Agave nectar has taken the health food world by storm over the past few years. Touted as a healthy, natural, low glycemic sweetener that is helpful for those with blood sugar issues, in truth, agave nectar is nothing more than another highly processed sweetener with no redeeming nutrient value whatsoever.
The list of problems with agave nectar is long. Below is a brief compilation.Â
- Contrary to popular belief, agave is not made from the dried sap of the agave plant but rather the starchy root bulb.  (A natural agave syrup made from the sap is indeed made in Mexico, but it is very expensive and availability limited).
- Conversion of the starchy agave root bulb into “nectar” requires a highly chemical process using genetically modified enzymes. This process is very similar to the production of high fructose corn syrup (HFCS).
- Amber colored agave nectar is made by burning the fructose (above 140F) as it is being refined.  There is no gourmet quality to it and it certainly does not contain more minerals that the clear, light agave syrup.
- Agave nectar is not raw even if labeled as such. Â Perhaps the reason is that the heat required to produce agave is below pasteurization temperature (161F) which then allows a misleading, untruthful “raw” label via a USDA loophole. Similar deceit is used by Organic Valley in the labeling of some of its cheeses which are labeled raw but, in fact, are not raw at all.
- As consumers are becoming more aware of the problems with agave, manufacturers are starting to use the pseudonym “chicory syrup” on labels of the amber colored agave nectar to further mislead and deceive.
- Saponins are present in the agave and yucca plants in large amounts. This toxic steroid derivative disrupts red blood cells and should be avoided during pregnancy as it can induce miscarriage by stimulating uterine blood flow. Beware of industry propaganda which suggests saponins increase hydration and cellular uptake of water. Saponins have no beneficial effect when consumed and any suggestion to the contrary is simply a marketing ploy.
- Agave nectar labels do not conform to FDA requirements and the FDA has so far made no attempt to enforce violations. Hence the consumer is led to believe that store bought agave is an unprocessed and traditional Mexican sweetener which couldn’t be further from the truth.
- The fructose in agave nectar is not L-fructose which is the primary fructose molecule in fruit or honey.  Rather, it is D-fructose which is a reverse isomer with reverse polarity to the small amounts of natural D-fructose found in fruits. Alarmingly, this means that the D-fructose in agave is not recognized by the human body as are natural forms of fructose that are used for energy utilization. Instead, the unnatural form of D-fructose in agave primarily raises triglyceride levels and increases adipose (fat) tissue.
The bottom line? Agave syrup is a man made sweetener with no beneficial or redeeming qualities whatsoever. Â Period.
Coconut Sugar vs Agave
Coconut sugar, also referred to as coconut palm sugar, is a truly natural, low glycemic alternative to agave nectar. Made from the sap of the coconut palm, coconut sugar is a source of minerals, vitamin C, B vitamins, and some amino acids. This sweetener is also available as jaggery.
It is a highly sustainable sweetener contrary to rumors against it swirling on the internet.
The glycemic index of 2 TBL of agave is about 30 whereas coconut sugar is slightly higher at 35. The good news is that coconut sugar is not super high in fructose like agave. As such, it will not primarily contribute to fat tissue storage and high blood triclycerides.
It seems that coconut sugar vs agave is truly a wonder sugar. It does not overly stress the pancreas nor the liver such as what would happen with cane sugars and agave, respectively.
Of course, moderation is key as with the use of all natural sweeteners including a herbal substitute like stevia. For those with caloric content, no more than 3 TBL per day (or 5% of total calories) is a good rule of thumb. Any more risks a depressive effect on the immune system for a day or two.
The brand of coconut sugar I buy uses low temperature processing that simply involves evaporation of the sap from the coconut blossoms into crystals. Evaporation temperature is about 100F for an hour or two. As a result of this low temperature, enzymes remain intact.
Other brands of coconut sugar boil the nectar down to crystalize it, so check labels carefully or contact the manufacturer first if you desire raw coconut sugar.
Coconut sugar is mildly sweet and has no coconut flavor. It can be a healthy addition to any of your traditional dessert recipes!
Sarah, The Healthy Home Economist
Sources and More Information
Agave Nectar:Â Worse Than We Thought
Yacon: Healthy Syrup or Healthfood Fad?
This business of extracting sap from the coconut blossom is intriguing. If in fact, the sap is drawn from the tree, it would appear that the blossom is a conduit for bleeding of the sap. I was initially under the impression that the blossom itself could be harvested for its sap content, like a nectar. The sapping process seems to be more like sapping a maple tree than the simple harvest of nectar from a blossom.
Is Nature once again the victim of our own hubris, ignorance, and greed?
Ciao,
Pavil
Sarah, This is completely off topic but I just wanted to say I feel horrible for all the animosity that has taken place in my interactions with you on this blog. I would have preferred to write this to you privately but I can’t seem to find an e-mail address. Any way I know that your husband is from Australia from the video he made, I hope his/your family over there is safe.
Please can everyone who is Australian or knows an Australian copy and paste this to their status and keep it there until an hour has past. We wish and pray for relief for all Australians who are currently under threat, have been under threat or continuing threat of flood waters throughout Queensland and Northern NSW, also those affected by the bush fires in WA. We stand by you in this your hour of need.
I mean this sincerely. God Bless all of you.
Cindy
Hi Cindy, thank you for the kind words. Richard’s family are all safe thank goodness .. his parents/sister are in Melbourne which is a long ways away from Queensland. He does have an Uncle in Queensland, but he is near the beach so is fine last I heard.
Aussies are a strong bunch so they will pull through this as they always do. But, it is a devastating flood that will take a long time to recover from both financially and emotionally.
Oh, and no worries about any animosity that pops up on the blog from time to time. It is par for the course when such controversial topics are discussed and very much to be expected. I am glad to have such passionate readers! 🙂
I learn so much from your blog, thank you!
Thanks for the information about agave.
Palm sugar may come from different palms: palmyra palms, arenga palms and coconut palms. They may have different Glycemic Indices and nutrients. It may be important to see that label specifically says coconut sugar, not just palm sugar.
Re: coconut trees dying: Most coconut producing countries – Thailand, Philippines, etc. have different varieties of coconut. Different farms also produce different products.
Traditionally, there are products that come from the coconut – producing the fruit, oil, dried coconut, flour, etc. There are also farms that take straight from the sap – they make coconut vinegar, coconut wine – also a staple for these countries. Taking from the sap does not kill the
tree. It is a sustainable product.
Thanks for posting this! I was just telling a friend of mine the other day that agave is bad, but couldn’t summarize for her why – now I have something to refer her to!
I too love the coconut palm sugar. I was a great agave fan but after seeing the negatives, stopped getting it. One of the things I missed most was the easy to dissolve liquid. I don’t know if this is acceptable or not but I make a simple syrup with it and store that in my fridge for making the protein cookies that call for agave. I take twice as much coconut palm sugar as filtered water and bring it to a boil. I take off the heat immediately. This is what I use in my minty lemonade and recipes that call for agave.
As to xylitol……..it is touted as being the best since it is basically no calories… no chemicals…. natural etc. but you really have to be careful with it as it works like a laxative on many and I am one of the many. 🙂
Here is some of the info I looked at when researching this article:
http://coconutsugar.org/makingofcocosugar.php
Seems that perhaps the tree is compromised if the 4 month rest period per year is not observed. Otherwise, seems the tree survives just fine.
I was just reading on the Tropical Traditions website the other day that to get coconut palm sugar, they end up killing the coconut tree!!! Read it here: http://www.tropicaltraditions.com/coconut_palm_sugar.htm.
How does processing a blossom impact the health of the tree in any way? I can see how the blossom is impacted, but the tree?…
Ciao,
Pavil
I love coconut sugar and wish I could find a source for the paste kind locally. The granules are convienient but have a much more caramelized flavor. And the lumps are really difficult to grate. I have read conflicting reports on the sustainability of harvesting coconut sap for sugar. Some say it can damage the coconut trees from which it is harvested, reducing new trees and coconut products. Then the traditional harvesting methods are supposed to actually improve the yield of coconuts. I guess it goes along the lines of know your producer, but with something that almost always is a long distance import, it can be difficult to find out what’s really going on. What do you think? I don’t think big ag has jumped on that production yet to ruin it. I do know that Coconut Secret’s Coconut Aminos have been a life saver for replacing soy sauce for my daughter. They need a little more salt to have a good approximation of “soy” in recipes but it’s been wonderful to bring back some old favorites that were banned because of the soy. And the health benefits make it even better!
I just made browies with coconut flour, coconut plam sugar and Wax Orchards Fruit Sweetner and other ingredients. This is the first time I have made this brownie, so, I am not sure how it will tastes. It wanted me to us Agave Nectar, which I don’t have.
Anyway, here is a link for the Wax Orchards Fruit Sweetner. I am not sure if this is a safe product, but it claims it is good for diabetics.