Honey vs. Agave
Honey is made by bees from pollen gathered out of flowers. Agave nectar is a syrup made from the sap of the agave plant. While honey has been used for a long time in America, agave is native to Mexico and is only recently appearing as an alternative sweetener.
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Taste
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Honey usually has a distinctive flavor that can stand out when used as a sweetener. Agave is thinner, which makes it easier to mix, and has a more neutral flavor.
Glycemic Index
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The glycemic index rates the effect a sweetener has on blood sugar levels, with lower numbers signaling less overall impact. Honey is usually between 65 and 85 on the index, whereas agave, which contains mostly fructose, can be as low as 11 to 30.
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Fructose
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Unfortunately, fructose is linked with a variety of negative health impacts, particularly because it must be metabolized by the liver. Though agave has a lower glycemic index rating, its high fructose content can actually aggravate diabetes over time.
Raw
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Raw food is technically that which has been prepared at temperatures of 118 degrees or less. Neither agave nor most commercial honey is a raw food because both are boiled and concentrated to increase sweetness.
Sweetness and Shelf Life
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Agave is sweeter than honey, so less should be used. Agave also has a longer shelf life and does not crystallize.
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References
Resources
- Photo Credit Image by Flickr.com, courtesy of David Blaikie
