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Editor’s Note: This article was written by Joe Leech of Authority Nutrition and shared here with their permission. Make sure you stop by and check out their site. TONS of great info there. I felt it important to share this excellent article because I still see a lot of people consuming agave nectar because they have been told that it’s a “healthy” sweetener.
Agave Nectar: A Sweetener That is Even Worse Than Sugar
The harmful effects of sugar are among the few things that most health experts agree on.
Everyone knows that sugar is unhealthy and most health conscious people try to avoid it.
Not surprisingly, all sorts of other sweeteners have become popular, both natural and artificial.
One of those is called Agave nectar, a sweetener that is found in various “health foods.”
It is claimed to be natural, and marketed as a diabetic-friendly sweetener that doesn’t spike blood sugar levels.
However, if you ignore the marketing claims and take a look at what Agave nectar really contains, you will learn that it is actually even worse than plain sugar.
Let me explain why…
What is Agave?
The Agave plant grows natively in the southern U.S. and South America. It is most commonly associated with Mexico.
Although most Westerners only recently started hearing of Agave, it has been used in Mexico for hundreds (if not thousands) of years.
Back in the day, the Mexicans used it for various purposes and believed it to have medicinal properties.
This is what the Agave plant looks like:
The Mexicans also used to boil the sap (sugary circulating plant fluid) to produce a sweetener known as miel de agave (1).
But the most common use of the Agave plant is fermenting the sugars in it to produce the alcoholic beverage called tequila.
In fact, tequila is the most common commercial use of Agave today and one of Mexico’s best known export products.
Like many plants in their natural state, Agave probably does have some health benefits.
However, as is so often the case, when the product is processed and refined it tends to lose some (or all) of these beneficial health effects. This appears to be the case with the refined Agave sweetener that people are consuming today.
Bottom Line: Agave is a plant that grows in large amounts in Mexico. It has a long history of use as a medicinal plant, sweetener, and can also be fermented to make tequila.
How is Agave Nectar Made?
The sweetener commonly sold as Agave nectar would be more accurately labelled as Agave syrup.
The truth is… it has very little in common with the traditional sweetener made by the Mexicans.
The starting process is the same. They take the plant, then cut and press it to extract the sugary circulating fluid.
This process destroys all of the health promoting properties of the Agave plant, but instead produces the concentrated syrup available on store shelves that is falsely claimed to be healthy.
The manufacturing process is similar to how other unhealthy sweeteners are made, such as High Fructose Corn Syrup.
So… the sweetener sold as Agave nectar is NOT truly “nectar” – it is a refined, processed sweetener made from Agave nectar.
Bottom Line: The Agave sweetener sold today is made by treating the sugars with heat and enzymes, which destroys all the beneficial health effects of the Agave plant. The end product is a highly refined, unhealthy syrup.
Agave Nectar Does Not Spike Blood Sugar Much
The Glycemic Index (GI) is a measure of how quickly the sugar in a food enters your bloodstream.
Unlike glucose, fructose does not go directly into the bloodstream and therefore doesn’t raise blood sugar or insulin levels in the short-term.
This is why high fructose sweeteners are often marketed as “healthy” or “diabetic friendly.”
Agave nectar has a very low GI, primarily because almost all of the sugar in it is fructose. It has very little glucose, at least when compared to regular sugar.
A recent study in mice compared the metabolic effects of Agave nectar and sucrose (plain sugar) after 34 days. The mice getting agave nectar gained less weight and had lower blood sugar and insulin levels (8).
This is actually what we would expect in a short-term study, as the glucose in plain sugar elevates both blood sugar and insulin levels, whereas fructose does not.
That being said… the glycemic index is just one of many things to consider when looking at the health effects of sweeteners.
The harmful effects of Agave (and sugar in general) actually have very little to do with the glycemic index but everything to do with the large amounts of fructose… and Agave nectar is very high in fructose.
Bottom Line: Agave nectar is low in glucose and therefore doesn’t spike blood sugar levels much. This gives the sweetener a low glycemic index.
Agave Nectar is Dangerously High in Fructose
Sugar and high fructose corn syrup (HFCS) contain two simple sugars… about half glucose and half fructose.
Although both glucose and fructose look very similar, they have completely different effects in the body.
Glucose is an incredibly important molecule. It is found in many healthy foods (like carrots and potatoes) and our bodies even produce it to make sure that we always have enough.
In fact, every living cell on the planet has glucose in it… because this molecule is absolutely vital to life.
Whereas every cell in the human body can metabolize glucose, the liver is the only organ that can metabolize fructose in significant amounts (9).
The liver gets overloaded and starts turning the fructose into fat, which gets shipped out as VLDL particles and raises blood triglycerides. Many researchers even believe that some of the fat can lodge in the liver and cause fatty liver disease (11, 12, 13).
Although fructose doesn’t raise blood sugar levels in the short-term, it can contribute to insulin resistance when consumed in large amounts.
Eating large amounts of fructose can also have various other harmful effects… such as increasing small, dense LDL particles and oxidized LDL (very bad), cause belly fat accumulation, to name a few (17).
Here’s where it gets really interesting… Agave nectar is about 85% fructose, which is much higher than plain sugar (18).
This “Healthy” Sweetener is Even Worse Than Regular Sugar
If you must add some extra sweetness to your diet, agave nectar is absolutely not the way to do it.
Agave nectar may just be the unhealthiest sweetener in the world. It makes regular sugar look healthy in comparison… and that is saying something.
Note from Delicious Obsessions editor: In my opinion, even raw agave is not a healthy choice due to the fact that agave is so high in fructose. I am sure in it’s raw state (a true raw state, not “raw” that you buy in a store), it might have some healthful properties (i.e. the fructans mentioned in the article — if tolerated suggestively speaking). But, when compared with sugar and some other sweeteners, the levels of fructose are far too high to be considered healthy, even in moderation.
Agave is 85% fructose and fructose can have a lot of negative effects on the body when consumed in large amounts. And, considering that most people in America are dealing with some form of metabolic dysfunction (insulin resistance), even small amounts of fructose can be dangerous. Dr. Mercola has written a lot on the harmful effects of fructose, especially for those who are metabolically challenged, but also in regards to healthy people.
The healthiest sweeteners are maple syrup and honey in moderation. Remember, sweets are treats and should only be enjoyed on special occasions or holidays. They are not to be consumed on a daily, or even weekly basis. I also use stevia from time to time (read about the health benefits of stevia here). The sugar alcohols like erythritol and xylitol can cause digestive distress, so you may find that you don’t tolerate those well.
Supporting Your Blood Sugar Balance Through Herbs
When it comes to supporting blood sugar balance in the body (as well as your thyroid and adrenals since they are all part of the endocrine system), caffeine may not be your best friend. While those with sluggish adrenal glands and a slow thyroid tend to feel run down and in need of a regular pick-me-up (like coffee and other caffeinated beverages), in the long run, caffeine can do more harm than good while you are healing. I go into the “whys” around caffeine and your blood sugar balance in this detailed post here. In addition to the caffeine, there are other constituents, molds, and mycotoxins that can show up in coffee that some people find they react to.
When I was diagnosed with autoimmune disease and adrenal fatigue, one of the first things that had to go was coffee. To be honest, I never drank coffee because of the caffeine. I drank coffee for the taste and aroma, as well as the emotional experience I felt to my morning cup of joe. For me, it was a ritual that I looked forward to every day (and sometimes multiple times a day). Whether I was brewing it at home or going to my local coffee shops, the experience was one that I clung to tightly.
But, when I was faced with new health struggles, I knew I had to do whatever I could to support my body and give it the tools it needed to heal. Giving up coffee and caffeine was one step in this direction.
And it sucked.
I turned to the coffee substitutes on the market in a desperate attempt to recreate the ritual I had grown so fond of, but nothing ever tasted the way I wanted it to. Nothing ever gave me that same experience that my cup of “real” coffee did. I knew there had to be something better, but I simply could not find it on my health food store’s shelves.
Necessity is the mother of invention so that is why I created my own coffee substitutes. They were made with organic, sustainably harvested herbs with zero grains, zero gluten, and zero caffeine. Just herbs. Herbs that not only tasted delicious but supported my body’s function, like liver detox, bile production, digestion, etc. In my mind, if I can get something to not only taste amazing but do amazing things for my body, then it’s a no brainer!
I sold these pre-made blends on Etsy for awhile and the demand was more than I could keep up with. People literally LOVED these blends and were stunned at how much like coffee they actually tasted. Customers who had been dealing with a variety of chronic illnesses had given up coffee to heal their bodies, but like me were deeply missing their morning cup of joe ritual.
After careful consideration and work with some highly experienced advisors, I decided to stop selling the pre-made blends and instead share my proprietary recipes in the form of an eBook. That way I could arm people with the knowledge and recipes they needed to make their own caffeine-free, gluten-free, grain-free blends in the comfort of their own home.
That is why I created the best-selling DIY Herbal Coffees eBook: A Complete Guide To Making Delicious Herbal Coffees to Support Healing & Stress Relief. Now in its second edition, this ebook features all of my proprietary herbal blend recipes to you can craft a homemade herbal cup of “coffee” at home.
In addition, you get a ton of researched information about coffee’s impact on the health of those dealing with issues like adrenal fatigue, blood sugar dysregulation, autoimmune disease, thyroid disease, and any other chronic illness.
Lastly, you get access to your own personal coffee shop. I show you how to recreate your favorite coffee shop drinks and pastries with wholesome, nourishing real food ingredients. No junk here.
This book truly is a comprehensive guide to supporting your health, reducing your stress, and bringing a little something special back into your healing journey. You can learn more and download your own copy of this revolutionary wellness guide here, or simply click on the image below.