Kansas City BBQ Sauce

Formal Response to Dr. Mercola

****Stephen Richards is the President of BetterBody Foods & Nutrition, the company that proudly sells Xagave brand agave nectar.

Dear Consumers,

Dr. Joseph Mercola has recently spoken out against agave on several grounds.  The information presented by Dr. Mercola is both misleading and inaccurate.  As such, I would like to discuss the claims made in Dr. Mercola’s article point by point in an effort to give consumers a more accurate picture of the nature and qualities of agave nectar.  While I cannot speak for all agave nectar, I can speak authoritatively about Xagave, a premium blend of Agave Salmiana (white agave) and inulin from Agave Tequilana.  Xagave is a versatile, low-glycemic sweetener that can be used for cooking, canning and baking and will save a significant number of calories when used.  The caloric savings comes from both reduced sugar amounts and reduced fat.

Here are my responses to Dr. Mercola’s claims:

CLAIM:  Agave is processed from the “starch” of the agave plant and thus the same process is used to derive fructose as HFCS.  Here is what Dr. Mercola states:

“In spite of manufacturer’s claims, agave “nectar” is not made from the sap of the yucca or agave plant but from the starch of its pineapple-like root bulb[i]. The root is comprised mainly of starch, similar to corn, and a complex carbohydrate called inulin, which is made up of fructose molecules.

The process by which agave starch and inulin are converted into “nectar” is VERY similar to the process by which cornstarch is converted into HFCS1.”

RESPONSE:  This is absolutely not true.  In fact, there is no starch in the agave plant.  The agave plant contains fructans, including a prebiotic fiber called inulin. This prebiotic fiber breaks down into two sugars, fructose and glucose, when heated. This is a simple, chemical-free process, which is very different from the conversion of cornstarch to fructose.  Corn is a starch that contains no natural fructose.  The starch must be converted through a chemical process to create fructose.  This is just not the case with agave.

Specifically with Xagave, the fructans are broken down into sugars by introducing GMO-free, organically certified enzymes.  The enzymes allow us to process our agave at very low temperatures and maintain “raw” status.

CLAIM: The process utilizes genetically modified organisms and various chemical agents.  Here is what Dr. Mercola says:

“The agave starch is converted into fructose-rich syrup using genetically modified enzymes and a chemically intensive process involving caustic acids, clarifiers, and filtration chemicals”

RESPONSE:  Once again, I cannot speak for all agave nectars.  With respect to Xagave, we have a GMO free certificate on file and our product is USDA Organically certified as well as Bioagricert Certified (the European equivalent of USDA Organic Certification).  In short, there are no genetically modified organisms or chemicals used in the processing of Xagave brand agave nectar. Conversely, HFCS cannot get an organic certification.

CLAIM: There are different colors of agave and the differing colors are a result of poor quality. He states:

“Due to poor quality control in Mexican processing plants, some of the syrup gets burnt. Hence, the darker amber color. Of course, this poor quality control is marketed as an “artisan” variation, like amber beer, when in fact it contains higher levels of toxic impurities that arise from the sugar-heating process.”

RESPONSE: There are different colors or shades of agave — light, amber and dark.  It is true that the darker the shade, the longer it has been processed.  The additional heat brings out a stronger agave flavor with honey-nutty-flowery notes to it.  It is by no means “burnt” as if it is an accident or under poor quality control situations.  Xagave is processed in a plant that meets USDA organic certification and European certification requirements.  The facility also meets Kosher certification.  In fact, our facilities meets the highest level of Kosher certification which is “Passover certification”.  I have personally visited the facility several times and reviewed the process and I feel confident in saying that it is of the highest quality.

CLAIM:  Agave is bad for you because of it’s high fructose content and no nutritional value.  Dr. Mercola states:

“While agave syrup does have a low-glycemic index, so does antifreeze — that doesn’t mean it’s good for you. Agave syrup has the highest fructose content of any commercial sweetener — ranging from 70 to 97 percent, depending on the brand, which is FAR HIGHER than high fructose corn syrup (HFCS), which averages 55 percent” 

RESPONSE: Again, I cannot speak for all agaves, but specifically with respect to Xagave, it is comprised of 47% fructose, 17% glucose, 12% inulin, with the balance being water containing vitamins and minerals.   Xagave’s fructose content is lower than sugar, lower than HFCS and is about the same as honey.  What is more, Xagave has less total sugars than all these sweeteners.  Here is a chart for comparison:

Sweetener Comparison Chart

Item	Fructose	Glucose	Total Sugar***	Calories per 100 grams	Glycemic Index
Sugar*	50%	50%	97%	500	64
Honey	38 to 42%	35 to 40%	80 to 84%	304	62
Date Paste**	32%	34%	70 to 80%	270	103
HFCS	55 to 90%	45 to 10%	100%	370	62
Xagave	47%	17%	64%	308	30 to 35

Sugar is actually sucrose, but sucrose, upon consumption breaks down into fructose and glucose in roughly equal parts.

*Information was not readily available on date paste, so the author utilized medjool dates as the metric.

*** Total Sugars exceed fructose and glucose because of other sugars such as sucrose and maltose.

Now, lets compare the amount of fructose in an apple to the amount of fructose in Xagave.  An average size Fuji Apple (my favorite) weighs between 180 and 300 grams and will contain about 15 to 25 grams of sugar.  In a large apple, the 25 grams would be split about 15 to 18 grams of fructose and about 5 to 8 grams of glucose.  Two tablespoons of Xagave has about 18 grams of fructose and 3 grams of glucose.  Thus, two tablespoons of Xagave has about the same fructose as one large apple and less glucose.  Lets drill down even further and see how many grams of sugars you would have in one serving of Zucchini Bread on page 49 of Delicious Meets Nutritious – surprise, it is 1 tablespoon or half the total sugar of an apple!

To view an independent lab analysis of Xagave click here

CLAIM: Agave is void of nutritional value.  His statement is as follows:

“Nutrient Void. Agave syrup is not a whole food — it is fractionated and processed, devoid of the nutrients contained in the original, whole plant.”

RESPONSE: Again, I cannot speak for all agave, but Xagave contains inulin, calcium, iron and other vitamins and minerals.  One tablespoon of Xagave contains 17% of your daily requirements of calcium.  Inulin, a prebiotic fiber, has been shown in numerous studies to improve digestive health, including improved motality, increased calcium absorption, and increased bone density.  In addition, in a study by Johns Hopkins University, Inulin was shown to boost your immune system.  This study was based upon consumption of 5 grams of inulin per day with 125 persons.  The study showed that the group consuming inulin experienced significantly less diarrhea, fever and absenteeism due to illness.  Xagave has 2.5 grams per tablespoon. In addition, inulin has been shown to moderate blood sugar levels.

Summary:

Here are the benefits of Xagave.  These benefits are based on numbers and objective criteria.

• Xagave is sweeter than sugar so you use less and save calories.  The caloric savings depends on whether you are cooking, canning or baking, but the caloric impact can be significant.  I created most of the recipes in Delicious Meets Nutritious and spent time calculating the calories in each recipe compared to the sugar alternative.  For example, our Whole Wheat Pineapple Carrot Cake with Cream Cheese Frosting is 3500 calories less than the traditional sugar recipes and tastes better.
  • Xagave helps save calories from fat.  Xagave contains inulin, which has been used by commercial baking industry for years to improve the “mouth feel” of low fat and low sugar foods.  This is a little known fact, but you will find that the recipes in Delicious Meets Nutritious are not only lower in sugar and carbohydrate calories but also lower in fat calories.
  • Xagave is a low Glycemic Index Food.  Xagave is between 30 and 35 on the Glycemic Index and is in the low category.  This test was conducted by an independent laboratory — the actual  independent lab results of the test can be found here .
  • Xagave contains Inulin, a prebiotic fiber, that has been shown to improve digestive health.  The studies of the benefits of inulin have been conducted by such credible institutions as Johns Hopkins University.
  • Xagave’s fructose content is lower than HFCS. Additionally, Xagave contains less fructose than sugar and roughly equivalent to that of honey and has less glucose and total sugar than all three.

If you have any further questions, please do not hesitate to contact me and you may reprint this information in your blogs.

Best regards,

Stephen Richards

President and CEO

BetterBody Foods & Nutrition

The Truth About Agave: It is a Great Alternative to Sugar, Honey and other Natural Sweeteners.

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 BetterBody 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 Facts: Agave does not contain starch. Agave is made from the root of the plant, sometimes referred to as the bulb or the “pina”.  The agave process is nothing like the process used to derive High Fructose Corn Syrup (HFCS) from corn starch as agave nectar is derived from the fructans of the agave plant.  There are two processes utilized, one is simply heating the nectar to break the fructans down into sugars (fructose and glucose) and the other is to introduce organic certified enzymes to break the fructans down into sugars (fructose and glucose). We prefer the organic enzymes process due to the fact that it eliminates the need to heat the nectar and permits us to retain a “raw” status.  Xagave is a USDA certified organic product and is certified to contain no genetically modified organisms (GMOs).

*For a full discussion on the process of Xagave please see our website.

• The second claim is that Agave contains more fructose than High Fructose Corn Syrup (HFCS). Ranging up to 90%!

The Facts: Agave is composed of 49% fructose which is lower than table sugar and HFCS. It is also lower in total sugars (being 49% fructose, 17% glucose) than the other natural options.  For a comparison of your sweetener options, comparing total sugars (fructose and glucose), calories, and glycemic index, please review the chart below and decide for yourself.  You will note that Xagave’s total sugars are lower than table sugar, honey or date paste. It also provides calorie savings and is significantly lower on the glycemic index.

Sweetener Comparison Chart

Item	Fructose	Glucose	Total Sugar***	Calories per 100 grams	Glycemic Index
Table Sugar*	50%	50%	97%	500	58-65
Honey	38 to 42%	35 to 40%	80 to 84%	304	46-83
Date Paste**	32%	34%	70 to 80%	270	103
HFCS	55 to 90%	45 to 10%	100%	370	62
Xagave	49%	17%	64%	308	30

Please note that blue agave has a higher fructose and fructose content will depend on how long it has been processed. The above fructose content is based on Xagave which is a white agave based product.

*Sugar is actually sucrose, but sucrose, upon consumption breaks down into fructose and glucose in roughly equal parts.

**  Information was not readily available on date paste, so the author utilized medjool dates as the metric.

*** Total Sugar may exceed fructose and glucose because of other sugars such as sucrose and maltose.

Here is a little more perspective on the fructose content of Xagave: An average size Fuji Apple weighs between 180 and 300 grams and will contain about 15 to 25 grams of sugar.  The 25 grams is split 15 to 18 grams of fructose and 5 to 8 grams of glucose.  Two tablespoons of Xagave has 18 grams of fructose and 3 grams of glucose; thus, two tablespoons of Xagave has about the same fructose of one large apple and less glucose!  Our recipe for Carrot Cake contains about 1 tbsp of Xagave per serving; therefore containing less fructose than a large apple. When baking or cooking foods that require a sweetener, using Xagave instead of table sugar can actually decrease your fructose consumption. Xagave is clearly the better option, but it is important to remember that all sweeteners should be used in moderation.

• The third claim is that agave is not low glycemic and therefore just as bad for diabetics as regular processed sugars.

The Facts: Xagave is a low Glycemic Index Food.  Xagave is between 30 and 35 which places it in the “low” category.  The glycemic test on Xagave was conducted by an independent laboratory. The Glycemic Index for other popular sweeteners are as follows:

• High fructose Corn Syrup: 62
• Table Sugar (Sucrose): 58-65
• Honey: 46 to 83
• Xagave: 30 to 35

**For Xagave Independent Lab Results Click Here,

**** Glycemic Values obtained from “International table of glycemic index (GI) and glycemic load (GL) values”

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!

More opinions on agave:

Dr Weil’s Thoughts

An Examination of Agave Facts and Fiction

The Is Agave Bad For You Fallacy

Agave: Hero or Villain

For a response to Dr. Mercola’s recent agave article, click here

Applesauce Raisin Muffins

Here is a wonderful recipe for Applesauce Raisin Muffins.  Muffin recipes are generally high in sugar so replacing processed sugar with Xagave saves you substantial calories.  Not to mention they are moist and delicious!

 

 

 

 

 

 

Ingredients:

• 1 cup dry old-fashioned oats
• 1 cup applesauce
• 1/2 cup milk
• 2 egg whites, beaten
• 2 tbsp ground flax seed
• 1/4 cup xagave
• 1 tsbp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3/4 cup whole wheat flour 
• 1 cup rasins

Steps:

Preheat oven to 375 degrees. Line muffin tin with muffin cups or non-stick cooking spray.

Combine oatmeal, applesauce, milk, eggs, flax seed, and xagave in a medium bowl. Mix well. In another medium bowl combine baking powder, baking soda, flour, cinnamon, nutmeg, and raisins. Combine with wet mixture.

Fill muffin cups 2/3 full and bake for 10-15 minutes. Let cool and serve!

Strawberry Daiquiri

This Strawberry Daiquiri recipe using Xagave is the perfect treat to ring in the New Year! It can also be made non-alcoholic and is just as delicious!

Ingredients:
4 oz. water
4-6 ice cubes
8-10 strawberries
4 oz. rum
3 tbsp Xagave

Steps:
Blend all ingredients in blender until smooth.

For a non-alcoholic version, try substituting 1 tsp. of rum extract in place of the rum or omitting the rum.

Maple Glazed Holiday Ham

Christmas just isn’t Christmas without a Holiday Ham. This recipe includes our Better Than Maple Maple syrup as well as a glaze that adds the perfect amount of sweetness to the  ham. This is the wonderful recipe for you and your family during the holidays!

 

 

 

Ingredients:
1 ( 12 to 14 pound) boneless or semiboneless fully cooked ham
3 tbsp butter, melted
2 tbsp thyme, chopped
1/4 cup cider vinegar
1/4 cup Xagave
1 20 oz can of unsweetened pineapple slices
2 tbsp Better Than Maple Maple Syrup (See Below)
1 tsp Worcestershire sauce

Steps:
Preheat oven to 350 degrees with rack on the lower third.

Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on the ham. Score the fat on top of the ham in a crosshatch pattern without cutting into meat. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.

In a blender, mix the melted butter, thyme, vinegar, Xagave, 1/4 cup of pineapple juice, Better Than Maple Maple Syrup, and Worchestershire sauce in a small saucepan, bring to a boil and reduce to a rolling simmer for about 20 minutes (reducing the glaze by about 1/3).

After the ham has baked about 1 3/4 hours, uncover the ham and baste with about 1/2 the glaze. Discard foil and parchment paper. If there is no liquid in roasting pan, add 1 cup of water to prevent glaze from burning).

Bake another hour, repeating the basting process each 30 minutes. Use 1/2 of the remaining glaze each time.
Remove and serve when ham is heated through. Decorate and garnish with pineapple slices.

Better Than Maple Maple Syrup
This low Glycemic Index maple syrup tastes even better than traditional maple syrup, hence the name.

Ingredients:

1 1/2 tsp natural maple flavoring or (3/4 tsp imitation maple)
1 18 oz bottle of Xagave (or 2 cups)

Steps:

Pour the maple flavoring in the bottle and let it naturally absorb by gently rocking the bottle. It takes a few minutes. Do not shake or it will foam and overflow.

Lemon Cake Bread

Here is a delicious recipe for Lemon Cake Bread! This recipe uses 1 cup of Xagave as opposed to the 2 cups of sugar that most lemon bread recipes call for. Elle, writer of the blog “Elles New England Kitchen” reviewed this recipe and provided the mouth-watering picture.

Ingredients:

1 cup Xagave
1/4 cup fresh lemon zest
3/4 cup canola oil
6 eggs (Elle used 3 eggs and 3/4 cup coconut milk)
1 2/3 cup whole wheat pastry flour
2 tsp baking soda
1/4 tsp salt

 

Steps: 

Heat oven to 325, grease two loaf pans.
In a bowl or blender, mix Xagave, zest and oil.
Add eggs one at a time, mixing well after each.
Add remaining ingredients and and mix until dry ingredients are moistened.
Divide batter between pans.
Bake for 50-60 minutes until a tester inserted into the cake comes out clean.
Cool and serve.

Classic Agave Eggnog

A holiday favorite with a healthy twist!

Ingredients:
8 eggs, beaten
3 cups milk
1/4 cup Xagave
11/2 tsp. vanilla extract
11/3 cup heavy whipping cream
1 tbsp. Xagave
Fresh ground nutmeg

 

Steps:
In a large metal bowl combine the eggs, milk and
Xagave.
Place bowl in a pot of simmering water and cook, stirring frequently, over medium heat until mixture coats a metal spoon (approx. 170°F).
Remove from heat. Cool quickly by placing bowl
in a large bowl of ice water and stirring for several
minutes.
Stir in the vanilla.
Chill 6 to 24 hours.
Before serving, whip the cream and 1 tablespoon Xagave until slightly thickened.
Transfer chilled eggmixture to a punch bowl.
Stir in whipped creammixture and serve at once.
Grate fresh nutmeg over each serving.
Makes 6 servings

Nutrition Information
Calories 219
Fat 11g
Carbs 20g
Dietary Fiber 2g
Sugars 11g
Protein 10g

Apple-Cranberry Pecan Pie

This is a family favorite and particularly good around the holidays. It is a nice tart apple pie with great color and the Xagave makes it extra juicy!

Ingredients:
Whole Wheat Pie Crust
6 cups peeled and sliced apples
1/2 to 3/4 cup fresh cranberries
1/2 cup pecans, chopped
1/2 cup Xagave
3 tbsp. whole wheat pastry flour*
Juice from 1/2 lemon
3/4 tsp. cinnamon
1/2 tsp. nutmeg (optional)
Dash of salt
1 tbsp butter

 

Steps:

Preheat oven to 425°F.
Grease 9 inch pie pan and line bottom with crust.
Mix all ingredients except the butter in a bowl.
Pour mix into pie crust. Divide butter and place on top of filling.
Cover the pie with the remaining pie crust, seal and flute
edges and cut slits to permit steam to escape.
Bake at 425°F for 40 to 45 minutes.
Let cool and serve

 

 

 

 

 

 

 

 

 

 

 

 

Traditional Apple Pie

As good as grandma’s apple pie and much better for you!

Ingredients:
Whole Wheat Pie Crust
6 cups peeled and sliced apples
1/2 cup Xagave
3 tbsp. whole wheat pastry flour*
Juice from 1/2 lemon
3/4 tsp. cinnamon
1/2 tsp. nutmeg (optional)
Dash salt
1 tbsp. butter

Steps:
Preheat oven to 425°F.
Grease the 9 inch pie pan and line bottom with crust. In a
separate bowl, mix apples, Xagave, cinnamon, flour, lemon
juice, nutmeg and salt.
Pour apple mixture into pie crust and divide butter and put on
top of apples.
Cover the pie with the remaining pie crust, seal and flute edges
and cut slits to permit steam to escape.
Bake at 425°F for 40 to 45 minutes.
Let cool and serve with Xagave Sweetened Whipped Cream
Makes 8 Servings

Nutrition Information:
Calories 415
Fat 16g
Carbs 53g
Dietary Fiber 8g
Sugars 24g
Protein 6g

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