Things To Know About Agave Nectar

Everyone seems to be looking for better alternatives for sweeteners. Agave nectar is one that consistently shows up as a healthy alternative to sugar, honey and other not-so-good for you sweeteners. The real question is, is it actually good for you?

Believe it or not, agave nectar is not a “natural sweetener.”  With all the labels out there like “Organic Raw Blue Agave Nectar” it really leads your mind into thinking, “Hey, this stuff must be good for you!” The truth is, agave nectar is a newly created sweetener that was developed in the 1990’s.

In 2009, Weston A. Price foundation posted an article written by Ramil Nagel and Sally Fallon Morell going into detail about how agave nectar isn’t what everyone thinks it is. It the article they write:

“Agave “nectar” is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like root bulb. The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules. Technically a highly indigestible fiber, which does not taste sweet, comprises about half of the carbohydrate of agave.

The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into HFCS. The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup– anywhere from 70 percent fructose higher according to the agave nectar chemical profiles posted on agave nectar websites.”

When you compare the fructose content of agave nectar to high fructose corn syrup, that’s 55%! In a separate article Rami Nagel quotes Russ Bianchi, managing director and CEO of Adapt Solutions, Inc., he talks about the similarities between agave nectar and high fructose corn syrup:

“They are indeed made the same way, using a highly chemical process with genetically modified enzymes. They are also using caustic acids, clarifiers, filtration chemicals and so forth in the conversion of agave starches into highly refined fructose inulin that is even higher in fructose content than high fructose corn syrup.”

All in all, agave nectar isn’t traditional, highly refined and as the articles state, it has even MORE fructose content than high fructose corn syrup! I think we all can come to the conclusion that agave nectar really isn’t the greatest of choices when it comes to sweeteners!

Fallon Morell, Sally and Nagel Rami. “Agave Nectar: Worse Than We Thought!” The Weston A. Price Foundation. 1 May 2009. <>

Michaelis, Kristen. “Agave Nectar: Good or Bad?” Food Renegade. 7 January 2010. <>


July 5, 2016 · by  · in Clinic News · Tags:

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