If agave syrup is in your cabinet, chances are it’s there because you thought it was a healthier alternative to other sweeteners. Unfortunately, clever marketing infiltrated the health food market and this is not the case.
I’ve been there with you. It was my go-to for sweetening baked goods, tea and smoothies until I was informed otherwise while reading a book by one of my favorite nutritional advisors, Kimberly Snyder. A quick google search then filled me in on all the details.
Agave syrup is highly-processed (often with chemicals and GMo’s) in a fashion similar to high fructose corn syrup. While it’s true that it has a low glycemic index, it’s fructose ranges from 55-97%, depending on the brand. High fructose corn syrup averages at 55% fructose.
The Harvard Heart Letter noted that fructose can be damaging to the heart and liver. The liver processes fructose into triglycerides which increases the risk for heart disease and nonalcoholic fatty liver disease. It also increases LDL cholesterol, promoting the buildup of fat around the organs, increases blood pressure and makes tissues insulin-resistant (a precursor to diabetes) and increases the production of free radicals. A recent Yale University study indicated that high concentrations of fructose contributes to overeating because it does not promote a feeling of satiety.
I welcome you to do your own research before purchasing this again. I am more trusting of food as close to it’s natural form as possible. This is not one of those foods as marketing would have us believe. If you’d like an alternative, we now use maple syrup, honey, coconut nectar or stevia instead. Before buying stevia, be sure to read this post first.