Agave juice has already been widely talked about as a natural sweetener, especially as a substitute for the now-doomed refined white sugar.
Comes from South America, but it is widely used today in the United States, both as a pure syrup, as well as in baked goods, sweets, packaged foods, soft drinks and energy supplements.
One thing must be emphasized, however, that even the researchers point the finger: next to the benefits of a nectar which, however, it must be natural, to be such, there are also contraindications, above all connected with the fact that not all Agave that goes on sale is produced so naturally.
The undesirable effects of agave juice range from the mildest to the largest, 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 related to agave syrup-based products would be related to digestive disorders: nausea, stomach cramps, intestinal gases, meteorism and diarrhea would affect many people who do not spare their use.
Some people also report headaches, swollen stomachs and pain in the abdomen.
Agave: properties and cultivation of the plant
Elevation of blood glucose levels
Many diabetics try agave syrup after they have been told it is a low glycemic index product. Now, the Institute for Glycemic Research, as reported by the Wall Steet Journal, and Dr. Joseph Mercola have instead highlighted the fact that the natural agave sap is actually of low glycemic index, but that after being processed and processed contains from 80% to 90% fructose, and 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 elevated triglyceride levels, which, in turn, would lead to an increase in cholesterol levels, therefore cardiovascular problems (American Heart Association).
You can learn more about the properties, use and contraindications of agave
Allergies
All those people who suffer from disorders and allergies associated with the Adavaceae family should avoid using agave syrup. Skin rashes have been recorded as a common allergic reaction.
Not recommended for raw foodists
Even the most natural agave syrup would be processed and processed at 60 ° C, almost twenty more than what the raw food diet recommends. It is known that in order not to kill important enzymes, the maximum temperature of "cooking" or better drying of foods should be less than 42 ° C.
Therefore, due to the high amount of fructose that this product contains anyway, its prolonged and habitual use would not be recommended, even more so if you belong to that category of people who have some health problems; better to opt for a more natural sweetener such as stevia, possibly self-produced, or limit yourself to an occasional and moderate motion.
