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that HFCS is metabolised differently from sucrose. It also dismisses the fact that US fructose consumption has increased over 30 per cent since 1970, claiming instead that the fructose to glucose ratio (F:G) in the US food supply has not appreciably changed since the introduction of HFCS in the 1960s—an amazing claim, given that the HFCS used in sodas has an F:G ratio of 55:45 and the HFCS in diet foods has a F:G ratio of 90:10. While admitting that "studies analyzing the differences between HFCS and sucrose consumption and their contributions to weight gain do not exist", the authors do not join Bray et al. in calling for such a study. Instead, they conclude that HFCS "does not appear to contribute to overweight and obesity any differently than do other energy sources". for obesity, lack of energy and metabolic syndrome—the very portrait of the modern American addicted to a diet of HFCS-sweetened sodas. food supply has not appreciably changed since > the Agave "Nectar" to the Rescue? introduction of HFCS in the 1960s—an amazing claim, As the educated public has shied away from foods given that the HFCS used in sodas has an F:G ratio of | containing HFCS, the industry has brought a new 55:45 and the HFCS in diet foods has a F:G ratio of 90:10. sweetener onto the scene—one used especially in foods While admitting that "studies analyzing the aimed at the health-conscious consumer: agave differences between HFCS and sucrose consumption "nectar". Agave nectar is advertised as a "diabetic and their contributions to weight gain do not exist", the friendly", "raw" and "100% natural sweetener". Yet it is authors do not join Bray et al. in calling for such a study. none of these. Agave nectar is found on the shelves of Instead, they conclude that HFCS "does not appear to health food stores primarily under the labels "Agave contribute to overweight and obesity any differently | Nectar 100% Natural Sweetener" and "Organic Raw Blue than do other energy sources". Agave Nectar". It can also be found in foods labelled as organic or raw, including ketchup, ice The Big Dirty Secret About HFCS cream, chocolate and health food bars. Many researchers have pointed out Its name, along with the pictures that the fructose in HFCS is free, and descriptions on the product unbound fructose, which is not the . abels, creates the impression that same as the fructose in fruit, which is In spite of agave is an unrefined sweetener that bound to other sugars and is part of a ' as been used for millennia by native complex that includes fibre, fatty manufacturers people in central Mexico. "For acids, vitamins and minerals. claims, agave housands of years, natives to central Leaving this obvious difference " We Mexico used different species of agave aside, the industry would have the nectar Is not plants for medicine, as well as for public believe that the fructose in fruit made from the sap building shelter." Thus reads the copy and in HFCS are chemically identical. on an agave package. And it is true However, most of the fructose in fruit of the agave or hat natives would also allow the is in the form of L-fructose or yucca plant but sweet sap or liquid of one species levulose, but the fructose in HFCS of agave to ferment naturally, is a different isomer, D-fructose. from the starch which created a mildly alcoholic of its giant Small amounts of D-fructose do beverage with a very pungen occur in fruit, but the D-fructose . lavour, known as pulque. They pineapple-shaped root bulb. in HFCS has the reversed also. made a_ traditiona isomerisation and polarity of a sweetener, called miel de agave, refined fructose molecule.” rom the agave sap or juice by As explained by Russ Bianchi, simply boiling it for severa Managing Director and CEO of ours. But, as one agave seller Adept Solutions, Inc., a globally explains, the agave nectar recognised food and beverage purchased in stores is neither o development company, the hese traditional foods: "Agave ructose in HFCS is therefore not nectar is a newly created recognised in the human Krebs cycle for primary — sweetener, having been developed during the 1990s."” conversion to blood glucose in any significant quantity, and therefore cannot be used for energy utilisation.’ The Big Dirty Secret About Agave nstead, these refined fructose sweeteners are primarily In spite of manufacturers’ claims, agave "nectar" is no’ converted into triglycerides and adipose tissue (body fat). | made from the sap of the agave or yucca plant but from n fact, a recent study by Teff and others, published in The the starch of its giant pineapple-shaped root bulb. The ournal of Clinical Endocrinology and Metabolism (2009; principal constituents of the agave root are starch, 94[5]:1562-69), found that obese people who drank a _ similar to the starch in corn or rice, and a complex tuctose-sweetened beverage with a meal had triglyceride carbohydrate called inulin, which is made up of chains of evels almost 200 per cent higher than obese people who fructose molecules. Technically, this highly indigestible drank a glucose-sweetened beverage with a meal." fibre, inulin, which does not taste sweet, comprises Chronic high-triglyceride levels translate into about half the carbohydrate content of agave. increased insulin resistance, inflammation and heart The process by which agave glucose and inulin are disease. Thus, according to Bianchi, HFCS is a recipe converted into "nectar" is similar to the process by In spite of manufacturers’ claims, agave "nectar" is not of the agave or , yucca plant but from the starch of its giant pineapple-shaped root bulb. The Big Dirty Secret About Agave In spite of manufacturers’ claims, agave "nectar" is not made from the sap of the agave or yucca plant but from the starch of its giant pineapple-shaped root bulb. The principal constituents of the agave root are starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules. Technically, this highly indigestible fibre, inulin, which does not taste sweet, comprises about half the carbohydrate content of agave. The process by which agave glucose and inulin are converted into "nectar" is similar to the process by APRIL - MAY 2010 NEXUS ° 13 made from the sap www.nexusmagazine.com