Healthy soil and sustainable growing

["John D'hondt" <dhondt@eircom.net>]

Sorry Paul , the long article you sent us clearly explained that your raw 
organic agave was completely chemically processed. The autor prided himself 
on that their agave syrup was enzymatically produced (exactly the same way 
that corn syrup is made) at constant low temperatures. That is what was 
meant by "Raw" = not boiled or cooked.

Even that last detail is probably untrue. Enzymatically split inulin in a 
watery solution is completely clear and colorless. Like sugar water/syrup.
I can not immagine this would be a great sales aspect.
I have made maple and other syrups myself and know for a fact that you get 
color by heating, in fact caramelizing the sugar while you evaporate 
superfluous water. You can get a light yellow or deap brown color depending 
on the lenght of time of heating or the temperature. The higher the 
temperature the darker brown. But I have never been close to agave nectar 
and don't know how dark yours is.

There is inulin present in many vegetables and the the ones that lead to 
flattulence most have probably most of it. Sunchokes are reknowned for that 
and have a lot inulin. Honey should have little inulin if it is good honey 
for inulin is indegestible for bees as well as our own species.
John

> 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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