Turns out Agave sweetener is far WORSE than high fructose corn syrup!
Posted By Jan Jenson on March 30, 2010
http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food-fraud.aspx
What is the “Real” Truth about Agave?
If you knew the truth about what’s really in it, you’d be dumping it down the drain — and that would certainly be bad for sales.
Agave “nectar” or agave “syrup” is nothing more than a laboratory-generated super-condensed fructose syrup, devoid of virtually all nutrient value, offering you metabolic misfortune.
Unfortunately, masterful marketing has resulted in the astronomical popularity of agave syrup among people who believe they are doing their health a favor by avoiding refined sugars like high fructose corn syrup, and dangerous artificial sweeteners.
And if you’re diabetic, you’ve been especially targeted and told this is simply the best thing for you since locally grown organic lettuce, that it’s “diabetic friendly,” has a “low glycemic index” and doesn’t spike your blood sugar.
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.
This makes agave actually WORSE than HFCS.
http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food-fraud.aspx
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There are thousands of helpful sites online that will give you great glycemic index food lists that you can use as you start to shape and plan your new diet. It is important to note that a gradual change is recommended with any diet, to give you a better chance of sticking with it long term.
Generally Glycemic index values for diverse foods are determined by a measurement of the effect they have on blood glucose in comparison to an equal carbohydrate portion of a relative food. The Glycemic index (GI) is a barometer for how the body’s glucose levels react to particular foods when they are rated on a scale from zero to five hundred, with glucose content recording the highest rating.