Agave: Should You Avoid It?
Learn more about agave - a popular sweetener that is often marketed as healthier than sugar…but is it?
Happy Wednesday! Today, we are taking a look at agave nectar - a sweetener that is often marketed as being healthier than sugar. Learn more about what agave is, why you may want to minimize consumption of it, and our opinions on it. Plus try our recipes that use sweeteners we both recommend.
What Is Agave Nectar?
Agave nectar (or agave syrup) is a sweetener derived from the agave plant, the same plant used to make tequila. It’s produced by extracting sap and processing it into syrup. It’s often marketed as a “natural” alternative to sugar, and is commonly used in beverages (like tea or cocktails), baked goods, and yogurt or oatmeal.
The Pros and Cons of Agave
Agave became popular, in part, because it is sweeter than sugar, so you may use less; it dissolves easily in cold liquids, it is plant-derived and therefore qualifies as vegan, and it has a lower glycemic index (GI) than regular sugar. Since agave is high in fructose, which doesn’t raise blood sugar as quickly as glucose, it may cause a slower rise in blood sugar compared to table sugar. This is why it is sometimes marketed as a good sweetener option for people watching their blood sugar levels.
However, there are potential downsides to agave:
1. It is very high in fructose - often higher than high-fructose corn syrup. Excess fructose is processed by the liver, and high intake may be linked to increased triglycerides, fatty liver, and insulin resistance over time.
2. “Natural” doesn’t mean minimally processed. Although it comes from a plant, agave nectar is processed and refined; it is not the same as consuming whole plant foods. Natural also doesn’t mean healthy.
3. It’s easy to over consume. Because it’s marketed as “healthy,” people may use more than they would other sweeteners, overlooking that it’s still added sugar.
How Agave Compares to Other Sweeteners
If you like this topic, you may enjoy:
Our Takes On Agave - And Recipes To Try
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Dr. Weil’s Take On Agave:
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