I have read through Dr. Mercola's article (be careful clicking, it is nearly impossible to browse his site and not be pressured to provide an email address or buy something) and his “references”. What he is saying is misleading to the point of being a menace. Everything needs to be based on pure science, it is dangerous for people like Dr. Mercola to spread kooky stuff that will get people hurt! Go to real studies! Do your own homework! It is as simple as Google-ing “high fructose corn syrup” and finding good clean information from Universities like Yale, American Dietetic Association or real Doctors like Dr. Mark Berkowitz. Do not listen to someone lacking education trying to discount an entire industry.

Let’s get into my own personal reflections of his article entitle “Agave: A Triumph of Marketing over Truth” Under his recommendations: 6-8 servings of fruit and vegetables a day would be very bad for your diabetic or weight management. Since inulin in agave is a soluble fiber, and nearly all of the fruits and vegetables contain fiber, he would have us limit this important nutrient. There is real scientific research available on pure fructose. He is confused about the sourcing and manufacture of pure fructose and this information is available at Staley Manufacturing, along with the scientific studies citing the use of fructose in the diabetic diet. Dr. Keith Berkowitz, a diabetes specialist in New York, has written extensively about the importance of fiber and reduced sugar for weight management and diabetes care. the Nutrition Department at the Yale School of Medicine is also a good source of real science. Estee Foods specialized in diabetic foods and used crystalline fructose as their principal sweetener- with their products endorsed by the American Diabetes Association (they also have a nice breakdown of sweetener options including agave and how to cook with them). Dr. Mercola: there is some kind of basic disconnect here! If you were a food scientist or a M.D. in the nutrition department of a major medical school and were publishing this information, there would be an academic uproar.

There is a branch of the American Dietetic Association - The Diabetic Educators who publish a credible journal. I suggest that you read it. There is considerable information available world-wide regarding the glycemic index (helpful explanation from the American Diabetic Association Here), which has been used in Australia, England and Europe for years in measuring insulin response and glycemic load.

I appreciate that you are pushing other sweeteners and on the net some of those have appalling side-effects, non of which have been proven by the food science or medical community. In my career, I have used every proven product to help diabetics and dieters cope with sugar restriction. My advisers have been a world famous diabetic specialist, diabetic educators, and top food scientists. We all struggle to help patients lose weight with minimum pain, and not compromise their quality of life on the journey. Obesity is more dangerous than most diets ever will be. If obesity can be managed, it will be a giant step forward for mankind.

Your hang-up on fructose is not valid scientifically- since HFCS is NOT the same as fructose. The fruits and vegetables and nuts that supply fructose are not culprits (lo han and erythritol are sourced from fruits.) The downside of some high-intensity sweeteners is that they often deliver an unpleasant aftertaste. Flavor maskers are designed to kill these off-flavors, but they are often chemical and questionable because their ingredients are proprietary and not disclosed.

The "perfect sweetener" has not been created, yet. I and several of my colleagues are working on it. We don't make a move until we have consulted with accredited FOOD SCIENTISTS. I wish Dr. Mercola's references were better. I wish he wouldn't use scare tactics. I wish he knew more about true fructose. And his recommendation of glucose for diabetics is scary. I am in agreement with him that sucrose can be addictive and that it impedes weight loss and encourages weight gain The sugar alcohols- Maltitol, xlitol,erythritol, lactitol and the like are slowly and partially absorbed, resulting in a minimal rise in blood sugar, Stevia, sucralose, lohan kuo, aesculphane K and Tatin-are high intensity and thus no calories and -no blood sugar impact. Fiber, soluble and insoluble are the dieter and diabetic's friend and I cannot watch them be denigrated.

Agave is a natural fructose and fiber product , it tastes good, cooks well and because it is very sweet, less in calorie use. I have been there, done that with all of these ingredients and I LIKE AGAVE!

After I cooled down I did a little research on Dr. Mercola himself, and found out that I am not the first to question his research or ethics, it seems that making false and exaggerated claims is a very lucrative business for Dr. Mercola. Here are a few articles I found in quick search on the web, including the fact that the FDA investigated him for falsely labeling his products without approval or research.


http://www.quackwatch.org/11Ind/mercola.html


http://www.businessweek.com/smallbiz/content/may2006/sb20060523_063274.htm


Official FDA Letters to Dr. Mercola: Warning about Claims, Inspection of Labels and Drug Claims