Agave Nectar – widely known as a “natural” sweetener. Agave comes from the same plant used to make tequila. Most agave nectars are made from the blue agave plant. Agave starts out as a natural sweetener but the product sold in stores has been processed to form a syrup or nectar.
Agave has
about 60 calories per tablespoon, compared to 40 calories for the same amount
of table sugar, but agave is 1 ½ times sweeter than sugar, so you can use less
of it. This sounds good but it actually
means you can achieve the same sweetness for about the same number of
calories.
Agave isn’t necessarily
healthier than sugar, honey, high-fructose corn syrup or any other sweetener
though it does contain very small amounts of calcium, potassium, and magnesium –
not enough to provide nutrition. Some say agave is healthier because it’s
touted as having a lower glycemic index (a scale that measures how much various
foods raise blood sugar levels) than other sweeteners so it is diabetic
friendly. The American Diabetic
Association states that agave should be just as limited as the other
sweeteners.
Sugar is the
most widely used food additive.
Americans ingest way too much sugar especially from beverages. The healthiest way to satisfy your sweet
tooth is with whole fruit. Not only do
you get a sweet treat but you also benefit from the vitamins, minerals, fiber
and water content.
So agave isn’t
a sweetener that should be avoided or necessarily should be used to replace
other sweeteners. Just like all
sweeteners, it should be used in moderation.
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