Difference Between Agave Nectar and Agave Syrup
What is Agave?
The agave plant is native to the Southern United States and Latin America. Although agave is a new phenomenon in the West, it has been used in Mexico for hundreds, possibly thousands of years.
Traditionally, agave was believed to have medicinal properties. Its sap was also boiled to produce a sweetener known as “miel de agave”. Like many plants, agave likely has some health benefits.
However, refining and processing tend to destroy some — or all — of these beneficial health effects. The refined agave sweetener that people consume today is no exception.
Agave Nectar
Agave, a nectar, is a low–glycemic food (foods with a glycemic index lower than 55 are considered low glycemic), and as such is less likely to trigger the body’s mechanism for fat storage.
The creation of agave nectar is very similar to maple syrup in that it’s made by extracting sap (in this case, from the pina—the center of the agave plant), filtering it, then heating it at low temperature. This breaks down the carbohydrates into sugar. Lighter and darker varieties of agave nectar are made from the same plants.
Low temperatures are used in processing many varieties of agave nectar (118 F) - which is why agave nectar is typically regarded as a “raw food.” No chemicals or enzymes are added in the production of agave nectar.
Agave Syrup
Agave syrup is completely different from Agave nectar. Agave syrup is “modified” no differently than is corn syrup, the end result is HFCS—high fructose corn syrup. HFCS, like agave syrup is highly processed. It has little in common with the traditional sweetener made historically by people in Mexico.
That said, the beginning of its production process is the same. The plant is first cut and pressed to extract the sugary sap. While this sap is high in sugar, it also contains healthy fiber like fructans, which are linked to beneficial effects on metabolism and insulin.
However, when processed into a syrup, the fructans are extracted and broken down into fructose by exposing the sap to heat and/or enzymes. This process — which is similar to how other unhealthy sweeteners like high fructose corn syrup are made — destroys all of the health-promoting properties of the agave plant.
Choosing The Agave For You
When purchasing Agave, it is important to note that products labeled “Agave Nectar” and “Agave Syrup” are not the same. Agave Nectar products will typically have very few listed ingredients as it is a more natural products. Agave syrup items will list a number of ingredients that was using during processing. Contact the product manufacturer to verify any information.