FYI: Agave Nectar has met the food exchange requirements by the ADA

[Guest guest]

FYI: Agave Nectar has met the food exchange requirements by the ADA

 

Understanding the Glycemic Index

 

RxforWellness is proud to announce that Agave Nectar has met

the " food exchange requirements " by the American Diabetic

Association and American Dietetic Association for product labeling!

 

The benefits that can be derived from using Agave Nectar as your

sweetener are numerous:

 

* Agave Nectar is low glycemic.

It will not over stimulate the production of insulin..

 

* Agave Nectar does not contain processing chemicals.

* Agave Nectar is safe and recommended for children.

* Agave Nectar can be used for baking, cooking and anywhere else

where you would normally use sugar or a chemical, artificial

sweetener.

* Agave Nectar is low calorie

 

History;

 

Early inhabitants of the Americas discovered the many properties of

the Blue Agave plant thousands of years ago. The plant was harvested

for a variety of uses, including food, drink and clothing.

 

It was not until recently, however, that the nectar from the plant

was recognized for its exceptionally sweet properties. Today, the

heart of the finest Blue Agave plants are harvested, processed and

made available as Cucamonga Agave Nectar by RxforWellness and

Doctors For Nutrition,Inc..

 

Features:

 

Agave Nectar is a delicious golden syrup composed of 90-percent

fructose sugars and 10-percent glucose sugars respectively. Because

fructose is sweeter to the human brain than granulated sugar, less

is needed to achieve the same level of sweetness. The less used, the

fewer the calories consumed.

Fructose is also a great deal easier to digest and use by your body

than standard refined sucrose products or even the so-

called " natural sugars " found in health food stores.

 

Unlike traditional fructose sweeteners that are " produced

chemically " , Agave Nectar contains no " sulfur

dioxide " , " hydrochloric acid " or other harmful toxins.

 

High in natural fructose and nutrients, the Agave Nectar can be used

to sweeten any food or beverage with fewer calories and greater

flavor Agave Nectar is used successfully to:

 

* Sweeten nutrition bars

* Enhance fruit concentrations

* Sweeten desserts

* Sweeten tea

 

 

Agave Nectar is an exceptional very " low glycemic " index sweetener,

certified organic and contains no chemicals.

And yes, it is safe for kids!

 

Research:

 

By request of the manufacturer and importer of Agave Nectar, Dr.

Bruce Howe, Nutritional Consultant and President of Doctors For

Nutrition, Inc., engaged Dr. Jennie Brand Miller to evaluate two

versions of Agave Light Nectar.

 

Dr. Brand Miller a Professor of Nutrition and Biochemistry at the

University of Sydney, Australia is a world-renowned authority in the

area of glucose metabolism.

 

She has published more than 200 articles, including 50 on the

glycemic response of food and has written several books, including

the soon-to-be-released U.S. edition of " The Glucose Revolution "

and " The G.I. Factor " which refers to the Glycemic Index Factor.

 

The Glycemic Index Factor is a measure of the intensity of sugar

levels found in carbohydrates based on a scale of 1 to 100.

 

The lower the rating, the lower is the amount of the hormone Insulin

which is required to process a particular " carbohydrate load " .

 

Carbohydrates with a low Glycemic Index Factor help the body

maintain a normally consistent level of blood glucose without the

peaks and valleys associated with blood sugar disorders.

 

Dr. Brand Miller found that the Cucamonga Light Agave Nectar has the

lowest glycemic value of any foods she has tested thus far!

 

Because it is so low-glycemic, it is absorbed by the body slower,

without causing a spike in blood sugar like so many sweeteners,

which is then followed by the familiar hypoglycemic drop.

 

Agave Nectar is lower in its Glycemic response but is much higher in

its sweetness response. " Tastes great and less glycemic " so to

speak!

 

Directions For Use:

Diabetic information for " Food Exchange " :

 

1 serving (1 tsp.) of Blue Agave Nectar = A free food (<20 cal. Or

5 gr. Carbohydrates).

2 servings (2 tsp.) = 1/2 carbohydrate exchange.

 

Dietary exchanges are based on the Exchange List for Meal Planning,

copyright 1995 ©by the American Diabetes Association, Inc. and the

American Dietetic Association.

 

Ingredients

Agave Nectar is a delicious golden syrup composed of 90-percent

fructose sugars and 10-percent glucose sugars respectively.

[Guest guest]

, Alobar <Alobar

wrote:

> Why is the fructose in Agave nectar OK to eat, but high fructose corn syrup is

to be avoided? I am suspicious.

> Alobar

 

Alobar,

 

Basically the reasoning goes that the fructose from Agave is

derived from the Blue Agave Cactus plant and because the nectar from the cactus

plant is not as sweet as the fructose 'emanating' from fruit it is not even as

high on the glycemic index as raw honey according to one of the previous

articles I sent to the group. I believe it. We use stevia and we only need

minimal amounts to sweeten lemonade or oatmeal or whatever. According to our

experience it does not elevate diabetic glucose levels. In fact there are

studies out which claim that stevia normalizes high blood pressure.

 

HFCS is made from Corn, the genetically engineered variety so prevalent in

processed supermarket food... HFCS is made from Monsanto gmo brands of corn.

According to the information from Greenpeace, we cannot really discern whether

the corn or corn syrup is safe anymore because the testing they have put into

place always come up with a certain percentage of the product in question

containing considerable amounts of gmo-laden chemicals. This is unquestionably

due to " genetic drift " from gmo corn fields so even the safety of organic corn

is questionable.

 

In my opinion, Corn is not a good option since it has been tampered with. In

addition, corn is very high on the glycemic scale and should always be avoided.

To my knowledge Corn is the highest of all grains on the glycemic scale other

than white or wheat flour.

On the other hand, Oatmeal is high protein and extremely low in carbs.

 

Also, in addition, food products containing high fructose corn syrup

should always be avoided because the body processes the sugar in high-

fructose corn syrup differently and this in turn alters your body's

natural ability to " regulate appetite " .

 

" It blocks the ability of a chemical called leptin, which is the way

your fat tells your brain it's there.

 

" It's not so much the calories —it's the fact at that same meal you

will normally consume an extra hundred calories of food than you would have due

to the effects of " leptin " . "

 

It is good to be cautious with all the sweeteners coming into the market. It was

very difficult for me initially to realize how differently natural sweeteners

react in our bodies. We have been taught otherwise. It's the way that refined

sugars are " processed " (with bleaches and other chemicals)that breaks down of

our pancreas and immobilizes our immune system. So far we have had good results

with stevia and so that is our sweetener of choice.

 

I wish you well in your decision.

God Bless,

JoAnn