When agave nectar came out in the 1990's it seemed like an answer to our prayers. Those of us who are health nuts are always looking for natural sweeteners, and there are not many, so this was exciting news for us. We were told that because it was fructose it was a good choice for diabetics because it did not spike glucose levels like regular sugar. Since that time I've read countless articles and medical papers about both the benefits and the evils of agave nectar. Well, the jury is in.
Agave nectar is not a natural sweetener as it was first touted. Plus, it has more concentrated fructose in it than high fructose corn syrup! When I first laid eyes on the bottle labeled Organic Raw Blue Agave Nectar I assumed a couple of things. One that is was organic , two that it is raw, and three that is was from the blue agave plant. None of that is true!
If you do the research you will find out that it is actually made from the starch of a pineapple root. The Weston A. Price foundation website contains information I have used here.
The principle component of the agave root is starch, similar to the starch in corn or rice, and a complete carbohydrate called inulin, which is made up of chains of fructose molecules. Technically a highly indigestible fiber, inulin, comprises about half of the carbohydrate content of agave. The process by which the glucose and inulin are converted into nectar is similar to the process by which corn starch is converted into high fructose corn syrup (HFCS). The agave starch is subjected to an enzymatic and chemical process that converts the starch into a fructose rich syrup, anywhere from 70 percent fructose. Compare that to the typical fructose content of HFCS at 55% and you can see that it's a concern.
I've heard it time and time again, agave is low on the glycemic index and so it's safe for diabetics. There are some differences in the way the body digests sugars and I could get into a lengthy explanation, but I will spare you. The gist is that fructose is digested in your liver which is immediately turned into triglycerides or stored body fat. Since it doesn't get converted to blood glucose like other sugars it doesn't raise or crash your blood sugar levels and therefore the claim that it is safe for diabetics.
The only problem is that is isn't.
It can cause weight gain, and the ugly kind, visceral fat, the most dangerous. It's also associated with chronic disease, particularly metabolic syndrome. It also increases insulin sensitivity, increases LDL cholesterol and oxidized LDL which put you at higher risk of heart disease. While high fructose agave syrup won't spike your glucose levels, the fructose in it may cause mineral depletion, liver inflammation hardening of the arteries insulin resistance leading to diabetes, high blood pressure, cardiovascular disease and obesity.
My advice. Stay away from the stuff.
I will be writing a more through piece on fructose in the near future so stay tuned.
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