Agave is mostly comprised of a fructose sugar called inulin, a natural plant sweetener that has been reported to have an extremely low impact on blood sugar and cholesterol levels.
Fructose, like glucose is a single-molecule sugar called a monosaccharide. While glucose and fructose are both derived from fruits, the human body more readily utilizes glucose rather than fructose to stabilize the Central Nervous System.
Unlike glucose, which is often referred to as the sugar of the blood, when fructose is in the blood, it is converted to lactic acid.
Fructose is also more difficult for the body to process and use as an energy source.
…Except brown rice syrup has been suspect lately because of the high levels of arsenic. Maybe try something else.
Is it really necessary to click three times just to read this entire article? Couldn’t all this have fit on one page? I’m about to start boycotting the click-through articles and any comment section that forces me to click after less than 50 comments to read the entire conversation thread.
On topic: I’ve only tried agave once, and was just waiting for more information to come out about it. It always seems like there’s some new miracle food on the market that costs more that the foods we’ve been used to but somehow makes all previous food the new devil.