Agave Syrup
The popularity of agave syrup, also called agave nectar, is amazing — thanks to clever marketing agave syrup is positioned as a healthy alternative to sugar and artificial sweeteners.
- Agave products more than tripled in number between 2003 and 2007.
- McCormick & Co., a major food manufacturer, placed agave syrup in its “top 10
flavours” list for 2009.
Agave can now be found in prepared tea, energy and “health” drinks, nutrition bars, desserts, and other food items typically found in health food stores.
Agave is also quickly crossing over from the health food market to mainstream grocery chains, and consumers (especially vegans and raw food enthusiasts) to replace other sweeteners, like honey.
Why is agave syrup popular?
Taste. Agave has a subtle, delicate flavour many people enjoy.
Sweetness. Agave syrup can be up to three times as sweet as table sugar, so it takes less to sweeten a food or beverage.
Public perception. Consumers have been persuaded the agave is a healthy alternative to sugar. As more and more people veer away from deadly artificial sweeteners and high fructose corn syrup (but not from their sugar addiction, unfortunately), they are on the hunt for safer, healthier alternatives.
Here we look at some of the myths that are being perpetuated.
1. Agave syrup is neither a natural food nor organic
Fully chemically processed sap from the agave plant is known as hydrolyzed high fructose inulin syrup.
2. Agave syrup is not low calorie.
Agave syrup is about 16 calories per teaspoon, the same as table sugar.
3. Agave syrup may not have a low glycemic index.
Since most agave syrup has such a high percentage of fructose, your blood sugar will likely spike just as it would if you were consuming regular sugar or HFCS, and you would also run the risk of raising your triglyceride levels.
It’s also important to understand that whereas the glucose in other sugars are converted to blood glucose, fructose is a relatively unregulated source of fuel that your liver converts to fat and cholesterol.
Other Reasons You Should Steer Clear of Agave
1. There are very few quality controls in place to monitor the production of agave syrup.
There are also concerns that some distributors are cutting agave syrup with corn syrup – how often and to what extent is anyone’s guess. In addition, the FDA has refused shipments of agave syrup due to excessive pesticide residues.
2. Agave syrup is not a whole food – it is fractionated and processed. Agave nectar is devoid of many of the nutrients contained in the original, whole plant.
3. Agave syrup is not a live food. The natural enzymes are removed to prevent agave syrup from fermenting and turning into tequila in your food pantry or cabinet.
4. Agave is, for all intents and purposes, highly concentrated sugar. Sugar and sweeteners wreak havoc on your health and are highly addictive.
Stevia and Rapadura* sugar are still the best sweetening alternatives.
*Organic Rapadura is an unrefined sugar, produced by simply evaporating the water from the organic sugar cane juice. It has high nutritional value as it retains most of the natural vitamins and minerals, because, unlike other sugar it is not separated from the nutrient dense molasses part of the sugar cane during the pressing and drying process. It is dark golden in colour.
Acknowledgment is given to http://articles.mercola.com/sites/articles/archive/2009/07/02/Agave-A-Triumph-of-Marketing-over-Truth.aspx for some of the above information.
