Most people concerned about health and their waistlines are switching to more natural products and one ‘natural’ sweetener generating a lot of buzz is agave.

Since agave comes from a plant, it masquerades as ‘natural’ and better-for-you than other processed sugars.  Even though it is billed as a ‘natural’ sweetener, agave starts out as a natural elixir but the form you purchase is processed to form a syrup or nectar.  In fact, agave syrup is very similar nutritionally and functionally to high fructose corn syrup and sucrose (Karo) syrups. 

There is nothing inherently healthier about agave over sucrose, honey, high fructose corn syrup or any other sweetener.  It does contain small quantities of minerals but not in sufficient quantities.

Agave contains around 60 calories per tablespoon compared to 40 calories for the same amount of table sugar or sucrose.  But because agave is 1.4-1.6 times sweeter than sucrose, you can use less of it and achieve the same sweetness for about the same number of calories.  

Call it masterful marketing that has resulted in the soaring popularity of a so-called ‘natural’ sugar. Don’t be fooled by the word ‘natural’ because food regulations in the U.S. do not define the term — it is left up to manufacturers.

The truth is, agave is processed just like other sugars and no better for you than any other sugar.  When it comes to choosing sweeteners, the choice is yours but keep in mind that all sugars are virtually the same and it is far more important to limit sugars than what kind you choose.