Wednesday, March 31, 2010

Let's Talk About Agave

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.

We care very much about the healthfulness and integrity of our products, so we decided that it was very important for us to personally see, firsthand, where our agave syrup comes from and the process by which it is made. So in February, our general manager, Doug Furlong, took a trip to Jalisco, Mexico, to visit the agave fields and processing plants where our agave syrup is produced. (This trip is documented, with photos, on our blog at: http://coconutbliss.com/blog/doug/doug-visits-our-agave-farm-part-1).

What Doug saw was completely different from what Mercola describes. Mercola states,

"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."

Doug, who has an extensive background in food science and manufacturing, witnessed the entire process, from harvest to finished product, and what he saw was a very simple process in which the agave piƱas (which, contrary to what Mercola states, contain no starch), were ground up and sprayed with water to remove the juice, which was then heated to break down the inulin into fructose, mechanically filtered through screens to remove impurities, and then evaporated with a process that used only heat and a vacuum to remove excess moisture. That’s it. None of the chemicals or enzymes that Mercola describes were used, and there is no resemblance to the process used to make HFCS1. If you have ever ground, heated and strained something in your kitchen (e.g., making applesauce or tomato sauce), that is a much closer comparison to the process used to make agave syrup.

Dr. Mercola goes on to make what we find to be an offensive generalization when he refers to "...poor quality control in Mexican processing plants..." What Doug saw in the three plants he visited was state-of-the art equipment and extensive sanitation and quality control procedures that matched the best food processing plants he's seen in the U.S. He also got to spend time with the farmers and the people who work in the plants (two of which are collectively owned by the farmers), and was impressed with the great sense of pride they had in the quality and integrity of their work. The plants and farms are also certified in compliance with USDA organic standards, and meet several other international standards for quality assurance. The certified organic agave farms use no inputs of any kind on the plants—no fertilizers, pesticides, herbicides—not even water. The agave plants are very well adapted to the environment in Jalisco and naturally thrive there.

While we cannot vouch for the whole agave industry, but only for the three facilities Doug visited (which supply not only us, but many other excellent organic food companies), some of the negative claims that Mercola makes about the agave industry (e.g., “there are very few quality controls in place to monitor the production of agave syrup…”; “…some distributors are cutting agave syrup with corn syrup..”), are not documented in his article. This raises the question of whether they are based on hearsay and conjecture rather than data.

The issue of fructose in the diet is very complex, and there is a dizzying array of conflicting information circulating around the Internet about this topic. We are continuing to do our own exploration and research on this, but I encourage everyone to take what you read on this subject with a hearty grain of salt, and to explore the research yourself. If you dig in to many of the articles that have recently been circulating around the Internet, you will see that there are very few actual research studies cited, but much extrapolation, conjecture, inference, questionable or faulty interpretation of research, and blatant misinformation.

What we have found, so far, in the studies we have seen, is that fructose is only problematic in excess, but causes no difficulties, for most people, in moderate amounts (up to 50-60 grams per day). Moderation is essential. Coconut Bliss is a dessert, not a staple food, and we have to trust people to consume it appropriately. We agree with many of the agave critics when they say that it is a problem that some people assume that the low glycemic index of agave syrup gives them carte blanche to consume it in large quantities. It is important to keep in mind that many foods or nutrients can cause health problems when eaten in excess.

We have asked a highly credentialed nutritionist, Buck Levin, Ph.D., R.D., for his assessment of the health properties of Coconut Bliss. Here is his conclusion:

“The amount of fructose provided by one serving of Coconut Bliss (between 10-12 grams) falls well under the risk threshold established in these dietary studies. It’s not only an amount of fructose that falls well under the health risk level, but it’s also an amount of fructose that is readily matched and exceeded in many whole, natural foods. A large apple, for example (3.25 inches in diameter), contains slightly more fructose (13 grams). So does 1 medium-sized banana plus 1 cup of blueberries. And if you compare the amount of fructose in one serving of Coconut Bliss with the amount of fructose in 200 calories worth of many other commonly-consumed foods, it is dramatically lower. 200 hundred calories worth of unsweetened applesauce, for example, contains 25-30 grams of fructose. So does 200 calories worth of unsweetened apple juice or grape juice. Even 200 calories worth of red grapes contain about twice as much fructose (23 grams) as a serving of Coconut Bliss with the same caloric value. Given these everyday food comparisons and the health research on fructose as a dietary risk factor, the use of agave syrup as an ice cream sweetener seems far from excessive and also removed from research-based health concerns in this area.”

(Buck’s full article, including extensive documentation, is available at: http://www.coconutbliss.com/Buck_Levin.pdf)



Another very clear and well documented paper about agave syrup, fructose, and other sugars, can be found here: http://www.coconutbliss.com/Agave_Syrup_9.4.09.pdf


I do not question Dr. Mercola’s motives, but sadly recognize that we live in a time and culture where everyone and everything seems to be suspect (often deservedly so), and negative charges seem to be given much more credibility than positive ones. Sensationalism sells. Our current politics are full of this (many people probably still believe that Barack Obama is not really a U.S. citizen!) I would welcome a public discussion about agave syrup that is based, not on sensationalism and bully pulpits, but rather on facts and documented research.

Blissfully yours,

Larry Kaplowitz

Co-founder, Luna & Larry’s Coconut Bliss

34 comments:

  1. that is great, you gaias. love and light and cocobliss....jai ganesha!

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  2. I had a feeling something was not right about Dr. Mercola's article. Thanks for confirming!

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  3. Great work Luna and Larry! I appreciate your well thought out and researched article so much. Keep up the great work!

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  4. Thank you for this great detailed explanation, especially about the agave production. It is very informative. Thank you for also acknowledging that Bliss is a dessert and not a staple. I'm not sure why people think that agave is food with no limits. As the saying goes, too much of anything is good for nothing.

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  5. Thank you for sharing this information and having gone to the extent of checking out the source of your concerns firsthand.

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  6. I think you should take a look at this study published recently by Princeton University researchers.

    http://www.princeton.edu/main/news/archive/S26/91/22K07/

    I'm not as concerned about the processing of agave given your field observations, but I am concerned about its fructose content. As the second link you state points out, agave syrup is fructose syrup. Calling it, as that paper does, "half of sugar" is very misleading, as it is the separated-out fructose that is shown to lead to obesity in the research of the Princeton team.

    I guess my question is: why not use cane sugar instead? Or honey? Or maple syrup? I don't see the clear advantage in using agave given its potential risks.

    I understand the principle of "everything in moderation," but I don't eat HFCS or trans-fats in moderation, not even in dessert, and I'm not willing to consume agave either given what we've recently learned about it.

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  7. I think you're so right in mentioning that this is a DESSERT and not a staple food. I like agave because it is sweeter and less processed/more natural from what I can tell. Even if it's no better for my sugar levels than HFCS, I feel it's better for the environment and I take it in IN MODERATION through delicious desserts, but not at every meal.

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  8. Thanks for posting this, i've found Mercola to be an alarmist, and frankly dishonest, and you've demonstrated this.

    Re: the Princeton study, note that it was from their *psychology* department, and has been heavily discredited as well. Not to mention all it proves is rats might gain weight if fed HFCS...it says NOTHING about human physiology - a fatal flaw of animal studies. Chocolate is toxic to dogs, should we stop eating chocolate?

    Do this study with *human beings* and i'll have reason to consider the outcome.

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  9. Incredible that you took the time to go to Mexico and find out for yourself. Congrats on being an incredible person and business owner. I aspire to reach your level of success one day. Kris - Founder - The GoodOnYa Bar.
    ps, we recently made a post on our facebook site about how great our bar is topped onto your bliss. :)

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  10. Mercola isn't an alarmist, but the production he reports is of a different manufacturer. I have an article with pictures of the production at http://www.acupuncturebrooklyn.com/alternative-health/agave-nectar-a-healthy-sweetner Still you are coming up with a high fructose syrup, and 72% of fructose goes into the liver. The breakdown products of this fructose in the liver is far more pernicious, including uric acid which causes gout and hypertension, but more importantly high levels of VLDL and five times as much fat formation (de novo lipogenesis)as glucose. It also causes liver insulin resistance and turns off the leptin that tells your brain you have had enough food. Research indicates that free refined fructose interferes with the heart’s use of key minerals like magnesium, copper, and chromium and fructose is known to increase fat, avoid triggering the appetite suppressant leptin and to worsen diabetes although it may not trigger insulin.

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  11. Even though I saw Mercola's interview, I was not alarmed about your product. One serving of Coconut Bliss hardly formes a threat to my health--it is so much better than its dairy counterpart with sugar, casein and other junk that there is no need to even compare.

    I am planning to make a trip to the store in a week or so to get more of your delicious ice cream! Thank you for making it available.

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  12. Good article with good information. It's a true shame that you would bring up Obama's eligibility question. He has thus far refused to produce a true long-form birth certificate that stated a birth hospital & attending physician to once and for all prove that he is a natural US citizen. Rather he's spent $2 million dollars to cover up his personal records. Why? Assuming that he is an natural American citizen just because it's difficult to believe that it's gotten this far - seems like the same conjecture, assumption and faulty logic for which Mercola has been put to trial.

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  13. Thanks for shedding light on the other side of agave processing. I'm embarrassed to admit that I published a link to the Mercola article thinking that it had some substance. However, I do think it's safe to say, that not all the agave that's on the market is grown or produced in the exemplary way you describe. He's not the first to question the agave claims.

    By the way, I'm a big fan of Coconut Bliss ice cream, although I don't find that the reputed 'low glycemic index' of agave really applies. It still practically puts me into a sugar coma - proving that it's possible to die of bliss! My question is, how can agave manufacturers make this claim? Fructose is fructose, right?

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  14. Thanks to everyone who has posted links and comments about the fructose side of the debate. We are looking into it and will report back when we have had a good look at the current research.

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  15. We were just sent a great article that contains answers to a lot of the fructose questions; http://www.globalhealingcenter.com/natural-health/agave-nectar/

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  16. I'm concerned, not by what Dr. Mercola said about agave, but what I read on Dr. Weil's website..."reviewers cautioned that pregnant women should avoid it (agave syrup) because some species (more than 200 have been identified) contain anordin and dinordin, steroids with contraceptive effects that could lead to miscarriage." http://www.drweil.com/drw/u/QAA400431/Is-Agave-Nectar-Any-Good.html

    Just curious what you know about this?

    Thanks!

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  17. Aaahhh, darn, you mean I should quite eating Coconut Bliss for lunch and dinner five days a week!!!!????

    Thanks for this informative article. I saw the Mercola article and was a bit confused.

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  18. How about replacing the agave with coconut sugar, which seems like it would right in line with the coconut milk. From what I've read it is a safe sweetener and is a traditional food.

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  19. @Anonymous:
    In a recent newsletter from my local coop, the concern about Agave and pregnancy was brought up. A nutritionist responded that the concerning steroidal-saponin containing species are not used to make the nectar so shouldn't be a concenr.

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  20. Thank you for posting this. Alternative nutritional claims need their checks and balances.

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  21. every time i eat something with agave it seems to give a lot of gas and bloating (probably a candida issue). i would love to see you use erythritol or stevia as sweeteners.

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  22. Thank you for making the trip in person to see the process firsthand, and for including the comments regarding the importance of amount. I'm highly sugar intolerant, even to the sugars in fruit, but something about the agave in Bliss (which is the only agave or sweet I ever eat) seems to perfectly agree with my system. Bliss is the only sweet I ever have - it's my one treat, and I do have it daily, almost like yogurt rather than ice cream. I haven't gained weight after at least 2 years of this, and I don't seem to have any other symptoms either. If anything my health has improved, though I'm not saying it's only the Bliss that's responsible. The Bliss just makes me happy and gives me a sweet sparkle to look forward to in my day.

    Thank you so much for your integrity and conscientiousness. Those qualities are absolutely reflected in your products. They make a difference.

    From, a canary in the coalmine

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  23. Wow, that's great that you guys took the time to go check things out - thanks for sharing! You rock, I love your ice cream!!!

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  24. I am glad you posted it, as I was troubled by the Mercola article. Makes me a little crazy, though, that some idiot birther took the opportunity to continue spreading the outright LIE that our president isn't a citizen of this country. GIVE IT A REST. I have viewed the birth certificate online myself--published by Obama's own web site DURING THE CAMPAIGN--and the state of Hawaii really should be a trustworthy source as to whether someone was born there or not. sheesh.

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  25. I believe your claims about Agave before I believe Obama's about citizenship :D

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  26. Quote: "How about replacing the agave with coconut sugar, which seems like it would right in line with the coconut milk. From what I've read it is a safe sweetener and is a traditional food. "

    I also am wondering this as well. Coconut sugar is very low glycemic, a traditional food and I've only heard good things.

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  27. I'm so impressed that you took the initiative to visit your production facility and document the trip. More vendors and bloggers need to get the word out that organic agave is a safe and effective sweetener! Mercola is at it again with a new article restating old falsehoods, so the organic foods community needs to be vigilant in getting the facts out there.

    Thanks again for the great info and great products!

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  28. Why don't you post replies to the questions and suggestions about using other sweeteners rather than agave? My first choice would be stevia, next maple syrup and coconut sugar. Or some combo. In any case, to see these questions with no reply makes one wonder...why not? They are sincere and reasonable.

    BTW, it was not a good idea to bring politics (i.e. Obama issues) into the discussion and completely unnecessary...

    I would like to see 4-oz mini cups INDIVIDUAL Bliss Bars (i.e. not sold only as box of four). That would really help control my serving sizes...(and clothes sizes)...

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  29. Thank you for your comments. Just a note: this blog has been retired, and that is one of the reasons why comments haven't been replied to, etc. and we'll be reposting this article in the future on our new blog/website at:

    http://coconutbliss.com/blog

    -Vince Da Blisser

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  30. Thanks for your delicious products and for responding directly to consumers on this important issue! I greatly enjoy your Coconut Bliss pops. And I've been tested as chemically sensitive--I can detect and react adversely to toxic chemicals at ppb (parts per billion). (It makes for a tough life!) But, your organic agave has never set me off, although I think less is more. I'm a human bloodhound and there is no backlash for me. So,I think your producers are doing something right! ;-) Thanks again!!

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  31. While I love how Coconut Bliss tastes I had to stop eating as I noticed quite a spike in my sugar levels when I ate it. I had a quarter cup of it on several occasions and noticed it right away. Granted it's a dessert but it was much more than what I experience eating a few dates or some raw honey or even a protein bar. That really bothered me and told me that it was not good for me at all. Sugar over-consumption needs to be addressed as we are a nation of sugar addicts. I don't think products like this help at all and should certainly not be touted as healthy.

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  32. yeah you're right about the agave, but wrong about Obama.

    do a little of your own research, you seem to be able to think independently on some issues and not on others.

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  33. Why don't the makers of Coconut Bliss have the product officially tested for its glycemic index rating by the Glycemic Research Institute at glycemic.com? Then, everyone could find out with CERTAINTY whether Coconut Bliss is low-glycemic or not. We suspect that it is not low-glycemic, but it still tastes good.

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