Page 52 - Spring2009

more concentrated than the fructose in HFCS. Agave “nectar” is a misnomer; at the very least, it should be labeled “agave
For comparison, the high fructose corn syrup syrup.”
used in sodas is 55 percent refined fructose. (A Agave syrup comes in two colors: clear or light, and amber. What is
natural agave product does exist in Mexico, a this difference? Mr. Bianchi explains: “Due to poor quality control in the
molasses type of syrup from concentrated plant agave processing plants in Mexico, sometimes the fructose gets burned
nectar, but availability is limited and it is expen- after being heated above 140 degrees Fahrenheit, thus creating a darker,
sive to produce.) or amber color.” However, the labels create the impression of an artisan
According to Bianchi, agave “nectar” and product—like light or amber beer.
HFCS “are indeed made the same way, using a As consumers are learning about problems with agave syrup, the label
highly chemical process with genetically modi- “chicory syrup” is beginning to appear as a non-conforming word for the
fied enzymes. They are also using caustic acids, product. Consumer beware!
clarifiers, filtration chemicals and so forth in the
conversion of agave starches.” The result is a high THE SAPONIN PROBLEM
level of highly refined fructose in the remaining Yucca species are known to contain large quantities of saponins. The
syrup, along with some remaining inulin. industry describes saponins in agave syrup as beneficial: “Agave’s rich
In a confidential FDA letter, Dr. Martin density of saponins increases hydration as the soapy, surfactant nature of
Stutsman of the Food and Drug Administration’s saponins change the wetting angle of water it contacts. This eases and ac-
Office of Labeling Enforcement, explains the celerates cellular water uptake, especially when used with a high-quality
FDA’s food labeling laws related to agave nectar: salt.” 38
“Corn syrup treated with enzymes to enhance However, the truth is that the saponins found in many varieties of agave
the fructose levels is to be labeled ‘High Fructose plants are toxic steroid derivatives, capable of disrupting red blood cells
Corn Syrup.’” According to Mr. Stutsman, agave and producing diarrhea and vomiting, to be avoided during pregnancy
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requires the label “hydrolyzed inulin syrup.” 37 or breastfeeding because they might cause or contribute to miscarriage
Even though, like corn, agave is a starch and by stimulating blood flow to the uterus. At the very least, agave prod-
40
fiber food processed with enzymes, it does not ucts should carry a warning label indicating that the product may cause a
require the label “High Fructose Agave Syrup.” miscarriage.

THE AGAVE INDUSTRY

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 material in the warehouse, the owners of Western Commerce Corpo-
ration 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 to fool consumers into thinking
they were getting a pure product. This shows you how unverified organic labels are used in the USA.
Today, high fructose agave syrup is made primarily by two companies: Nekutli, and IIDEA. 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.” They are referring to Nekutli and IIDEA. Their claim is based upon an analysis,
which they say shows that Volcanic’s agave nectar has a lower level of refined fructose.
When Western Commerce Corporation was shut down, the large retail establishments in the food industry stayed
away from agave syrups. They knew better than to risk lawsuits and consumer fraud. “They understood that agave was
criminally mislabeled per the U.S. 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, the supermarket and health food store industry avoided using agave.
But recently, some sellers in the agave syrup field, once quiet, have begun sneaking back into the food and beverage
chains. And retail food giants like Whole Foods, Wegman’s, Trader Joe’s and Kroger, who should know better, and who
should know the food labeling laws and requirements, still have no hesitation in selling the toxic, unapproved and misla-
beled refined fructose agave syrup, as well as products containing it.
Source: Russ Bianchi
50 Wise Traditions SPRING 2009