Healthy soil and sustainable growing

["Tradingpost" <tradingpost@lobo.net>]

A little context: all fructose is not the same. High fructose corn syrup is 
chemically processed, bad. Raw organic agave is unprocessed, good. Raw agave 
is not split by enzymes. In other words it hardly matters exactly how much 
fructose (HFCS) is in most agave; if it's not unprocessed it's got HFCS and 
it's bad. I suspect inulin is handled by intestinal processes, since I doubt 
the inulin in raw honey and sunchokes are indigestible.

paul tradingpost@lobo.net

*********** REPLY SEPARATOR  ***********

On 1/6/2011 at 9:53 PM John D'hondt wrote:

>snip
>[ The technical term for the
>conversion of complex sugars into their simple sugar components is
>hydrolysis. Inulin is a fructan which is hydrolyzed into the simple
>sugars composing agave nectar, fructose and glucose. Honey is composed
>of the same simple sugars.] snip
>
>A very long text Paul but with very little hard facts such has how much
>fructose is actually in this specially very carefully produced agave
>syrup.
>It is there for those who know a bit of biochemistry but it is dishonest
>for
>the general public.
>
>I read it and came to the conclusion that Dr. Mercola is still more than
>justified to warn against it.
>Inulin is a polymer of fructose with usually one single glucose molecule
>at
>the end of a sometimes long chain. Split that chain enzymatically as is
>done
>to produce agave nectar and you end up with a minimum of 75 % fructose and
>probably more like 99.99% fructose. Not good. If you don't believe me
>better
>Google "inulin".
>Without enzymatic splitting inulin is virtually indigestible for us
>humans.
>It is thought to benefit the good gut flora and to increase calcium
>absorbtion from food. It is however only very moderately sweet. It is
>rarely
>present in real nectar that honey bees use to make honey, the European
>lime
>tree (Tilia) being an exception. I know that bees can starve if they
>harvest
>nothing but lime nectar so they obviously don't have the enzymes to split
>these polysacharides and thus honey is not at all like HFCS or Higher FAS.
>And by the way, what would you bet if these special vegan enzymes used are
>not the result of GMO as is the case in vegetarian cheese.
>john
>
>
>
>
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