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Why Agave Syrup, a So-Called Natural Sweetener, Isn’t as Healthy as You Think
You know you should eat less sugar, but you still can’t adapt to drinking coffee or tea without sugar. Sugar does nothing positive for your body. It’s nothing more than empty calories devoid of nutrients. That’s why you people are intrigued by alternatives to sugar that contain few or no calories.
One source of no-calorie sweetness is artificial sweeteners, but they have their drawbacks. In fact, some studies suggest that they’re as unhealthy as sugar because they may disrupt hunger signals and alter the gut microbiome in a way that increases the risk of insulin resistance.
More popular these days are natural sweeteners, including a popular one you find in little bottles at many natural food markets called agave syrup.
What is Agave Syrup?
Agave syrup sounds healthy at first glance, especially when you consider its origins. Agave syrup is made from the Mexican blue agave plant, the same plant used to make tequila. The sweetness of the agave plant comes from a compound called aquamiel and with a little heat and processing, manufacturers turn it into agave syrup, a thick, sticky syrup that lines the store shelves of many natural food grocers and mainstream grocery stores alike.
