Download agave syrup coconut sap syrup

Page 1 of 33
AGAVE SYRUP
1. Fresh , RAW AGAVE SAP is
POISONOUS and NOT EDIBLE
COCONUT SAP SYRUP
1. Fresh , RAW COCONUT
SAP is EDIBLE; it is
NOT Poisonous and it
has NO Anti-Nutrients
AGAVE juice or SAP from
leaves is poisonous when raw .
Sources:
http://www.ces.ncsu.edu/depts/hort/
consumer/poison/Agavesp.htm
www.relishmag/article/30817.html
The fresh SAP from the Agave
Salmiana leaves contain saponins,
raphides and calcium oxalate
rendering it inedible.
Source:
http://blog.xagave.com/how-agave
-is-processed/
Toxicity Class of AGAVE is:
Class 2, 3 and 4 for the SAP
Source:
http://www.calpoison.com/public/
plants-toxic.html
According to the US Poison
Control Center, Toxicity Class
# 3 means the following:
The fresh, raw JUICE or SAP
of AGAVE contains oxalate
crystals. These needle-shaped
crystals can irritate the skin,
mouth, tongue, and throat,
Fresh COCONUT SAP
when raw is edible and
is naturally rich in amino
acids, vitamins, minerals
and has NO anti- nutrients.
Fresh ,Raw COCONUT
SAP is NOT poisonous
unlike raw agave sap.
Fresh, Raw Coconut SAP is
safe to eat when it is raw
and fresh in its natural,
original form without any
processing.
Fresh coconut sap is tapped
for food and drink and makes
an excellent drink when fresh.
In the coconut-producing
countries like the Philippines,
the fresh, raw coconut sap is
considered a health drink for
children and adults.
We have NEVER come
across any material to date
that lists “coconut ” or any
part of the coconut , such as
the fresh sap as “poisonous”
or “toxic” , unlike for the
sap of the agave plant. On
the contrary, the coconut
Page 2 of 33
resulting in throat swelling,
breathing difficulties, burning
pain, and stomach upset.
Sources:
http://www.plantsciences.ucdavis
.edu/ce/king/PoisPlant/Tox-COM.htm
http://en.wikipedia.org/wiki/Agave
Yucca species, together with
Other Agaves, are known to
contain large quantities of
saponins ( Source : Tyler
Honest Herbal)
Saponins in many varieties
of agave plants are toxic
steroid derivatives, as well
as purgatives and are to be
avoided during pregnancy
or breast-feeding because
they might cause or
contribute to miscarriage;
causes internal hemorrhaging
by destroying red blood cells;
may greatly harm people
taking statin and high blood
pressure drugs ; stimulate
blood flow in the uterus.
Sources:
http://rawchefdan.typepad.com/raw
foodchefdan/2008/12/agave-nectarthe-highfructose-health-food-fraud.
html
www.sweetsavory.com/sweetener/
summary.php?id=Agave+ Nectar
is always included in the
honor roll list of healthy
foods.
Coconut is considered a
SUPER FOOD. A Super
Food is both a food and a
medicine, it has elements
of both. It is nutrient-rich
that contributes to over-all
good health.
In the book entitled :“SUPER
FOODS” by: David Wolfe Coconut was listed as one of
the TOP TEN SUPER
FOODS. Agave was not
included in the Top 10 list.
In the book entitled:“The
150 Healthiest Foods on
Earth” by: Jonny Bowden,
PhD., C.N.S., the Coconut
was included as one of
the 150 Healthiest Foods
on Earth but the Agave
was NOT included , not
even in the Honorable
Mention list.
Page 3 of 33
Some agave plants in the
wild excrete a juice that can
cause severe contact dermatitis.
This particular dermatitis can
cause a rash that can last up to
two weeks and itching that can
come and go for as long as a year.
The same warnings apply to those
who purchase agave plants for
gardens or landscapes.
Source: About Agave | eHow.com
http://www.ehow.com/about_5078775_
agave.html#ixzz0vfrGpfuj
REBUTTAL (the link below is
coming from a manufacturer /
distributor of Agave Syrup in the
USA):
Source:
http://blog.xagave.com/how-agave-isprocessed/
“Agave Salmiana at gestation
grows a large flower from the
center of the plant called the
Quiote. This Quiote is cut off
before it fully grows (when the
plant is 7-8 years old) creating
a hole or pool of liquid in the
center of the plant, called
“Aguamiel.” The plant is then
milked twice daily as the
Aguamiel collects.
Page 4 of 33
It is important to note that the
Aguamiel is not the sap of the
leaves as some have noted (as
the SAP from the Agave
Salmiana leaves contain
saponins, raphides and calcium
oxalate rendering it inedible )
If Aguamiel is NOT the sap or
juice of the agave then what is
it called ?
Other sources are stating that the
fresh agave sap / juice is edible
in “some’ varieties.
2. Fresh, RAW Agave Sap is NOT
Naturally Sweet
Agave is NOT naturally sweet as
a raw juice or sap - that is why it
has to be thermally or chemically
hydrolyzed at high heat to break
down carbohydrates to release
fructose to “create sweetness”.
The principal constituent of
agave is starch ( main
carbohydrate), similar to what
is found in corn or rice. Starch
is a complex carbohydrate that
takes longer to break down in
the body and harder to digest.
http://www.volcanicnectar.com/
blueagavefaq.html
(this link is saying the agave variety
has starch)
2. Fresh, RAW Coconut Sap is
NATURALLY SWEET
Raw, fresh Coconut Sap in
its original state is already
naturally very SWEET and
has NO need to be chemicallytweaked or manipulated such
as having to subject it to any
type of thermal or chemical
hydrolyzation like what they
do to agave juice / sap to
“create sweetness”.
Coconut Sap SYRUP has
76.3 g / 100 g of carbohydrates.
The main carbohydrate in
Coconut SAP is naturallyoccuring simple sugar.
The natural , and unrefined
sugar content of Coconut
Syrup is :74.2 g / 100g.
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Agave starch is converted into
refined fructose through an
enzymatic and chemical
conversion that refines, clarifies,
heats, chemically alters,
centrifuges, filters the non-sweet
starch into a highly refined
sweetener: a hydrolyzed high
fructose inulin syrup.
Agave syrup is a product
of advanced chemistry and
extensive food processing
and technology.
Source: Rami Nagel (Citizen Journalist)
www.naturalnews.com/zoz4892_fructose
_food_health.html
REBUTTAL:
The link below is a rebuttal of the
link above-mentioned (from the
proponents of Agave Syrup) :
http://www.naturalnews.com/025060_
agave_nectar_sugar_sugars.html
(this link is saying the agave variety
has no starch)
http://www.volcanicnectar.com/
blueagavefaq.html
(this link is saying the agave variety
has starch)
Coconut Sap SYRUP has
NO STARCH.
Sugar as a basic food
carbohydrate is also
found in fruits ,honey,
maple syrup, sugar cane,
sugar beet.
Sugar carbohydrate is a
simple carbohydrate like
“sugar in fruit” that easily
breaks down in the body
and is easily digested.
Coconut Sap Syrup is
produced using simple
traditional methods in
the Philippines in small
batches; in small family
farms , cooperatives,
or community grower
groups.
There are no special
technologies or complex
and chemical - based
extensive food processing
methods used in converting
the fresh coconut sap to
coconut syrup.
It is as good as home-made.
Page 6 of 33
3. The fresh SAP/Juice of the
AGAVE is NOT a finished
product and NEEDS further
processing to be EDIBLE
The agave juice / sap
contained within the core
of the Agave plant do
NOT equate to a finished
product and must be
further processed to
breakdown the complex
carbohydrates into sugar
that is 90% thermally
or chemically hydrolyzed
fructose.
Agave is not a “natural
sweetener” but a highly
refined form of fructose –
more concentrated than
the high fructose corn
syrup ( HFCS ) used in
sodas.
The chemical and geneticallymodified enzymatic processes
used to manufacture the agave
juice into agave nectar / syrup
end up giving it a profile of
70% to 90% fructose,
compared to only 55% fructose
found in High Fructose Corn
Syrup.
Raw Honey only contains 38%
Fructose. While Refined White
Sugar only contains 50%
fructose.
3
The fresh SAP of the
COCONUT is a FINISHED
product and does NOT
need further processing
to be EDIBLE
The fresh, raw Coconut
Sap is a nutritious product
in itself and can be eaten
as is, in its natural raw
form without further
processing such as thermal
and chemical hydrolyzation
which they need to do with
the fresh Agave juice or
sap.
Coconut SAP is tapped
or harvested for food
and drink. It makes an
excellent drink when
fresh and raw.
Coconut Sap SYRUP
has the ff:
Glucose = 10.3 % w/w
Fructose = 11.8 % w/w
Coconut syrup is an
UNREFINED sweetener
either produced the traditional
way by open pan evaporation
which is by cooking slowly
but reaches boiling point to
evaporate the water in the
fresh sap so as to concentrate
the sugar content to convert
it into coconut syrup .
Page 7 of 33
OR :
Fructose concentration in
agave rose considerably with
acid hydrolysis.
by using vacuum evaporator
to achieve controlled LOW
heat ( 115 F or less ) in
evaporating the water in
the fresh sap to convert it
into syrup and nothing else is
done (no chemical tweaking
or complex processing) and
NOTHING is added to the
fresh coconut sap.
Source: Rami Nagel (Citizen Journalist)
www.naturalnews.com/zoz4892_fructose
_food_health.html
Source:
www.glycemic.com/AgaveReport.htm
4.
4. Cooking Time and Degree of
Heat in Fahrenheit ; Method
of Processing
Raw Agave juice is filtered to
increase clarity, then heated to
140 degrees to 160 degrees
Fahrenheit for 36 hours
( hydrolyzed to high heat ) to
hydrolyze carbohydrates into
sugar. This is a complicated
chemical refining process
of enzymatic digestion
converting starch into free,
man-made chemical fructose.
The agave juice /sap is heated at
high temperatures for 36 hours
not only for the purpose of
concentrating the liquid into a
syrup, but also to develop the
“sweetness”.
Cooking Time and Degree
of Heat in Fahrenheit ;
Method of Processing
We have two (2) methods:
I.
Traditional Method:
The fresh, raw Coconut
SAP only undergoes slow
dehydration for a total of
one (1) hour and 30 mins
using open pan evaporation
which involves boiling the
fresh coconut sap .
Once boiling point is reached
the heat is then lowered to 80
degrees Fahrenheit for the
remaining 40 minutes or so
of the total cooking time of
1 hour and 30 minutes.
Page 8 of 33
II.
Source: John Kehler: “The Truth
About Agave Syrup: Not As Healthy
As You Might Think “
www.living-foods.com/articles/agave.
Html
How AGAVE is processed
according to one brand:
“When making Xagave, the
Aguamiel is passed through
a tank under double osmosis
to remove impurities ,then
arrives to a reactor where the
enzymatic hydrolysis takes
place (using natural enzymes)
to hydrolyze fructans into
fructose / dextrose .
The Aguamiel is then
evaporated in a vacuum
container at < 105º F
to reduce it to the right
viscosity . Then they
blend inulin fiber
extracted from the preprocessed Agave Tequilana
plant (or Blue Agave)
Source:
http://blog.xagave.com/how-agave-isprocessed/
Our OTHER Modern
Method used:
A vacuum evaporator that
involves controlled LOW
HEAT to a maximum
temperature of 115 degrees
Fahrenheit or LESS.
Normally we only reach 105
degrees Fahrenheit
(thereabout) using this
method. This will now
produce a RAW coconut
syrup quality that is close
to the original fresh
coconut sap.
If the coconut sap is heated
at high heat for too long a
period of time ( similar to
Agave’s 36 hours ) - it will
NO longer be converted into
coconut syrup and will have
to be rejected.
Unlike the process for
making AGAVE Syrup
we do NOT add any
water or any type of
“enzymes “, natural or
artificial in the making
of our Coconut SYRUP .
Our Coconut Sap SYRUP
is made of 100% pure
coconut sap.
Page 9 of 33
Rebuttal:
The following are what the
Agave proponents have to
say:
Some manufacturers of agave
syrup are saying that their
process does not involve any
heat and instead they use
enzymes derived from
blackmold (Aspergillus niger)
to hydrolyze the polyfructose
extract into fructose.
Some Agave brands are also
saying that their agave variety
is non – GMO , it has no
chemicals - BUT does it have
any nutritional value ?
Some sources are also stating
that there are two (2) types of
processing for AGAVE SYRUP.
1) One is by enzymes, in which
enzymes are added to the
fresh nectar to split the
complex natural sugars into
simple sugars;
2) The other is by hydrolysis,
in which water is added.
Hydrolysis is considered
the superior process for
making Agave syrup
Note: Coconut Republic’s
Coconut syrup undergoes
the above - mentioned
process in our facility in
the Philippines but please
be aware that NOT all
coconut sugar / syrup
producers or manufacturers
are doing the same process
as ours.
BUYER BEWARE:
Please take note that other
coconut sugar / syrup
producers either in the
Philippines or in other
countries may not be
doing the exact same thing
as we do.
It has come to our attention
(as we were given a copy
of their process flowchart
with photos ) that other
facilities located in other
countries in Asia has a
different production process
in making their coconut
syrup.
They heat the sap at high
temperatures for 5 hours
plus they add the following
three (3) ingredients and /
or preservatives: 1) lime ,
2) a small solution of
calcium hydroxide (morning)
as well as they also add 3)
sodium metabisulfite (night).
Page 10 of 33
“Agave is not naturally sweet
like sugar cane, honey or fruit.
Whether heavily processed
with heat and chemicals OR
minimally processed with
enzymes , Agave Syrup
requires an intensive
patented process to extract
its “sweetness”.
Source:
http://www.smallfootprintfamily.com
/2010/01/22/just-a-spoonful-of-sugar/
Their purpose for these 3
ingredients is to prevent
auto-fermentation.
Coconut Republic’s
Coconut SYRUP is
guaranteed to be made
of 100% PURE
Coconut SAP without
any preservatives
(whether food grade or
not) and without any
other ingredients,
natural or synthetic.
We do NOT add any of
these other ingredients
(lime, sodium metabisulfite,
calcium hydroxide ) used
by other producers.
We do NOT add even
water,or enzymes or lime,
etc.
Our coconut sap also does
NOT undergo high heat
for 5 hours unlike other
coconut sap syrup producers.
Buyers / Consumers should
do their own homework and
should be aware that NOT
ALL coconut syrup are
created the same.
Be a conscientious consumer.
Page 11 of 33
5.
NUTRIENTS of
Agave SYRUP
Anything heated above 118° deg
Fahrenheit, the natural enzymes
and nutrients are denatured and
deteriorates. Natural, nutrient-rich
enzymes are diminished by
heating at high heat at too long
a time.
Once heated at high heat and for a
long period of time (Agave Sap
Juice is heated for 36 hours at
140 to 160 degrees Fahrenheit)
and once it undergoes heavy
processing – much of the natural ,
healthy benefits are GONE !
5.
NUTRIENTS of
Coconut SYRUP
Coconut sap SYRUP does NOT
undergo any type of hydrolization.
As mentioned in No. 4 above – it
only undergoes slow dehydration
at LOW heat below 115 degrees
Fahrenheit (105 F) using vacuum
evaporator.
OR using open –pan evaporation
that entails both boiling point and
simmering (for 40 minutes) with a
combined TOTAL cooking time
of only one (1) hour and 30 minutes
Still keeping its enzymes alive,
making the coconut syrup close
to its original , natural state and
retaining most of its naturally-occuring
nutrients and health benefits.
One of the main nutrients of Coconut
Syrup is INOSITOL (anti-cancer, antidiabetes). INOSITOL is not heatsensitive and is still retained in Coconut
Sugar / Syrup that undergoes heat.
Page 12 of 33
6.
Agave Syrup is NOT a “live” food.
It is also NOT a “raw” food.
If it is not a “live” food then it is
a DEAD food.
Raw food is technically defined
as food that has been prepared at
temperatures 118 degrees Fahrenheit
or LESS. If you boil anything for a
long period of time, the nutritional
value is diminished.
The food should also NOT be
altered chemically or synthesized
in any form to be considered a
“raw” food.
“In the first place there are NO
active enzymes present in ANY
Agave Syrup”
So, even if some proponents of
Agave Syrup claim that they do
NOT heat the raw agave juice
above and beyond 118 F to classify
it as a “raw” product as this would
mean retaining the supposedly
naturally-occuring “enzymes” - it
will not matter, as again according
to the link below, Agave has NO
active enzymes in the first place.
Source : page 9
http://www.woodlandpublishing.com
/view/pdf/Natural&HealthySweetener
(excerpt)[1].pdf
6.
Coconut Sap SYRUP
is a “LIVE” food and can truly
be considered “RAW” as it does
NOT undergo heat more than
118 degrees Fahrenheit.
Raw foods are full of living
enzymes. These enzymes break
down the food so it can be
absorbed into our blood stream.
These enzymes are compromised
at temperatures near 118 degrees
F and completely destroyed at
about 130 degrees F.
Coconut Syrup using vacuum
evaporator undergoes controlled
LOW Heat below 115 degrees
Fahrenheit ( 105 degrees
Fahrenheit in our case).
Coconut SYRUP does NOT
undergo any chemical or
thermal hydrolyzation like
agave syrup.
Coconut SYRUP is NOT
altered chemically or
synthesized in any form.
There are NO other
ingredients added, not even
water or any type of “enzyme”
is added. It is made of 100%,
pure, all-natural fresh coconut
sap.
Original enzymes present in
the food, not enzymes added
as a supplement - are a good
measure of freshness.
Page 13 of 33
While another link below states:
“Raw live foods also contain
enzymes, BUT the Agave’s
ENZYMES are also
REMOVED from the syrup
to prevent it from fermenting
into tequila. Without all of its
nutrients and enzymes intact,
Agave syrup theoretically
lacks the necessary attributes
of a raw food.”
Source:
http://www.healthynewage.com
/blog/agave-not-raw-food/
“Agave Syrup is a factory-made,
modern product, and like all
processed foods, Agave Syrup
is missing many of the enzymes
and nutrients that the original
plant had to begin with. And like
many processed foods, it contains
very high amounts of fructose
that the human body simply
wasn’t designed to handle”
Source :
http://www.smallfootprintfamily.com
/2010/01/22/just-a-spoonful-of-sugar/
.
The juices/ sap from raw fruits
or foods, such as from coconut
sap syrup are truly the best
ways to sweeten your diet
because they provide the
greatest nutritional benefits.
Page 14 of 33
7.
Agave SYRUP does NOT
and will NOT crystallize.
Non -Crystallization is regarded
as an indication of being
“REFINED”
8. Agave Syrup is NOT a “Whole Food”
It is a fractionated and processed
food.
Agave Syrup has an unusually
high ratio of fructose ( 70 %
to 90%) to glucose - nowhere
in nature does this ratio occur
naturally.
Source:
http://articles.mercola.com/sites/articles
/archive/2009/07/02/Agave-A-Triumphof-Marketing-over-Truth.aspx
Agave Syrup being a refined and
concentrated fructose LACKS
vitamins, minerals, amino acids,
pectin and fiber.
“IF fructose were natural, you would
be able to go out to a corn field and
get a bucket of sweetener. You can
go to a beehive and get honey that
you can eat without processing it
.
You can go to an apple tree and pick
an apple and eat it fresh without
processing it.”
7. Coconut SYRUP crystallizes.
Crystallization is regarded as
an indication of “UNrefined,
“naturalness” .
8. Coconut Syrup IS a functional
Whole Food WITH nutritional
value.
Coconut has been a popular
food crop for more than 5,000
years and in numerous books
it has been cited and listed by
many food experts, scientists,
food technologists, nutritionists,
naturopaths as - not just a
“whole food” BUT is in fact
a super good SUPERFOOD.
It is best to trust food that has
been around for thousands
of years , that has never
shown bad effects on health.
Anybody can get a freshly
harvested Coconut Sap from
the cut flower buds of
coconuts and drink /eat the
fresh, raw coconut sap
without processing it !
It makes an excellent drink
when fresh / raw.
Page 15 of 33
“BUT you cannot however, go out
into a cornfield, to squeeze corn,
and get fructose syrup, and you
cannot go into an agave field,
and get the product sold on retail
shelves, as agave nectar without
first processing it ! “
“So while agave comes from a
natural source , it is not in its
natural state.”
“Fructose is still Fructose”. When
you understand what it does to
the body – you will also be very
cautious.”
Source:
http://www.naturalnews.com/024892_
fructose _food_health.html
The Coconut SYRUP has the
following health benefits:
a) Coconut Syrup has a
LOW GI of 39 based
on a HUMAN IN VIVO
GI Test conducted by the
Department of Science
and Technology of the
Philippines.(DOST)
b) Coconut Syrup has more
nutritional value, it has
alkalinizing minerals
c) Coconut Syrup is a probiotic
due to the good yeasts
naturally-occuring in the
fresh coconut sap ;
d) Coconut Syrup contains
MORE amino acids and
vitamins compared with
High Fructose Corn Syrup
(HFCS);
“Fresh Coconut SAP is a
valuable source of vitamins
in places where fresh fruits
and vegetables are scarce.
It is likely that human
communities could not
survive on isolated atolls
without using fresh
Coconut SAP to avoid
vitamin deficiency”.
Source:
“Coconut Odyssey” by author:
Mike Foale, pg 95 (Australian
Center for International
Agricultural Research)
Page 16 of 33
e) Coconut Syrup is RICH in
INOSITOL :
fresh coconut sap
( 127.7 mg / dl) and its
by-product coconut syrup
( 200 mg / 100g)
The word "inositol" comes
from the Greek words meaning
"muscle sugar." This substance
is in almost all living cells in
plants and animals. When it is
extracted from cells, inositol is
a sweet, colorless, water- soluble
crystal.
Scientists knew about inositol
in 1850, but didn't name it as
a vitamin until 1956. It is
an unofficial member of the
B vitamin family ( it is the
cofactor of B vitamins and
hence, required for their
proper utilization or
functioning) , but many
experts argue that it is not a
vitamin per se, mainly due
to the fact that it can be
synthesized by the human
body; it is water-soluble
and also because it has no
nitrogen content but it works
synergistically with several
vitamins and nutrients and
is referred to as a lipotropic
agent.
Page 17 of 33
f) Coconut SAP which is the
sole ingredient of coconut
syrup contains five (5) out
of the eight (8) essential
glyconutrients , or what
they call the “healing sugars”.
From the Greek term "Glyco"
which means “sugar” or
“sweet” the literal translation
of “glyconutrients” is
"sweet nutrients."
The Five (5) Essential Glyconutrients
found in FRESH Coconut SAP are:
1. Fucose ( not to be confused with
Fructose)
2. N-Acetylglucosamine,
3. N-acetylgalactosamine
4. Glucose
5. Galactose
Glyconutrients are not vitamins,
minerals, amino acids or enzymes,
but are in a class of their own as
nutritional supplements derived
from plants. Every cell in our body
- all 600 trillion of them - needs
glyconutrients. Human breast milk
contains all eight (8) of the essential
glyconutrients.
Sources:
http://www.glyconutrientsreference.com
/whatareglyconutrients.php
http://www.glycoinformation.com/sugars.html
Page 18 of 33
Coconut Sap has Iduronic acid –
one of the most important
component for:
Glycosaminoglycans (GAGs).
Our skin is made of dertman
sulfate which requires Idouronic
acid. Also any organ requires
Idouronic acid , so this is a good
thing.
Our company, COCONUT
REPUBLIC is the FIRST
company in the world to have
a study conducted to determine
the GLYCO NUTRIENT
content of the fresh coconut
sap. The Study was conducted
by the University of California
San Diego .
The results of the study showed
that the above-mentioned five
(5) Glyconutrients were present
in the fresh coconut sap.
The Coconut SYRUP is 100%
made of the fresh coconut
SAP.
Glyconutrients have been
dubbed " the next multi vitamin." Their ability to
fortify the immune system is
now widely recognized in
scientific circles. In fact,
more than 20,000 articles and
research papers are written on
these positive effects each year.
Source:
http://www.sugarscanheal.com/
Page 19 of 33
“Fresh Coconut SAP is a
valuable source of vitamins in
places where fresh fruits and
vegetables are scarce. It is likely
that human communities could
not survive on isolated atolls
without using fresh Coconut
SAP to avoid vitamin deficiency”.
Source:
“Coconut Odyssey” by author:
Mike Foale, pg 95 (Australian
Center for International
Agricultural Research)
The fresh coconut SAP is
naturally rich in vitamins,
minerals, amino acids and
healthy sugars called the
essential glyconutrients.
Page 20 of 33
9. Agave Syrup – made of refined
fructose is NOT really safe for
diabetics.
Pure isolated fructose contains
NO enzymes, vitamins or minerals
and may contribute to diabetic
conditions.
As of Oct 29, 2009 – the Medical
Advisory Board of the Glycemic
Research Institute (GRI) based in
Washington, DC made the decision
to halt ALL clinical trials involving
AGAVE as a result of the latest
round of GRI Human In Vivo
Clinical Trials, in which the diabetic
subjects experienced severe and
dangerous side effects related to
the oral ingestion of an Agave
product (Volcanic Nectar Blue
Agave).
For the FULL REPORT please visit
the link below:
Source:
www.glycemic.com/AgaveReport.htm
Refined fructose is not really safe
for diabetics. “High Fructose from
Agave or Corn will kill a diabetic
or hypoglycemic much faster than
refined white sugar ..” (Mr. Russ
Bianchi - Managing Director and
CEO of Adept Solutions, Inc – a globally
recognized food and
beverage company)
9 . Coconut SYRUP will NOT
cause spikes in blood sugar
Our Coconut SYRUP has a
LOW GI of 39 based on a
HUMAN IN VIVO GI Study
conducted by Scientist Dr.
Trinidad Trinidad in the
Philippines . Dr. Trinidad
Trinidad took her PhD at the
University of Toronto under the
tutelage of her professor :
Dr. Thomas MS Wolever, one
of the founders and pioneers of
Glycemic Index (GI).
( Coconut Republic’s Coconut
Syrup has a Low GI of 39 and
This is based on an actual
HUMAN IN VIVO GI test
conducted on our Coconut
Syrup on Aug 2009 Buyer Beware IF other
Coconut Syrup suppliers are
claiming the exact same LOW
GI if they cannot produce a
legitimate HUMAN IN VIVO
GI Test on their particular
brand of coconut syrup and
might just be riding on our
GI test results when there
is no assurance that their
particular coconut syrup has
in fact a LOW GI. Not all
coconut syrup are created
equally )
Page 21 of 33
Since most agave syrup has such
a high percentage of fructose,
your blood sugar will likely spike
just as it would if you were
consuming regular sugar or HFCS,
and you would also run the risk of
raising your triglyceride levels. It’s
also important to understand that
whereas the glucose in other sugars
are converted to blood glucose,
fructose is a relatively unregulated
source of fuel that your liver
converts to fat and cholesterol.
Source:
http://articles.mercola.com/sites/articles
/archive/2009/07/02/Agave-A-Triumphof-Marketing-over-Truth.aspx
Coconut Republic is the only
company not only in the
Philippines but in the world
to date ( as of May 2011 )
that can truly claim to have a
LOW GI of 39 for its Coconut
SYRUP as it is the FIRST-EVER
company to have subjected its
coconut syrup to an IN VIVO
HUMAN GI TEST in 2009. This
test can be costly and takes time
to accomplish.
An IN VITRO (test tube) GI
Test is cheaper to conduct
but it is NOT as accurate and
reliable as an IN VIVO (live
humans) GI Test as IN VITRO
GI tests (test-tube) have the absence
of physiological conditions , but
can merely provide an “estimate”
GI rating.
Page 22 of 33
The website link below shows
a Table of various brands
of AGAVE and their experiment
of the percent in rise in blood
sugar
Source:
http://www.dld123.com/sweetsavvy/
sweeteners
/summary.php?id=Agave+Nectar
BRAND
BLOOD
AGAVE
%
SUGAR
VARIETIES FRUCTOSE
RISE
Holistic
Americana
67-69%
Enterprises
+ mapisaga
- light
+ 30
Organic
Nectars light
Salmiana
70%
+ 22
Organic
Nectars dark
Salmiana
70%
+6
Madhava Salmiana
light
+ 19
Wholesome
Sweeteners Blue
- dark
+4
Madhava Salmiana
light
(cooked)
+10
NOTE: This is the blood sugar rise for one
specific person, not intended to be what it
would be in every individual.
Page 23 of 33
10.
Other Health Hazards
of AGAVE Syrup:
Consumption of fructose has been
shown to increase uric acid – an
indicator of heart disease.
REFINED Fructose (Agave) has
also been shown to increase blood
lactic acid, especially in diabetics.
Elevations in lactic acid can result
in metabolic acidosis.
REFINED Fructose (Agave) is
processed in the body through
the liver rather than digested in
the intestine .
Isolated fructose (Agave) has
NO enzymes, has no or minimal
vitamins or minerals and can
ROB your body of these nutrients
in order to assimilate itself.
Hence, consumption of fructose
can also lead to LOSS of vital
minerals like calcium, iron,
magnesium, and zinc and
interferes with the heart’s use
of key minerals like magnesium,
copper, chromium which leads to
mineral depletion, inflammation
of the liver, hardening of the
arteries, insulin resistance, high
blood pressure, cardiovascular
disease and obesity as compared
to subjects fed SUCROSE.
10 .
Coconut SYRUP offers
the following
Health Benefits:
Fresh, raw Coconut Sap contains:
Seventeen (17) AMINO ACIDS (see
table in this link) . Fresh, raw coconut
sap is rich in naturally-occuring
Glutamic Acid (34 g/ 100g) .
Naturally-occuring Glutamic Acid (not
the synthetic version ) is the single
largest contributor to intestinal energy.
Health Benefits of NATURALYOCCURING Glutamic Acid:
More than fifty percent (50%) of the
amino acid composition of the brain
is derived from Glutamic Acid and its
derivatives providing fuel for the brain.
Glutamic Acid acts as carrier for
potassium across the brain blood
barrier.
Glutamic acid also acts as a messenger
in the brain and may work to improve
mental alertness and thought processes.
Glutamic acid has been used to treat
Parkinson's disease, mental retardation
and schizophrenia.
The fluid produced by the prostate gland
contains significant amounts of glutamic
acid, and this amino acid may play a role
in the normal function of the prostate.
Glutamic acid may have protective effects
on the heart muscle in people with heart
disease.
Page 24 of 33
(Note: Coconut Sap Syrup has more
of the sucrose than fructose as
compared with Agave Syrup
which is mostly fructose )
Sources:
http://nutrabio.com/Products/glutamic
_acid.htm
http://www.livestrong.com/article/
41513-glutamic-acid-health-benefits/
Sources:
www.living-foods.com/articles/
agave.html
http: radishmagazine.com/stories/
display.cgi?press=display&id=
451100
http://articles.mercola.com/sites/articles
/archive/2009/07/02/Agave-A-Triumphof-Marketing-over-Truth.aspx
AGAVE and HYPERTENSION
A diet high in fructose leads to a
greater likelihood of developing
hypertension, according to a new
study published in the Journal
of the American Society of
Nephrology
Fresh , Raw Coconut Sap also contains
the following VITAMINS:
Thiamine (77 mg /dl);
Riboflavin ( 12.20 mg/ dl) ;
Pyridoxine(Paraaminobenzoic acid)
38.40 – 47.10 mg / dl );
Pyridoxal ( 38.40 mg / dl) ;
Pantothenic Acid ( 5.20 mg / dl);
Nicotinic Acid ( 40.60 mg / dl) ;
Biotin ( 0.17 mg / dl) ;
Folic Acid ( 0.24 mg / dl) ;
Inositol ( 127.70 mg/ dl) ;
Choline ( 9.00 mg / dl) ;
Vitamin B12 (trace) ;
Ascorbic Acid ( 16 to 30 mg / 100g).
Coconut SYRUP contains the following
Vitamins and Minerals:
Certified Amount
Sources:
http://jasn.asnjournals.org/cgi/content/
abstract/ASN.2009111111v1
http://naturalfoodsmerchandiser.com /
/tabId/119/itemId/4809/High-fructosediet-linked-to-hypertension.aspx
Vit. A
Vit. C
Vit. B9
Manganese
Potassium
Iron
Copper
Calcium
Zinc
Phosphorus
Coconut
SYRUP
3.3 IU/g
138.97 mg/Kg
65.01 mg/Kg
0.99 mg/kg
6,931 mg/kg
3.97 mg/kg
3.36 mg/kg
100 mg/kg
1.78 mg/kg
287 mg/kg
Amount per
serving size
33.4 IU
1.39 mg
0.650 mg
0.010 mg
69.31 mg
0.040 mg
0.034 mg
1.00 mg
0.018 mg
2.87 mg
Source: University of the Philippines, Los Banos
Page 25 of 33
Note: There are OTHER Vitamins/Minerals
but was not included in the University of the
Philippines, Los Banos Lab Test
AGAVE and HEART DISEASE,
OBESITY, DIABETES and KIDNEY
DISEASE
How fructose causes high blood
pressure, heart disease, obesity,
diabetes and kidney disease.
Source: “The Sugar Fix”, by : Dr
Richard Johnson, Chief of the
Kidney Disease and Hypertension
Department, University of Colorado
Read the Article in link below
for more Info on the Health
Hazards of AGAVE:
“Is this Popular Sweetener
(AGAVE) WORSE than High
Fructose Corn Syrup ? ”
By: Dr Joseph Mercola
Source:
http://articles.mercola.com/sites/articles/
archive/2010/07/03/can-this-popularalternative- sweetener-spike-uric-acidinto -the-danger-zone.aspx
Fresh coconut sap ( 127.7 mg / dl) and
its by-product coconut syrup ( 200 mg /
100g) are both RICH in INOSITOL.
Inositol is a member of the vitamin B
complex.
Inositol is water soluble and not stored
very well in the body. Thus an intake
of inositol is needed daily to support
many functions.
Inositol is a fundamental ingredient
of cell membranes and is necessary
for proper function of nerves, brain,
and muscles in the body. Inositol is
essential for helping the cells in the
body communicate with one another,
a process known as cell signaling.
Inositol and Diabetes:
According to the Diabetes Information
Hub in the link below INOSITOL is
essential in preventing and controlling /
treating diabetes.
Source:
http://diabetesinformationhub.com/
DiabetesNutrition_Inositol.php
http://ezinearticles.com/?D-Chiro
-Inositol-in Treatment-of-typeDiabetes2&id=474415
People with diabetes will benefit from
inositol supplementation. Diabetics
over-excrete the vitamin inositol, and
they therefore have a general shortage
of this.
Inositol deficiencies within the cells in
Page 26 of 33
patients with diabetes (such as altered
sensations in nerves in hands and feet,
cataract and retinal damage and early
derangements in kidney functions).
Dosages of Inositol, ranging from 0.5
grams twice daily to 3 grams/day have
been given to patients with diabetic
neuropathy*. Results to date support that
oral supplementation of Inositol may
benefit in the prevention and treatment
of neural complications of “diabetes
mellitus”.
Source:
http://www.inocell.com/about/about.html
Inositol helps reverse nerve
abnormalities related to diabetes.
Source:
http://www.vitacost.com/science/concerns/
diabetes.html
Inositol and Cancer:
The striking anti-cancer effect of inositol
in experiments done by the Department
of Medical Research Technology and
the Department of Pathology University
of Maryland School of Medicine.
Source:
http://www.inocell.com/about/about.html
Two famous researchers discovered
inositol prevents cancer.
Source:
http://www.naturalnews.com/025394.html
How inositol prevents formation of
cancer and even shrink pre-existing
experimental cancers .
Page 27 of 33
Source:
http://www.thewolfeclinic.com/ip6.html
Inositol and its antioxidant, immuneenhancing , cardiovascular and kidney
supporting activities - see below link.
Source:
http://www.inocell.com/about/about.html
Inositol has a calming effect on the brain
and has been used successfully at high
doses as a treatment for psychiatric
disorders such as depression, bipolar,
obsessive-compulsive, and panic.
Source:
http://www.naturalnews.com/025394.html
Fresh , Raw Coconut SAP also contains
the following MINERALS:
Potassium (1,300 mg/100g);
Phosphorus (79 mg/100g);
Magnesium (29 mg /100g);
Sulfur (26 mg/100g);
Calcium (6 mg /100g)
Zinc (2 mg/ 100g);
Iron (2 mg / 100g);
Boron (0.63 mg/100g);
Copper ( 0.23 mg /100g);
Manganese ( 0.13 mg/100g)
GlycoNutrients in Fresh Coconut SAP
As per the study commissioned and
sponsored by our company Coconut
Republic with the GlycoTech Lab of
the University of San Diego California –
the first-ever glyconutrient study done
on the fresh coconut sap the following
lab results showed that:
Coconut SAP contains five (5)
Page 28 of 33
out of the eight (8) essential
glyconutrients, also referred to as the
“healthy sugars or “healing sugars”.
The Five (5) Essential Glyconutrients
found in FRESH Coconut SAP are:
1.
Fucose (not to be confused with
Fructose)
2. N-Acetylglucosamine,
3. N-acetylgalactosamine
4. Glucose
5. Galactose
Glyconutrients are not vitamins,
minerals, amino acids or enzymes,
but are in a class of their own as
nutritional supplements derived
from plants. Every cell in our body
- all 600 trillion of them - needs
glyconutrients. Human breast milk
contains all eight (8) of the essential
glyconutrients.
Source:
http://www.glyconutrientsreference.com
/whatareglyconutrients.php
Coconut Sap has Iduronic acid - one
of the most important component for
Glycosaminoglycans(GAGs).
Our skin is made of dertman sulfate
which requires Idouronic acid. Also
any organ requires Idouronic acid ,
so this is a good thing.
11.
Adulteration and Fillers
ADDED in some
AGAVE Syrup
According to several sources,
After it leaves in bulk, Agave
Nectar is often adulterated by
11.
NO Adulteration and
NO Fillers are ever used
or added in our
COCONUT Sap Syrup
Our Coconut Syrup is 100%
made of pure , all-natural
Page 29 of 33
manufacturers who are rebranding
the product.
Not all manufacturers are doing
this but some do. As was the case
with North America’s largest
Agave distributor: Western
Commerce Corporation.
In 2001 they were found by the
USFDA to be adulterating their
agave syrup with high fructose
corn syrup ( to lower the cost
even more and increase profit
margins).
The Story in this link below:
http://www.naturalnews.com/024892
.html
Also, some articles /sources are
saying that two (2) out of three
( 3) Agave Syrup producers use
FILLERS.
The entire AGAVE plant is cooked
down,hydrolyzed with enzymes, and
converted over to other chemical
processes into a free fructose syrup
which is different from the natural
fructose found in fruits and honey.
According to Dr. J. Mercola the
following below are the partial list
of chemicals that most AGAVE
producers use:
* Activated charcoal
* Cationic and ionic resins
* Sulfuric and/or hydrofluoric acid
* Dicalite
* Clarimex
* Inulin enzymes
* Fructozyme
fresh coconut SAP. There is
NO adulteration or fillers used.
NOT even water is added.
It takes 8 liters of fresh
Coconut SAP to produce
1 liter of PURE, All Natural
100% Coconut Sap SYRUP .
NO Synthetic or even Natural /
Food Grade Adulterants are
ever added to Coconut
Republic’s Coconut Sap
SYRUP and Coconut Sap
SUGAR !
Page 30 of 33
Source:
http://www.linda-goodman.com/
ubb/Forum3/HTML/002579.html
12.
While there is an AGAVE SYRUP
there is NO AGAVE SUGAR
For some reason – while the Agave
SAP or Juice can be converted into
Agave SYRUP – the Agave Juice/
Sap cannot be converted into
Agave SUGAR.
12.
There is BOTH a
COCONUT SYRUP
and COCONUT SUGAR
Aside from the fresh Coconut
SAP being made into SYRUP,
the Coconut SAP can also be
made into Coconut SUGAR.
Please visit our website:
www.coconutsugarphilippines.com
13 . WHY AGAVE SYRUP
is CHEAPER than
Coconut SYRUP
13. WHY COCONUT SYRUP
is a bit higher in price
than Agave Syrup
The reason why refined fructose
such as agave syrup and high
fructose corn syrup (HFCS) is
used so commonly as a sweetener
in so many products these days is
simple: it is extremely cheap in
cost.
In tropical, coconut-producing
countries like the Philippines,
coconut syrup and coconut
sugar are highly prized locally
over cane sugar (muscovado,
brown sugar ,etc) and cane
syrup.
It is also a product of extensive
marketing blitz.
The Philippines does NOT
produce Agave Syrup or
Page 31 of 33
High Fructose Corn Syrup.
“When the agave plant is mature (just
as it starts its flowering stage) they
trim off all the succulent and barbed
leaves of the agave plant until it looks
like a giant pineapple or the fruit of the
pandanus tree. They then wrap a chain
around it and tear it out of the ground
with a truck.
The center-growing stem, once it
began to form, would be cored or
cut out. This would cause the agave
to bleed a thin milky sap that was
captured in a bowl each day. Agave
(once cored) can bleed 1,000 liters
of liquid sap in the two months
that it takes it to finally die. “
Source:
http://www.linda-goodman.com/
ubb/Forum3/HTML/002579.html
Coconut SYRUP costs a bit
more to produce than cane
sugar/syrup as cane sugar /
cane syrup production costs
can be greatly reduced by
mechanization but coconut
sap harvesting will always
be labor intensive.
Coconut SAP harvesters need to
climb a coconut tree. To climb a
coconut tree - skill, stamina and
strength are required to perform
this feat. A coconut tree that is
being tapped for sap must be
climbed four times (4x) daily
(morning and evening) to change
the collecting vessel. Only about
½ liter of fresh coconut sap is
collected per cut flower bud
overnight.
Imagine going to work and having
to climb a 3 to 4 story high coconut
tree 4x a day. Our coconut tappers
climb an average of 20 to 30 trees
per day, four times ( 4x ) daily.
An inexperienced tapper can easily
fall and can give him scars on his
chest and wore out his flesh.
This is exactly what our
experienced tappers do to serve
the coconut sap industry.
Climbing the coconut tree is
well worth collecting the nutritious
coconut sap from the cut flower
buds of organic, fresh coconuts.
In collecting sap for agave and
Page 32 of 33
In producing the corn syrup
and cane syrup ,the farmer or
harvester does not climb any tree.
Even for collecting maple sap –
there is no need to climb the
maple tree as the sap flows from
the center of the maple tree
trunk, while for the coconut sap
it flows from cut flower buds and
the coconut flowers are located at
the crown (top) of the coconut
tree.
So there is a high cost of climbing
the coconut tree to harvest
coconut sap 4x daily. It requires
higher labor inputs.
Coconut SAP harvesters who
climb the coconut tree cannot
use various types of rigging such
as spiked boots to grip the trunk.
The spikes will damage the trunk
leaving permanent gouge marks
that increase the risk of long-term
deterioration; the coconut tree
cannot repair itself.
So, as you can imagine, aside
from the fact that coconut
syrup is nutritionally more
superior and offers more health
benefits especially compared
with agave syrup , high fructose
corn syrup, cane syrup as well
as compared with brown rice
syrup, maple syrup and raw
honey (as coconut syrup has a
lower GI than cane syrup,
maple syrup, honey, brown rice
syrup), you also have to take into
consideration that it is more
laborious to climb the coconut
Page 33 of 33
tree in the process of harvesting
the coconut sap.
Also, our coconut syrup is
traveling all the way from the
islands of the Philippines unlike
all the other syrups abovementioned which are all
from within the USA ( high
fructose corn syrup, cane syrup)
maple syrup or nearby Mexico
(agave syrup) and Canada (maple
syrup). So, the shipping costs all
the way from the Philippines to
the USA, Canada, Europe and
other countries will also add up.
However, coconut sap syrup
still comes out lower in price
compared with maple syrup.
So – each time you enjoy a
bottle of our coconut syrup or
a pack of our coconut sugar
as well as our other coconut
sap - based products – please
remember the farmer who
planted the tree and the harvester
who climbed the tree to collect
the SAP. And most important
of all don’t forget to give thanks
to our Creator who intelligently
designed the coconut tree with
all its health-promoting features ,
that we may truly benefit from it.
Only God can make a tree !