January 23, 2016

아가베 시럽, 메이플 시럽, 모스코바 설탕, 맘스위트..


아가베 시럽은 현재 유해성 논란이 많이 되고 있는 모양이다. 비슷한 제품(?)류로 메이플 시럽이 있지만 메이플 시럽도 칼로리는 낮지만 특유의 향이 강하고 GI지수(혈당지수)가 설탕과 비슷하여 이것 역시 논란이 될 수 있어 보인다. 이와 유사한 류의 제품(?)으로 비정제 설탕인 "모스코바(비정제설탕)" 및 맘스위트(코코넛진액) 등이 있다고 한다.

What's Wrong with Agave Nectar?
http://www.drweil.com/drw/u/QAA401166/Whats-Wrong-with-Agave-Nectar.html

Q: I've been using agave as a sweetener for a couple of years. Lately, I've been reading some very negative reports on it, and am considering switching to another sweetener. Do you still recommend agave?
   
A: Agave(pronounced 'uh-GAH-vay') nectar is a natural sweetener with a pleasant neutral taste. It ranks relatively low on both the glycemic index and glycemic load scales. For a while, I used agave as my main sweetener, although I don't use sweeteners very often. When I do, I use very small amounts.

I've stopped using agave myself and no longer recommend it as a healthy sweetener. The reason agave ranks relatively low on the glycemic index is because it has a high content of fructose. Fructose does not readily raise blood sugar (glucose) levels because the body doesn't metabolize it well. New research suggests that excessive fructose consumption deranges liver function and promotes obesity. The less fructose you consume, the better.

As it turns out, agave has a higher fructose content than any other common sweetener, more even than high fructose corn syrup (HFCS). Because of its reputation as a "natural" sweetener, it is now widely used in products claiming to be good for health – from teas to nutrition bars and energy drinks.
I
 don't think there's any doubt that Americans consume much too much fructose, an average of 55 grams per day (compared to about 15 grams 100 years ago, mostly from fruits and vegetables). The biggest problem is cheap HFCS, ubiquitous in processed food. 

Fructose is a major culprit in the rising incidence of type 2 diabetes and nonalcoholic fatty liver disease.  It may also increase risks of heart disease and cancer.

I now use maple syrup instead of agave. It has a much lower fructose content, and I have always liked its flavor. I've asked the chefs at True Food Kitchen, the restaurants I helped found in Phoenix and Scottsdale in Arizona and Newport Beach, San Diego and Santa Monica in California to cut back on agave and experiment with pure glucose syrup for sweetening.  It is less sweet than either agave or maple syrup and contains no fructose at all. - Andrew Weil, M.D.(9/4/2012)
Agave-Why We Were Wrong?http://blog.doctoroz.com/dr-oz-blog/agave-why-we-were-wrong
A: Over the past few months, I’ve become increasingly concerned about a sweetener that I’ve recommended on my show in the past. After careful consideration of the available research, today I’m asking you to eliminate agave from your kitchen and your diet. Here’s why.

We used to think that because agave has a low-glycemic index and doesn’t spike your blood sugar like regular sugar does, it would be a good alternative for diabetics. But it turns out that although agave doesn’t contain a lot of glucose, it contains more fructose than any other common sweetener, including high-fructose corn syrup. Initially, we thought moderate amounts of fructose weren’t unhealthy, but now we know better.

When you eat fructose-rich agave, your body does not release nearly as much insulin as it does when you eat regular sugar. This can affect how your body releases a hormone called leptin, which helps to control appetite. At the same time, experts believe that fructose is converted into fat more rapidly than glucose is. This can lead to several alarming consequences. The first is that people who eat a lot of agave are at risk for weight gain, especially belly fat. The second is that agave may actually increase insulin resistance for both diabetics and non-diabetics.

In addition, fructose poses a danger to your cardiovascular system and could increase your risk for metabolic syndrome and heart disease. Unlike glucose, fructose can only be broken down in the liver. As it gets metabolized, uric acid and free radicals form, which can trigger inflammation and damage cells. Plus, one of the most dangerous final products of fructose metabolism is triglycerides, which can contribute to the fatty arterial plaques responsible for cardiovascular disease. High triglycerides are particularly dangerous for women, whose risk for cardiovascular disease rises three times as much for every single unit increase in triglycerides compared to men.

But fortunately, agave is not the only natural sweetener you can turn to when you have to satisfy your sweet tooth. Raw honey has less fructose than most agave and is the only natural sweetener with other health benefits, which include anti-microbial, heart-healthy and anti-inflammatory effects. It has even been shown to help soothe a cough as well as, if not better than, many over-the-counter cough syrups. I love honey so much that I even harvest my own, but you can find raw organic honey at your local supermarket. However, keep in mind that no infants under the age of one should eat raw or pasteurized honey.




As always, the safety and health of all Americans is of the utmost importance to me. After learning about the risks high-fructose foods like agave may pose, I knew I had to speak up and alert you so that you can turn to healthier alternatives like honey. In the future, if you have to use agave, I urge you to use the smallest amount possible. - By Dr. Oz

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