High Fructose Agave Syrup?
Can this be true? This weekend while visiting friends in the Mendocino area I was told about this revelation. Sid, a nutritionist, explained to me that agave has been noted to be "highly processed, similar to corn syrup." At first I was skeptical, but of course this wouldn't be the first time that big companies have deceived consumers. But was this true?
I came home and search the Internet for "agave nectar fraud" and this is what I found. www.naturalnews.com
Agave nectar is derived from the agave plant mainly produced in central Mexico. Often times agave is labeled as "organic" and "raw", which is believed to be untrue. To get to the "agave nectar" state, the agave "starch" must be converted through a process that chemically refines and alters the sap into a refined sweetener. This process is similar to that of making corn into corn syrup. Does this make it organic or raw? Corn syrup is a horrible product, but can agave be just as bad, maybe worse? Do the research and make a decision. I would like to hear back from you about your opinion.
Well how come the agave labels say "Organic" and "Raw"? Who is regulating the labels that we see everyday? Well, apparently nobody at least not very close. "In a stunning report released in October 2008, the U.S. government's own accountability office reported that of the thousands of food products imported into the US each year from 150 countries, just 96 total food items were inspected by the FDA to insure label accuracy and food safety."
Who can you trust then? The answer- your local provider. Yes, buy local! This is the best way to find organic, raw(if that is what you are looking for), honest food. We can help our fellow neighbor's with their farm and/or business. Shopping local allows us to be our own quality inspector. Trusting someone else to do the job is just foolish.
Shop Local. Know where your food comes from. Eat vegan.
Enjoy.
Vegan Chef Period.
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