first of all, we can all agree that from a purist's perspective, using no sweetener is always better than using some sweetener. and the best source of something sweet is whole fruit in its raw form. that being said, there are no purists here.
in our experience, most “anti-agavists” are pontificating purist principles, but are not purists themselves. moreover, they are not teaching the science of nutrition correctly.
RAW AGAVE is a superb all-natural sweetener. our food guru FRED BISCI, who holds a phd in nutritional science and who has eaten 100% raw for over 45 years, consumes our agave sweetened foods and smoothies.
since most of us are not purists, we want to enjoy something sweet WITHOUT A GUILTY CONSCIENCE. raw agave is a concentrated sweetener, but it is in fact low glycemic and is not something to be avoided. use moderately.
avoid processed chemically manufactured sweeteners at all costs.
maple syrup is another low glycemic index (lgi) sweetener, but it is not raw.
stevia tastes like robitussin, but has a very lgi.
coconut palm sugar tastes like a foot.
white and brown refined sugars are rank poison.
coconut nectar is a delicious, 100% raw, and low glycemic sweetener.
juice press can substitute agave with dates, maple syrup, coconut nectar, or stevia in our smoothies made to order.
natural sugars and sugar are two misused and often confused terms.
raw sugar from fruit, that has not been processed or isolated, has companion nutrients and a completely different effect on your body’s chemistry than processed and refined sugar does. sugars are not evil. they are actually necessary. so is fruit.
the problem with too much fruit or agave is that whenever there is an excess amount of sugar that cannot be burned by oxygen (aerobic), it is oftentimes fermented (anaerobic) in the body. fermentation is the problem, not sugar. fermentation produces alcohol- it’s the alcohol that puts the white blood cells to sleep, not sugar, and may affect the immune system. you are the still for the distillation of the alcohol from sugar. refined carbs, rice cakes, wheat flour, and most snack foods and packaged commercial products are loaded with the wrong sugar, which becomes a fermentation problem.
agave should never be compared to processed and isolated sweeteners such as brown or white sugar, high fructose corn syrup, etc. it’s ignorant and perpetuates mass confusion about simple biochemistry.
sugars from raw fruit and similar sweeteners do not suppress the immune system. a small dose of agave - or maple syrup, coconut nectar, and other similar sugar - does not adversely affect most people. the more sugar from fruit or starchy vegetables, like carrots, that you consume, the more active you need to be in order to utilize the sugar as energy, rather than leave excess in the blood to ferment. when agave, maple syrup, or coconut nectar is mixed with the fiber in fruits, it is totally harmless (depending on how your body handles sugar).