![]() ![]() For example, fructose, which makes up the majority of agave, might contribute to fat storage more than glucose.Īccording to a 2017 paper published in Nutrients, increased fructose consumption may contribute to non-alcoholic fatty liver disease, insulin resistance, and dyslipidemia-an abnormal amount of lipids in the bloodstream. But agave is about 50 percent sweeter than table sugar, which means you don’t need to use as much for the same amount of sweetness, Pfau says.įor example, one teaspoon of agave (21 calories, 5 grams of carbohydrates) may offer the same sweet results as one tablespoon of table sugar (45 calories, 12 grams of carbohydrates).Īnd the body processes different sugars differently. On paper, table sugar has slightly better nutritional information than agave-fewer calories and fewer carbohydrates. Table sugar is made up of the sugar sucrose, which contains roughly 50 percent fructose and 50 percent glucose. Let’s take a look at the nutritional information of agave and table sugar.Īgave is made up of two types of sugars: fructose-the natural sugar found in fruit-and glucose-your body’s preferred carbohydrate fuel source-with about 75 percent coming from fructose, Pfau says. While agave syrup is technically a whole food found in nature, it is still processed, just like table sugar, which is made from cane sugar, Pfau explains. However, according to an article in the British Dental Journal, “syrup” and “nectar” are commonly used interchangeably-a vast majority of agave sweeteners sold in the supermarket are labeled as nectar, and even a few labeled as syrup listed their ingredient as agave nectar. It’s not unlike high fructose corn syrup, says Jacqlene Hanks, R.D., C.D.N. When processed, the nectar becomes agave syrup, which is what is technically sold to consumers. In theory, agave nectar is the unprocessed version of the sweetener, not unlike sap from maple trees. Some labels even call products agave nectar, while the ingredients list says, “100 percent syrup.” Experts agree that there is a lot of confusion about what is considered nectar and what is syrup. ![]() You might see or hear the terms ‘agave nectar’ and ‘agave syrup’ used interchangeably. So, what is agave? Derived from the agave plant native to the southern United States, Latin America, and South America, agave nectar or syrup is a liquid used to sweeten foods and drinks. One popular sugar alternative is agave nectar or agave syrup. In an effort to curb excessive sugar intake-which has been linked to health issues including type 2 diabetes, metabolic disease, and obesity-many are turning to new sources of sweetness that aren’t table sugar. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |