Agave: contraindications of the natural sweetener

We have already spoken extensively of the agave juice as a natural sweetener, especially as a replacement for the now condemned to death refined white sugar.

It comes from South America, but is very much used today in the United States, both as pure syrup, which also in baked goods, confectionery, packaged foods, soft drinks and energy supplements.

There is one thing to underline, however, also researchers point the finger: alongside the benefits of a nectar which, however, must really be natural, to be such, there are also some contraindications, especially connected with the fact that not all the agave that goes around on the market is produced this naturally.

The unwanted effects of agave juice they range from the milder ones to the larger ones, and also depend on the person, his history, his health and his reactions to the food.

Let's see what they are.


Contraindications of maple syrup: digestive and intestinal problems

The most common side effects associated with agave syrup-based products would be linked to digestive disorders: nausea, stomach cramps, intestinal gas, meteorism and diarrhea would affect many people who do not spare their use.

Some people also report headaches, swollen tummies, and pain in the abdomen.


Agave: properties and cultivation of the plant



Raising blood glucose levels

Many diabetics they try or agave syrup after they are told it is a low glycemic index product. Now, the Glycemic Research Institute, as the Wall Steet Journal also reports, and Dr. Joseph Mercola have instead highlighted the fact that the natural sap of the agave is effectively low glycemic index, But that after being processed and processed it contains from 80% to 90% fructose, 10% glucose combination which is not found in nature.

It would therefore not be so healthy, also because it would cause dental problems, obesity and raised triglyceride levels, which, in turn, would lead to an increase in levels of cholesterol, therefore cardiovascular problems (American Heart Association).


You can learn more about the properties, use and contraindications of agave



All those people who suffer dthe disorders and allergies associated with the Adavaceae family they should avoid using agave syrup. Skin rashes were recorded as a common allergic reaction.


Not indicating by i crude

Even the most natural agave syrup would come processed and processed at 60 ° C , almost twenty more than the raw food diet recommends. In fact, it is known that in order not to kill important enzymes, the maximum "cooking" or better drying temperature of food should be below 42 ° C.


Therefore, due to the high quantity of fructose that this product still contains, its prolonged and habitual use would not be recommended, even more so if you belong to that category of people who have some health disorder; better to opt for a more natural sweetener like the stevia, possibly self-produced, or limit yourself to an occasional one and moderate motion.


Other natural sweeteners in comparison



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