Fw: Beware of the Agave Nectar Health Food Fraud

[Guest guest]

http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food-fraud.aspx

 

Many people interested in staying healthy have switched to agave as a

safer "natural" sweetener. They want to avoid well documented dangerous

sweeteners like HFCS (high fructose corn syrup) but are unaware that

agave is actually WORSE than HFCS.So just what is agave?

Blue agave is an exotic plant growing in the rich volcanic soil of

Mexico under a hot tropical sun, boasting a stately flower stem that

blooms only once in its lifetime. "Agave" literally means "noble." It’s

generally recognized as a superstar of the herbal remedy world,

claiming to offer relief for indigestion, bowel irregularity, and skin

wounds.

Ferment it, and you have Mexico’s favorite adult beverage -- tequila.

Just the name "agave" conjures up images of romantic tropical

excursions and mysterious shamanic medicine.

These are the mental images agave "nectar" sellers want you to hold.

They use agave’s royal pedigree to cover the truth that what they’re

selling you is a bottle of high-fructose syrup, so highly processed and

refined that it bears NO resemblance to the plant of its namesake.

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.

It is important to understand that fructose does not increase

insulin levels, which is not necessarily good as what it does do is

radically increase insulin resistance, which is FAR more dangerous. You

see, it’s okay for your insulin levels to rise, that is normal. You

just don’t want these insulin levels to remain elevated, which is what

insulin resistance causes.

That is why fasting insulin is such a powerful test, as it is a

very powerful reflection of your insulin resistance.

In addition to insulin resistance, your risk of liver damage

increases, along with triglycerides and a whole host of other health

problems, as discussed in this CBC News video about the newly discovered dangers of

high fructose corn syrup. The study discussed in this news report

is about HFCS, however, it's well worth remembering that agave contains

MORE fructose than HFCS, and in all likelihood, it's the FRUCTOSE that

is causing these severe liver problems.

How Agave is Grown and Produced Proves it is Unnatural

Agaves grow primarily in Mexico, but you can also find them in the

southern and western United States, as well as in South America. Agaves

are not cacti, but succulents of the yucca family, more closely related

to amaryllis and other lilies. Edible parts of the agave are the

flowers, leaves, stalks and the sap.

A mature agave is 7 to 12 feet in diameter with leaves that are 5

to 8 feet tall -- an impressive plant in stature, to be sure. There are

over 100 species of agave, in a wide variety of sizes and colors.

Although the industry wants you to believe that agave nectar runs

straight from the plant and into your jar, nothing could not be farther

from the truth.

In spite of manufacturer’s claims, agave "nectar" is not made from

the sap of the yucca or agave plant but from the starch of its

pineapple-like root bulb. The root is comprised mainly of starch,

similar to corn, and a complex carbohydrate called inulin, which is

made up of fructose molecules.

The process by which agave starch and inulin are converted into

"nectar" is VERY similar to the process by which cornstarch is

converted into HFCS1.

The agave starch is converted into fructose-rich syrup using

genetically modified enzymes and a chemically intensive process

involving caustic acids, clarifiers, and filtration chemicals[ii]. Here is a partial list of the chemicals

involved:

Activated charcoal

Cationic and ionic resins

Sulfuric and/or hydrofluoric acid

Dicalite

Clarimex

Inulin enzymes

Fructozyme

How natural does this sound?

The result is highly refined fructose syrup, along with some

remaining inulin.

Agave syrup comes in two colors: clear or light, and amber. What’s

the difference?

Due to poor quality control in Mexican processing plants, some

of the syrup gets burnt. Hence, the darker amber color. Of course,

this poor quality control is marketed as an "artisan" variation, like

amber beer, when in fact it contains higher levels of toxic impurities

that arise from the sugar-heating process.

Impurities aside, agave "nectar" is neither safe nor natural with

laboratory-generated fructose levels of more than 80 percent!

It is worth mentioning that some websites mention that a natural

raw agave product does exist in Mexico, made from the actual sap of the

agave, but availability is limited because it is so expensive to

produce. By far, the vast majority of agave syrups offered commercially

are not this unprocessed raw agave from the sap.

Sales are Sweet for Agave Companies and Bad for You and Your Family

Growing consumer resistance to HFCS has been a hole-in-one for the

agave industry. Need a healthy alternative to those evil HFS products?

Agave syrup to the rescue!

In case you doubt the influence of marketing in setting trends and

consumer buying habits, look at these statistics:[iii]

New agave products more than tripled in number between 2003 and

2007, from 56 to 176. Agave syrup is now appearing in products such as

energy bars, cereals and organic ice creams.

Revenues for the category "other liquid sweeteners," which

includes agave, rose to more than $10.3 million in 2007, which was a 50

percent jump from 2006.

McCormick & Co., a major food manufacturer, placed agave

syrup in its "top 10 flavors" list for 2009.

Two of Mexico’s largest agave syrup manufacturers, Iidea and

Nekutli, are sending increasingly large shipments of agave syrup to

Germany, Japan and New Zealand due to growing global popularity.

Agave is also quickly crossing over from the health food market to

mainstream grocery chains, restaurants and taverns, and consumers

(especially vegans and raw food enthusiasts) are replacing their honey

and maple syrup with bottles of agave after being duped into believing

it’s a more healthful alternative.

The Myth of Agave as a "Healthy" Sugar Substitute

It’s important for you and your family’s health to remember that

agave syrup is neither healthy nor natural.

As reported by Dr. Ingrid Kohlstadt, a fellow of the American

College of Nutrition and an associate faculty member at Johns Hopkins

School of Public Health:

"Agave is almost all fructose, a highly processed sugar with

great marketing."

Agave syrup is not low calorie -- it has about 16 calories per

teaspoon, the same as sucrose (table sugar). The glycemic index is

immaterial, once you understand the full extent of the risk this

product poses to your health.

The consumption of high amounts of sugar is what is inflating

America’s waistline, as well as escalating rates of diabetes, blood

pressure and heart disease.

Although overall sugar consumption is definitely something to be

concerned about, even more problematic is one type of sugar that wreaks

extraordinary havoc on your body: FRUCTOSE.

And if you want fructose, agave products next to pure fructose,

have the highest percentage of fructose of any sweeteners on the

market, over 50 percent more fructose than high fructose corn syrup.

Why You Need to Understand Why Fructose is so Important

All sugars are not created equal, in spite of what you might have

been told.

Glucose is the form of energy your cells were actually designed to

run on. Every cell in your body, every bacterium -- and in fact, nearly

every living thing on the Earth -- uses glucose for energy.

But as a country, regular cane sugar, or sucrose (50 percent

glucose and 50 percent fructose), is no longer the sugar of choice. It’s now fructose.

This happened in the 1970s as a result of technology that made

HFCS far less expensive to produce. Believe me, it was NOT done for its

health benefits. This was purely an economic decision.

Let me clear up any confusion here, as fructose is the primary

sugar in most fruits. It isn’t that fructose is intrinsically evil --

it is just the MASSIVE DOSES you and your family are exposed to that

makes it dangerous. Because it is so cheap and makes foods taste so

much better, it is added to virtually every processed food.

There are two overall reasons fructose is so damaging:

Your body metabolizes

fructose in a much different way than glucose. Fructose is broken

down in your liver just like alcohol and produces many of the side

effects of chronic alcohol use, right down to the "beer belly"

People are consuming fructose in quantities that are 400-800

percent higher than they were 100 years ago due to its pervasive

presence in just about all processed foods

Fructose Turns to Fat and Makes You Fat!

Unlike fructose which is nearly exclusively broken down in your

liver and is directly converted to dangerous fats. This is one of the

reasons why fructose is the leading cause of obesity. However, only 20

percent of glucose is metabolized in your liver. This is related to the

fact that nearly every cell in your body can directly use glucose as a

fuel source, so it’s normally "burned up" immediately after consumption.

It is also important to understand that the fructose in fruits and

vegetables is not the same fructose molecule you’ll find in synthetic

high-fructose corn syrup, which is manufactured in the lab. Naturally

occurring fructose comes along with fiber, enzymes, vitamins, minerals,

and antioxidants, whereas fructose sweeteners have no nutritional value

at all.

Additionally it is actually attached to other sugars and molecules

and needs to be broken down before it is absorbed which limits the

damage it causes. In HFCS it is a free fructose molecule, just as the

glucose. Because these sugars are in their free forms their absorption

is radically increased and you actually absorb far more of them had

they been in their natural joined state which would cause a higher

percentage of the fructose to pass to the intestine unabsorbed.

But the menace

of fructose doesn’t stop there.

Fructose

also elevates your uric acid levels, which is actually more

dangerous than elevated cholesterol levels as it causes chronic,

low-level inflammation, which increases your risk of cardiovascular

disease, stroke, cancer, arthritis and premature aging.

Fructose also "tricks" your body into gaining weight by fooling

your metabolism -- it actually severely impairs your body’s normal

appetite-control systems.

Excessive fructose rapidly leads to weight gain and abdominal

obesity ("beer belly"), decreased HDL, increased LDL, elevated

triglycerides, elevated blood sugar, and high blood pressure -- i.e.,

classic metabolic syndrome.

Fructose metabolism is very similar to alcohol metabolism,

which has a multitude of toxic effects, including NAFLD (non-alcoholic

fatty liver disease). Metabolically it’s very similar to drinking

alcohol without the buzz.

Remember to RADICALLY Reduce Your Fructose

These biological changes are not seen when humans or animals eat

starch (or glucose), suggesting that fructose is a "bad carbohydrate"

when consumed in excess of 25 grams per day.

However, it is important to remember that because fructose is so

cheap it is added to nearly all processed foods. So even if you are

seeking to eliminate it from your diet you will EASILY exceed 25 grams

per day because it is "hidden" in so many foods. This is made worse by

the deceptive and lax labeling laws which frequently allow gigantic

loopholes for agribusiness to include it in the product and not

identify it.

Making matters worse, your body easily becomes sensitized to

fructose.

Fructose activates its own pathways in your body—those metabolic

pathways become "upregulated." In other words, the more fructose you

eat, the more effective your body is in absorbing it; and the more you

absorb, the more damage you’ll do.

You become "sensitized" to fructosr as time goes by, and more

sensitive to its toxic effects as well.

Let me be clear that it isn’t fructose that is the problem -- but excessive

fructose. And especially the concentrated amounts of fructose that

your body was NEVER designed to process, such as what’s in HFCS and

agave syrup.

Agave nectar is EVEN WORSE than HFCS because it’s even higher in

fructose than HFCS (80 percent and higher), making it an even worse

metabolic menace.

Other Reasons You Should Steer Clear of Agave

Poor Quality Control. There are very few

quality controls in place to monitor the production of agave syrup.

Nearly all agave sold in the U.S. comes from Mexico. Industry insiders

are concerned that agave producers are using lesser, even toxic, agave

plants due to a shortage of blue agave.

Pesticides. There are also concerns that some

distributors are cutting agave syrup with corn syrup -- how often and

to what extent is anyone’s guess. In addition, the FDA has refused

shipments of agave syrup due to excessive pesticide

residues.

Saponins. Agave is known to contain large

amounts of saponins. Saponins are toxic steroid derivatives, capable of

disrupting red blood cells and producing diarrhea and vomiting. There

is also a possible link between saponins and miscarriage by stimulating

blood flow to the uterus, so if you’re pregnant, you should

definitely avoid agave products.

Hydroxymethylfurfural (HMF). Some agave syrups

contain a contaminant called hydroxymethylfurfural (HMF, also called

5-hydroxymethyl furfural), an organic heat-formed compound that arises

in the processing of fructose -- in both agave syrup and HFCS. HMF

has potential toxic, mutagenic and carcinogenic effects[iv]. HMF is EXTREMELY

toxic to honey bees, which is a problem since commercial beekeepers

feed HFCS to the bees to stimulate honey production when field-gathered

nectar sources are scarce[v].

Nutrient Void. Agave syrup is not a whole

food -- it is fractionated and processed, devoid of the nutrients

contained in the original, whole plant.

Enzymes. Agave syrup is not a live food. The

natural enzymes are removed to prevent agave syrup from fermenting and

turning into tequila in your food pantry or cabinet.

Addictiveness. Agave is, for all intents and

purposes, highly concentrated sugar. Sugar and sweeteners wreak havoc

on your health and are highly

addictive.

What are Acceptable Alternatives to Agave?

If you are craving something sweet, your best bet is to reach for an

apple or a pear. And if you give yourself a sugar holiday for even a

couple of weeks, you will be amazed at how much those cravings will

decrease. But be sure and count the grams of fructose and keep your

total fructose from fruit below 15 grams per day as you are sure to

consume plenty of "hidden" fructose in the other foods you will be

eating.

[Guest guest]

Thanks, Lynda. Some friends were talking about this product a while back so I did some research and found the following info.Mike Adams then printed a rebuttal by the president of Madhava, a company that makes agave nectar.http://www.naturalnews.com/025060.htmlKadee

 

 

Here is an incredible article by Ramiel Nagel. Remi has done an enormous service to us

all via his deep researches in the field of nutrition. Much of his work is revealed in a great book "Cure Tooth Decay" which contrary to the prevailing, self serving dogma, teaches you how to heal and prevent cavities with organic foods. Following on the heals of this book is "Healing

Our Children" His web sites are a veritable gold mine of info. One can even read a chapter from his books there.

This post contains not only High Fructose sugar but touches on all sweeteners and is a must read by all, especially to the seasoned readers of this list/blog.

**The reason why refined fructose is used so commonly as a sweetener is simple: it's extremely cheap in cost.....

.....What I want people to understand is that mislabeling a sweetener like agave syrup is about money and profit, to the real determent of your health.**

**In an average supermarket, at least 2/3 of all items

contain some form of highly refined fructose, because it is one of the cheapest ingredients and fillers for foods, next to water, air, and salt. In health food stores, some foods contain a sweetener called crystalline fructose or other sweeteners labeled as fructose.

Essentially, these are ALL refined corn fructose, labeled in a way to trick people that it is something more natural. Mr. Bianchi concludes:**

**This adulterated agave syrup

(refined fructose) was also labeled as certified organic (8) to fool consumers into thinking they were getting a pure product. This shows you how unverified organic labels were used in the USA, and continue being used even now.**

Exposed, yet again, are the smoke and mirrors shenanigans of food marketing especially organic foods much like:**The cost of the margarine is based on denatured vegetable oil which only costs a few cents, while good butter may cost a few dollars. This provides considerable room for easy profits. It does not take rocket science to market margarine just slightly less than butter and pocket the resulting huge profit.**

Extracted from: Butter Versus Margarine

**In a stunning report released in October 2008, the U.S. government's own accountability office reported that of the thousands of

food products imported into the US each year from 150 countries, just 96 total food items were inspected by the FDA to insure label accuracy and food safety. (7) The FDA doesn*t usually protect consumers regarding food safety or food labeling, nor does it usually take action against many misleading labels. This was seen with the processed infant formula scandal from China, where infant milk powder was tainted with toxic melamine.**

**Refined fructose (or anything) lacks amino acids, vitamins, minerals, pectin, and fiber. As a result, the body doesn*t recognize refined fructose. Levulose, on the other hand, is naturally occurring in fruits,

and is not isolated but bound to other naturally occurring sugars. Unlike man-made fructose, levulose contains enzymes, vitamins, minerals, fiber, and fruit pectin. Refined fructose is processed in the body through the liver, rather than digested in the intestine.(5) Levulose is digested in the intestine. Refined fructose robs the body of many micronutrient treasures in order to assimilate itself for physiological use. While naturally occurring fruit sugars contain levulose bound to other sugars, high fructose corn syrup contains *free*

(unbound), chemically refined fructose. Research indicates that free refined fructose interferes with the heart's use of key minerals like magnesium, copper and chromium. (6)

 

**High fructose from agave or corn will kill a diabetic or hypoglycemic much faster than refined white sugar,** says Mr. Bianchi. **By eating high fructose syrups, you are clogging the veins, creating inflammation, and increasing body fat, while stressing your heart. This is in part because refined fructose is foreign to the body, and is not recognized by it.**

**Without the FDA making efforts to enforce food-labeling laws, consumers cannot be certain that what they are eating is even what the label says it is. New sweeteners like agave syrup (refined fructose) were made to coin a profit, and not to help or assist vital health. Due to the lies from many companies who sell agave syrup (refined fructose), you have been led to believe that it is a safe and a natural sweetener. The retail refined agave syrup label does not explain that it goes through a complicated chemical refining process of enzymatic digestion, which converts the starch into the free, man-made chemical fructose that has a direct link to serious the degenerative disease conditions so prevalent in our culture. While high fructose agave syrup won't spike your blood sugar levels,

the fructose in it will cause: mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, cardio-vascular disease, obesity, and may be toxic for use during pregnancy.

If you want to buy something sweet, get a piece of fruit, not a candy bar labeled as a *health food.* If you want to create something sweet, use sweeteners that are known to be safer. For uncooked dishes, unheated raw honey* or dates work well. For cooked dishes or sweet drinks, a good

organic maple syrup, or even freshly juiced apple juice or orange juice can provide delicious and relatively safe sweetness. In general, to be healthy, we cannot eat sugar all day, no matter how natural the form of sugar is, or is claimed to be. One should limit total sweetener consumption to approximately 10% of

daily calories. Or one sweet side dish per day, (like a bowl of fruit with yogurt.)**

*Please note: **...In point of fact, there is a very widespread and significant volume practice of feeding bees refined sucrose and/or refined crystallized or liquid high fructose corn syrup to merely flavor, partially convert and call *honey*, because it past through the bee*s digestive tract. The result of such a product (essentially bee barf) labeled as honey, but is

closer in saccharide break down to the refined sweetener sources used...**

As I always stress knowing the source on one's food is

paramount. Try to buy from a local bee keeper who you know. This goes for produce etc. where and when possible.

**While it may be depressing news to hear about the lack of standards in the health food world, let this news help encourage you to seek access to more pure and unrefined foods and sweetener sources, so that you can be healthier.**

Chris Guptahttp://tinyurl.com/6bn5bj

http://www.newmediaexplorer.org/chris/2008/11/17/agave_nectar_the_high_fructose_health_food_fraud.htm--------------------------See also:

Sugar Consumption and Pancreatic Cancer

At Last - Why Sugar Kills!

Why Is Sugar A Problem?

A Sweet Solution to Fund Raising - Sugar

& Colour

The Negative Impact of Sugar on Vitamin C

Why the Government "just said no" to Less Sugar

Fibiger's Work on Cancer & Sugar-----------------------

Agave

Nectar, the High Fructose Health Food Fraudby Rami Nagel

Agave nectar is advertised as a

*diabetic friendly,* raw, and a *100% natural sweetener.* Yet it is none of these.

The purpose of this article is to show you that agave nectar is in reality not a natural sweetener but a highly refined form of fructose, more concentrated than the high fructose corn syrup used in sodas. Refined fructose is not a *natural* sugar, and countless studies implicate it as a sweetener that will contribute to disease. Therefore, agave nectar is not a health building product, but rather a deceptively marketed form of a highly processed and refined sweetener.

Agave nectar is found on the shelves of health food stores primarily under the labels, *Agave Nectar 100% Natural Sweetener,* (1) and *Organic Raw Blue Agave Nectar.* (2) In addition, it can be found in foods labeled as organic or raw, including: ketchup, ice-cream, chocolate, and

health food bars.

The implication of its name, the pictures and descriptions on the product labels, is that agave is an unrefined sweetener that has been used for thousands of years by native people in central Mexico. Botanically, agave plants are in the lily order Liliales and the order Asparagales (depending on which botanical taxonomic system you use) both of which define agave as a flowering plant. For **thousands of years natives to central Mexico used

different species of agave plants for medicine, as well as for building shelter,** so claims the fanciful pedigree of this plant. Natives would also allow the sweet sap/liquid of the agave to ferment naturally, which created a mildly alcoholic beverage with a very pungent flavor known as *pulque*. They also made a traditional sweetener from the agave

sap/juice (miel de agave) by simply boiling it for several hours. But, as one agave

seller explains, the agave nectar purchased in stores is neither of these traditional foods: **Agave nectar is a newly created sweetener, having been developed during the 1990's.** (3)

What is Agave Nectar?

The principal constituent of the agave

is starch, such as what is found in corn or rice. The process in which the agave

starch is converted into refined fructose and then sold as the sweetener agave

nectar is through an enzymatic and chemical conversion that refines, clarifies, heats, chemically alters, centrifuges, and filters the non-sweet starch into a highly refined sweetener, fructose. Here, a distinction must be made. Fructose is not what is found in fruit. Commonly, fructose is compared with its

opposite and truly naturally occurring sweetener, known as *levulose*. There are some chemical similarities between fructose (man made) and levulose (made by nature), and so the synthetically refined sugar fructose was labeled in a

way to make one believe it comes from fruit. Levulose is not fructose even though people will claim it is. Russ Bianchi is Managing Director and CEO of Adept Solutions, Inc., a globally recognized food and beverage development company. Russ explains:

**If fructose were natural, I would be able to go out to corn field and get a bucket of sweetener. I can go to a beehive and get honey

that I can eat without processing it. I can go to an apple tree and pick an apple and eat it. I cannot go out into a cornfield, squeeze corn, and get fructose

syrup, and I cannot go into an agave field, and get the

product sold on retail shelves, as agave nectar. Falsely labeled agave fructose and high fructose corn syrup are both products of advanced chemistry and extensive food processing technology.** (4) Mr. Bianchi has an insider*s view of the health food industry and the food creation industry, having worked in the industry for decades.

Take water for example. We all know that the chemical formula for water is H2O: two hydrogens and one oxygen. The opposite would be O2H, which is nothing close to water. Likewise, man-made fructose would have to have the chemical formula changed for it to be levulose, so it is not levulose. Saying fructose is levulose is like saying that margarine is the same as butter. Refined fructose lacks amino acids, vitamins, minerals, pectin, and fiber. As a result, the body doesn't recognize refined fructose. Levulose, on the other hand, is naturally occurring in fruits, and is not isolated but bound to

other naturally occurring sugars. Unlike man-made fructose, levulose contains enzymes, vitamins, minerals, fiber, and fruit pectin. Refined fructose is processed in the body through the liver, rather than digested in the intestine.(5) Levulose is digested in the intestine. Refined fructose robs the body of many micronutrient treasures in order to assimilate itself for physiological use. While naturally occurring fruit sugars contain levulose bound to other sugars, high fructose corn syrup contains *free* (unbound), chemically refined fructose. Research indicates that free refined fructose interferes with the heart*s use of key minerals like magnesium, copper and chromium. (6)

The reason why refined fructose is used so commonly as

a sweetener is simple: it*s extremely cheap in cost.

Agave nectar, as a final product, is mostly chemically refined fructose, anywhere from 70% and higher according to the agave

nectar chemical profiles posted on agave nectar websites. The refined fructose in agave nectar is much more concentrated than the fructose in high fructose corn syrup.

For comparison, the high fructose corn syrup used in sodas is 55% refined fructose. High fructose corn syrup is made with genetically modified enzymes. Is agave syrup (refined fructose) made the same way?

**They are indeed made the same way, using a highly chemical process with genetically modified enzymes. They are also using caustic acids, clarifiers, filtration chemicals and so forth in the conversion of agave starches into highly refined fructose inulin that is even higher in fructose content than high fructose corn syrup**, says Mr. Bianchi. Inulin is a chain of chemically refined fibers and sugars linked together, and, this bears repeating, high fructose inulin has more concentrated sugar than high fructose corn syrup! In a confidential FDA letter, Dr. Martin Stutsman (from the Food and Drug Administration*s Office of Labeling Enforcement) explains the FDA*s food labeling laws related to Agave Nectar: **Corn syrup treated with enzymes to enhance the fructose levels is to be labeled *High Fructose Corn Syrup*. ** According to Mr. Stutsman, agave, whose main carbohydrate is starch, requires the label *hydrolyzed inulin syrup.* Even though, like corn, agave is a starch processed with enzymes, it does not require the label high fructose agave syrup because the resulting refined fructose sweetener is so sweet that it is chemically closer to inulin.

From this point forward, agave

nectar will be referred to by a more accurate name: agave syrup. This name is also legally uncomplicated and non-deceptive, per US Federal labeling laws, even though the true name would be hydrolyzed high fructose inulin syrup. **The product called *agave nectar* is really chemically refined hydrolyzed high fructose, which is intentionally mislabeled to deceive consumers,** states Mr. Bianchi.

In a stunning report released in October 2008, the U.S. government*s own accountability office reported that of the thousands of

food products imported into the US each year from 150 countries, just 96 total food items were inspected by the FDA to insure label accuracy and food safety. (7) The FDA doesn't usually protect consumers regarding food safety or food labeling, nor does it usually take action against many misleading labels. This was seen with the processed infant formula scandal from China, where infant milk powder was tainted with toxic melamine.

High Fructose Agave*s Dubious History

In the year 2000, with warrants in hand, federal agents from the Office of Criminal Investigations of the Food and Drug Administration (FDA) came banging on the door of North America*s largest agave

nectar distributor, Western Commerce Corporation in California. In an extremely rare case of the FDA

protecting consumer interests (rather than supporting big business, while shutting down legitimate and health consciousness competition), they discovered that Western Commerce Corporation was adulterating their agave syrup with high fructose corn syrup (to lower the cost even more and increase profit margins). While the federal agents confiscated the material in the warehouse, the owners of Western Commerce Corporation were nowhere to be found. Those who ran the company fled the country with millions of dollars in assets to avoid criminal prosecution.

This adulterated agave syrup (refined fructose) was also labeled as certified organic (8) to fool consumers into thinking they were getting a pure product. This shows you how unverified organic labels were used in the USA, and continue being used even now.

Today, high fructose agave syrup is made primarily by two companies, Nekulti, and IIDEA. Yet a third agave

marketer, by the name of *Volcanic* , has a suspicious claim on their website. **If your agave comes from one of the other two companies in Mexico, something has been added.** (9) They are referring to Nekulti and IIDEA. Their claim is based upon an analysis, which claims that their agave nectar has a lower refined fructose level.

Blue Agave Nectar is Not a Safe Sweetener

When the Spaniards came to the New World, around 1535,

they brought with them a desire for brandy. When their supplies ran out they had to find a new alcoholic beverage to replace their lost brandy. The Spaniards found that by distilling the juice of the plant now known as the blue agave plant they could produce a potent alcoholic beverage, which over time has evolved into what we now call tequila. In order to produce a sweetener from the blue agave plant, the entire pineapple -like, giant root bulb of the plant is removed from

the earth. It is then dried and juiced, making an agave

starch juice. This in no way resembles any form of traditional use of the blue agave

plant. While great for distilling tequila, the blue agave plant, when transformed through a chemical process into refined fructose, may contain many properties that make them dangerous and toxic for regular human consumption.

**Yucca species, together with other agaves, are known

to contain large quantities of saponins,** according to Tyler*s Honest Herbal. Saponins in many varieties of agave plants are toxic steroid derivatives, as well as purgatives, and are to be avoided during pregnancy or breastfeeding because they might cause or contribute to miscarriage. These toxins have

adverse effects on non-pregnant people and many health compromised consumer categories as well. They are known to contribute to internal hemorrhaging by destroying red blood cells, and they may gravely negatively harm people taking statin and high blood pressure drugs. Agave may also stimulate blood flow in the uterus.(10) Other first hand reports indicate agave may promote sterility in women. Since the agaves used for agave syrup are not being used in their traditional way, there should be a warning label on the sweetener packages that it may promote miscarriage during pregnancy, through weakening the uterine lining.

What's Wrong With Fructose?

Once eaten, refined fructose appears as triglycerides in the blood stream, or as stored body fat. Elevated triglyceride levels, caused by consumption of refined fructose, are building blocks for hardening human

arteries. Metabolic studies have proven the relationship between refined

fructose and obesity.(11) Because fructose is not converted to blood glucose, refined fructose doesn*t raise nor crash human blood glucose levels — hence the claim that it is safe for diabetics. Supposedly, refined fructose has a low glycemic index, and won't affect your blood sugar negatively. But the food labels are deceptive. Refined fructose is not really safe for diabetics. **High fructose from agave or corn will kill a diabetic or hypoglycemic much faster than refined white sugar,** says Mr. Bianchi. **By eating high fructose syrups, you are clogging the

veins, creating inflammation, and increasing body fat, while stressing your heart. This is in part because refined fructose is foreign to the body, and is not recognized by it.**

The average person consumes about 98 pounds of highly refined corn fructose per year in the USA, that roughly translates into half a cup of refined fructose per day. In an average supermarket, at least 2/3 of all

items contain some form of highly refined fructose, because it is one of the cheapest ingredients and fillers for foods, next to water, air, and salt. In health food stores, some foods contain a sweetener called crystalline fructose or other sweeteners labeled as fructose. Essentially, these are all refined corn fructose, labeled in a way to trick people that it is something more natural. Mr. Bianchi concludes:

**The simple answer tends to be the correct one. There

is no land of milk and agave. Milk comes from goats, cows, humans, etc., and honey comes from bees. What I want people to understand is that mislabeling a sweetener like agave syrup is about money and profit, to the real determent of your health. The unethical factor is that the natural health food business has gone to great lengths in the case of agave to defraud consumers, by deceiving and lying to those who are trying to seek better health. There is something ethically worse about a company pretending to sell something all natural

to people seeking health, than a mainstream company not pretending that their food is healthier. For example, nobody selling fast and junk foods is advocating it is health food. When you are in a natural health food store, you expect to pay extra money for something that is good for you. We have con artists here, pretending to deliver better health at a higher cost, when in reality it

is equal to, or much worse than the many other sweeteners or harmful junk food. People are expecting to receive health, and are intentionally being defrauded for profit.**

Amber Agave Syrup (refined fructose)

Agave syrup (refined fructose)

comes in two colors: clear or light, and amber. What is this difference? Mr. Bianchi explains, **Due to poor quality control in the agave processing plants in Mexico, sometimes the fructose gets burned after being heated above 140 degrees Fahrenheit, it creates a

darker, or amber color.**

Chain Food Stores and Health Food Stores

When Western Commerce Corporation was shut down, due to their agave syrup alteration scheme in 2000, the big guys in the food industry stayed away from any agave syrups. They knew better than to risk lawsuits, and health consumer fraud. **They were clear that agave was

criminally mislabeled per US Code Of Federal Regulation labeling laws, with an untried sweetener, new

to the market, that contained saponins, and was not clearly approved as safe for use.** explains Mr. Bianchi. For many years following this bust agave syrup was not used.

But recently, some sellers in the agave

syrup field, once quiet, have begun sneaking back into the food and beverage chain. And retail food giants like Whole Foods, Wegman*s, Trader Joes and Kroger, (12) who should know better, and who should know the food labeling laws and requirements, still have no hesitation in selling the toxic, unapproved, and mislabeled refined fructose agave syrup, as well as products containing it. Mr. Bianchi explains the legality of this practice. **The simple answer here, again, tends to be the correct one. The stores carry agave products knowing that if they are caught, the legal responsibility will be on the agave sellers and producers, and not the stores. They will just pull it off the shelves. They may also be victims

themselves and lied to by the purveyors and sellers of agave

products. So long as agave products are profitable, the stores will carry them, regardless of fraudulent labeling or health concerns. Stores will continue to carry agave until consumer fraud complaints to local district attorneys, consumer unions, class action litigation or severe reactions like death ensue.**

Conclusions on Agave Syrup

Without the FDA making efforts to enforce food-labeling laws, consumers cannot be certain that what they are eating is even what the label says it is. New sweeteners like agave syrup (refined fructose) were made to coin a profit, and not to help or assist vital health. Due to the lies from many companies who sell agave syrup (refined fructose), you have been led to believe that it is a safe and a natural sweetener. The retail refined agave syrup label does not explain that it goes through a complicated chemical refining process of enzymatic digestion, which converts the starch into the free, man-made chemical fructose that has a direct link to serious the degenerative disease conditions so prevalent in our culture. While high fructose agave

syrup won*t spike your blood sugar levels, the fructose in it will cause: mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, cardio-vascular disease, obesity, and may be toxic for use during pregnancy.

If you want to buy something sweet, get a piece of fruit, not a candy bar labeled as a *health food.* If you want to create something sweet, use sweeteners that are known to be safer. For uncooked dishes, unheated raw honey or dates work well. For cooked dishes or sweet drinks, a good organic maple syrup, or even freshly juiced apple juice or orange juice can provide delicious and relatively safe sweetness. In general, to be healthy, we cannot eat sugar all day, no matter how natural the form of sugar is, or is claimed to be. One should limit total sweetener consumption to approximately 10% of

daily calories. Or one sweet side dish per day, (like a bowl of fruit with yogurt.)

While it may be depressing news to hear about the lack

of standards in the health food world, let this news help encourage you to seek access to more pure and unrefined foods and sweetener sources, so that you can be healthier.

Additional Reading

– Published Books that Talk about the

Dangers of Refined Fructose and problems with food labeling and deceptive health

practices.

Sweet Deception by Dr. Joseph MercolaThe Truth About the Drug Companies by Marcia AngellIn Defense of Food by Michael Pollan -The

Omnivore's Dilemma by Michael Pollan -Sugar Shock! by Connie BennettSuper Size Me by Morgan SpurlockFast Food Nation, Eric SchlosserWelcome to Food Politics by Marion NestleGeneration Rx,

Greg CristerBad Foods, Michael OakesFood Fight by Dan ImhofThe Sugar Fix, Timothy Gower, Richard JohnsonPlease Don't Eat the Wallpaper, Dr. Nancy IrvenUnderstanding R Epidemic, Sylivia Ledoux 2008Fat Politics by J. Eric Oliver Obesity Epidemiology, Frank Hu

Articles Links1. (http://www.madhavasagave.com/AgavePromo.aspx )2. (http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Organic_Raw_Blue_Agave.html

) 3. (http://www.madhavahoney.com/agave.htm

)4. (http://servicesdirectory.ift.org/cms/?pid=3003 & companyId=2380044

)5. (http://journalism.nyu.edu/pubzone/annotate/node/132

)6. (http://www.westonaprice.org/modernfood/highfructose.html

) (USDA in Beltsville studies)7. (http://www.gao.gov/new.items/d08597.pdf

)8. (http://findarticles.com/p/articles/mi_m3289/is_/ai_55084258

)9. (http://www.volcanicnectar.com/blueagavefaq.html)

10. (http://childbirthsolutions.org/articles/pregnancy/herbsandvit/index.php

)11. (http://news.ufl.edu/2005/12/06/fructose/) (http://healthnews.uc.edu/news/?/825/ ) (http://www.sciencedaily.com/releases/2008/10/081016074701.htm

) (http://www.ajcn.org/cgi/content/full/79/4/537

)12. (http://www.time.com/time/specials/2007/article/0,28804,1706699_1707550_1814004,00.html )

Bibliography for additional research

The United States Department of Agriculture (USDA) statistics for the year 2003, from the Economic Research Service latest numbers, reports the average consumption per capita in the USA population of approximately and estimated 300 million, of refined sweeteners (not including high intensity sweeteners) is 161.90 pounds per year. This consumption number must be contrasted by the first US official statistics in 1905, at just under 6 pounds of total refined sweetener consumption per year, with a population that was less urbanized, or prone to the consumption of processed food or refined sweeteners. One might argue that mortality rates have actually improved in comparison to the correlation of higher sweetener consumption rates in this 100 or year period. In point of fact, diabetes, hyperinsulinism or hypoglycemia, cardio vascular disease, obesity and cancer, and correlated diseases, have also rapidly and epidemiological paralleled the rise of diseases medically and actuarially linked with increased refined sweetener consumption.November 10th, 2001, Wall Street Journal, Food? The Next Tobacco? Page #1, 5th ColumnWorld

Health Organization Statistics for the Year 2000Something About Sugar by George M. Rolph, John J. Newbegin Publishers of San Francisco, 1917Fat Land - How Americans Became The Fattest People In the World by Greg Critser, Penguin Books, 2003, ISBN 0-713-99739-7Sweet Deception by Dr. Joseph

Mercola, Nelson Books, ISBN #0-7852-2179-4Disease Prevention And

Treatment - Expanded Third Addition, 2000, Life Extension Media, ISBN 0-9658777-4-4Los Altos Health Research Clinic Study conducted by

Dr. Gene SpillerPolarimetry, Saccharimetry and the Sugars, Circular C440, US National Bureau Of Standards, by Frederick J. Bates & Associates, May 1, 1942Sugarless - Towards The Year 2000, Edited by A.J. Rugg-Gunn,

Royal Society Of chemistry, Department of child Dental Health, University of Newcastle Upon Tyne, UK, 1994Food Politics: How The Food Industry Influences Nutrition & Health by Marion NestlePhysicians' Desk Reference, 2001, Chief Editor, Sheldon Hendler, PhD, MD, Medical Economics Company, Inc.Van Nostrand's Scientific EncyclopediaFood Chemical Codex, National Academy Press, ISBN 0-309-03090-0The Merck Index, Twelfth Edition, 1996, ISBN 0-911910-12-3The Wellness Encyclopedia of Food & Nutrition, University of California, Berkeley, Sheldon Margen, MD, Editor, ISBN 0-929661-03064. Physician's Desk Reference, 2001, Chief Editor, Sheldon Hendler, PhD, MD, Medical Economics Company, Inc.Attention-Deficit

Hyperactivity Disorder, Scientific American, September 1998Sugar

Isn't Always Sweet - Living With, Understanding And Managing Hypoglycemia, by Wilbur D. Currier, MD, Maura Zack, Harvey M. Ross, MD, 1983, IBSN 0-88005-002-0The Journal, Price-Pottinger Nutrition Foundation, Fall 2001, Volume 25, number 3, Diabetes Prevention: Historical Analysis, Edward Bennett, EditorNational Institutes Of Diabetes & Digestive & Kidney Diseases of the US National Institute of Health, December 13th, 2001, US Surgeon General David Satcher, MD, And US Health & Human Services Secretary Tommy F. Thompson, on November 1st, 2001, announced a new emphasis on treating obesity, diabetes through managing blood glucose, blood pressure and cholesterol, in conjunction with the US Center for Disease Control and Prevention. Key to this landmark study was the medically based recommendation for regular exercise, a limit to total calories consumed per day, with the SPECIFIC emphasis on the wholesale reduction of refined carbohydrates, including but not limited to, refined sweeteners.The Associated Press On March 25th, 2004, by Steve Hartose, reported 'Refined Fructose Sweeteners Linked to Obesity Rise' which incorporated the USDA sweetener consumption rate from 1967-2000 by Dr. George A Bray, a longtime obesity scientist at the Louisiana State University System's Pennington Biomedical Research Center, whose conclusive results where published in the April 2004 issue of the American Journal of Clinical Nutrition, linking HFCS consumption and obesity in the American population. Food & Beverage Industry spokespersons tried to

deflect the findings, much like the tobacco Industry denied any linkage between tobacco products and disease, but the evidence is clear and irrefutable.Fructose

and mannose metabolism - 3D structure in PDB Isomerization of glucose and fructose at

web site

Measuring Blood Fat Vital To Heart Examination, March 24th, 1998, in The Boston Globe, By Richard Saltus. Triglyceride levels are a precursor to the formation of low density lipoproteins (LDL or 'bad' cholesterol) conducted by Antonio M. Gotto, Jr, MD, Dean of Cornell University Medical College in New York, Jorge Jeppesen, MD of Copenhagen University

Hospital in Denmark. Key to the medically published study the direct causal connection of high levels of triglycerides from refined fructose intake.

Ronal Krauss, head of Molecular Medicine at Lawrence Berkeley Laboratories in California said of the study:**a bunch of us who have been absolutely convinced that triglycerides are a part of the missing equation that we have to deal with above and beyond cholesterol (are vindicated) in the predicting the risk of heart disease**. The original study was published in Circulation, the medical periodical of the American Heart Association, also in March of 1998.Reuters Limited, April 26th, 1998: **Harvard Medical School

in Boston, concluded two studies presented at an international conference of the American Lung Association and the American Thoracic Society, involving 100,000 American nurses for obesity linkage to asthma. Over 14.6 million in the USA suffer from asthma. Triglycerides, caused primarily from refined fructose consumption, are a leading cause of obesity.**Meira Fields, PhD,

at USDA in Beltsville, Maryland has conducted several studies directly linking laboratory animals (rats and pigs) with rapid copper depletion, leading to rapid and advanced heart disease, as a result of *moderate* High Fructose Corn Syrup ingestion. Richard Anderson, PhD, lead scientist at the Human Nutrition Research Center in Beltsville, Maryland notes: **Many people think that adult-onset diabetes and cardiovascular disease are natural diseases of aging; we believe they are natural diseases of poor nutrition.** This was published in Men*s Confidential Magazine confirming earlier tests and reported results in Science News of June 8th, 1985 by Norman Steele, PhD, of USDA in Beltsville, Maryland, delivered to the Federation of American Societies For Experimental Biology in St. Louis, MO, in 1985.The Metabolic Basis Of Inherited Disease,

McGraw Hill, ISBN 0-07-060726-5, Editors Richard S. Lauffer, Ellen Warren &

Donna McIvor, Chapter #5, The Metabolism Of Fructose, And Chapter

Some Specific Pathways Of Metabolism Of Carbohydrates And LipidsMetabolic Effects Of Utilizable Dietary Carbohydrates by Henning Beck-Nielson, Oluf Pederson , And Niels Schwartz Sorenson, ISBN 0-8247-1710-4, 1982, page 261-284**Is Fructose More Natural Than Sugar?** By Jack Challem, Natural Health Magazine, June 1994, Page 40-44Intestinal

Fructose Absorption & Toddler's Diarrhea by Han Hoechst, A Study Of Clinical Aspects & Pathophysiology, ISBN 90-900-97-14-7, 1997Food Technology Magazine, Page 48, January, 1996, Refined Fructose & Glucose Are Not

True Energy SourcesSugar & Cancer by Dr. Jon J. Brooks, MD: www.alternativehealth.com/.au/sugar www.mercola.com

Power Bar Founder*s Sudden Death from HFCS content in his bars by Dr. Mercola, March 22nd, 2004Carbohydrate Mimics - Concepts & Methods, edited by Yves Chapleur, Wiley-Vich Publishers, 1998, ISBN 3-527-29526-7An insulin replacement? Modern Drug Discovery, December 2000Just a spoonful of sugar? Modern Drug discovery, May 2001Increased Glucose Transport-Phosphorylation & Muscle Glycogen Synthesis After Exercise Training In Insulin-Resistant Subjects, New England Journal Of Medicine, October 31st, 1996Sugars & Sweeteners, edited by Morman Kretchmer, PhD, MD and Clara B. Hollenbeck, PhD, CRC Press, 1991, ISBN 0-8493-8835-XReport From the FDA's Sugar Task Force - 1986: Evaluation Of Health Aspects Of Sugars Contained In Carbohydrate Sweeteners by Walter H. Glinsmann, MD, Hiltje Irausquin, PhD & Youngmee K. Park, PhDEU

Sweeteners Directive94/35/EC, cleared last November 2003, states that cyclamates in water, milk and fruit juice based drinks, as well as energy reduced and no added sugar drinks and a range of confectionery products, including chewing gum and breath freshening sweets are to be reduced. Cyclamates are banned in

the USA. Stevia was banned in all categories in the EU in late 2002.High

Blood Sugar Levels Increase Pancreatic Cancer Risk, May 17th, 2000, Journal Of The American Medical Association, Susan M. Gapstur, MD, Peter Gann, MD, William Love, MD, Kiang Liu, MD, Laura Coloanglo, MD & Alan Dyer, MD, This landmark 25 year study, with 40,000 subjects, conclusively proved lifestyle, exercise and dietary intake (particularly refined sweetener consumption and fat intake) have a direct medical correlation to the prevention of this form of cancer. The authors are member of Northwestern University Medical School.Approximately 24.9 billion pounds is the current production (2004) per annum in the USA of High Fructose Corn Syrup. Divide this number by the estimate population of 300 million and this gives you an average consumption per capita per annum of 82.67 pounds of HFCS consumed per year for each man, woman and child in the USA.Approximately 420 million pounds per year of 'Honey' is produced in North America, for human consumption, per USDA numbers. Most people believe honey is produced exclusively by the natural enzymatic and digestive conversion of pollen, nectar or other organic plant materials by bees to the digestible multi-saccharide known and defined as 'honey'. In point of fact, true natural honey, whether USDA certified or not, in various grades, is only produced in the mid Spring to late Summer months of each year, when

the biological materials are readily available for bees to digest, convert and regurgitate. Then how is honey production in many regions continuous into the Fall, Winter and Early Spring when the raw material sources for conversion do not exist? Apiarist would argue that higher latitudes produce more day light hours, during the Summer, for honey production, or conversely the importation of southern hemisphere honey, during the winter months of North America. In

point of fact, there is a very widespread and significant volume practice of feeding bees refined sucrose and/or refined crystallized or liquid high fructose

corn syrup to merely flavor, partially convert and call 'honey', because it past through the bee's digestive tract. The result of such a product (essentially bee barf) labeled as honey, but is closer in saccharide break down to the refined sweetener sources used. These additional months of stress on the hives, while keeping the hives under light 24 hours per day, eventually cause mite infestation in the hives and large bee kill-offs. These cyclical kills, approximately every 4th or 5th year, cause a shortage in production and honey prices spike upward. In addition to this growing honey production practice of feeding man made refined sweeteners to bees, honey is allergenic, should

not be consumed by infants, pregnant women, or other health sensitive populations, is unstandardized in water activity (Aw), as well as microbially and bacteriologically active and unstandardized. Higher levels of refined fructose in honey cause accelerated Maillard browning reactions when heat above 140 degrees F. Assertions by honey promoters that is beneficial for extended

kinesiological, sports or diet energy, have no independent scientific basis. Honey's ability to extend shelf life in processed food products, or are a

better humectant than other products, like inverted sugar, is false.Report

from the FDA's Sugar Task Force - 1986 - Evaluation Of Health Aspects Of Sugars Contained In Carbohydrate Sweeteners, Walter H. Glinsman, MD, Hiltje Rausquin, PhD & Youngmee K. Park, PhDUS Freedom Of Information Act Request: In late 1994 the US FDA DENIED A Generally Recognized As Safe Petition Submitted By TOWA Chemicals Of Japan for MALTITOL (sometimes falsely labeled as HSH, hydrolyzed maltose syrup, or other brand names to obscure what is being used) on the basis of laboratory animals producing a very large percentage number, statistically, of malignant carcinogenic (CANCER) tumors. Human testing was not approved based on these ingestion tests. Polyol producers were quick to respond by citing Joint Expert Committee On Food Additives of the United Nations

Agricultural Organization as well as the World Health Organization findings in 1997 and 1998 that there was nothing wrong with maltitol or polyols. Such assertions, do not reflect or refute the carcinogenic evidence that caused the FDA GRAS petition to be DENIED on maltitol, nor are these organizations the governing regulatory bodies for the USA or any other government food organizations in the world. Assertions that polyols are safe for human ingestion are neither legally based nor scientifically based and primarily marketing in conjecture. The Joint Expert Committee On Food Additives of the UN/WHO, who are OFFEND also quoted as saying 70 to 100 grams per day of polyols is an acceptable and safe level of consumption in humans is dubious. This ingestion rate is LAUGHABLE, and we welcome this joint committee, any polyol producers' sales staff, or any other individuals or organizations to try to consume this "recommended" safe gram level per day and maintain digestive normalcy.In

a related matter, polyols do not comply with US Code Of Federal Regulation standards for GRAS status for the legal definition and ingredient descriptor or 'standard of identity' for real 'Chocolate', because they are non-nutritive and the US chocolate manufacturers do not want their value-added product category associated with a laxative and cancer causing sweetening system. There have been several attempts to characterized imported compounds coating products using polyols, even cocoa butter based, as *chocolate flavored* or associating

an identifiable chocolate brand name with the product. All have eventually failed because consumers at the very least *get the runs* by eating these products and do not repurchase.In 2000, The Center For Science In The Public interest submitted a Citizen*s Petition to the US FDA, requesting the mandatory front panel product warning label for the use of any polyol (lacititol, xylitol, mannitol, maltitol, isomalt, HSH, polydextrose, glycerin/glycerol, sorbitol, erythritol, etc.). This petition's intent was to protect consumers from ingesting more than 1 gram of these ingredients, due to the high propensity of children, pregnant women, seniors, diabetics, and other health compromised populations of consumers who will have adverse digestive side effects. Additionally, the CPSI maintained, based on a large body of evidence, that the total grams of refined sugars must be further emphasized in the Nutritional Facts panel requirements under US NLEA legislation. Assertions by marketers in the EU, Canada the USA and elsewhere that maltitol, or other polyols, are naturally based, or derived from natural sourcing are false; unless of course refined gasoline can also be considered and labeled *dinosaur juice*....Polyols are extensively used in mouth wash, toothpastes, sugarless gums, mints, breath products and spray, throat lozenges and cough syrup, which are categories that are NOT under beverage or food CFR law in the USA, but rather cosmetic, flavor, or pharmaceutical law, and are not considered sources for full ingestion by humans. The rational, by promoters of polyols that because they are OK to use in these oral categories, fails in medical evidence of the harmful effects of polyols in total human ingestion.The Healing Foods by Patricia Hausman & Judith Benn Hurley, Rodale Press, 1989, ISBN 0-87857-812-9The Food Revolution by John Robbins, forward by Dean Ornish, MD, Founder & President Of The Preventive Medicine Research Institute, Clinical Professor Of Medicine, University Of California At San Francisco, www.ornish.com, Conari Press, 2001, ISBN 1-57324-702-2Stanford Research International Report On High Intensity Sweetener Global Consumption, published, July, 2000, by Sebastian Bizzari, Hossein Jansheker & Yuka Yoshida at: www.ceh.sric.com/Public/Reports/543.6500

Maltodextrin, typically corn based, as a bi-product of the corn wet milling and refining process in the manufacturer of High Fructose Corn Syrup or Corn Syrup is not technically considered a sweetener below 20 DE (Dextrose Equivalency) in sweetness value. These ingredients are touted to be *complex carbohydrates*, natural and sometimes FALSELY labeled by the non-legal descriptor of *glucose polymers*. There is no credible medical or kinesiological evidence to suggest refined maltodextrin provides any sustained blood glucose or 'energy' benefit to consumers. In point of fact, refined maltodextrins are typically converted to blood glucose, through the human Krebs Cycle, even faster than refined sucrose.Aspartame: What You Don't Know Can Hurt You

- a chronological and scientific 40 page report on the history, development,

regulatory approval and previously suppressed evidence on aspartame at: http://www.dorway.com/badnews.htmlUnited State Code Of Federal Regulation standards, Book #21, US FDAHigh Intensity Sweetener Blends by Eric Walters, PhD, Contributing Editor of Food Product Design MagazineSucralose

Safety: www.mercola.comAs one example of this fundamental and permanent shift in consumer awareness in the current food market place, is the category of snack, diet, functional and energy bars. In 1989, in the USA and Canada, the total granola, breakfast, snack and energy bar market, among the top 12 brands was less that USD$60 million, per annum, in market penetration. Today, in 2004,per several industry sources, and cross referenced periodical databases, the estimate market share is approximately USDS $3.2 billion among the top 25 brands, with major multinationals having acquired the smaller brands, who eroded breakfast bar, granola bar, breakfast cereal,

and confectionery bar categories, of market share.This is clear economic evidence that consumers are reading ingredient labels, and avoiding refined sweetener intake, because this bar sector has taken almost 100% of it's market share from refined sweetener and fat laden categories or brands. The successful bar brands are avoiding polyols, glycerin, HFCS, maltodextrin, refined sucrose, etc. Acquiring multinationals that failed to heed the lesson on why these brands were bought, and consumer loyalty gained, based on cleaner and safer ingredients, have lost market share to those who do understand this fact. The days of confusing (or tricking) the consumer are long gone.A similar economic shift has occurred in the EU over Genetically Modified Organisms, and to a lesser extent Organic ingredient sourcing. American suppliers lost hundreds of millions of dollars in market share, virtually over night, to suppliers who had foreseen that authentic GMO Free raw material sources were not requested by consumers, but demanded. The refined sweetener category is equally problematic in the EU, as elsewhere, because consumers do now also read ingredient labels in ever increasing numbers. Major brands on American supermarket shelves in

the early 1990's, have been acquired, or are completely gone, because their existing ingredient declaration, beyond being refined sweetener laden, looked like chemistry catalogs. Phony and illegal avoidance labeling, often found in

the American natural health food sector, with such fanciful labels like 'evaporated cane juice' to avoid the tern 'sugar', which it is and metabolized exactly as sugar, or the successfully criminally prosecuted *agave

syrup* for hydrolyzed high fructose inulin syrup (recently showing up under the avoidance descriptor of non compliant 'chicory syrup' and failing to reveal the highly refined high fructose nature of the ingredient), have been exposed as *false and misleading* by the US FDA and not in CFR compliance.

-- **You are the hero the world has been waiting for!**

Ramiel Nagel is an alternative medicine author of two books, **Healing

Our Children** and **Cure

Tooth Decay**

Free health information is available online at: www.yourreturn.org, www.preconceptionhealth.org List information is at: http://tinyurl.com/2xohw

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