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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. Page 5 of 33 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 !