The agave syrup controversy continues apace. Every exposé decrying agave seems twinned with an article defending its reputation. Here are some links to what everyone’s talking about:
Sally Fallon and Rami Nagel kicked things off when they published “Worse Than We Thought: The Lowdown on High Fructose Corn Syrup and Agave ‘Nectar’” in the Spring 2009 edition of Wise Traditions. The article likens the health effects of agave to those of high-fructose corn syrup. It also alleges agave is a highly refined product, subject in many instances to adulteration.
A quick shot across the Fallon/Nagel bow followed from Craig Gerbore, President of Madhave Agave Nectar, refuting many of their article’s claims.
Another 2009 article “Agave Syrup May Not Be So Simple” from the Wall Street Journal reports on a warning from the Glycemic Research Institute that agave was responsible for adverse effects experienced by diabetics in laboratory tests.
Dr. Joseph Mercola’s article, “Agave: a Triumph of Marketing Over Truth,” contradicts common marketing claims about agave’s minimal processing and its health-supportiveness, citing high fructose concentration, effects on triglycerides, high caloric count, and adulteration in processing.
This blog post, “Let’s Talk About Agave,” was written by Larry Kaplowitz, owner of Larry’s Coconut Bliss, detailing a visit to Jalisco, Mexico to see how agave is produced. What Kaplowitz’s general manager Doug Furlong finds on this trip contradicts assertions made by Dr. Mercola. Kaplowitz also weighs in on what he considers sensationalized attacks on agave’s healthiness.
Author and consumer advocate Debra Lynn Dadd’s on-line article about agave considers its origins, nutritional value, methods of production, market forms, and varieties. She also performs her own blood glucose test using raw and cooked commercial agave products. Interesting results . . .
Do you have any links you’d like share on this subject? Let us know.