www.webmd.com - August 15th, 2012
"Natural" sweeteners are gaining in popularity as fears about white sugar and high-fructose corn syrup sweep America. One that has been generating a lot of buzz is agave, which comes from the same plant used to make tequila.
Although it's fast becoming the preferred sweetener for health-conscious consumers and natural cooks, the truth is that agave is processed just like other sugars -- and is no better for you than other sugars. And don’t be dazzled by the word "natural"; U.S. food regulators do not legally define the term, so it's left up to manufacturers.
What Is Agave?
More than 300 species of agave plants grow in the southern United States, northern South America, and the hilly regions of Mexico. Agave nectar has been used for centuries as a folk remedy for its medicinal properties. The Aztecs mixed it with salt and used it for skin infections and wounds.
Most agave sweeteners are produced from the blue agave plant. The core of the plant contains the aguamiel or "honey water," the substance used for syrup production (and, when fermented, tequila). Although agave starts out as this natural elixir from Mother Nature, the form you can buy has been processed to form a syrup or nectar.
Processing the aguamiel yields a product with either a dark amber or light color, and a consistency much like maple syrup. The light-colored nectar resembles maple syrup or honey in flavor, but the taste is more delicate -- which has made agave a popular sweetener for energy drinks, teas, nutrition bars, and more. Amber and dark agave nectar taste similar to caramel, and can be used like maple syrup on pancakes and waffles.