The unfortunate truth about agave “nectar”.  Agave nectar has been presented to the unsuspecting public as a natural alternative to other sugars that is better for you than regular sugar.  The claims are that it is natural, organic, raw, diabetic-friendly, etc…  The truth is that it is very similar to the villainous high fructose corn syrup.  In fact “agave “nectar” and HFCS “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.” The result is a high level of highly refined fructose in the remaining syrup, along with some remaining inulin.”  The problem with high fructose corn syrup is the highly concentrated fructose in it.  The average for HCFS is 55%, in agave the concentration is upwards of 70&.


Due to the clever marketing agave “nectar” appears to be a naural organic syrup or sap derived from the agave plant, in fact it is a processed food for the fiberous starch of the agave plant.  There is often variation in the coloring of the syrup and this is passed off as normal variations due to the nectar being harvested in small artisan batches when in fact “Due to poor quality control in the agave processing plants in Mexico, sometimes the fructose gets burned after being heated above 140 degrees Fahrenheit, thus creating a darker, or amber color.” However, the labels create the impression of an artisan product—like light or amber beer. As consumers are learning about problems with agave syrup, the label “chicory syrup” is beginning to appear as a non-conforming word for the product. Consumer beware!”

The bottom line here is that consuming products with agave nectar poses a significant health problem.  It responds in your body in a very similar way to high fructose corn syrup, which means it spikes your blood sugar levels, increases insulin resistance and increases the production of body fat.