Thursday, July 2, 2009

Uh-oh agave!

So we all know that sugar is bad, especially processed white sugar.  Many of us foodies have turned to natural sweeteners like honey and maple syrup that still have minerals intact, and these days the big buzz is around agave nectar.  It's touted as a low-glycemic sweetener, safe for diabetics.  We were all super excited when agave came out, and now it's replacing corn syrup in a lot of health food products.

AND YET, there's a catch.  Isn't there always?  I mean, sugar is still sugar.  Agave is mostly comprised of fructose, which is the same as in high fructose corn syrup.  And agave is still a processed sugar, since it's pulled from the plant and heated.

So just be careful when reading and hearing about this sweet stuff.  Dr. Mercola thinks it's just a bunch of marketing.  Check out his article:  Agave

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