Agave
Nothing I enjoyed more with my morning oats than Agave. Believing it to be fine, as I had read so many things online recommending it, I recently discovered that actually, it’s not good for me at all.
Agave Nectar Is Not A Natural Sweetener
When Agave became popular about a decade ago, it seemed like a good idea. After all, it’s a sugar made from a plant that won’t spike your blood sugar like regular sugar does as it has a low-glycemic index and as a result has a lower impact on the body than table sugar. It’s about 1.5 times sweeter than sugar and comes from the same plant that’s used to make tequila.
But, there’s more to it than that. Agave contains, even more, fructose than high fructose corn syrup. What came as a shock to me was the fact that the Agave they sell in the stores today is not made from the sap of the plant, it is, however, made from the starch of the giant pineapple-like root bulb of the plant. And it’s highly processed (similar to the chemical process that converts starch into a fructose-rich syrup) before you see it on the shelf.
It has about 60 calories per tablespoon in comparison to 40 calories for the same amount of table sugar. Which means it can lead to extra weight gain, especially belly fat. I have now also read that it may increase insulin resistance for both diabetics and non-diabetics.
In addition, fructose poses a danger to your cardiovascular system and could increase your risk for metabolic syndrome and heart disease. Unlike glucose, fructose can only be broken down in the liver. As it gets metabolized, uric acid and free radicals form, which can trigger inflammation and damage cells.
As it turns out, agave isn’t a good choice for anyone concerned with whole body inflammation. Of course, artificial sweeteners are on the avoid list, too.
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