Agave Nectar

agave nectar


Agave Nectar has been a popular sweetener the past few years because of it’s “low clycemic” index.  Here are reasons to avoid it, including organic agave nectar:

  • Most agave “nectar” or agave “syrup” is  made through a highly chemical process using genetically modified enzymes, caustic acids,  and filtration chemicals.
  • Agave nectar is devoid of virtually all nutrient value.
  • Most agave syrup has a higher fructose content than any commercial sweetener — ranging from 55 to 97 percent (depending on the brand), which is much higher than high fructose corn syrup (HFCS), which averages 55 percent.
  • Agave’s high fructose levels go directly to the liver, where the organ repackages it as blood fats called triglycerides, increasing heart disease risk. These high fructose levels can also contribute to insulin resistance, a risk factor for diabetes, as well as nonalcoholic fatty liver disease.

We can’t avoid everything that is bad for us, and a little bit every now and then isn’t going to kill you. But when you need some sweetness added to your drink or food, the best choices are Organic Cane Sugar or Raw Honey, or fresh fruit.


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