What Should I Consider When Eating Products That Contain Agave?

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Lately there's been a lot of discussion in medical news about something called the metabolic syndrome, which is a combination of insulin resistance, elevated triglycerides, increase visceral fat or increase waist circumference and high blood pressure. And what we're finding out is that agave actually contains quit a lot of a sugar called fructose, which is not really handled by the body the way we would think it would be handled in terms of secreting insulin and using the fructose as sugar.

What we're finding is that large quantities of fructose can actually lead to something called insulin resistance, which is that the body cells aren't really able to use insulin to take the sugar and use sugar for energy and additionally the fructose is directly converted into triglycerides raising your triglyceride level and also increasing the amount of fat in this abdominal area that this overall fat which is a risk factor for heart disease.

So generally speaking we do advice particularly diabetic patients to look for foods that have a low gylcemic index which means that eating that food will not cause a significant pump in your blood sugar. Agave actually is labelled as having low gylcemic index but it doesn't actually help the diabetic patient because the sugars are not handled properly and they can certainly lead to insulin resistance and elevated tri-glycerides.

What we are recommending for people is to try to keep the percentage of fructose and glucose to roughly 50-50. Agave can have up to 90% fructose, really as high and even higher than some high fructose corn syrup contains.