It’s been hailed as the “better sugar” and thrown in our faces for the past few years.
I’ve gotten many questions about using agave in the past fews months and I’d like to set the record straight.
I do not use agave. I have bought one bottle in my lifetime and do not plan on buying it again. I used it in a few recipes while I was eating completely raw, last December of 2012. It does appear in a lot of raw vegan desserts because it can be found in its truly raw state, unlike maple syrup which has been boiled.
If I do post a recipe that calls for agave, I always have coconut sugar/nectar or maple syrup right along side because I know there are people that do prefer agave. Agave actually has a higher fructose content that high fructose corn syrup! Yes, there is fructose in fruit and maple syrup but it is not heavily processed like agave. The liver processes fructose and high fructose can cause liver damage as well as many of other health problems.
Maple syrup does have some benefits, being high in manganese and containing zinc as well. It is quite expensive but you might as well buy the best if you’re only going to be using it every so often.
When it comes down to it, sweeteners should be used sparingly. If you’re making cookies as a treat, go for it! Use whatever you wish. But to say that you should be adding agave to your tea, your smoothies, your acai bowls…well it’s just not true.