Aquamiel from the plant over a period of days after the flower has been cut off. “Aguamiel is not the sap of the leaves as some have noted (the sap from the Agave Salmiana leaves contain saponins, raphides and calcium oxalate rendering it inedible).” The Aquamiel is reduced to sap by a vacuum evaporation process that does not heat the agave above 105 degrees. The white agave is then mixed with blue agave which has had moisture removed through a distilling process that does not go over 113 degrees.
Xagave goes further by adding back in the inuline fiber. The result is an agave syrup that has a glycemic index of 30 (date paste has a GI over 103), and contains Inulin, (a prebiotic fiber, promotes the healthy function of your lower intestine that has also been shown to promote regularity, boost the immune system, increase calcium absorption and increase bone density.) The agave plants that they use come from free trade, organic plants (who’s controls meet the USDA requirements for organic).
[Source: Agave: Hero or Villain by Susan on March 31, 2010]
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Summary
The simple truth is that there are a number of sweeteners on the market, all claiming to be the best. Xagave brand agave nectar is a great alternative that can help you reduce your total sugar intake by as much as 50%. It tastes delicious and can be used to cook, can and bake and can be utilized to also reduce the fats in your diet while improving the taste and texture of you foods. It is a low glycemic food that does not spike your blood sugar levels and it contains fiber, which studies have shown improve digestive health. Look at the facts and we are sure that you will come to the same conclusion that we have. Enjoy in moderation!
The main component of Agave Nectra is 52% or 92% fructose depending on the manufacturer. Fructose has many bad side effects:consumption of large amounts of fructose can be deleterious and can trigger fructose malabsorption,metabolic syndrome, hypertriglyceridemia, decreased glucose tolerance, hyperinsulinemia, and accelerated uric acid formation. Xagave is a USDA certified organic product and is certified to contain no genetically modified organisms (GMOs). Xagave is a blend of the calcium rich white agave and the nutritional inulin extracted from the preprocessed blue agave. It is important to remember that all sweeteners should be used in moderation: over consuming any type of sugar is bad, whether it be sucrose, fructose, glucose, maltose or lactose.
