Agave: The Sweetener that is Worse than Sugar

This might be shocking but Agave is actually bad for you. For years Agave was marketed as a healthy natural sweetener and the best sugar substitute. Unfortunately, this is not the case. In fact, agave nectar has more concentrated fructose in it than high fructose corn syrup. Now, let’s take a closer look.

How is Agave produced

In order to produce the Agave nectar, inulin, a soluble fiber, is extracted. Once the inulin is extracted, it is converted to the Agave nectar. This extract is then filtered, heated and subjected to hydrolysis which often utilizes genetically modified enzymes in order to convert most of the carbohydrate into fructose. The process resembles the production of HFCS (high fructose corn syrup).

Agave is made up of almost 90% fructose

When you consume fructose, it is converted to fat by the liver which increases triglyceride levels. Because agave syrup is much higher in fructose than regular sugar, it has higher chances to cause various health issues.

Agave Syrup has as Much Fructose as High Fructose Corn Syrup

• High levels of fructose can increase belly fat and raise the levels of oxidized LDL in your bloodstream (source).
• Fructose inhibits leptin levels — the hormone that tells your body you’re full.  It contributes to weight gain, and makes you gain the most dangerous kind of fat (source).
• Fructose raises blood triglyceride levels, a predictor of heart disease .
• Fructose metabolism begins with fructose phosphorylation by fructose kinase in the liver, and the process is not feedback regulated.

Additionally, to produce Agave a large amount of chemicals and pesticides are used.

Try to avoid anything that is chemically processed or industrialized. Organic Monk fruit is a better option. This is what I use here 

 

References:

• 1. Method of producing fructose syrup from agave plants (United States patent 5846333)”. 1998-12-08
• 2. Mancilla-Margalli, Norma A.; Mercedes G. López (13 February 2002). “Generation of Maillard Compounds from Inulin During the Thermal Processing of Agave tequilana Weber Var. azul”. Journal of Agricultural and Food Chemistry 50 (4): 806–812
• 3. Phillips KM, Carlsen MH, Blomhoff R. “Total antioxidant content of alternatives to refined sugar”.
  J Am Diet Assoc 2009;109(1):64-71
• 4.Lindqvist A, Baelemans A, Erlanson-Albertsson C. Regul Pept. 2008 Oct 9;150(1-3):26-32. Effects of sucrose, glucose and fructose on peripheral and central appetite signals.