I’ve been using Agave Nectar as a substitute for other sweeteners in the belief that it’s better for diabetes, due to it’s low GI. But a post on Facebook the other day blew this illusion out of the water.
The FB link took me here: http://www.foodrenegade.com/agave-nectar-good-or-bad/ and shocked me somewhat. So I asked my herbalist, who had the following to say:
Agave, when processed into agave syrup has the same problems as sugar, honey, corn syrup etc in that it has been heavily refined and consequently contains a considerably high glycemic load which is going to mess with your blood sugar. It can be upwards of 90% fructose!!!
In it’s unrefined form it is like a sweet water extracted from the agave plant and in that form has numerous health benefits. It’s the same old story of taking a wholefood and processing out of existence!
I really thought I was safe with Agave Nectar, but a quick trawl round and this is backed up everywhere.
Sometimes your quality of life can be heavily affected by the questions you ask, and Google is no exception in this. Obviously you have to be extremely cautious when researching health issues on the internet, but there’s a lot of ‘food for thought’ so to speak. It would seem a forum post I found hits the nail on the head:
The only reason that it has a log GI is because the glycemic index measures only glucose and ignores fructose, so can sometimes be misleading.
So there you go – I think I’ll be sticking with the Stevia leaf in future.
In other news, I’m going to be starting a separate website for all this raw food and diabetes stuff in the next month or so, so watch this space.