Your shot glass and sugar substitute have something in common: agave.
The same succulent that’s long been credited with giving tequila its smooth finish is also what makes it such a popular sugar substitute—not to mention that it’s one and a half times sweeter than table sugar. But therein lies the not-so-sweet dilemma.
“The process by which agave is converted to nectar is similar to the process by which corn starch is converted into high fructose corn syrup,” says Sarah Hallenberger, R.D., a registered dietician for bistroMD. “Refined agave sweeteners, like what we purchase at the store, aren’t healthier than sugar, high-fructose corn syrup, or any other sweetener for that matter. It actually has a more concentrated fructose content than high fructose corn syrup, which makes agave one of the most damaging forms of sugar when used as a commercial sweetener.”
Read the article at Details.com