Research on agave is sparse at this time, and depending on the manufacturer, the fructose content is variable.
But as it is a commercially refined plant product, we generally recommend cautious use of any refined product. It is generally better to utilize whole plant (unrefined) products for sweetening.
I would like to see here a statement by a doctor on the benefits vs the risks for the diabetic. Also the significant effects on triglyceride levels for those at higher risk. Could we have a lifestyle dietician compare rice syrup or some of the newer syrups.
Sally Christensen is the head cooking instructor at the NEWSTART Lifestyle Program. She has been teaching others how to cook healthfully at NEWSTART, Reversing Diabetes seminars, and local college classes for almost 20 years. Sally was a major contributor and editor of the well regarded NEWSTART Lifestyle Cookbook. She has also done cooking shows for television, reaching audiences across the world.
1 Bevanne May 25, 2011, 7:29 PM PST
I hear the benefits of agave but i have heard that it contains alot of fructose and is worse for you
2 Weimar Jun 1, 2011, 12:29 PM PST
Research on agave is sparse at this time, and depending on the manufacturer, the fructose content is variable.
But as it is a commercially refined plant product, we generally recommend cautious use of any refined product. It is generally better to utilize whole plant (unrefined) products for sweetening.
3 Kaye Dec 16, 2011, 7:37 AM PST
I would like to see here a statement by a doctor on the benefits vs the risks for the diabetic. Also the significant effects on triglyceride levels for those at higher risk. Could we have a lifestyle dietician compare rice syrup or some of the newer syrups.