Environmental Nutrition: Agave's sweetening fix
Q: Should I switch my sweetener to agave?
A: Agave nectar or syrup is a sweetener produced by cactus-like agave plants, including Agave tequilana, from which tequila is derived. Agave has been billed as a healthier alternative to other sweeteners because of its low glycemic index. It is popular in health food circles and is commonly found in baked goods that are produced "without sugar." Agave syrup is slightly sweeter than honey and about 1.5 times sweeter than sugar.
While agave is relatively new to a lot of consumers, it has a long history of use in Mexico. Agave rose to prominence in the U.S. alongside the backlash on refined sugar and high fructose corn syrup. However, agave syrup has a very high fructose concentration, which may not spike blood glucose levels immediately, but could have a deleterious impact on insulin sensitivity in the long term. However, it's important not to lose sight of the big picture: No sweetener -- even agave -- should ever be considered health-promoting, as overall diet pattern is most important. Added sweeteners, no matter their origin, should be limited in healthy diets.
(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)
