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Acesulfame potassium is a zero-calorie sweetener that is added to many sugar-free…
Agave nectar, also known as agave syrup, is a sweetener made from the Agave plant. The plant is pressed to extract the sap and then exposed to heat or enzymes to extract the sweet compounds called fructans and break them down into fructose. Agave syrup is about 80% fructose and 20% glucose. Agave nectar is commonly used as a sweetener and for sweetened products with a lower glycemic index, due to it’s low glucose content.
Agave syrup is a highly processed syrup that has all of it’s fiber and beneficial nutrients filtered out. While it’s true that agave nectar won’t cause nearly as much of a blood sugar and insulin spike as may other sweeteners, the large amount of fructose that agave nectar has comes at a much higher amount than what our body’s are normally met with from fructose naturally occurring in fruits. The liver is the only organ that can process high amounts of fructose, and when it does so it can turn those large amounts of fructose into fat and raise triglyceride levels, which can significantly harm metabolic health and put you at risk for metabolic syndrome and diabetes. Agave nectar should also be avoided by people with fructose malabsorption.
Health is like a bank account, certain ingredients make a deposit into your health bank, meaning they add to
your health. Certain ingredients withdraw from your health bank. We want health promoting ingredients in our diet. To keep things simple, we rate ingredients on a green, yellow, red scale:
It is naturally occurring in food and has no harmful effects on the body. It is real food. It is health promoting.
It goes into one or more of the below categories
It is known to have a harmful effect on the body (ex. All food colorings, Natural Flavors, MSG, Potassium bromate, aspartame, artificial flavors)
The Food Showdown: Popcorners flavors
Ingredient Rating: Canola oil – is it bad for you?
Clean Consuming: Nourishment for your
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