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:
An Examination of Agave Facts and Fiction
The Is Agave Bad For You Fallacy
For a response to Dr. Mercola’s recent agave article, click here
Finding a Healthy Alternative to Sugar and Processed Carbs
Finding a Healthy Alternative to Sugar and Processed Carbs!
The obesity epidemic in America has been growing for some time now. It hasn’t been until the past few years that the general public began realizing how bad this problem really is. It is becoming more and more evident that the fast food revolution is a serious culprit in the continuation and growth of this epidemic. However; the founder and director of the Arizona Center for Integrative Medicine, Dr. Weil blames America’s obesity on processed carbohydrates and sugar. These ingredients are found in most processed foods that that people eat on a day to day basis. Therefore, shopping at the grocery store and cooking at home won’t not be enough.
Dr. Weil stresses that it is important for people to start making a conscious attempt to avoid foods that contain processed sugars and grains and focus on foods that contain healthy substitutes. We here at BetterBody Food & Nutrition completely agree with Dr. Weil. In fact if you own our cookbook, Delicious Meets Nutritious, you have probably noticed that our approach is cooking with whole grains instead of processed flours, as well as finding the perfect replacement for sugar. Of course one great alternative to sugar is agave nectar. Agave, as opposed to sugar, has a low glycemic index so it won’t spike your blood sugar. By maintaining a lower blood sugar level you will stay satisfied longer which will help avoid overeating. As an added benefit Xagave brand agave nectar contains a pre-biotic fiber known as Inulin. For those of you who eat fiber on a regular basis, you might be aware that even a small amount can make you feel full for a long period of time to prevent you from wanting more of something that you just consumed. The great thing about Xagave is that it can easily be used as a complete sugar substitute. It is wonderful in cooking and baking and requires no use of processed sugar.
While it takes a little more effort to find better substitutes for sugar and processed carbohydrates to prevent obesity, and compared to common subsidized processed sugars and grains there is a price difference; it makes a huge difference to your health and can be the preventative care that your body needs to avoid health problems in the future.
References:
http://www.mayoclinic.com/health/weight-loss/NU00195
Making Agave Nectar
- Pina from the Agave Tequiliana (Blue Agave)
Having just returned from the Natural Products Expo East in Boston, couldn’t help but notice that there are a lot of questions about how the different Agaves are processed, referring to both Agave Salmiana or White Agave and Agave Tequiliana or Blue Agave. Just saying “agave” is not misleading, rather it is not specific enough when comparing the two types of agave that can be made into nectar since the term refers to the genre (or genus), not the species.
Agave Tequilana, commonly referred to as Blue Agave is processed by first removing the pina, which is the root or bulb of the plant. This pina is then ground down and water is run through it (hydrolisis) which pulls the fiberous inulin out of the ground down bulb. This is the fiber that is blended with white agave to create Xagave. Blue Agave is a bit like honey in that when cooked with it certainly imparts a distinct flavor when compared to its flavor neutral cousin Agave Salmiana.
- Agave Salmiana (White Agave)
Agave Salmiana, or White Agave is processed much differently than it’s genre cousin Agave Tequilana. Agave Salmiana at gestation grows a large flower from the center of the plant called the Quiote. This Quiote is cut off before it fully grows (when the plants is 7-8 years old) creating a hole or pool of liquid in the center of the plant, called “Aguamiel.” The plant is then milked twice daily as the Aguamiel collects. It is important to note that the 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). Aguamiel is the juice that the plant prepares to feed the Quiote. It is full of nutrients as it contains large amounts of carbohydrates, fructans, vitamins and aminoacids. This juice, if left to ferment, turns into a mild alcholic drink, but the removal of the water in the juice by evaporation leaves us the White Agave nectar.
When making Xagave, organic enzymes are introduced to the Aguamiel to break fructans into fructose/dextrose. The Aguamiel is then evaporated at (<105º F) to reduce it to the right viscosity. This makes our product very clear, sweet and mild flavored (almost flavor neutral). We then blend Inulin fiber extracted from the pre-processed Agave Tequilana (blue agave) plant. Because making blue agave nectar generally requires high processing temperatures, we make sure to extract the inulin before the high temperatures are used. This makes Xagave a truly unique sweetener with the best taste and the best profile, and the only sweetener on the market with added health benefits of fiber (12% by volume or 2.5 g per tablespoon) and a high Calcium content (17% of your daily requirement per tablespoon).
We encourage everyone to taste Xagave and see for him or herself why it truly is the complete sugar replacement!
References:
http://www.paleobioticslab.com/agave_yields.htm
http://newfarm.rodaleinstitute.org/international/panam_don/sept04/pulque.shtml
The Prebiotics Found in Xagave
Prebiotics vs. Probiotics
We always emphasize the health benefits of the inulin content in Xagave and its prebiotic properties. There have been several questions concerning the differences between prebiotics and probiotics. You have probably seen advertisements promoting yogurt and dairy products that contain probiotics. People often ask if this is related to the prebiotics in Xagave.
Probiotics are micro bacteria such as acidophilus that are commonly added to dairy products. These good bacteria aid in digestion and have been shown to make your digestive tract — particularly the lower intestines or gut — healthier. Seventy percent (70%) of our immune system is located in the gut so a healthy gut makes for a healthy you; thus “boosting your immune system.” Prebiotics on the other hand are not bacteria like the probiotics, but are food for the bacteria. Bacteria actually feed on prebiotics such as inulin contained in Xagave. Prebiotics have the same affect as the probiotics, as they also promote regularity and a healthy digestive tract. A number of studies including one conducted by the US Department of Agriculture/Baylor University have also shown that prebiotics may moderate blood sugar levels, enhance calcium absorption, increase bone density, and even reduce cancer causing lesions in the gut www.pubmedcentral.nih.gov.
I hope that this helps clarify the difference between probiotics and prebiotics. You can see how prebiotics can be just as beneficial as probiotics if not more. Enjoy!
References:
http://jn.nutrition.org/cgi/reprint/129/7/1424S.pdf
Are Dark (or Amber) Agave Nectars less processed?
This posting is to clarify the myth that dark or amber agave is less processed than the light; and hence more natural and healthier. I have heard this statement hundreds of times from people around the country as I teach cooking classes that they use the dark agave because they perceive it as less processed, more natural and healthier. The simple fact is that amber and dark agaves are MORE processed than the light agaves and are not any healthier for you. You cannot apply the white rice vs. brown rice principle to agave nectar.
With respect to agave, there are two types: White and Blue. The extraction process of the raw nectar from the plant is different with respect to each and I do not want to overly complicate the explanation of the process. Let it suffice that when agave is extracted from the root of the plant — whether White or Blue — the initial liquid being derived from the root or pina is clear. In both instances the liquid is put into boilers and heated to such temperatures that the fructans break down into sugars: fructose and glucose. (Note: Xagave, unlike other agaves, is heated to a temperature of 117℉ in a vacuum boiler preserving its raw status). The longer the agave is cooked, the darker it gets. Hence an amber or dark product has been cooked longer than the light. The reason is that the darker the product, the more “agave” flavor it has. This flavor — described as a honey, nutty, flowery flavor — is great for tequila, but not so great if you are trying to use agave as an alternative sweetener for beverages or in your cooking, canning and baking.
Our intent was to create the best tasting (i.e. most neutral flavored) agave on the market. Hence, Xagave, is only light in color (the least processed) and of the Agave Salmiana (White Agave) variety. We love the benefits of inulin — both health and cooking properties — so we extract it from the Blue Agave prior to it being processed and broken down into sugars and blend it with the White. This gives Xagave a much better taste and texture than any other agave on the market as well as the most neutral flavor. Hence, Xagave is the “Complete Sugar Replacement”™ and the most versatile
product on the market — not to mention the least processed!
The differences between Xagave and regular Blue Agave
Lot’s of questions coming in about Agave Nectar in general, and then why Xagave is different then what you usually find in health food stores (usually Blue Agave in it’s regular and light variations).
First of you should know the terms “nectar” and “syrup” mean the same thing. You will also see the term “honey” used as well. Though there are many variations of the Agave plant, when it comes to the Agave Plants that can be made into nectar, there are only two: Agave Salmiana (White Agave) and Agave Tequilana (Blue Agave). There is a difference between the Blue Agave and White Agave as far as taste. The White Agave has a clean sugar taste whereas the Blue Agave has a slightly ‘nutty’ aftertaste. Both can have the same consistency, depending upon how long the product has been “distilled” to reduce overall water content.
Xagave is a White Agave nectar blended with the Pre-Biotic fiber Inulin extracted from the preprocessed Blue Agave plant and has a somewhat thicker consistency than other agaves due to the fact that we have a standardized Inulin content that provides an improved taste and texture — both in the nectar form and as an ingredient in foods. I cannot speak to all products out there, but Xagave is thicker than maple syrup but not as thick as honey. It lies in the middle.
So why did we create this blend, knowing that it would have a higher shelf price (As you can imagine, extracting Inulin and combining it with the White Agave makes things more complicated then just harvesting Blue Agave)? We wanted the best cooking agave on the market, and the White Agave has simply a clean sugar taste when compared to the Blue. Also the White Agave is processed under 104º, and using only natural enzymes, thus keeping it a raw product.
Blue Agave contains Inulin, a pre-biotic fiber that is both good for you and helps the cooking properties. The levels of Inulin in Blue Agave you find on the shelf can vary depending on the harvest and how much of the Inulin is cooked out in the process (Blue Agave is heated to high temperatures, and much of the Inulin cooks out). We extract the Inulin from the Blue Agave and mix it with the White Agave at a standardized level (12% by volume). The result of these efforts is a Agave Nectar with the healthiest profile (due to the inulin and calcium levels), best cooking properties (due to its nuetral flavor and inulin), and best taste (due to the fact that we use white agave and its very neutral flavor and the mouth feel and texture due to the fiber content).
I am certain that you, like many others will not be disappointed with Xagave. We have had numerous customers, chefs, and food aficionados tell us that it is by far the best tasting agave on the market. Xagave truly is a Premium Agave Nectar!
For more information on how both types of Agave are processed, see http://blog.xagave.com/how-agave-is-processed/