Photographer: V Blak (cc)
Light your torches, there’s a new witch hunt in the grocery store. The target? Agave syrup. After hitting the mainstream several years ago as the new “healthy sweetener of choice,” agave recently has been under fire with negative backlash all across the health-food spectrum, with many companies even considering pulling agave from their products due to the extent of customer concern.
But is agave really that bad? Can it be compared to high fructose corn syrup? Should we go out of our way to avoid it? Let’s take a look.
What happened with agave?
It really wasn’t all that long ago that many people were just beginning to fall in love with agave – using it often in the place of cane sugar, corn syrup and honey for its intense and clean-tasting sweetness. Agave’s brief history in the North American marketplace has relied upon being marketed as a “raw healthy sweetener.” This sweet syrup extracted from the agave cactus proved especially valuable to the diabetic community, who embraced agave’s low glycemic index. Then, suddenly, agave was everywhere – in recipes, in drinks, in packaged foods, in restaurants, and of course, in desserts. Between a solid stamp of approval from the health food community, and a new excuse to get simply get some sugary goodness on, the mantra of healthy sweet food became “no sugar . . . just agave.”
Most of us understand that high fructose corn syrup is something we should avoid entirely.
So when the story broke that agave was actually not healthy at all and was actually comparable to corn syrup, it’s no wonder there was a strong outrage. After all, agave was sold to us as a “healthy sweetener,” and we were paying a premium price tag to enjoy its benefits. Health advocate Dr. Mercola released this adamant and influential article, which was posted and reposted in just about every health-oriented nook and cranny. Suddenly agave was the bad guy, leaving consumers feel betrayed . . . and confused.
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