Glycemic Testing of Agave Nectar

Glycemic Value of Volcanic Nectar's Blue Agave Nectar compared to other sugars:

High fructose corn syrup 89 (Found in many so called "pure" agave's from Mexico)

Glycemic Solutions has the highest rate of accuracy available, with specific in-real-time analytical testing methods specifically developed by Glycemic Solutions. The typical accuracy of GI testing has a variable of 80 percent. Glycemic Solutions accuracy has a variable of < 2 percent.

Determining the Glycemic Index of Foods

The glycemic response of any food, drink, or nutrient can be identified by its glycemic index. The GI is a numerical classification based on human in vivo clinical studies that quantifies the relative blood glucose response and fat-storing capacity of foods, drinks, nutraceuticals, pharmaceuticals, and any other edible agent.

Glycemic testing is conducted by orally feeding human subjects a food or drink, or a complete meal, and then analyzing blood glucose, insulin levels, and fat-storing markers at 15-minute intervals. Fat-storage in fat cells is monitored during glycemic clinical trials by tracking human fat-storing enzymes and mechanisms, such as lipoprotein lipase, neuropeptide Y, and leptin.

To make the claim of “low glycemic” for any human-grade food product, the United States government requires board-approved, human in vivo clinical trials. In vitro and nonclinical trial calculations, or software that claims to be able to determine glycemic index are not legally permitted for product labeling.

Agave Nectar Glycemic Testing 2005

Clinical research was conducted by Glycemic Solutions at the University In Vivo Testing Facility to determine the metabolic response of Popcorn Marketing’s Blue Agave Nectar, (herein the “Test Food”), in human diabetics. The Test Food was prepared and fed to the subjects, and cross analyzed against other brands of similar products. Bread Average Area Under the Curve (AUC) and Test Food AUC were analyzed from serum readings and converted to the Glucose Scale.

To determine the glycemic index and glycemic load associated with human ingestion of the Test Food.

This research was performed under the direction of medical physicians utilizing Glycemic Research Institute Standardized Protocols, submitted to the U.S. Government by GRI and approved by the Independent Institutional Review Board of Florida, University of Florida.

GRI Board Approved In Vivo clinical protocols were utilized in order to determine the glycemic index, glycemic load, and acceptability of the product tested.

Clinical testing was conducted under the direction of the GRI’s Medical Advisory Board, M.D.’s, and statisticians. Testing methods were approved by Independent Institutional Review Boards for the State of Florida. Specific analytical testing methods are the property of GRI.

Legal use of the term “Low Glycemic” in the

United States

, as dictated by the Federal government, requires “appropriate serving size” amounts used in clinical tests. Appropriate serving sizes were utilized during this clinical study.

The glycemic index, glycemic load, and overall glycemic response in humans were analyzed during this clinical study. The Test Food was fed to human subjects comprised of diabetics.

Ten human subjects are typically used in each product tested. White bread (with standardized GI) is used as the standard. Each subject is fed a minimum of three bread standards for comparison to the products tested. Calculations are made using the area under the curve (AUC) as compared to bread standards (converted to the glucose scale). AUC is calculated by GRI statisticians using standard GRI protocols.

The glycemic index (GI) is determined In Vivo utilizing GRI standardized clinical protocols. The glycemic potential of each carbohydrate (including sugar alcohols) corresponds to the measure of the triangular surface of the hyperglycemic curve induced by carbohydrate ingestion. Glucose, given an index of 100, represents the triangular surface of the corresponding hyperglycemic curve. The GI of other carbohydrates, therefore, is calculated by the following formula:

The GI rises according to the level of hyperglycemia. The higher the GI, the higher the hyperglycemia induced by the carbohydrate.

Utilizing standardized GRI Board-Approved clinical protocols, accommodations are made for low-end carbohydrate products. Test foods that contain little-or-zero carbohydrates (including pure protein) are analyzed according to their glycemic and fat-storing properties. Statistical analysis based on blood drawn differs from that of carbohydrate-rich test foods.

High protein foods with little or no carbohydrate typically elicit a higher glycemic response in humans.

CLINICAL RESULTS

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CLINICAL ASSESSMENT

In human diabetic subjects, at the Test Doses, the Blue Agave Nectar (the Test Food) was determined to be Low Glycemic with a Low Glycemic Load.

No reports of gastrointestinal distress were noted after consumption of the Test Food.

The Blue Agave Nectar Test Food passed the clinical protocols for “Low Glycemic” foods as required by FDA and FTC guidelines, and as specified by Standardized Clinical Testing Protocols accepted in the

United States

and worldwide.

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