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

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