Comments on: The good, the bad, the Agave

By: | FYI Nutrition

| FYI Nutrition — Thu, 13 May 2010 20:26:23 +0000

[...] Agave nectar is a sweetener produced by mashing the pulp of agave plants and heating it to break down its starch. The starch is composed of long chains of fructose sugar units, which, when broken into individual sugar molecules, taste sweet. Most Agave Nectars sold in the U.S. contain somewhere between 70-80% fructose, which is higher than the fructose content of other sweeteners such as table sugar (50% fructose), High Fructose Corn Syrup (55% fructose), or honey (38% fructose). [...]

By: Lois

Lois — Thu, 28 Jan 2010 19:55:15 +0000

Thanks for all the info. It’s always good to have pros and cons. I have ben using agave (different brands, so can’t be specific) for 5 years. To begin with it was just because I was trying to use less sugar for weight purposes. Two years ago I was diagnosed pre-diabetic. Using agave now does not spike my blood sugar, so that is why I still use this as a sweetner. I will try Karina’s approach to baking though. Sounds like it may make more of a difference.

By: Erin Elberson

Erin Elberson — Sun, 17 Jan 2010 14:09:28 +0000

Thank you for the sensible and balanced approach. There has been much ado on both sides of the agave bandwagon, and like you I believe that just like anything, the truth probably lies in the middle. Moderation hasn’t killed anyone yet, and reading labels and making an independent and informed decision is key.

By: natalie

natalie — Sun, 17 Jan 2010 00:21:44 +0000

wow, this was great… i had not gottten on the agave nectar bandwagon, and i don’t think i will after reading this – honey works well enough for me at the jose quervo tequila factory, i did try stewed/crushed agave which was tasty – i imagined that agave “nectar” actually came from this because the agave flesh tasted quite sweet. thanks for keeping us all informed!