I might upset a few people with this post but the truth needs to be spoken. When you start getting healthy and conscious of the type of sugar you’re putting in your body, this pseudo-health food is bound to come up. It’s a sneaky one, because the way it’s branded often makes it seem like a good alternative to plain old sugar, but that’s simply not the case.
Enter… agave syrup. Agave sounds great in theory because it’s derived from the agave cactus, they make it out to be like the maple syrup of the south. Unfortunately, agave syrup has a few major faults that make it best to stay away from.
Agave is closer to HFCS than it is to natural sugar
Agave is promoted as a low-glycemic sweetener, which is true, but what it lacks in glucose it makes up for in fructose. Agave is 85% fructose and like high fructose corn syrup causes problems in the human body. Fructose overloads the liver and adds to insulin resistance. Fructose isn’t a problem when consumed in actual fruit, because fruit has fiber, but by itself fructose is a no go.
Agave is a highly processed product
The sugary liquid extracted from the agave plant isn’t all that bad, it still contains enzymes and compounds called fructans which actually have beneficial effects on insulin. But that liquid is taken and boiled to become a thick syrup, destroying all the beneficial fructans and enzymes, making it a highly refined and processed sweetener.
There are lots of much healthier sweeteners out there
Truly natural sweeteners like honey, maple syrup, coconut sugar, and dates are a much better option than agave.