With concerns over high-fructose corn syrup on the rise, alternative sweeteners are gaining popularity. One natural option is agave nectar, which may be a good alternative for a variety of uses. Keep in mind there are only two touted benefits of agave nectar over other sweeteners. In addition, questions have been cast recently on the safety of this sweetener for certain individuals, so consult your doctor before switching to this sweetener.
Lower Glycemic Load
Agave nectar is harvested from the agave plant, a spiny-looking desert succulent that resembles cactus or aloe. Glycemic load refers to how much glucose is released into the bloodstream after a food is eaten, a result of how quickly the carbohydrate in the food is converted into glucose. A high-glycemic-load food causes a much faster release of glucose than a low-glycemic-load food. Organic Lifestyle Magazine estimates that the glycemic load of agave nectar is about 15 to 30, compared to 75 for corn syrup, 80 for refined table sugar, and 87 for high-fructose corn syrup. The lower glycemic load of agave nectar allows for sweetening without blood sugar spikes that would in turn stimulate the release of insulin. Insulin is related to storage of excess glucose as fat. In addition, a spike in blood glucose is followed by a drop, which stimulates hunger.
Sweeter Than Sugar
Although at first glance this characteristic of agave nectar might not sound healthy, the benefit of its intensified sweetness is that less of the sweetener must be used for the same result. Depending on the type of agave plant used, the processing method and resulting fructose content, estimates range from 1/4 cup to 3/4 cup of agave nectar needed to achieve the same sweetness as 1 cup of sugar. Although agave nectar contains about the same amount of calories for the same amount of other sweeteners, being able to use less of it decreases the calorie content of foods made with the sweetener.
Warnings and Drawbacks
Agave nectar contains certain hormones that could cause risk of miscarriage, raising concerns about its consumption by pregnant women. Andrew Weil, M.D., has stated he believes this risk to be minimal and is more concerned about the sustainability of agave production as demand for the sweetener grows. More serious, agave nectar is suspected to be potentially dangerous for diabetics. In a study conducted by the Glycemic Research Institute and reported by the Wall Street Journal, individuals with diabetes experienced such severe symptoms -- including passing out requiring transport to the hospital -- in response to testing with the sweetener that the study was immediately halted. As a result, the Institute has issued a warning against the use of agave nectar for diabetics.
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