• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Anya Vien

  • Home
  • Blog
  • About
  • Work with me
  • Shop
  • Disclaimer
    • Privacy Policy
      • Cookies

Agave: The Sweetener that is Worse than Sugar

October 6, 2022 by Anya Leave a Comment

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.

Filed Under: Uncategorized

Previous Post: « Over 70 Health Destroying Ingredients in Your Most Popular McDonald’s Item
Next Post: If You Drink Coffee, Stay Away from This Kind »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hello!

Welcome! If you are interested in the truth about nutrition, then you are in the right place. The key mission of my site is to empower people with factual facts about the toxic chemicals, heavy metals, hormone disruptors found in foods, medicine, and personal care products.
Learn more→

Healthy Living with Anya Vien

Copyright © 2025 · Anya Vien · Privacy Policy