This information on Agave Nectar was sent to me by a friend and it is from JJ Virgin’s web site
If anyone has any supporting or contrary information I’d love to hear from you.

Q: “I have a recipe that calls for agave, which my health food store now promotes as the new healthy all-natural sweetener.”

A: Despite the clever marketing, agave is actually worse for you than high-fructose corn syrup (HFCS), which deservedly has a bad rep. Agave, certainly sounds healthy, and the word literally means “noble.” What could be so bad? Well, most agave “nectar” or agave “syrup” is simply fructose syrup. In fact, agave can be up to 97% fructose. Worse, heavy processing destroys most of agave’s nutrient value. True, agave has a low glycaemic index, but what it does is far worse than raise insulin levels: it can raise your triglyceride levels, trigger inflammation, and otherwise damage your liver. So don’t fall for the agave hype.

Q: “So what sweeteners can I use?”

A: My favourite is xylitol, a sugar alcohol that’s derived from birch trees that has a low glycaemic index and actually provides some health benefits. You can bake with xylitol, and it doesn’t have the bitter aftertaste some people find with stevia. That’s another option, but skip the ones mixed with sugar alcohols and other additives and look for pure stevia. Xylitol has a few calories per serving, whereas stevia has no calories and can potentially create calorie dysregulation. Both are okay, but xylitol is better.

By JJVirgin


“I have just been reading about Agave (in relation to cancer sufferers) and it was supporting much of what your report said. I have also read somewhere (?) that it is quite bad for your teeth as it affects the enamel quickly…”

Nikki Valentini


“I can’t say I am too knowledgeable about agave specifically… but I know that limiting any processed sweetener is a good thing. I try to keep agave at a minimum and rely on fruits instead. :)”

Janet from


4 Responses to Agave?

  1. uberdish says:

    Interesting. Thank you for posting this. I’m afraid I use agave as a replacement to honey. Agave is used in so many raw recipes. I’m anxious to investigate this further! In the meantime, I’ll stick to maple syrup (I have a good source!).

    • Let me know when you get further info on Agave won’t you?
      Signed edition of the Thrive Book, very impressive. Definitely worth bragging about.
      The Sauerkraut is into its third day and the cabbage is totally covered by the liquid that has come out of it through osmosis and it’s now only 3/4 the depth so something’s happening.

  2. uberdish says:

    Just stumbled upon this well written article by Gena Hamshaw on agave. Thought you might be interested –

    • Thanks Angela, good to get a little more info on Agave. Sounds like the jury is still out until we can get some definitive clinical trial results.
      Stevia sounds like a good way to go, though I note the caution in taking anything in excess.
      I’ll place this info on this blog if that’s ok with you?

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