Now that I am embarking on my new career as a nutritionist,
you will probably see a lot of food, health, and nutrition themes infiltrating
my blog. As I study nutrition, I am swiftly developing a pet peeve and I’ve
gotta say something about this. I don’t think it’s helpful for health
professionals to tell people what they “should eat.” The only person who
decides what a person should eat is that person himself/herself. Providing
people with information is important so that they can make an informed decision
(and that includes information about food items that cause poor health
outcomes), but once “should” appears on the scene then an invasion of personal
space begins and also a measure of judgment. I hope I’ll be a nutritionist who
reserves judgment.
A perfect example is the issue of whether or not agave
nectar is a good sugar substitute for diabetics. Agave is low on the glycemic
index, so it doesn’t cause a spike in blood sugar levels. Ron uses agave almost
exclusively now as his go-to sweetener. As I read more about agave in the context
of my studies, I am disappointed to learn that it’s not the wonder sweetener it’s
cracked up to be.
Agave is primarily fructose. It has a fructose content of
70%-90%, which is higher than the fructose content of agave’s evil nemesis,
high fructose corn syrup (at fructose content of 55%). Ironically, many people use
agave to get away from such nasty sweeteners as high fructose corn syrup. The
reason why agave is so low on the glycemic index is because it is metabolized
in the liver rather in the blood stream and that is why it doesn’t raise blood
sugar levels. But it can cause other stressors to the body, particularly to the
liver. Because it is primarily fructose, it can contribute to weight gain and
can inhibit weight loss. Perhaps agave is not such a bad choice for someone
with Type 1 Diabetes (which is what Ron has). But, according to some reports,
for those with Type 2 Diabetes, agave can contribute to insulin resistance and
weight gain. Agave is also a highly refined sweetener (which means it can pick
up traces of toxins during manufacture) and it has almost no nutritional value
(unlike honey or maple syrup, which are not refined, and contain quality
nutrients). Argh. I almost don’t want to know.
But let’s go back to the “should” issue. Should Ron stop eating
agave? Absolutely not. There are a number of options for sweeteners touted as
good choices for diabetics. One is stevia, which we think has a horribly bitter
aftertaste. Perhaps others don’t notice this but Ron and I do. Another is
Xylitol, which gives Ron indigestion. Agave works for him. It has helped him
reduce his intake of sugar. Because it is low on the glycemic index, he doesn’t
have to give himself a lot of insulin to compensate for it when he eats it. He
loves the way it tastes. Perhaps most important is the fact that it has helped
him lose weight. He buys only organic agave, so it’s top quality and is free of
GMOs and toxins found in many sugar products. In short, of the many choices out
there, agave remains a good choice for Ron.
In the end, armed with knowledge about health and nutrition,
each person needs to develop their own healthy eating meal plan because food is
personal. There may be things we know we shouldn’t eat. And I could recommend
to people some things to avoid. But what people “should” eat? In the end that’s
a decision that belongs to each individual person.