- 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.
- 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.
- 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 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.
- Agave is sweeter than honey, so less should be used. Agave also has a longer shelf life and does not crystallize.
