Agave = high fructose sugar

This eye-opener from Marion Nestle’s (http://en.wikipedia.org/wiki/Marion_Nestle) Food Politics Blog…

Q.  Can you please explain what benefits, if any, there are in using a “natural” sweetener, e.g. agave, over regular sugar?  Are there any differences in terms of glucose/fructose makeup?

A.  Agave is more expensive so you probably won’t use as much of it.  Beyond that, it is higher in fructose than table sugar or honey.  This is because agave contains inulin, a polymer of fructose, which must be hydrolyzed (broken down by heat or enzymes) to fructose to make the sweetener.  It’s a processed sweetener requiring one hydrolysis step, requiring more processing than honey and less than high fructose corn syrup.  It has the same number of calories as any other sugar, about 4 per gram or 16 per teaspoon.

Read more on her blog:  http://www.foodpolitics.com/2010/01/a-quick-q-and-a-sugars-and-fats/

 

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