Agave nectar, also labeled agave syrup, is produced from the agave plants that grow in the volcanic soils of Southern Mexico. Agaves are large, succulent plants that resemble cactus or yucca in both appearance and environment, but they are more closely related to the aloe vera plant.
Agave nectar was introduced in the 1990s as a healthy alternative sweetener and is sold alone as well as in drinks, desserts and even yogurts. However, several popular health experts have sounded an alarm that agave may not be as healthy as some have claimed.
History
The Aztecs treasured the agave as a gift from the gods and utilized its liquid to sweeten foods and drinks, but they also used it medicinally. Natives also fermented agave liquid to make an alcoholic drink known as pulque, which had a very strong flavor. They boiled the sap for several hours to form the sweetener known as miel de agave or aguamiel, "honey water." When the Spaniards arrived in the New World, they soon ran out of brandy and discovered that they could distill agave liquid into alcohol, which has evolved into what we now call tequila. Agave nectar sold today is not the same sweetener used by the Aztecs, and some companies have fraudulently claimed that their product is pure agave nectar.
Types
Agave syrup is usually made from either Salmiana or Blue Agave. With Blue Agave, the leaves are removed, leaving the core, or "pina," which is then crushed and pressed to release the sap, which is then heated. With Salmiana, the flowering stalk is removed and the sap that collects in its place is gathered. This sap is processed with an enzyme rather than heat.
Though you may find a dozen varieties of agave nectar on the store shelf, the primary distinction is between light and dark agave. The lighter nectars are heated less and filtered more, resulting in milder, more neutral flavor. The darker syrups are not filtered as thoroughly, and some detractors claim that the darker syrups are the result of overheating or burning.
Features
Agave nectar is a brown syrup that is 90 percent fructose and 10 percent glucose. Fructose tastes sweeter than sugar, so less agave can be used to achieve the desired level of sweetness. The primary component of the agave is starch, similar to that found in corn or potatoes. Since the light agave nectars are milder, they are often used to sweeten beverages, fruits and desserts. The darker variety has a stronger flavor and can substitute for maple syrup as a topping for pancakes or waffles.
Controversy
The medical community frequently cautions against excess sugar in any form, because refined fructose can cause either an elevation of triglycerides or an excess of stored fat. High triglycerides contribute to artery blockages and heart disease, and because fructose can be metabolized only by the liver it can also contribute to fatty liver disease and metabolic syndrome.
While researchers have studied the metabolic effects of refined fructose and high fructose corn syrup on the human body, few studies have included agave syrup. In a 2009 study published in "Journal of Medicinal Plants," researchers found that rats given agave syrup did have increased triglyceride levels but concluded that it actually had a protective effect against fatty liver disease.
A 2009 study published in "Physiology & Behavior" also discovered an increase in triglycerides in rats feeding on moderate amounts of agave.
The health community is in agreement that no matter which sweeteners you choose, it's best to only use them very sparingly.
Benefits
The carbohydrate in agave nectar is reputed to have a low glycemic index, which provides sweetness without the blood sugar spike that most sweeteners cause. While crude agave sap does contain a few minerals and a small amount of fiber, most of these benefits are lost in the refining process. So if you look at product labels for agave syrup on store shelves, you will not see any vitamin or mineral content listed.
References
- Townsend Letter: Agave Nectar, the High-Fructose Health Food Fraud
- PCC Sound Consumer: Agave---Considering the Issues
- "Journal of the American Dietetic Association"; Total Antioxidant Content of Alternatives to Refined Sugar; K.M. Phillips, et al.; January 2009
- "Journal of Medicinal Plants"; Effects of Agave salmiana Otto ex Salm-Dick High-fructose Syrup on Non-Diabetic and Streptozotocin-Diabetic Rats; Lucía Gabriela García-Pedraza, et al.; November 2009
- "Physiology & Behavior"; Effect of Moderate Intake of Sweeteners on Metabolic Health in the Rat; D.P. Figlewicz, et al.; December 2009
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