John Myers
Agave syrup really is that healthy
The agave syrup is obtained from an asparagus plant, agave, which is native to Mexico and South and Central America. After the juice has been extracted from the stem of the agave, it is filtered and then processed into syrup at around 50 degrees. You can easily tell how intense the caramel aroma of agave syrup is from the color of the sugar substitute: the darker the juice, the more intense the taste.
- Aromatic, sweet, and exotic origin – are all attributes to quickly end up in the favor of consumers. Especially since the food industry makes every effort to suggest to buyers that agave syrup is not only sweet but also healthy. Many consumers, therefore, eat heartily, in the blind belief that they are doing something good for their health. But far from it: Sweet and healthy are two properties that are usually mutually exclusive.
- It is true that agave syrup has a slightly higher proportion of trace elements, phytochemicals, and minerals than refined sugar. However, the amount is so small that it is practically irrelevant. Incidentally, this also applies to almost all other alternative sweeteners.
- But the agave syrup is rich in fructose – and that’s exactly the problem. Fructose has recently come under increasing criticism. Numerous studies have shown that fructose is just as harmful to the liver as alcohol and can also lead to cirrhosis of the liver.
- Furthermore, consuming too much fructose can worsen blood lipid levels and damage the veins. Fructose also increases appetite, which can have a negative effect on metabolism.
- In addition, due to the high demand, the production conditions are changing and many chemicals are now being used to obtain the agave syrup.
- Conclusion: If you use agave syrup occasionally, you won’t drop dead, but you should consume the sweetener very consciously and rarely. In any case, agave syrup is not healthier than refined sugar.
