To further refute Dr. Mercola's fact-less claims about Agave, Stephen Richards the CEO of Xagave takes on Dr. Mercola's Article point by point.

We have recently had a number of people contact us regarding the Mr. Mercola article. His article is truly unfortunate and misguided. Below you will find a point by point showing just how incorrect his claims are. I believe in making claims based upon legitimate, objective, number based criteria and it is clear that Mr. Mercola does not. I cannot speak for all agave nectar but I can speak about Xagave, which is a premium blend of Agave Salmiana (white agave) and inulin from agave tequilana. The simple fact is that Xagave is a versatile, low-glycemic sweetener that can be used for cooking, canning and baking and will save a significant number of calories when used. The calories savings comes from both reduced sugar amounts and reduced fat. This is discussed below. If you have any further questions, please do not hesitate to contact me and you may reprint this information in your blogs. I address each of his issues on a point by point basis below.

1. Mr. Mercola claims that agave is process from the "starch" of the agave plant and thus the same process is used to derive fructose as HFCS. Here is what he states:

"In spite of manufacturer’s claims, agave "nectar" is not made from the sap of the yucca or agave plant but from the starch of its pineapple-like root bulb. The root is comprised mainly of starch, similar to corn, and a complex carbohydrate called inulin, which is made up of fructose molecules. The process by which agave starch and inulin are converted into "nectar" is VERY similar to the process by which cornstarch is converted into HFCS1."

Response: This is absolutely not true. There is no starch in the agave plant. The agave plant contains fructans including inulin. This prebiotic fiber breaks down into two sugars, fructose and glucose when heated. This is a simple, chemical-free process,very different from the conversion of corn starch to fructose. Remember that corn has no fructose in it, just starch and the starch must be converted through a chemical process to create fructose. This is just not the case with agave. Specifically with Xagave, the fructans are broken down into sugars by introducing GMO-free, organically certified enzymes; thus no heat is used in the process and hence the "Raw".

2. Mr. Mercola claims that the process utlizes genetically modified organisms and various chemical agents. Here is what he says:

"The agave starch is converted into fructose-rich syrup using genetically modified enzymes and a chemically intensive process involving caustic acids, clarifiers, and filtration chemicals"

Response: In this regard, I cannot speak for all agave nectars. With respect to Xagave, we have a GMO free certificate on file and our product is USDA Organically certified as well as Bioagricert Certified (the European equivalent of USDA Organic Certification). In short, there are no genetically modified organisms or chemicals used in the processing of Xagave brand agave nectar. Conversely, HFCS cannot get an organic certification.

3. Mr. Mercola that there are different colors of agave and the differing colors is a result of poor quality. His statement is as follows:

"Due to poor quality control in Mexican processing plants, some of the syrup gets burnt Hence, the darker amber color. Of course, this poor quality control is marketed as an "artisan" variation, like amber beer, when in fact it contains higher levels of toxic impurities that arise from the sugar-heating process."

Response. There are different colors or shades of agave -- light, amber and dark. It is true that the darker the shade, the longer it has been processed, which brings out a stronger agave flavor with honey-nutty-flowery notes to it. It is by no means "burnt" as if it is an accident or under poor quality control situations. This last statement truly shows the ignorance of Mr. Mercola and the statements that he is making. Specifically with respect to Xagave, it is processed in a facility that meet USDA organic certification and European certification requirements. The facility meets Kosher certification, in fact the highest level of Kosher certification which is "Passover certification". It is of the highest quality and I have personally visited the facility several times and reviewed the process. I find Mr. Mercola's comments baseless, demeaning and full of racial overtones.

4. Mr. Mercola claims that agave is bad for you because of it high fructose content and not other nutritional value. He states:

"While agave syrup does have a low-glycemic index, so does antifreeze -- that doesn’t mean it’s good for you. Agave syrup has the highest fructose content of any commercial sweetener -- ranging from 70 to 97 percent, depending on the brand, which is FAR HIGHER than high fructose corn syrup (HFCS), which averages 55 percent"

Response: Besides the utterly ridiculous analogy in which the statement is made, Mr. Mercola again shows his ignorance in hyperbole. Again, I cannot speak for all agaves, but specifically with respect to Xagave, it is comprised of 47% fructose, 17% glucose, 12% inulin, with the balance being water containing vitamins and minerals. Xagave's fructose content is lower than sugar, lower than HFCS and is about the same as honey and Xagave has less total sugars than all these sweeteners. Here is a chart for comparison: