Is guava keto friendly

This is why agave syrup is not good

Agave syrup is high in fructose. According to the food and nutrition group of the NRW consumer center in Düsseldorf, it is around 80 percent. The high fructose content can lead to problems: “Fructose promotes the development of the metabolic system, so the risk of cardiovascular diseases ", the nutritionists share:" These include obesity, high blood pressure, insulin resistance, i.e. type 2 diabetes, as well as increased blood lipids. "

How harmful is sugar?


During digestion, fructose is broken down into fat in the liver. That could be for the liver can be just as harmful as alcohol - and even lead to fatty liver, say the nutritionists from Düsseldorf. In addition, some people cannot tolerate the fructose. This ultimately manifests itself in uncomfortable gas, stomach pain or diarrhea after eating.

Through the high sweetness (1.2 to 1.5 times higher than normal sugar), children’s preference for sweetness could also increase, warns the DGE in Bonn: "Due to its sticky consistency, agave syrup is also more damaging to teeth than sugar."

Agaves aren't great for the environment either

Agave monocultures are found mainly in central Mexico. The high demand for agaves has further promoted monocultures, says Andreas Buerkert, professor for agro-ecosystem research in the tropics and subtropics at the University of Kassel. "Like any monoculture, agave cultivation is not without its problems," says Buerkert. In addition, the working conditions for the harvest workers on agave plantations are not good. If only the agave is used, other plants will be displaced. In addition the soils become impoverishedbecause they are always deprived of the same nutrients. It becomes really problematic if forests in Mexico are chopped off for agave cultivation, explains Michael Richter from the Institute for Geography at the Friedrich-Alexander-Universität Erlangen-Nürnberg: "That would be questionable."

After about eight years of growth, the sweet juice is extracted from the heart of the agave. So the harvest time is very short. After this one-time bloodletting, the plant dies, says Buerkert. The juice is boiled down in a very energy-intensive way until the water content is only 25 percent, according to the DGE. "Most of the vitamins contained in the fruit are lost."

Transport produces a lot of CO2

Agaves grow in Mexico, where the juice is first tapped and later boiled down to a thick, syrupy liquid. After all, the vegan sweetener has to transported with great energy expenditure from Mexico to Europe become. The juice must first be transported from the plantations to the port, from where the journey by ship - mostly - to Rotterdam begins. From there, the truck continues to the distribution centers of the German supermarkets and drugstores. Even if the CO2 emissions cannot be calculated in detail (depends on a large number of factors), it will quite a bit of carbon dioxide Cast from overseas for our sweet enjoyment.