Sugar in any form is not well tolerated by the human body.
The same is true for alternative sweeteners that are marketed as “healthy alternatives”. Repeat to yourself: sugar is sugar in any form and generally the body will metabolize it in the same way. Don’t let “them” tell you any different…you cannot have your cake and eat it too.
AGAVE SYRUP also known as Agave Nectar, is a liquid sugar extracted from the Blue Agave plant, which produces tequila. Aguamiel is the sap or liquid found at the core of the plant. This liquid is highly processed to create the liquid-like honey product called Agave Syrup/Nectar.
- Agave Syrup is highly processed
- Processing involves enzymes, chemicals and heat
- Organic processing uses low heat and no chemicals
- Agave Syrup is available in dark or light amber
Nutritionally speaking, Agave Syrup is most similar to High Fructose Corn Syrup
Agave Syrup H-F Corn Syrup Table Sugar
per TBSP= ~60 cal per TBSP= ~53 cal per TBSP= ~48 cal
16 grams of sugar 13 grams of sugar 12 grams of sugar
55-92% Fructose 55% Fructose 50% Fructose
8-45% Glucose 45% Glucose 50% Glucose
G Index= 10-39 G Index= 73 G Index= 65
“Agave nectar syrup is a triumph of marketing over science. True, it has a low-glycemic index, but so does gasoline — that doesn’t mean it’s good for you.
If you simply must have some sweets, a small amount of agave nectar every once in a while isn’t going to kill you. Just don’t buy into the idea that it’s any better for you than plain old sugar or HFCS.
In some ways, it may even be slightly worse.”
-Dr. Johnny Bowden
Read this Debunking the Blue Agave Myth
In the end, you have to decide what works best for your health.
“In the end, we are our choices.” -Jeff Bezoz
How do you fuel?