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Here you will find press releases, trade media and scientific articles, recent and media clips, all relative to the agave industry.
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The controversy about agave syrup was manufactured by the publication of a single article on the internet, which has been reproduced and adapted for virtually every other article produced on the internet and other media venues. That article, written by Rami Nagel and published on Naturalnews.com, was highly biased and full of inaccuracies, half-truths and misinformation about agave. Since the Naturalnews.com article has been the sole source of nearly all other popular articles in public media, we want to set the record straight with science-based, reliable information to offer a more balanced resource to those interested in learning more about agave syrup.
Myth: Agave is mainly a starch, such as corn or rice.
Truth: Agave contains Fructans or Inulin, not starch. Fructans are a naturally occurring polysaccharide or complex sugar consisting of Fructose and Glucose. Certain plants produce Fructans which is a form of energy storage. Most plants that synthesize/store Fructans do not store other material such as starch.
We have heard from a number of people who were alarmed by what they read in Dr. Mercola’s recent article about agave syrup. We also were alarmed –not by the case Dr. Mercola makes, but by some blatant misinformation contained in his article.
Question: Is Agave Nectar Any Good?
Have you ever used agave nectar instead of honey? I recently discovered it in our health food store. It has a lower glycemic index than honey and works just as well. I have used it in place of honey in your recipes.
As the creator of Brain Toniq, and the one who chose its formula specifically to be healthy for human beings (we use organic agave as our sweetener), I was initially amused, and then baffled at the growing number of people who were and continue to be swayed by a couple of misinformed—and blatantly deceitful in some cases—articles that have been making the rounds on the Internet on the topic of agave.
All of the articles contain fabrications and misinformation, but we’ll look at Mercola’s because his is the most humorously blatant.
I wouldn’t be making chocolate if I didn’t believe with all my heart that the products we make are helping people make profound changes in their diets and therefore in their quality of life. One of the components of our bars – Agave Nectar – came under scrutiny a few months ago and what was said about this sweetener was shocking to many. More than researching reports and reading third party blogs, I felt the only way to respond to these concerns and continue to use agave nectar with integrity was to visit my source in Mexico.