A little while back, my friend Gez got fired up with me that I included some info about agave syrup, without explaining the downside of the stuff. So, I’ll try to rectify things here…
Never heard of it? It’s a sugar substitute made from a Mexican succulent. Tequila is made from the same plant. The “nectar” tastes a little like honey, but is clear in colour, and is 1.5 times sweeter than sugar. Thing is, it’s popping up everywhere as a “healthy” and “natural” alternative to sugar. And, I have to say, I was sucked in by the sell. Until…
I got naturapath Angela Hywood to explain, eloquently, as always, the real deal:
My view overall: it’s a shame Agave has snuck into the “health natural sweetener” category when its of absolutely no nutritional value at all and as highly caloric as corn syrup.
[From me, Sarah: Actually, Dr Mercola at Huffington Post argues agave is worse than corn syrup, containing up to 97% fructose. Why’s this bad?