Okay so this is going to be a lot to read, but I feel it is critical for you to get through it all! There is some vital information and some helpful alternatives for you! Here’s to living a better health one day at a time.

Sugar substitutes were first developed in the 1950’s when a clinic director worked to develop a sugar-free diet for patients suffering from diabetes and other chronic conditions. The industry took off, and today diet sodas and sugar substitutes make up a huge part of the market.

The idea that sugar substitutes are healthy alternatives is rooted in the American psyche, no matter the evidence to the contrary.Worse yet, the prevalence of artificial sweeteners, corn syrup and refined sugars in the majority of
American foods have created a country of sweet-addicts.
We are wired to crave some sweetness in our foods, especially during the winter and in childhood. This craving was meant to drive us to take in healthy carbohydrates in the form of naturally sweet plant foods.
Due to the extravagant amount of sweeteners in the majority of our foods and their extreme levels, many of us can no longer detect natural sweetness in healthy plant foods.We’re not wired to handle this exorbitant amount of sweetness. This excess triggers unhealthy food cravings and addiction.The craving children have for natural sweetness (for growth and development) would normally wane in adolescence. Instead, this waning is defeated by sweet addiction.
When we eat refined sugar or artificial sweeteners, our brains believe that we’re getting nutrients we need. Instead, we don’t get any real nutrients, so appetite and food cravings are re-triggered. Our bodies aren’t looking for more sweetness necessarily—they’re looking for real food! As well, when we take in these low-nutrient foods and drinks, we have less room for the good stuff.
Diet Sodas and Drinks

Diet soda has been linked to kidney damage and diet sodas and sweetened water beverages are linked to weight gain!
At the University of Texas, diet soda drinkers prove to be heavier than non-diet soda drinkers. Lead researcher Sharon Fowler says, “There was a 41% increase in risk of being overweight for every can or bottle of diet soft drink a person consumes each day.” Purdue University scientists have found that in a rat study, artificial sweeteners increased caloric intake, body weight and body fat percentage.
And addiction? Cocaine-addicted rats choose saccharin-sweetened water above and beyond cocaine-doses, even when the researchers upped the drug levels! Sweetened food and drink actually changes the taste buds, creating cravings for more sweetened foods. One study looked at brain activity in women that ingested water sweetened with sugar and that sweetened with sucralose (what you might recognize as Splenda). Both sweeteners activated pleasure centers in the brain, but sucralose didn’t produce as much satiation. The craving wasn’t really satisfying and so triggered increased cravings for more sweet stuff.
The nutrients that many sweetened waters are said to contain are often present in only the most miniscule amounts or are in forms that our bodies can’t make use of. Isolated vitamins and minerals don’t have the beneficial health effects that those in whole foods do. It’s the whole package—the combination of protein, lipids, carbohydrates and vitamins and minerals—in plants that produce positive health effects.
Dangerous Chemicals

The following are some of the most common (and most dangerous) food additives used today.

Acesulfame K

This brand-new artificial sweetener is 200 times sweeter than sugar. Little research has been done yet but early studies have linked it with certain cancers and thyroid conditions.

Artificial Flavoring

Artificial flavoring can mean that a food or beverage contains any one of 3,000 allowable chemicals, many of which have negative health effects.

Aspartame (Equal, Nutrasweet)

Aspartame is 180 times sweeter than sugar. The FDA file of complaints concerning aspartame ingestion includes reports of dizziness, headaches and memory loss. Some studies suggest it is a carcinogen.

Benzene

Benzene is produced by the bottling process of many beverages. It is a noted carcinogen that has been linked to heart rate issues, infertility and seizures.

Cyclamates

Cyclamates are among the first artificial sweeteners used in diet drinks. They were once banned by the FDA because of suspicion of their link to cancer but they are once again up for FDA approval.
Food Coloring
Many food colorings are linked to ADD/ADHD, asthma and cancer. Although several of these are banned in other
countries, the US commonly makes use of Blue #1 and #2, FD &C colors, Ponceau, Red 2 (Amaranth), Red #3 (Erythrosine), Red #40 (Allura Red), Tartrazine, Yellow #2G, Yellow #6 (Sunset Yellow), Yellow #23 (Acid Yellow).

Saccharin (Sweet n’ Low)

Saccharin is 300 times sweeter than sugar. The public stopped purchasing products made with the sweetener when they learned of it’s possible link to cancer. Studies didn’t ‘prove’ this link, so it is once again common in many artificially-sweetened foods. Saccharin is linked, however, to addiction to sweetness, obesity and overeating.

Sucralose (Splenda)

Sucralose is 600 times sweeter than table sugar. Sucralose was an accidental discovery: it was originally part of a new insecticide compound. Chlorinated compounds such as sucralose were thought to pass through the body undigested. Recent research has found that up to 40% of chlorinated compounds become stockpiled in the intestinal tract, kidneys and liver. Chlorine has been classified as a carcinogen.

Agave

1. Agave Syrup is not a “whole” food. It is a fractionated and processed food. Manufacturers take the liquid portion of the agave plant and “boil” it down, thus concentrating the sugar to make it sweet. This is similar to how maple “sap” that comes directly from a tree is heated and concentrated to make maple “syrup.” Agave Syrup is missing many of the nutrients that the original plant had to begin with.

2. Agave Syrup was originally used to make tequila. When Agave Syrup ferments, it literally turns into tequila. The enzymatic activity therefore MUST be stopped so that the syrup will not turn into tequila in your cupboard. Raw or not, if there is no enzymatic activity, it is certainly not a “live” food. As Raw Foodists, we want the enzymes intact.

3. According to my research, there are three major producers of agave syrup. Some of these companies also have other divisions that make Tequila. For the most part, agave syrup is produced in the Guadalajara region in Mexico. There are those within the industry who I have spoken to at various trade shows who say that some of the agave syrup is “watered down” with corn syrup in Mexico before it is exported to the USA. Why is this done? Most likely because Agave Syrup is expensive, and corn syrup is cheap.

4. Agave Syrup is advertised as “low glycemic” and marketed towards diabetics. It is true, that agave itself is low glycemic. We have to consider why agave syrup is “low glycemic.” It is due to the unusually high concentration of fructose (90%) compared to the small amount of glucose (10%). Nowhere in nature does this ratio of fructose to glucose occur naturally. One of the next closest foods that contain almost this concentration of glucose to fructose is high fructose corn syrup used in making soda(HFCS 55), which only contains 55% fructose. Even though fructose is low on the glycemic index, there are numerous problems associated with the consumption of fructose in such high concentrations as found in concentrated sweeteners:

A. Fructose appears to interfere with copper metabolism. This causes collagen and elastin being unable to form. Collagen and elastin are connective tissue which essentially hold the body together.1 A deficiency in copper can also lead to bone fragility, anemia, defects of the arteries and bone, infertility, high cholesterol levels, heart attacks and ironically enough an inability to control blood sugar levels.2

B. Research suggests that fructose actually promotes disease more readily than glucose. This is because glucose is metabolized by every cell in the body, and fructose must be metabolized by the liver. 3 Tests on animals show that the livers of animals fed large amounts of fructose develop fatty deposits and cirrohosis of the liver. This is similar to the livers of alcoholics.

C. “Pure” isolated fructose contains no enzymes, vitamins or minerals and may rob the body of these nutrients in order to assimilate itself for physiological use.4

D. Fructose may contribute to diabetic conditions. It reduces the sensitivity of insulin receptors. Insulin receptors are the way glucose enters a cell to be metabolized. As a result, the body needs to make more insulin to handle the same amount of glucose.5

E. Consumption of fructose has been shown to cause a significant increase in uric acid. An increase in uric acid can be an indicator of heart diease.6

F. Fructose consumption has been shown to increase blood lactic acid, especially for people with conditions such as diabetes. Extreme elevations may cause metabolic acidosis.7

G. Consumption of fructose leads to mineral losses, especially excretions of iron, magnesium, calcium and zinc compared to subjects fed sucrose.8

H. Fructose may cause accelerated aging through oxidative damage. Scientists found that rats given fructose had more cross-linking changes in the collagen of their skin than other groups fed glucose. These changes are thought to be markers for aging.9

I. Fructose can make you fat! It is metabolized by the liver and converts to fat more easily than any other sugar. Fructose also raises serum triglycerides (blood fats) significantly.10

5. Agave Syrup and other concentrated sweeteners are addictive, so you end up trading a cooked addiction (eating candy bars or cookies) for a “raw” addiction which is not much better. Eating concentrated sweeteners makes it harder to enjoy the sweet foods we should be eating – whole fresh fruit since they don’t seem as sweet by comparison.

6. Long-time raw foodist and Medical Doctor, Dr. Gabriel Cousens, M.D. says that agave nectar raises blood sugar just like any other sugar. Dr. Cousens wrote a book, “There Is a Cure for Diabetes”.

Whole fruits generally contain a much smaller amount of fructose compared to sucrose and glucose.

In addition, fruits contain vitamins, minerals, phytonutrients, fiber, and other nutrients. Our bodies are designed to digest a complete “package” of nutrition that appears in whole, fresh, ripe fruits. Could nature be wrong? For example, it’s always better to eat fruits whole or blend them rather than juice them. When you juice fruits you remove the fiber which helps to slow down the absorption of the sugars. Concentrated sweeteners also contain no fiber and have much greater concentrations of simple sugars than are found in fresh fruit or even juices.

Now that you have a better understanding about Agave Syrup, hopefully the companies selling “raw” agave won’t dupe you. They are out to make a buck, which in this case is unfortunately at the expense of your health. If you are making a “raw” recipe and it does require a concentrated sweetener, here are some recommendations for some better options to use instead of agave: (Listed in order of preference.)

1. Use ripe fresh fruits. Ripe fruits contain nutrients, fiber and water, a complete package, as nature intended. I find that ripe and organic fruits are usually sweetest.

2. Use fresh whole stevia leaves. Stevia is an herb that actually tastes sweet but contains no sugar. This herb can be very hard to find fresh, so I personally grow my own. If fresh leaves are not available, get the whole dried leaves or the whole leaf powder. Avoid the white stevia powder and the stevia liquid drops as they have been highly processed.

3. Use dried fruits. If you need a “syrup” consistency, just soak the dried fruits in some water and blend them up with the same soak water. Dates, figs, and prunes are some of the sweetest dried fruits that tend to work well in recipes. Try wet Barhi dates blended with a little water for an amazing maple syrup substitute. Please note: Since there are no raw labeling standards, some dried fruit may be dried at higher than 118 degrees, and thus, not really raw. If you want to ensure you are eating really raw dried fruit, it is best do dehydrate it yourself.

4. Raw Honey is a concentrated sweetener, and although not recommended, in my opinion it is better than agave syrup because it is a whole food and occurs naturally in nature. Of course, honey is not vegan and that may be a concern for some. I recommend purchasing local honey from a beekeeper.

Reversing the Addiction

We can reverse our addiction to unhealthy sweeteners and restore our ability to taste the natural sweetness in whole foods over time. It will be difficult at first, but I can’t encourage you more strongly to put down the diet sodas and the colored sweetener packets! These chemicals are foreign and toxic to our bodies and will not help you achieve any of your health goals.
Replace artificial sweeteners (and refined sugars, high fructose corn syrup, etc.) with natural sweeteners like stevia, xylitol and small amounts of raw honey. Stevia is a standard best bet, as it is a no calorie, natural sweetener from the stevia plant. You will want to make sure you use a high quality brand that has not been overly processed. Stevia is also a great option for people dealing with diabetes, as it will not spike your blood sugar levels.
In the long run, your best bet is to use very little of even these natural sweeteners so that your body’s cravings, food triggers and metabolism are restored to healthy functioning.

The moral of this article: Eat whole fresh fruits and vegetables, they are always best. Always question processed and concentrated foods that are not found in nature, even if “raw”.

References:

1. Fields, M, Proceedings of the Society of Experimental Biology and Medicine, 1984, 175:530-537.
2. Klevay, Leslie, Acting Director of the U.S. Agriculture Department’s Human Nutrition Research Center, Grand Forks, N.D.
3. American Journal of Clinical Nutrition, November 2002 Vol. 76, No. 5, 911-922.
4. Appleton, Nancy Ph.D., Fructose is No Answer For a Sweetener,
6. J. MacDonald, Anne Keyser, and Deborah Pacy, Some Effects, inMan, of Varying the Load of Glucose, Sucrose, Fructose, or Sorbitol onVarious Metabolites in Blood, American Journal of Clinical Nutrition 31(August 1978)): 1305-1311.
7. Hallfrisch, Judith, Metabolic Effects of Dietary Fructose, FASEB Journal 4 (June 1990): 2652-2660.
8. A. E. Bergstra, A. G. Lemmens, and A. C. Beynens, DietaryFructose vs. Glucose Stimulates Nephrocalcinogenesis in Female Rats,Journal of Nutrition 123, no. 7 (July 1993): 1320-1327.
9. Roger B. Mc Donald, Influence of Dietary Sucrose on BiologicalAging, American Journal of Clinical Nutrition 62 (suppl), (1995):284s-293s.
10. H. Hallfrisch, et al.,The Effects of Fructose on Blood LipidLevels, American Journal of Clinical Nutrition, 37: 5, 1983, 740-748.
11. Method of producing fructose syrup from agave plants.

Thank you Dr. Mercola and Dr. Axe for use of some of their content