Is Agave a Good Sugar?
The question of whether a sugar is "good" usually relates to its impact on blood sugar levels. Refined sugar is absorbed quickly, producing a spike and a later crash. Natural sugars are metabolized more slowly, so there's less total increase in blood sugar. Despite agave's increasing popularity, there are serious questions as to whether it is in fact a good sugar.
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Glycemic Index
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Scoring anywhere from 11 to 30, agave ranks well below most other caloric sweeteners on the glycemic index, which means it has a low total impact on blood sugar. This is particularly important for diabetics, who must avoid rapid spikes in blood sugar.
Sugar Content
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The reason for agave's low rating on the glycemic index is because of the type of sugar it contains. When it is boiled and concentrated into the syrup on the market, agave is anywhere from 50 to 90 percent fructose depending on brand.
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Fructose
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Unlike other kinds of sugar, fructose must be metabolized by the liver. This is why it takes longer to digest, and why agave has a low glycemic index.
Risks of Fructose
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While fructose is perfectly safe in small amounts, as it exists naturally in most fruits, large quantities of fructose as exist in agave can be quite dangerous. Consuming high levels of fructose can suppress feelings of fullness, aggravate diabetes and lead to obesity.
Raw
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Despite what some labeling might indicate, agave nectar is not a raw food. It is processed at temperatures above 118 degrees and concentrated into a super-sweet form that does not exist in nature.
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References
Resources
- Photo Credit Image by Flickr.com, courtesy of Zest-pk
