Mmmmm…how healthy & delish does the agave nectar sound?
Doesn’t it sound like a healthy thing to eat? Agave ( from a plant ) and nectar ( sounding like a supple kind of delicious fruit ) sound like some super nutritious condiment. Agave nectar reminds me of something out of a fairy tale that’s magical & delicious.
But wait, wait, wait— that’s how the marketers get ya. Nothing magical about agave.
Agave syrup is now sold in stores everywhere & it’s processed, nasty-ass shit.
Don’t believe me?
Whelp, here’s the unfortunate, oh-so-real, boo hoo facts:
According to Food Renegade, “agave ‘nectar’ is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb. The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules.Technically a highly indigestible fiber, inulin, which does not taste sweet, comprises about half of the carbohydrate content of agave.
The process by which agave glucose and inulin are converted into ‘nectar’ is similar to the process by which corn starch is converted into HFCS. The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup—anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites. They are indeed made the same way, using a highly chemical process with genetically modified enzymes. They are also using caustic acids, clarifiers, filtration chemicals and so forth in the conversion of agave starches into highly refined fructose inulin that is even higher in fructose content than high fructose corn syrup.
So there you have it. Agave nectar is not traditional, highly refined, and actually has more concentrated fructose than high-fructose corn syrup. It is not a ‘natural’ sweetener. Thus far, the evidence definitely points toward the conclusion: agave nectar is bad.”
FYI: concentrated fructose ( AKA what’s in agave nectar ) is also nasty…it’s digesting in the liver & it turns into stored body fat. It doesn’t convert like other sugars, that’s why people claim it’s safe for diabetics. Don’t let these marketers trick you! Do your own research.
& next time you’re shaking your margie-poo with agave nectar, thinking “look at me being all healthy & shit”, stop. & then remind yourself to skip the agave & sub a little real ( like, real real ) 100% maple syrup. Or skip it all together & add extra herbs, citrus, or even spices!!
Side: I’m OBSESSED with cinnamon as a sweetener in my AM coffee because it evens out blood sugar & it cuts the bitterness. Basically using spices for sweetener is a win/win.
Keep it simple, stupid with sweeteners. So laters, agave— it’s been real!