The truth about Agave Nectar
Agave nectar (also called agave syrup) is a great example of marketing over science. It is an amber-colored liquid that pours more easily than honey and is considerably sweeter than sugar. Agave nectar is produced from the Blue Agaves that thrive in the volcanic soils of southern Mexico. Agaves are large, spikey plants resembling cactus or yuccas, and are actually succulents similar to aloe vera.
Health-minded people love agave nectar it because it is gluten-free and suitable for vegan diets. Because it’s “low-glycemic,” agave nectar is marketed as “diabetic friendly.” However, agave nectar is basically high-fructose corn syrup pretending to be a health food.
Agave nectar has a low-glycemic index simply because it’s composed mostly of fructose—which although it has a low-glycemic index—is the single most damaging form of sugar when used as a sweetener. With the exception of pure fructose, agave nectar has the highest fructose content of any commercial sweetener.
From table sugar to high-fructose corn syrup (HFCS) to honey, all forms of sugar contain a mixture of fructose and glucose. Table sugar is 50/50 glucose and fructose, and HFCS and honey are 55/45. Agave nectar is a staggering 90% fructose!
Fructose is the sugar found naturally in fruit. It is healthy when you get it from whole foods like apples (about 7% fructose) because they’re loaded with vitamins, minerals, antioxidants, and fiber. But when extracted from fruit, concentrated and made into a sweetener, it can be detrimental to your health.
Fructose can cause insulin resistance and raise triglycerides (a risk factor for heart disease). It can also lead to abdominal fat-gain which can increase your risk for diabetes, heart disease, and Metabolic Syndrome (also known as pre-diabetes). Fructose can also lead to fatty-liver disease.
When you desire a sweetener, I recommend stevia or xylitol in moderation.